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You are here » HomeCulinary AcademyAdult Programs → Current Schedule

Adult BCA Programs - Current Schedule

Classes are open to the public and are $114/person (Inclusive of service charge)
  • Schedule
  • Schedule

      December 2016 Schedule

      CHOCOLATE, CHOCOLATE, CHOCOLATE!
      DECEMBER 3 | $114

      It’s rich, it’s creamy, it’s everyone’s favorite and now it’s definitely good for you. Health studies are piling up confirming the great benefits of eating chocolate. In this “sweet” class you’ll learn how to incorporate really good chocolate in a variety of desserts.

      Time: 10:00AM-1:00PM
      Chef: Olivier Rodriguez

      GLUTEN FREE COOKING
      DECEMBER 6 | $114

      In this class, global flavors and fresh, whole foods are your inspiration. You’ll learn healthy cooking techniques to use in preparing a diverse menu of delicious and naturally good-for-you dishes that feature fish, meat, vegetables, grains, and seeds.

      Time: 6:30PM- 9:30PM
      Chef: Jeannette Ozga

      CULINARY BOOT CAMP II
      BOOTCAMP II- DECEMBER 9, 10 & 11 | $450

      The boot camps provide intensive instruction focused on culinary technique. The Fundamentals camp (Camp 1) is geared towards those looking to learn or refresh solid cooking fundamentals, while the Advanced Technique camp (Camp 2) builds upon those fundamentals and introduces new flavor combinations and more challenging culinary techniques.

      Time: FRIDAY 9th 6:00PM-10:00PM, SATURDAY 10th & SUNDAY 11th 10:00AM-2:00PM
      Chef: Janette Ozga

      FEAST OF THE SEVEN FISHES WITH CHEF BEPPE
      DECEMBER 13 | $114

      Also known as The Vigil, the Feast of the Seven Fishes is a Southern Italian custom in which a meal of at least seven different kinds of seafood is served before midnight on Christmas Eve. Let Biltmore’s very own Chef Beppe teach you how to create some traditional, and some not so traditional, favorites in his version of La Viglia di Natale.

      Time: 6:30PM- 9:30PM
      Chef: Giuseppe Galazzi

      HORS D’OEUVRE FOR THE HOLIDAYS
      DECEMBER 14 | $114

      Served formally or casually, hors d’oeuvre are always a crowd favorite, especially during the holidays. Join us as we create a broad range of stylish small bites, from informal starters to elegant appetizers. Through chef demonstrations and hands-on activities, you will learn the techniques and recipes for preparing a selection of bite-sized treats perfect for holiday entertaining. Whether you’re hosting a party for two or 20, you will have the confidence and culinary know-how you need to cater your own gathering and impress your guests.

      Time: 6:30PM – 9:30PM
      Chef: Michael Flores

      GINGERBREAD HOUSE WORKSHOP
      DECEMBER 17 | $75

      Learn step by step instructions on how to build and decorate your own Gingerbread House. Get in the holiday spirit and leave with a gingerbread house creation of your own.

      Time: 10AM-12:00PM
      Chef: Olivier Rodriguez

      UNDER THE SEA
      DECEMBER 21 | $114

      Versatile, flavorful, healthy, and fast-cooking, seafood is the perfect centerpiece of any meal. It’s also deceptively simple to prepare, making it an ideal ingredient for cooks at all levels of experience. In this hands-on class, you will learn invaluable tips about selecting seafood and preparing delicious dishes at home. You’ll explore topics such as freshness indicators, handling and storage, fabrication techniques, appropriate cooking methods, sustainability, and nutrition.

      Time: 10:00AM – 1:00 PM
      Chef: David Hackett

      KIDS CAMP
      FIRST WEEK: DECEMBER 26-30
      SECOND WEEK: JANUARY 2-6
      $125.00 per day or $520.00 per week
      *Cost: Includes lunch, apron and all materials

      A hands-on cooking camp taught by Biltmore culinary team. These daily sessions are open to children ages 9-16. Students are grouped by age and work in our fully equipped, professional kitchen. Class size is limited to 15 campers. Minimum of 8 campers required. Curriculum may include some of the following:

      Time: 9:00AM – 2:00PM
      Kitchen safety
      Instructor: Oweny Rosales & Katherine Cardoso

      For more information or to register for a class please call (305) 913-3189.

      January 2017 Schedule

      CULINARY BOOT CAMP I
      BOOTCAMP I- JANUARY 20, 21 & 22 | $450

      The boot camps provide intensive instruction focused on culinary technique. The Fundamentals camp (Camp 1) is geared towards those looking to learn or refresh solid cooking fundamentals, while the Advanced Technique camp (Camp 2) builds upon those fundamentals and introduces new flavor combinations and more challenging culinary techniques.

      Time: FRIDAY 20th 6:00PM-10:00PM, SATURDAY 21st & SUNDAY 22nd 10:00AM-2:00PM
      Chef: Janette Ozga

      For more information or to register for a class please call (305) 445-1926.

      February 2016 Schedule

      CULINARY BOOT CAMP II
      BOOTCAMP II- FEBRUARY 10, 11 & 12 | $450

      The boot camps provide intensive instruction focused on culinary technique. The Fundamentals camp (Camp 1) is geared towards those looking to learn or refresh solid cooking fundamentals, while the Advanced Technique camp (Camp 2) builds upon those fundamentals and introduces new flavor combinations and more challenging culinary techniques.

      Time: FRIDAY 10th 6:00PM-10:00PM, SATURDAY 11th & SUNDAY 12th 10:00AM-2:00PM
      Chef: Janette Ozga

      For more information or to register for a class please call (305) 445-1926.

      Boot Camp Fall 2015 Schedule

      Boot Camp Dates (Level 1)

      All classes are at 10am - 2pm with Instructor Jeannette Ozga. For more information or to register for a course, please download and fill out your form below and e-mail it to CulinaryAcademy@biltmorehotel.com or call (305) 913-3131 to set up your experience.

      Request to Join a Boot Camp

      Fill Out Request Form

      Fall 2015 Boot Camp Level 1 Dates

      September 11-13
      October 16-18
      November 6-8
      December 4-6

      For more information or to register for a class please call (305) 445-1926.

 

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