The Harried Gourmet: Tasty Meals in an Hour or Less
Week 1: July 8-14, 2012
The registration period for this program has passed.
Please contact us if you have any questions.
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If you think that cooking can be drudgery and daily shopping impossible, the Harried Gourmet is here to help! Under the tutelage of Therese O'Connor, current director of training for Cornell Dining, former Cornell Hotel School teacher, and chef extraordinaire, beginning and experienced cooks alike will hone their preparation skills, create thirty- to sixty-minute menus, and then prepare mouth-watering dishes to share with classmates. Therese will emphasize techniques rather than recipes and extol larders stocked with staples for making gourmet meals with little advanced planning. We'll also visit Ithaca's Farmers' Market, letting its delightful offerings of fresh local produce determine what we make that day. Facilities and materials fee: $200.
The Cornell Alumni Magazine published an article titled "Galloping Gourmets" about the 2011 class!
Once you've registered, we'll send you materials on the academic program and other information to help you prepare for CAU. A $50 per person, per class, non-refundable deposit is required with your registration. All deposits are applied to the full program charges. Register now!
Below are the program fees and housing choices for the on-campus summer programs. Please contact us if you have questions.
The program fee (per adult, per week) covers course tuition, lodging, sixteen meals, coffee breaks, hospitality hours, welcome and farewell parties, conference-lot parking fees, and use of most of Cornell's campus facilities (some courses have additional fees). Wednesday supper is on your own. Some campus facilities, such as the golf course, also charge specific user fees. Weekly program rates vary with the accommodation you select:
|Room with private bath||$1,816||$150|
|Hilton Homewood Suites||$1,877||$477|
*Includes all items listed above except housing, meals, and additional fees as noted in course descriptions.