This series of courses is devoted to the skills considered to be the foundation in art and science of culinary preparation. These courses are designed for:
- Professionals who wish to quantify or hone their skills
- Individuals wishing to launch or explore a career in food preparation
- Serious home or hobby chefs
For maximum retention of the knowledge and skills presented, the courses are formatted to include lecture, demonstration, and then hands-on application of each skill set.
Class Descriptions & Rotation
Sanitation Management (fundamental class)
Students will explore the fundamentals of food and environmental sanitation. This course will look at the origins of foodborne illness and the implementation of HACCP. The National Restaurant Association ServeSafe exam will be administered in this course to fulfill the graduation requirement.
Stocks, Sauces, and Soups (fundamental class)
Students are introduced to cooking techniques of simmering and boiling. Lecture, demonstration and production focus on stocks, sauces, soups and related ingredients. The proper use of knives, tools, smallwares and equipment will be emphasized.
Vegetables, Grains, and Starches (fundamental class)
Purchasing, and evaluating freshness of vegetables and starches, along with storage and FIFO method of inventory control will be taught. Students are introduced to multiple cooking methods. Students learn to identify and use various grains, starches and vegetables.
Skills of Meat Cutting (fundamental class)
Purchasing, receiving, evaluating and proper storage procedures will be discussed. Emphasis is placed on primal and sub-primal cuts, federal inspections, grading, yields, and the classification of meats, poultry and game. Laboratory activities include hands-on fabrication of pork, beef, poultry and lamb.
Introduction to Baking & Pastry (fundamental class)
Production will include basic breads and rolls, starting with mixing, proofing and proper baking temperatures, laminated dough, muffins, quick breads, cookies and pies. Proper use of the baker’s scale, liquid measurement and equipment identification are a primary focus for this course.
New World Cuisine (fundamental class)
Students are introduced to cooking techniques of grilling, roasting and deep-frying. Lecture, demonstration and production revolve around North, Central and South American cuisine, ingredients and plate presentations. The proper use of knives and basic vegetable cuts is emphasized.
Seafood, Fruits, and Sandwiches (fundamental class)
In this class, students learn how to store seafood and different methods for cooking seafood. Students will also learn about fruit preparation, traditional sandwich preparation, and new ways of preparing and serving sandwiches will be discussed.
International Cuisine (advanced class)
Students are exposed to the preparation of foods from around the world. The cuisines of Mexico and the Caribbean; Spain and Morocco; Italy; Eastern Europe; France, Greece and Turkey; India and Thailand; Japan, Korea, and China are explored. Students are introduced to stir-frying, and techniques learned in fundamental culinary classes are applied and refined.
Garde Manger (advanced class)
Students will be introduced to modern and traditional techniques in the preparation of cold entrées, pâtés, terrines, salads, sushi, and ice carving. This course also concentrates on the practical techniques of platter design and presentations.
Advanced Patisserie/Dessert (advanced class)
Emphasis will be placed on the production of creams, ice creams, sorbets, mousse, chocolate, strudel, phyllo, sauces and plated desserts. Daily presentation of individual desserts and creative plate presentation are featured.
NRAEF ManageFirst Program (certificate)
This Program focuses on key competencies defined by today’s restaurant, hospitality, and food service leaders. Students will develop skills to make them highly marketable. This program will serve as an additional certificate from the National Restaurant Association (NRA).