Cooking classes  Three schedules are availables :    - tuesday from 19h to 22h    - wednesday from 14h to 17h    - saturday from 10h to 13h.  Registration fees :     160,00$ (taxes in addition), for 4 classes.    Could be 4 of level I, level II or pastries.  Level I    Beginning tuesday september 18, 2007,    4 classes of  3 hours about bases of cooking :   1.    Purchasing, tips for choosing raw materials.          Setting up: bread, mayonnaise, dressing, tomatoes sauce   2.    Soup and vegetables   3.    Preparation of starchy food: potato, rice, polenta, bulghur…   4.    Meat cooking: roast, braise, frying pan…          hot sauces : half-glaze, white wine fish sauce   Level II    Beginning tuesday octobre 30, 2007, 4 classes of 3 hours :   1.      Seasonal set-up: marinades, vinegars, …   2.      Cooked meats, pates, potted meats, candy, foie gras…   3.      Fish and seafood : marinated salmon, céviche, american  lobster…   4.      Games : stew, stuffed curds, vinaigrette sauce with pepper…  Pastries    Beginning january 29, 2008, 4 classes of 3 hours :   1.      Bakery bases (leavened bread , poolish, direct fermentation)   2.      Viennoiseries (crescents, chocolatines, brioches, danish pastries)   3.      Mousses (chocolate, bavarian base fruits, bomb pastry, italian meringue)   4.      French pastries(cream puffs, moka, opera, sponge cake and joconde)  Thematic workgroups    - Week of october 23, 2007      Squashs    - Week of november 27, 2007      The great classics of cooking of bygone days    - Week of february 28, 2008      Chocolate work initiation    - Week of march 11, 2008      Pre-recorded cooking, for sophisticated cooking   saving money and time.    - Week ofmarch 18, 2008      Fresh pasta    - Week of march 25, 2008       The lamb N.B. It's possible to bring forward one of your class for one of both others schedules, if you have variable availabilities.