Chef Walters Cooking School

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New.....Weekend Culinary Boot Camp

Friday - Sunday / July 18 - 19 - 20 - 2014

Hands-on 12 hours of intensive 3 days full-immersion in Mediterranean Cooking / 9 AM - 1 PM

Providence Facility / 286 Atwells Avenue "On Historic Federal Hill"

$499.00 Per Person



Program and objectives

Day 1 Friday / 9 AM Introduction to Cooking Safety / Soups / Appetizers / Salads / Tapas / 7 Recipes

Day 2 Saturday / 9 AM Fresh pasta making / Cooking with grains / Art of Risotto / Pasta fillings / 7 Recipes

Day 3 Sunday / 9 AM Mother Sauce-making / Stews and Ragu / Contemporary pan sauces / 7 Recipes



Includes:

Daily lunch (of prepared recipes) with 1 glass of wine / Federal Hill Walking Tour of locations of interest / 1 apron per attendees

Chef Walters Federal Hill Cook Book " Flavors & Knowledge"

Reserve your participation by calling 401.273.2652 or e-mail carmela@chefwalter.com

For out-of-state participants, we provide suggestion for local hotel accommodations



NEW..... PROFESSIONAL CHEF PROGRAM •



12 weeks / 25 hours per week / 300 total learning hours

• FALL SESSION / MONDAY AUGUST 18 - FRIDAY NOVEMBER 7, 2014 •

• Certification Professional Approved Curriculum by APCI

DETAILS

 

 

   New....
Baking Boot Camp Training

   June 23-24-25-26-27 - 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

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

             

      CHEF PROFESSIONAL PROGRAM

Tuitions & Details





                                     
12 weeks / 25 hours per week / 300 total learning hours •

• Certification Professional Approved Curriculum by APCI

• Tuition $4,500 • plus +

 • Text books " The Culinary Professionals" G-W Publisher • $250.00

• Chef Jacket (2) with logo • Hats (2) • $125.00

• Classes held Monday to Friday 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

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