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Take your kitchen skills to the next level with our 10-week intermediate course. It’s culinary school for the home cook, continued!

  • Cover topics such as molecular gastronomy, sous vide, braising, curing, smoking, and more
  • Work hands-on independently, while building on your cooking techniques
  • Gain new capabilities

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: Plant Based Cooking

  • Beet Tartar | Mango Yolk, Dill Salad, Apple Crisp
  • Spinach & Kale Flan | Harrissa & Tomato Puree, Crispy Purple Potato & Carrot
  • Grilled Cauliflower “Steak” | farro, citrus, fennel

Week 2: Advanced Dry Heat Methods

  • Cast Iron Flank Steak | reverse seared, pommes anna, pickled apple salsa
  • Poele Pork Loin | bacon, spinach, rosemary, buerre rouge
  • King Salmon | “unilaterally” sautéed, asparagus, grapefruit vinaigrette

Week 3: Game Birds and Meats

  • Duck “Frites” | seared breast, duck fat fries, pistou
  • Grilled Quail | Paired with Seasonal Vegetables & Starch
  • Braised Lamb | Creamy Goat Cheese Polenta, heirloom tomato tartare

Week 4: Sous Vide

  • Crispy Pork Belly Ssam | Seasonal Greens, Pickled Vegetables, Soy & Sherry vinegar gastrique
  • Sous Vide Chicken Breast | crispy skin, fingerlings, sous vide béarnaise,
  • Sous Vide Swordfish | Papa Pomodoro, Giardiniera Emulsion, Fennel Dusted Vegetables

Week 5: Curing and Smoking

  • Duck confit
  • Slow Cooked Carnitas Tacos w/ Roasted Tomatillo Salsa
  • Smoked Ling Cod | cucumber, thai bird chile, cilantro rice cracker
  • Brined Pork Tenderloin | rosemary smoke, stonefruit, spätzle

Week 6: Seafood

  • Mussels & Clams | Saffron & Yellow Curry, Coconut, Lime
  • Crispy Skin Branzino | aqua pazza sauce, poached fennel, basil oil
  • Shrimp Etouffee w/ Anson Mills Blue Grits

Week 7: Pastry

  • Vanilla Bean Crème Brulee
  • Black Pepper Smoked Cheddar Loaf
  • Campfire Smores Panna Cotta

Week 8: Molecular Gastronomy

  • “Steak & Eggs” | Sous Vide Coffee Crusted N.Y. Steak, 62 degree Egg, Shiitake Marmelade, Pomme Mille-Feuille
  • “Vichyssoise” | potato foam, leek puree, apple caviar
  • Crème Fraiche Ice Cream | shattered berries, balsamic pearls

Week 9: Improvisational Cooking + Menu Planning

  • Revisiting Items from Past Week’s Production (Tastings and Comparisons)
  • Introduction to Improvisational Cooking Based on Season and Region
  • Design the Menu for Week 10

Week 10: Tasting Menu Dinner

  • 4 Course Tasting Menu Designed and Executed by the Class for Family and Friends



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.

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.

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.


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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Intermediate 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


or form 141.67/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