The CSCA Introduces New Summer Workshop Series
The Cambridge School of Culinary Arts is pleased to announce our new culinary and pastry workshops. Workshops range from four to eight weeks in length depending on subject matter. All workshops are taught by chef instructors from both of our professional and recreational programs. Each class mirrors our professional programs in subject matter and comprises 1–2 hours of lecture and roughly 5–6 hours of hands-on cooking. Classes are held on two days each week throughout the series.
- All cooking classes are hands on
- Small class size allows students to receive 1:1 instruction
- Classes and subject matter created to teach the theories, skills, and history of subject matter
- Each class includes a lecture and approximately 5–6 hours of cooking
- Sign up for entire Workshop or just one class!
View The CSCA Summer Workshop FAQ>>
Pastry Workshop (16 classes)
- $4000.00 (includes tuition, CSCA T-shirt, apron, & hat)
- $500.00 for 2 classes (must take part 1 & 2 of each class topic)
- Wednesdays and Thursdays, June 24, 2009–August 13, 2009
- 9:00am–4:00pm
This workshop is designed for the individual who desires to learn classic pastry techniques. The Pastry Workshop meets for eight consecutive weeks, Wednesdays and Thursdays.
- Wed., June 24 & Thurs., June 25—Pâte à Choux
- Wed., July 1 & Thurs., July 2—French Cookies
- Wed., July 8 & Thurs., July 9—Croissant
- Wed., July 15 & Thurs., July 16—French Cakes
- Wed., July 22 & Thurs., July 23—Chocolate
- Wed., July 29 & Thurs., July 30—Sugar Work
- Wed., Aug. 5 & Thurs., Aug. 6—Breads
- Wed., Aug. 12 & Thurs., Aug. 13—Cake Decorating
Italian Workshop (10 classes)
- $3000.00 (includes tuition, CSCA T-shirt, apron, & hat)
- $300.00 for each class
- Tuesdays and Thursdays, July 7, 2009–August 6, 2009
- 9:00am–4:00pm
Our Italian Workshop covers 10 regions of Italy, focusing on regional products, cooking methods, and ethnic influences. The workshop meets over five consecutive weeks on Tuesdays and Thursdays.
- Tues., July 7—Piedmont & Thurs., July 9—Liguria
- Tues., July 14—Veneto & Thurs., July 16—Emilia Romagna
- Tues., July 21—Tuscany & Thurs., July 23—Lazio
- Tues., July 28—Abruzzi & Thurs., July 30—Apulia
- Tues., Aug. 4—Campagna & Thurs., Aug. 6—Sicily/Sardinia
Basics Workshop* (12 classes)
- $3500.00 (includes tuition, CSCA T-shirt, apron, & hat)
- Wednesdays and Thursdays, July 29, 2009–September 3, 2009
- 9:00am–4:00pm
- *must register for entire Workshop
The Basics Workshop encompasses the foundation of savory cooking techniques, including meat, eggs, fish and shellfish, sauces, pasta, stocks and soups. This workshop meets for six consecutive weeks on Wednesdays and Thursdays.
- Wed., July 29—Eggs & Thurs., July 30—Stocks/Soup
- Wed., Aug. 5—Pasta & Thurs., Aug. 6—Sauces
- Wed., Aug. 12—Moist Heat Cookery & Thurs., Aug 13—Dry Heat Cookery
- Wed., Aug. 19—Poultry & Thurs., Aug 20—Beef/Veal
- Wed., Aug. 26—Pork & Thurs., Aug 27—Lamb
- Wed., Sept., 2—Fish & Thurs., Sept. 3—Shellfish
French Workshop (8 classes)
- $2500.00 (includes tuition, CSCA T-shirt, apron, & hat)
- $300.00 for each class
- Mondays and Wednesdays, August 3, 2009–August 26, 2009
- 9:00am–4:00pm
Our French Workshop covers 8 regions of France, including cooking styles ad cultural influences, ingredients, and classic technique. This workshop is held over four weeks, meeting on Mondays and Wednesdays.
- Mon., Aug. 3—Normandy/Brittany & Wed., Aug. 5—Touraine
- Mon., Aug. 10—Burgundy & Wed., Aug. 12—Provence
- Mon., Aug. 17—Southwest France I & Wed., Aug. 19—Southwest France II
- Mon., Aug. 24—Auvergne/Savoie & Wed., Aug. 26—Alsace/Lorraine
All classes will flow the format of our Professional and Certificate Programs with roughly 1–2 hours of lecture and 5–6 hours of lab (cooking) time.
To register for one of our workshops, contact The CSCA Recreational Department at 617.354.2020. View the Recreational Class openings here.
Back to Top >>
Back to News and Events >>
Back to Recreational Programs >>
