MODULE #1 - INTRODUCTION TO CULINARY ARTS
This class covers basic ingredients, food safety and sanitation, commercial equipment identification and operation, knife skills, cooking and baking/mixing techniques used by chefs as well as mise en place techniques, stocks, soups and sauces. This is a theory heavy class that is a prerequisite for all of the other classes in the culinary program.
MODULE #2 – CULINARY FOUNDATIONS
This is a very hands-on, skill building class where you will be cooking each day. Learn to make; stocks, sauces, soups, vegetables, fresh pasta, risotto and pilafs, a variety of proteins (chicken, turkey, duck, beef, veal, lamb, fish and shellfish) and breakfast cookery. You will also learn about the different varieties of each item and how to choose the best product for different cooking applications.
MODULE #3 - BAKING AND PASTRY
Classic baking and pastry techniques for anyone who loves to bake and is interested in a career in the pastry industry. Students learn a variety of fundamental techniques used to prepare a variety of breads and doughs including baguette, challah, Danish, croissants, biscuits, scones, pretzels, bagels, cinnamon rolls, doughnuts, muffins and quick breads. Students also learn to prepare an array of desserts such as pies, tarts, cakes, cheesecake, cookies, ice cream, crème brulee, eclairs, napoleons and plated desserts.
MODULE #4 - GARDE MANGER
“Cold Kitchen” including cold sauces and dressings, salads, sandwiches, hors d'oeuvres, appetizers, sausage making and garnishing (including simple fruit and vegetable carving), buffet and platter presentation. Emphasis is placed on eye appeal, texture, color contrast and harmony of flavor combinations. Recipe costing and menu planning are covered in this class.
MODULE #5 - INTERNATIONAL CUISINES
Emphasis is on world cuisines. Students will focus on learning culinary history, classic dishes, techniques and ingredients of each country. Students create full menus from each cuisine. Utilizing all the skills developed in previous classes, students prepare breads, soups, salads, appetizers, entrees, side dishes and desserts each day. Batch cooking is also emphasized in this class.
MODULE #6 - AMERICAN REGIONAL CUISINES
Students study and prepare regional cuisines of the U.S. Students will learn how immigration to the U.S. from all over the world has affected the regional and micro cuisines of the U.S. as well as adaptation of locally available ingredients, techniques and agriculture of the Native Americans. Culinary history, classic dishes, techniques and ingredients of each region will be the focus. Students create full menus from each cuisine each day of class. Plating and presentation is also a central focus of this class.
MODULE #7 – MODERN CUISINES
Students learn how to modernize classic dishes and create new dishes using modern techniques and plating styles. Fusion cooking and deconstruction will be explored as well as themes and presentation styles.
MODULE #8 – EXTERNSHIP
Students will spend 4 weeks working in an externship of their choosing to gain real world work experience and on the job training that is specific to their individual career goals and pathways. This is the final class in the program and it is intended to bridge the training and education from school with the experience they need to start growing professionally and succeed in the culinary field.
