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Overview

This 12-week program is like culinary school for the home cook.

  • Learn the fundamental cooking techniques needed to cook with confidence.
  • Discover how to cook vegetables, sauces, soups, meats, fish and more without depending on step-by-step recipes.
  • Work hands-on independently, while building basic knife, cooking and presentation skills.
  • Gain new capabilities whether you’re a beginner or seasoned cook.

Please let us know of any dietary restrictions we should be aware of before the first day of class.

What to Wear
For safety reasons, please wear pants, close-toed shoes with rubber soles, no long dangling jewelry, and have long hair either tied back or covered.

What to Bring
We’ve got you covered! You just bring you, and we’ll handle aprons, towels, tools, recipes, pens, and the rest.

We understand that “life happens”, and that you may not be able to make it to class. See our cancellation policy here.

This course is held at 17231 17th St B Tustin, CA 92780.

Topics & Menu

See The Course outline and what you learn during this course

Week 1 | Knife Skills & Mise en Place

  • Ceviche de Camarón
  • Tomato Bruschetta

Week 2 | Vegetable Cookery

  • Grilled Vegetables
  • Roasted Root Vegetables
  • Honey Lime Glazed Beets
  • Sauteed Green Beans

Week 3 | Sauces

  • Chicken Stock
  • Roux
  • Mushroom Chardonnay Cream Sauce
  • Sous Vide Dover Sole with Lemon Beurre Blanc

Week 4 | Soups

  • French Onion Soup
  • Potato & Corn Chowder
  • Puree of Mushroom Soup
  • Butternut Squash Soup

Week 5 | Potatoes and Grains

  • Warm Lentil Salad with Bacon Vinaigrette
  • Gnocchi with Mushrooms and Brown Butter
  • Risotto alla Milanese w/ Bone Marrow & Gremolata
  • Rice Pilaf with Dried Fruit and Pistachios

Week 6 | Meat & Poultry: Sauté & Fry

  • New York Strip Steak, Mashed Potatoes, Sauteed Asparagus
  • Sauteed Chicken Breast with Pan Sauce, Cauliflower
  • Fried Chicken with Gravy, Mashed Potatoes

Week 7 | Meat & Poultry: Grilling & Roasting

  • Grilled Marinated Flank Steak, Potato Au Gratin
  • Roasted Cornish Game Hen, Roast Mushroom Salad
  • Grilled Lamb Shish Kebab, Couscous, Curry Yogurt Sauce

Week 8 | Braising

  • Curried Chicken Stew with Toasted Peanuts and Cilantro
  • Braised Chicken with Reduction Sauce, Roasted Fingerlings Potatoes
  • Cider-Braised Pork with Spiced Glaze, Braised Collard Greens with Bacon

Week 9 | Fin Fish

  • Sautéed Snapper with Brown Butter, Grapefruit Salas, Herbed Farro
  • Poached Seasonal Fish with Lemon Beurre Blanc
  • Fish and Chips with Tartar Sauce

Week 10 | Shellfish

  • Sautéed Clams with Chorizo
  • Cioppino with Crusty Bread
  • Lobster Risotto with Oven-Dried Tomatoes

Week 11 | Plate Presentation

  • Grilled Flank Steak, Creamy Chimichurri, Farro & Roasted Vegetables
  • Herb Spatchcocked Cornish Game Hen, Grilled Vegetables & Baby Carrot Fennel Salad
  • Chocolate Truffle Cake, Chocolate Sauce, Strawberry Sorbet & Coconut Snow

Week 12 | Hors d’Oeuvres & Buffet Design

  • Goat Cheese Stuffed Dates with Pistachios & Pomegranate Seeds
  • Spiced Beef on Rye Toast with Arugula Pesto & Stewed Onions
  • Smoked Chicken Quesadillas with Roasted Poblanos & Chipotle Sour Cream
  • Heirloom Tomato Gazpacho

Reviews

4.9

David M.
Nov 20, 2021

David M.
Nov 20, 2021

The wife bought me a gift certificate for this place. Used the first half on the knife skills class.
Good instructor, excellent support staff walking around during course to help, and great setup with the layout and TV monitors showing instructors work area.
This class concentrates on vegetables which makes sense. Allows for a lot of varied cutting/slicing techniques. All of this work goes into making a salad that you also get to eat!
Class covered types of knives and how to sharpen and care for them.
Can’t wait for their sauces course!!

Ray L.
Nov 8, 2021

Ray L.
Nov 8, 2021

Completed the Holiday bootcamp this past week and I really enjoyed the two-day bootcamp. The food we cooked was delicious and being able to cook in a kitchen with the proper tools was great. The intructor, Chef James, was also pleasant and helpful too.

I would definitely find more classes to learn from here!!

Betty H.
Feb 2,2021

Betty H.
Dec 18, 2020

Took a sample dessert cooking class here. Super nice staff. The facility was new and clean. We got to bake a bit and eat our creations. Really fun. I would return here to take more classes.
In another life, I would be a pastry chef. ha.

Melanie R.
May 25, 2021

Melanie R.
May 25, 2021

Culinary Lab not only prepares you for cooking/pastry, it can also prepare you to work IN the industry with its Apprenticeship Program or prepare you to run your own buisness with its Entrepreneurship Program! I have learned so much valuable information from both programs, but the Entreprenurship Program has made me feel like my dream to own/run a reataurant is more acheivable. Currently the program is one day every other week, for five hours. There is no “fluff”, just valuable information, making my trips from San Diego well worth it. Having gone through its Culinary, Apprenticeship, and Entrepreneurship programs, I can confidently say that this school is built to make sure you succeed! And with 0% financing, why would you choose another school?

Ronnie F.
Mar 21, 2021

Ronnie F.
Mar 21, 2021

This is my 5th class with CulinaryLab Cooking School. We did the French Macaron class, and it was so much fun. We learned Caramel, Ganache and Italian Macaron Method, and now I see why they are so expensive when you purchase them at the bakery. Lovely company, Chef Natalie is always available for help during the class, and the other students all had fun. Thanks again, and I will be back.

Paulina O.
Nov 26, 2020

Paulina O.
Nov 26, 2020

Just completed the Instant Pot + Sous Vide Boot Camp and not only did I have so much fun, but I learned so much. Chef Lauren was wonderful as well as all the staff at CulinaryLab. They were all so sweet and so helpful.

I don’t consider myself a good cook and was nervous about keeping up in the class, but I was so comfortable and everything was demonstrated so well. It was such a great experience and I can’t wait to return for their 12 week beginner’s course.

Janet S.
Nov 14, 2020

Janet S.
Nov 14, 2020

I absolutely loved my home cooking class. The chef was thorough with the instructions and process. I gain so much knowledge about how to prepare meats and vegetables. I learned how to make sauces, cut and cook fish and so many other things. The best thing is the confidence I gained in my own kitchen. Loved, loved loved it. Already signed up for more classes.

Jessica N.
July 27, 2020

Jessica N.
July 27, 2020

Cannot recommend this place enough!! I was timid about taking the plunge purchasing the 12 week beginners home cook series because it was on the weekends and I am pretty busy, but they were SO accommodating when you need to make up a class! Also, the price was scary but omg it is worth EVERY penny! It is a class of 12 people so it is super hands on learning, plus you get to eat everything you make/take home leftovers (be prepared to gain a few pounds lol). The quality of food and service is honestly more than I could have hoped, you become such good friends with everyone in your group and learn so much during these short 3 months!

I loved it so much that I am happy to say I am enrolled in the Intermediate Home Cook series now and am even looking into some of their bootcamps and possibly pro! Such a great vibe and awesome company! 11/10 would recommend to anyone!

Narin J.
Nov 1, 2019

Narin J.
Nov 1, 2019

I have wanted to go to culinary school for years but needed the financial security of my full time job so have kept up with cooking as a hobby and taken classes here and there at Sur La Table. I was delighted to find Culinary Lab Cooking School’s Home Cook Series giving the opportunity to learn consistently over 12 weeks. The classes have been much more than I could have expected. We learn the same skills as professional culinary students and were taught a variety of techniques from sous vide to braising. The teachers are excellent and truly help you both by showing you the proper way and correcting your mistakes. I highly recommend this program for the beginning cook or even someone more advanced as there is so much to learn at an exceptional value.

Kate M.
Apr 20, 2019

Kate M.
Apr 20, 2019

I just completed the 12-week Beginner Pro Home cook series and thoroughly enjoyed myself and learned so much! I would consider myself a pretty good home cook before this class, but didn’t really know professional knife skills and although I would be creative in the kitchen, I really didn’t know what ingredients complement what. This class is really well structured. You will learn new techniques each week and get to practice them as the weeks continue, building on prior knowledge and adding more skills. It’s a great way to expand your knowledge or start from scratch! I enjoyed our professional Chef (Chef Matt Roman) who had a great sense of humor and explained things very clearly. I enjoyed my experience so much, I signed up for the Intermediate class!!!

Terri S.
Apr 8, 2019

Terri S.
Apr 8, 2019

I just completed the 6 month Pro Pastry program at the Culinary Lab & it has been a dream come true. I retired this past year and had always wanted to attend culinary school–it is never too late to follow your passion. I researched different schools in the Orange County/ Inland Empire area & I am so happy I found the Culinary Lab. The entire staff is so supportive & encouraging beginning with Founders Chef Ryan & Lisa Wagner. Chef Colleen is amazing. She is a top-notch pastry chef & I have no doubt these past six months I had the great opportunity of learning from the best. It was a very challenging & rewarding experience & without reservation I highly recommend this school.

Jim A.
Oct 6, 2016

Jim A.
Oct 6, 2016

This week I took the first home cooking class offered by the Culinary Lab in Tustin. It was on grilling, one of my favorite ways to cook. The class lasted over 3 hours. We made four different delicious recipes and overall it turned out to be a fabulous class. What I enjoyed, besides the tasty food that we prepared, is that we the students were the ones that prepared the food. The Chef would briefly demonstrate how to make a recipe and then give us the ingredients and we would then prepare it ourselves. He would oversee us and offer advice and suggestions along the way. He was very patient and willing to answer any questions that we had. Overall I thought the food we made was outstanding, learned a lot of valuable cooking techniques and look forward to taking more classes in the future.

Skill Level

Students of all skill levels will be able to keep up in this class. Beginners will quickly gain new skills and seasoned cooks will refine existing skills while also building new ones. This is perfect for those who:

  • Want an in-depth study into all fundamental cooking techniques.
  • Have the time to commit to improving all aspects of their cooking.
  • Are comfortable working independently and prefer a hands-on approach to learning.

Instructors

Learn from the best!

Elizabeth Trevino

Culinary Chef Instructor

Tanit Parnprome

Culinary Chef Instructor

Richard Lee

Culinary Chef Instructor

Natalie galvan

Pastry Chef Instructor

Jacqueline Martinez

Pastry Chef Instructor

“The teachers are phenomenal! Each one not only give you lessons in cooking but also in life. They all genuinely want you to succeed in your career. Even after graduating they still keep in touch and help whenever they can.”

“Love these people, to them you’re not just a student, they treat everyone with love and support and they want nothing but to help you succeed and reach your goals.“

“I was so impressed with the Chef Instructors, the facility, the method of teaching and the over all course itself.“

“All of the staff at the school are extremely professional and kind at the same time. It is amazing how much you learn from the staff, they continually focus on making sure the students are the focus.“

Cancellation Policy

Cancellation Policy

We understand that “life happens”, and that you may not be able to make it to class. Below is our cancellation policy:

  • Cancellations more than 30 days out: Class credit or refund (refunds will be processed within 15 days of request)
  • Cancelations 8-30 days out: Class credit
  • Cancellations 7 days or less: We are unable to offer a class credit for any reason, but you can send a friend in your place

Make-up Classes for Series:

After the first day of class, make-up classes may be available for students who miss a day, provided they inform the Student Relations Manager at least 7 days prior to the absence. To help students make up exactly what they missed in their series, students can sign up to take the topic they missed during another scheduled series. To keep class sizes small, we limit the total student count to 16 per class. There are no make-up classes offered for boot camps.

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Beginner Culinary Series

For passionate Home Cooks who want to be better all-around cooks.
full star full star full star full star full star 5

$1,800.00

or from 150.00/mo

Make-up classes available, pending availability

Taught by professional chefs

Bring home what you cook in class

Set up & clean up done for you

Clear