The New School of Cooking opened in June 2000. It offers classes ranging from beginner to advanced. Professional classes have two levels and cover everything from stocks and sauces to plated desserts and everything in between. It also offers professional baking programs with classes from quick breads to candy. The short series covers basic cooking and basic vegetarian cooking. A favorite is the world regional series, a four-week class that most recently featured French cuisine. For more information or to register for classes, visit the website.