Schedule
All members of one class will be part of the same rotation. A rotation is a
complete set of the ten Culinary Institute courses, beginning with Safety and
Sanitation and culminating with Baking Skills II. (Click here to see complete
list of classes and descriptions.)
Evening classes are held on Mondays and Wednesdays OR Tuesdays and Thursdays
with some accommodations made for the schedules of our working chefs. Evening
class students will attend four-hour classes that incorporate the
classroom/lecture portion of the course followed by the kitchen
skills/"hands-on" portion of the course.
Schedules for each rotation are posted below.
Evening Class Schedules
Rotation 22– Begins January 5, 2009 – In Progress
|
Monday/Wednesday |
Start |
End |
| Safety and Sanitation |
January 5 |
January 28 |
| Stocks, Sauces, Soups |
February 2 |
February 25 |
| Vegetables, Grains, and Starches |
March 2 |
March 25 |
| Skills of Meat Cutting |
March 30 |
April 22 |
| Intro. to Baking & Pastry |
April 27 |
May 20 |
| New World Cuisine |
June 1 |
June 24 |
| Classical French Cuisine |
June 29 |
August 5 |
| NRA Manage First |
July 13 |
July 15 |
| International Cuisine |
August 10 |
September 2 |
| Garde Manger |
September 14 |
October 7 |
| Advanced Patisserie/Dessert |
October 12 |
November 4 |
| NRI Manage First |
November 9 |
December 9 |
| Graduation |
December 15 |
|
Rotation 23 – Begins July 21, 2009 - Full
|
Monday/Wednesday |
Start |
End |
| Sanitation Management |
July 21 |
August 13 |
| Stocks, Sauces, Soups |
August 18 |
September 3 |
| Vegetables, Grains, and Starches |
September 15 |
October 15 |
| Skills of Meat Cutting |
October 20 |
November 12 |
| Intro. to Baking & Pastry |
November 17 |
December 17 |
| New World Cuisine |
January 5 |
January 28 |
| Classical French Cuisine |
February 2 |
March 4 |
| NRA Manage First |
February 16 |
February 18 |
| International Cuisine |
March 9 |
April 1 |
| Garde Manger |
April 6 |
April 29 |
| Advanced Patisserie/Dessert |
May 4 |
May 27 |
| NRA Manage First |
June 8 |
July 1 |
| Graduation |
July 12 |
|
Rotation 24 - Begins January 4, 2010 - Full
|
Monday/Wednesday |
Start |
End |
| Sanitation Management |
January 4 |
January 27 |
| Stocks, Sauces, Soups |
February 1 |
February 24 |
| Vegetables, Grains, and Starches |
March 1 |
March 24 |
| Skills of Meat Cutting |
March 29 |
April 21 |
| Intro. to Baking & Pastry |
April 26 |
May 19 |
| New World Cuisine |
May 24 |
June 23 |
| Classical French Cuisine |
June 28 |
July 28 |
| • NRA Manage First |
July 12 |
July 14 |
| International Cuisine |
August 2 |
August 25 |
| Garde Manger |
August 30 |
September 29 |
| Advanced Patisserie/Dessert |
October 4 |
October 27 |
| NRA Manage First |
November 1 |
December 1 |
| Graduation |
December 7 |
|
Rotation 25 - Begins July 13, 2010 - Accepting Applications
|
Monday/Wednesday |
Start |
End |
| Sanitation Management |
July 13 |
August 5 |
| Stocks, Sauces, Soups |
August 10 |
September 2 |
| Vegetables, Grains, and Starches |
September 14 |
October 7 |
| Skills of Meat Cutting |
October 12 |
November 4 |
| Intro. to Baking & Pastry |
November 9 |
December 9 |
| New World Cuisine |
December 14 |
January 20 |
| Classical French Cuisine |
January 25 |
February 24 |
| • NRA Manage First |
February 8 |
February 10 |
| International Cuisine |
March 1 |
March 24 |
| Garde Manger |
March 29 |
April 21 |
| Advanced Patisserie/Dessert |
April 26 |
May 19 |
| NRA Manage First |
May 24 |
June 23 |
| Graduation |
June 27 |
|
|
