The meaning of art may be subjective, but Mission: Renaissance believes that the basic, technical skills needed to create art are learnable, regardless of a student’s age or experience. The instructors at the studio, which was originally founded in 1975, illuminate the Gluck Method, which focuses on the classic rendering techniques that the great masters used on their first computers. The classes can accommodate students as young as 5, and they explore a number of different mediums—including charcoal, watercolors, and oils—while giving attendees the experience they need to appreciate art, as well as create it. Spread across 19 studio locations in southern California, attendance is capped at around six students per instructor, which allows them to offer artists more personalized feedback and more fitting nicknames.
We are an outpatient therapy center/sports medicine center who has been in business since 1981. Our 11,000 square foot facility is among the largest outpatient facilities in Southern California. We provide physical therapy,occupational therapy,aquatic therapy, personal training,massage,Pilates,acupuncture, & other services.
Classes at Creative World Art School don't simply teach the skills of painting, sketching, and sculpting. Instead, the non-profit's instructors encourage children and teens to view each project as an exercise in critical thinking and self-expression. This emphasis on enrichment above all else helps students develop a sense of curiosity and creativity that can help kids succeed outside of the studio as well. To accomplish this, the teachers lead age-appropriate programs that utilize both traditional and contemporary media—everything from drawing and book-binding to digital computer animation and e-book-binding.
Although they begin each day pristine and silent, Sauté Culinary Academy's spotless kitchen and gleaming countertops don't stay that way for long. Soon, cooking students of all ability levels fill the room for three-hour classes. Professional-chef instructors guide them through the intricacies of cooking three-course feasts that include an appetizer, main dish, and dessert. Depending on the day, counters may find themselves covered with seaweed and sushi rice as novice chefs learn to roll their own maki or dotted with flour and sugar from a cookie-baking session. In other classes, the instructors may spend their time revealing new ways of using pantry staples, demonstrating twists on the usual mashed potatoes, or alternative takes on cooking with chicken besides placing it on the engine during long car rides.