Teaches Cooking Techniques II: Meats

MasterClass, founded in California in 2015, delivers a premium online learning experience taught by world-renowned experts across arts, business, sports and science. The platform emphasizes cinematic production values and concise, example-driven lessons that make advanced techniques accessible and engaging for learners at many levels. With a catalog designed to inspire, MasterClass showcases how leading practitioners approach craft, career and creativity through demonstration and storytelling.

Each class combines pre-recorded lessons, downloadable workbooks and practical assignments so you can learn at your own pace while applying techniques immediately. The format suits self-directed study, creative practice and professional development; lessons are short enough to fit busy schedules yet substantive enough to support meaningful skill growth. An active learner community and curated collections help you explore related topics and sustain progress between sessions.

MasterClass is ideal for students seeking inspiration from high-profile practitioners or structured, example-led guidance to advance a hobby or career skill. It is particularly useful for creative fields, culinary arts, writing, entrepreneurship and performance, while many lessons offer transferable techniques for broader application. Accessible across devices and offering a library of 186 programs, the platform is a practical complement to formal study when paired with deliberate practice, feedback and community engagement.

Teaches Cooking Techniques II: Meats is a non-degree program for students who want to improve their cooking skills. This one-week online program is taught in English and focuses on cooking techniques for meats. The main advantage of this program is that it teaches students how to prepare different types of meat with confidence.

The curriculum covers topics such as sautéing, pan and oven roasting, braising, frying, and grilling. Students will learn how to select the best cut of meat for each technique and how to make stocks and sauces. The program is taught by Chef Thomas Keller, who shares his expertise and experience in the kitchen.

After completing this program, students can pursue careers as chefs, cooks, or restaurateurs. They can work in restaurants, hotels, or catering services, preparing meals for customers. Some possible job titles include executive chef, sous chef, or line cook. Students can also work as food bloggers or food critics, sharing their knowledge and passion for food with others.