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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

      April 2017 Schedule

      CULINARY BOOT CAMP I
      BOOTCAMP I- APRIL 7, 8 & 9 | $450

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

      Time: APRIL 7 6:00 PM – 10:00 PM & APRIL 8, 9 10AM -2PM
      Chef: Janette Ozga

      ITALIAN COOKING WITH CHEF BEPPE
      APRIL 11 | $114

      There is a very good reason why the very first class any culinary student takes is knife work.  From granton and serrated to brunoise and batonnet, this class will teach you how to pick the right blade, chop like the pros, and know the lingo. 

      Time: 6:30PM – 9:30PM
      Chef: Chef Beppe

      HEALTHY COOKING
      APRIL 13 | $114

      Begin the New Year by cooking smart and eating well. Our Executive Chef, David Hackett, will show you how to prepare healthful cuisines and how to use superfoods in simple recipes that pack large doses of antioxidants, polyphenols, vitamins, and minerals. A healthy diet incorporating a variety of superfoods will help you maintain your weight, fight disease and live longer. 

      Time: 6:30PM-9:30PM
      Chef: David Hackett

      WINE AND CHEESE
      APRIL 18 | $85

      Are you tired of feeling intimidated by wine? Just want to enjoy the stuff? Biltmore’s very own Sommelier, Jose Garcia, will give you the skills and knowledge needed to order fabulous wines at your favorite restaurants, select reasonably priced quality wines from retail stores, and appreciate the subtle nuances that make great wines great. As a bonus, our Palme d’Or Maitre D’, Patrick Calvarese, will teach you about various types of cheese, the basic principles for evaluating premium cheeses, and the accompaniments that pair best with them.

      Time: 6:30PM-8:30PM
      Chef: Jose Garcia & Patrick Calvarese

      GIRL’S NIGHT OUT
      APRIL 19 | $114/span

      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: 6:30PM – 9:30PM |
      Chef: David Hackett

      DATE NIGHT
      APRIL 21 | $114

      Looking for a great romantic dinner recipe or menu idea? Things heat up fast as you learn hot new cooking tips, aphrodisiac ingredients and a great dinner recipe to sweep that special someone off their feet. Under the guidance of our Executive Chef, David Hackett, work side-by-side with your special someone, then sit down together to enjoy an amazing dinner. Or, come by yourself to learn how to re-create the perfect, romantic dinner at home for the one you love.

      Time: 6:30 – 9:30 PM
      Chef: David Hackett

      ASIAN STREET FOOD
      APRIL 26 | $114

      From Bangkok’s Floating Market to the street stalls of Shanghai, skillful street food vendors practice their ancient culinary traditions from dawn to dusk. In this part of the world the term “street food” (or “hawker food,” as it’s referred to in Malaysia and Singapore) describes a repertoire of dishes prepared by experienced specialists, dishes rarely duplicated successfully in restaurant kitchens. Because the cook solely prepares the same dish night after night, they master it well. Considered to be high art, street food is the most explosively flavorful fare in all of Asia. After taking this class, you’ll be able to reproduce uniquely delicious salads, skewers, noodles and dumplings in your own home.

      Time: 6:30PM-9:30PM
      Chef: Mike Vitetta

      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.

      February 2017 Schedule

      Date Night
      FEBRUARY 10 | $114

      Looking for a great romantic dinner recipe or menu idea? Things heat up fast as you learn hot new cooking tips, aphrodisiac ingredients and a great dinner recipe to sweep that special someone off their feet. Under the guidance of Chef Michael Vitetta work side-by-side with your special someone, then sit down together to enjoy an amazing dinner. Or, come by yourself to learn how to re-create the perfect, romantic dinner at home for the one you love.

      Time: 6:30PM-9:30PM|
      Chef: David Hackett

      French pastry with Chef Olivier
      FEBRUARY 17 | $114

      • Learn how to make specialty desserts of famous Parisian pastry shops.

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

      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

      Pasta Workshop
      FEBRUARY 28 | $114

      A recent global survey has named pasta as the world's most popular dish, nudging out other top contenders such as pizza, burgers and steaks. It’s sensually satisfying, easy to prepare, and oh-so versatile. Join Chef Giuseppe Galazzi as he creates some of his all-time favorite recipes.

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

      “AND THE OSCAR GOES TO…”
      FEBRUARY 23 | $114

      Learn how throw the best Oscar party ever and win the award for best food production. Whether you’re throwing a big Oscar bash or watching the Academy Awards with your cat, we’ll teach you how to prepare the perfect appetizers to get you in the Hollywood spirit, and celebrate the year’s best films.

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

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

      March 2017 Schedule

      KNIFE SKILLS
      MARCH 8 | $114

      There is a very good reason why the very first class any culinary student takes is knife work.  From granton and serrated to brunoise and batonnet, this class will teach you how to pick the right blade, chop like the pros, and know the lingo. 

      Time: 6:30PM – 9:30PM
      Chef: David Hackett

      TRADITIONAL IRISH DINNER
      MARCH 9 | $114

      Celebrate St. Patrick’s Day with a traditional Irish Dinner. Hearty, simple, healthy — three delicious words that describe Irish cuisine.  

      Time: 6:30PM-9:30PM
      Chef: David Hackett

      PASTA WORKSHOP
      MARCH 30 | $114

      A recent global survey has named pasta as the world’s most popular dish, nudging out other top contenders such as pizza, burgers and steaks. It’s sensually satisfying, easy to prepare, and oh-so versatile.  Join Chef Giuseppe Galazzi as he creates some of his all-time favorite recipes.

      Time: 6:30PM – 9:30PM
      Chef: Beppe Galazzi

      CULINARY BOOT CAMP I
      BOOTCAMP I- MARCH 17, 18 & 19 | $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: MARCH 17TH 6:30 PM – 9:30 PM AND MARCH 18, 19 10AM -2PM
      Chef: Janette Ozga

      DOES PRICE REALLY MATTER?
      MARCH 21 | $65

      Does a high price wine really imply high quality? Join Biltmore’s Sommelier, Jose Garcia, as you examine this and other fascinating questions about the value and cost of wine. First, you will taste a selection of terrific wines on the lower end of the price scale, followed by some fabulous wines from the higher end. Then, in a fun blind-tasting format, you will be the ultimate judge of quality!

      Time: 6PM – 8PM
      Instructor: Sommelier Jose Garcia

      UNDER THE SEA
      MARCH 22 | $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: 6:30PM – 9:30PM
      Chef: David Hackett

      VEGAN COOKING
      MARCH 23 | $114

      In this class you will learn how to make incredibly delicious and comforting dishes with spring produce and grains that result in delicious meals without meat. Join us as we create an entire menu bursting with great flavors in this hands-on class and discover how satisfying and sophisticated cooking vegetarian can be for everyone.

      Time: 6:30PM – 9:30PM
      Chef: Mike Vitetta

      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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