CCS's demonstration classes consist of two to 2 1/2 hours of observing chefs prepare a predetermined menu or group of recipes, depending on the course. Chefs teach the classes in an easy-to-follow manner that the home cook can replicate. Attendees can sample the items prepared during the demonstration. The popularity of CCS's participation courses limits the number of demonstration classes they schedule.
Hands-on participation classes involve cooking a full-course meal under the supervision of CCS chefs. Approximately four to five hours of instruction in professional cooking techniques comprise the hands-on class, followed by a dinner service of the meal the students created. CCS's sommelier selects the wine pairings for the dinner.
CCS presents team-building cooking classes and exercises in the context of business. CCS president and founder Catherine Margles described the parallels between cooking and business in the statement: "Cooking is based on a system of organization. You have several people operating in different roles and you put them all together and come up with a product---the meal. It's the same concept as in a corporation." CCS's goals for the team-building classes include managing and optimizing group dynamics, building camaraderie among teammates and working successfully under time constraints. After the completion of the cooking and team-building exercises, participants experience a full dinner service based on the meal they created.
CCS offers a large assembly of classes that provides fundamental instruction in basic cooking techniques, as well as advanced coursework that explores international cuisines and exotic ingredients. Some of the classes offered include "Adult Cooking Boot Camp," "A Trip Through Europe!" and "California Fusion." CCS also offers classes designed for children. The topics covered in CCS's curricula include seafood, baking and pastry, tapas, confectionary art, herbs and spices, meats and soups.