The Institute of Culinary Education, Le Cordon Bleu, the Culinary Institute of America and the cooking school at Tutka Bay Lodge are some cooking schools that are open on weekends. Each school hosts its own variety of weekend cooking classes specifically for amateur home chefs and culinary enthusiasts.
The Institute of Culinary Education hosts year-round Saturday cooking classes at its downtown New York City location. Each mini course focuses on a single dish or some aspect of a particular cuisine. Professional chefs lead lectures and demonstrations, with hands-on cooking and instruction that usually lasts about four to five hours. Prices for each course range from $75 to $200.
Le Cordon Bleu conducts similar weekend mini cooking workshops at all of its 15 locations scattered across the United States. Each workshop calendar is available to view on BleuRibbonKitchen.com, under Locations, the location name and Workshop Calendar. Workshops are all day events on everything from basic technique, French cuisine, baking and general kitchen skills.
The Culinary Institute of America hosts a weekly Saturday Kitchens series at each of its three locations in California, Texas and New York. Course Calendars and scheduled subjects are located on CIAChef.edu, under Food Enthusiasts, Cooking & Wine Enthusiasts and Cooking and Baking Classes. Saturday and Sunday classes at the California location include Bistros & Brasseries, Mediterranean Cooking and The Marriage of Food and Wine with John Ash, as of 2015.
Tutka Bay Lodge offers guest accommodations at an oceanfront property near Homer, Alaska. Housed in an adjacent historic re-purposed crabbing boat is Tutka Bay Lodge cooking school. The school hosts Saturday and Sunday classes, teaching guests technique while helping each person to create a meal with local ingredients.