Course
Cut, Cook, and Devour: A Whole Chicken Cooking Class CEXTN27-202640
Mar 19, 2026 - Mar 19, 2026
Spots remaining: 15
Full course description
Cut, Cook, and Devour: A Whole Chicken Cooking Class
3/19/2026, Thursday, 5:00-8:00pm
Location: Ocean Campus, Statler Wing 012
Instructor: Chef Dominic Ainza
Take your cooking skills to the next level with our whole chicken cutting and cooking class. You’ll learn how to break down a whole chicken. Find multiple ways to use every piece, prepare mouth-watering dishes, and gain confidence in the kitchen. Join the challenge and become a chicken master! Enrollment fee includes $25 materials fee.
All tools and supplies will be available for this class. However, if you would like to bring your own apron and chef knife, you are more than welcome to.
Comfortable, closed toe shoes and for anyone with long hair, hair tie or a hat. Hair nets will be provided if needed.
Instructor Bio: Meet Chef Dominic Ainza, a seasoned chef and instructor with a passion for teaching and sharing his love of food. With experience in top Bay Area kitchens and a thriving career as a tech corporate chef, he cooks for diverse groups every day, mastering a wide range of cuisines. With training at the California Culinary Academy and a background in youth counseling, Chef Ainza brings a unique approach to cooking that emphasizes simple, honest ingredients and techniques. As a proud Filipino-American, he infuses his teaching with warmth and community. Whether you're a culinary student or just starting out, Chef Ainza welcomes students of all skill levels and backgrounds, eager to share his passion for food and cooking. As an instructor at City College of San Francisco, Chef Ainza inspires students with his culinary expertise and dedication to mentoring the next generation of culinary professionals.