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New....Federal Hill Walking Tours

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New • Skill Development Culinary Boot Camp in Providence Rhode Island • Details

Week of January 16 -17-18 / 2014

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New....Baking Boot Camp Training

January 6 -10 2014

Monday to Friday / 20 hours / 4 hours daily / Providence Facility

Intensive 5 days full-immersion in baking and related subjects

$599.00 PP / Minimum 4 students Technical / Hands-on / Participation Certificate


Objectives

Monday / Session 1 • Baking 101, Introduction to ingredients, utensils, appliances and more

Tuesday / Session 2 • Fancy Cookies and Petit Fours, Holiday recipes and European styles

 Wednesday / Session 3 • Summer Tarts, pastry dough, mousses, home made fruit marmalades

Thursday / Session 4 • Chocolate Workshop, all you need to know on sinful .......with Port pairing 

Friday Session 5 • / Baked Alaska - Coupe Hampton Court - Frozen Orange & Grand Marnier Soufflé 

Register by calling Carmela @ 401.273.2652

gift certificate

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• New....Nutrition & Weight Management Class 
 
Wednesday January 29, 2014 / 6.30 PM  • Providence Kitchens

Price $95.00 per person Includes dinner with 7 recipes & Extra Virgin Olive Oil Tasting Seminar

Hands-on technical class / Register by calling Carmela @ 401.273.2652 / gift certificate

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New.....“Kids & Teens” Programs 2013

• Serious cooking in fun setting • Where Math, Reading, Science and Art Mix with kids

Age 10-13 / Cost $250.00 Per student / 5 sessions / Topics listed below !

Saturdays 10 AM - 12 PM / February 1 - March 1 - 2014

• hair up • no shorts • address allergies • lunch included •

286 Atwells Avenue "Federal Hill " Providence RI

 

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New... Culinary Boot Camp in Italy with Chef Walter Spring 2014 

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• Kids and Teens Classes
 
 Learning Objectives

    1) February 1 / 2014

        Introduction to basic knife skills, kitchen safety, proper food handling & equipment, basic cooking techniques

    2) February 8 / 2014

        Spices, herbs, sweet dough, savory dough, temperatures variations, history of food, dessert making

    3) February 15 / 2014

        Learn protein structures and use them in various cooking techniques, Sauté', braising, poaching, frying

    4) February 22 / 20134

        Identify Fruits • Vegetables • Grains and basic nutrition with pyramid snacks making. Overview on healthy dining

    5) March 1 / 2014

        Table setting, dining etiquette, presentation of plates and final lunch preparation. Final day, award ceremony.

For registration • carmela@chefwalter.com • or info@chefwalterscookingschool.com  • 401.273.2652 •

 

 

            • Chef Walters Cooking School “Kids & Teens” Programs •

            A unique culinary experience which offers cooking classes in a safe environment that encourages   discovery and creativity. Each visit to CWCS is a new experience with fresh monthly themes and exciting new programs. There are many benefits to enrolling your child in a cooking program.

            There is a growing childhood obesity problem, and teaching your children about food and proper nutrition will better prepare them to lead healthy, active lifestyles.

            Learning how to cook can also give your child a sense of accomplishment and self-reliance, boosting self-esteem. Each unique session is designed to familiarize children with diverse foods, while they experience what it feels like to create and taste scrumptious recipes

            At Chef Walters Cooking School we take the fear, mystery and the unknown out of cooking. In addition, each class and event incorporates supplemental subject matter which ties into each theme.

            Our staff of highly qualified teachers, chefs and nutritional experts carries out our mission to provide an interactive learning experience that gives children and teens the opportunity to develop a life-long love for the culinary arts.

            Students will not only learn how to cook by reading and following recipes, they’ll also learn safe food-handling procedures, what ingredients work well together, how to develop their own recipes, and proper etiquette in the kitchen and at the table – a lesson that nearly any parent will appreciate.

            The purpose and focus at Chef Walters Cooking School is to bring fresh food and classic cooking techniques to the forefront for children. Most importantly, to have a great time and to show that there is good and “real” food.

            • Join us each week as we explore a veritable smorgasbord of dishes •

            • Cancellation policy •

            You may cancel your registration for a class up to 12 or more business days in advance of the class and receive a 50% refund or transfer to another class of equal value.

            • No refund or exchanges will be given on classes that are canceled 12 days or less, prior to the class.

• For more info please contact carmela@chefwalter.com or info@chefwalterscookingschool.com

401.273.2652

 

Chef Walters Cooking School Professional Programs Tuitions & Details 15 weeks / 20 hours per week / 300 total learning hours Certification Professional Approved Curriculum by APCI • Tuition $4,650 • include text books " The Culinary Professionals" G-W Publisher Chef Jacket • Hats • Utensils • Classes held Monday to Thursday 9 AM-2 PM • Instructor Chef Walter Potenza M.C. C.E.C. By APCI

            
           Student Refund Policy

1. If the applicant is not accepted by CWCS, he/she will be notified and all monies paid will be refunded.

1. The applicant may cancel his/her enrollment at any time prior to the commencement of classes. An applicant not requesting cancellation by the scheduled starting date shall be considered a student.

1. All monies paid by the applicant will be refunded if requested within (3) three days after signing the enrollment agreement and making an initial payment.

1. An applicant requesting cancellation more than three (3) business days (excluding Saturday, Sunday, Federal and State Holidays) after signing the enrollment agreement is entitled to a refund of all money paid minus $125.

1. Students who have not visited the school facility prior to enrollment will have the opportunity to withdraw without penalty within three days following either attendance at a regularly scheduled orientation or following a tour of the school facilities and inspection of equipment.

1. Students wishing to terminate should do so in writing. The student’s termination date shall be the last day of actual attendance.

           The student desiring to terminate his/her learning after the start date shall be entitled to a refund within 30 days from the date the school determines the student to have withdrawn as follows:

            The student desiring to terminate his/her learning after the start date shall be entitled to a refund within 30 days from the date the school determines the student to have withdrawn as follows:

      • Week 1 ...........................All program costs paid less $800

      • Weeks 2 through 3 ............CWSC retains 10% of program costs plus $100 administrative fee

      • Weeks 4 through 6 ............CWCS retains 20% of program costs plus $100 administrative fee

      • Weeks 7 through 11 ...........CWCS retains 30% of program costs plus $100 administrative fee

      • Weeks 12 through 14 .........CWCS retains 40% of program costs plus $100 administrative fee

      • Week 15 - CWCS retains full program costs

      • Upon request CWCS will provide an example of a refund calculation.

       Special Cases • If unusual circumstances make it impractical to complete the program, CWCS will make a settlement which is fair to both parties.

      • Note: This refund policy applies to anyone regardless to funding and other financial programs.

• For more info please contact carmela@chefwalter.com or info@chefwalterscookingschool.com

401.273.2652

 

Skype • walter.potenza