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Cooking Collegium
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| 10:00 am | Merchant/class setup | Dayboard basics |
How to run your own kitchen (cooking tonight's feast) |
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| 10:30 am | Site opens | |||||
| 11:00 -11:50 am | History of chocolate | Food timeline | Kitchen ER | |||
| 12:00 - 12:50 pm | How to debone a chicken | Food and Feasting in Southern Sung China | Late period German recipe manuscripts | Spices and savory seeds | ||
| 1:00 pm | Lunch | |||||
| 1:30 pm | EK Cooks' Guild Meeting | |||||
| 2:00 - 2:50 pm | Your Arms in Marzipan | How to be an autocrat | Spanish cooking | Food and kitchen safety | ||
| 3:00 - 3:50 pm | Strudel - folding time and history | Beer, stout, ale & mead: tasting the differences | How to Redact a Recipe | Translating recipes | All about Legumes | |
| 4:00 - 4:50 pm | Small cakes and desserts | Quick easy cheeses | Outdoor cooking techniques | Early Japanese food | Eastern European foods | |
| 5 pm | Auction, Competitions, Discussions | |||||
| 6 pm | Feast / Entertainment & Iron Chef / Picking Auction winners | |||||
| 9 pm | Cleanup | |||||