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 28 - FULL
*Tuition: $550
|
Monday/Wednesday |
Start |
End |
| Sanitation Management |
August 15 |
September 14 |
| NRA Manage First |
September 19 |
October 12 |
| Stocks, Sauces, Soups |
October 17 |
November 9 |
| Vegetables, Grains, and Starches |
November 14 |
December 14 |
| Skills of Meat Cutting |
January 9 |
February 1 |
| Intro. to Baking & Pastry |
February 6 |
February 29 |
| Seafood, Fruit, and Sandwiches |
March 5 |
March 28 |
| New World Cuisine |
April 9 |
May 2 |
| International Cuisine |
May 7 |
May 30 |
| Garde Manger |
June 4 |
June 27 |
| Advanced Patisserie/Dessert |
July 9 |
August 1 |
| Graduation |
August 7 |
|
Rotation 29 - FULL
|
Tuesday/Thursday |
Start |
End |
| Sanitation Management |
February 7 |
March 1 |
| NRA Manage First |
March 6 |
March 29 |
| Stocks, Sauces, Soups |
April 3 |
April 26 |
| Vegetables, Grains, and Starches |
May 1 |
May 24 |
| Skills of Meat Cutting |
May 29 |
June 21 |
| Intro. to Baking & Pastry |
June 26 |
July 26 |
| Seafood, Fruit, and Sandwiches |
July 31 |
August 9 |
| New World Cuisine |
August 21 |
September 20 |
| International Cuisine |
September 25 |
October 18 |
| Garde Manger |
October 23 |
November 15 |
| Advanced Patisserie/Dessert |
November 27 |
January 10 |
| Graduation |
January 16 |
|
Rotation 30 - Begins June 4, 2012— Now Accepting Applications
*Tuition: $550
|
Monday/Wednesday |
Start |
End |
| Sanitation Management |
June 4 |
June 27 |
| NRA Manage First |
July 9 |
August 1 |
| Stocks, Sauces, Soups |
August 6 |
August 29 |
| Vegetables, Grains, and Starches |
September 10 |
October 3 |
| Skills of Meat Cutting |
October 8 |
October 31 |
| Intro. to Baking & Pastry |
November 5 |
December 5 |
| Seafood, Fruit, and Sandwiches |
January 7 |
January 30 |
| New World Cuisine |
February 4 |
February 27 |
| International Cuisine |
March 4 |
March 27 |
| Garde Manger |
April 1 |
April 24 |
| Advanced Patisserie/Dessert |
April 29 |
May 22 |
| Graduation |
May 28 |
|
|
