When you go to sign up for HCS, you will need to sign into each week as a separate class, so that, as time carries on, if you should find you have any conflict, you can pop on line and with two clicks, get yourself out of the single week that’s an issue without having cancelled your entire series.
You can make up missed classes anytime they become available and we run this series all year round so you will have plenty of options for make-up.
You bet! All of our classes are available for one-time sign up. But I will share this little secret – almost without exception, when you come for one, you will want the rest. 😉
When you come into your first series class, you can pay for the full series and we will apply the discount at that time.
The best answer is to create a user name and password for yourself and have your friend do the same so that you are not responsible for their reservations or any changes they need to make to their class schedule. For a spouse, you can either create separate accounts or, at the time of sign up, look for the option to “include a message” with this reservation, and let us know its for the two of you.
There are a few that tend to build on one another, for example, Week One Knife Skills, is the lead in to Week Two Stocks and Broths (as stocks are a by-product of good knife skills – hmmm…intrigued?)
Week Three Sauces will utilize many of the stocks from week two.
But, some classes tend to stand on their own such as week’s 6, 7 and 8, Braising/Roasting, Pasta and Bread 101. We are happy to answer any questions you may have.
Knife skills is the only one that falls into such specific dietary limitations. The remainder of the series is based on Classic French Culinary Arts, so dairy and flour, and some animal proteins will play a role in each week thereafter.
Please just give us a jingle when you sign up – we are happy to accommodate food allergies as those are simple menu adjustments. Gluten Intolerance is not something we can accommodate in the series as so many of the fundamentals rely on wheat flour.