Professional Culinary Skills

Safety & Sanitation

Creating and maintaining a safe and sanitary food service operation is more important than ever as concerns about food borne illnesses and food spoilage have become a focus in the news and our everyday lives. This critical class focuses on the many procedures and techniques to run a safe and sanitary kitchen. Students learn to identify foods susceptible to hazardous microorganisms and gain insight into purchasing, storage, preparation and serving procedures that promote food safety. Learn how to use knives and other cutting tools safely, how to lift and carry properly and how to administer basic first aid, including how to perform the Heimlich maneuver. This class has been developed to prepare students for the National Restaurant Association (NRA) approved examination. The test is administered at the end of the certification course. In addition, this class is
recognized by the American Culinary Federation (ACF) for its professional certification.

Kitchen Skills 1

Flavor Recognition—The ability of a professional cook to recognize and distinguish flavor is a fundamental key to success. The first four classes focus on this key element
through comparative tasting emphasizing the recognition
of aromas and the science of the palate. The outcome of the class is clear—each individual will have a greater awareness of flavors, the compatibility of flavors and the
nuances in tastes.

Knife Skills—Focusing on the proper techniques, use, and care of professional knives and tools, this section trains you through extensive demonstration, repetition and practice.

Stocks and Soups—The building blocks of cuisine, the correct preparation and use of stocks is fundamental to the success of soups, sauces and other basic preparation techniques. This class focuses on the varieties of stocks,
their correct preparation, taste and application and the variables that can affect the final flavor. This class also focuses on a variety of soups, exploring fundamentals such as cream soups, thickened soups, pureed soups and clear soups.

Kitchen Skills 2

Sauces—Bechamel (Cream Sauces), Veloute (Stockbased),
Espangnole (Brown Sauce), Tomato Sauce and Hollandaise. This class studies in detail the preparation
and use of the five basic sauces, or Mother Sauces as the French label them, upon which all classical compound sauces are based. After gaining an understanding of these sauces the student will go on to explore compound sauces that have their foundation in these basic
sauces. The class will finish with the introduction of contemporary applications of these sauces and the exploration of modern and international versions of sauces such as vinaigrettes, purees, reductions and emulsions. Throughout this class close attention will be paid to texture, mouth feel, balance and the flavor enhancing
qualities of these sauces.

Kitchen Skills 3

Cooking Techniques: Vegetables—Principles of
cooking are covered in detail. Dry-heat cooking methods (broiling/grilling, roasting/baking, sautéing, panfrying and deep-frying) and moist heat cooking methods (poaching, steaming, boiling, braising and stewing) are
demonstrated by the chef instructor and then performed by the student. With this foundation the student learns to identify various vegetables, legumes, rice and other grains and then to properly prepare
them using the methods covered above.

Kitchen Skills 4

This course builds on Kitchen Skills 3 by applying the basic cooking techniques to beef, poultry and fish.
Through demonstration and student application, an understanding of how to select the proper preparation
technique for different varieties and cuts of meat or fish is developed. Combined with the techniques of the
previous classes, students began to prepare a wide variety of dishes. Attention is paid to the proper
balance of flavors and texture of components within one meal or dish.

Garde Manger 1

The Cold Kitchen—This class provides the student with a foundation in Garde Manger or the cold kitchen. Basic salad preparations, vinaigrettes, emulsified and non-emulsified dressings, cold sauces, salad condiments, sandwiches canapés, cold hor d’oeuvres and their
proper use is covered. Skill in the use of a variety of products and basic production methods is emphasized.

Garde Manger 2

Through demonstration,
lecture and hands-on techniques,
the student further refines cold preparation skills and begins an
emphasis on classical and
modern presentation techniques.
Appropriate garnishes and their preparation are demonstrated by the chef instructor and then practiced by the class and ice
carving.

Breakfast Cookery

What is more satisfying
and comforting than a well-cooked breakfast? Learn the fundamental preparations and techniques to enter into this rapidly expanding segment of the food industry.
How many ways are there to cook an egg? Egg cookery techniques include scrambled, pan-fried, poached and baked methods. Omelet preparations include traditional method, frittatas, soufflé omelets and healthy alternative
preparation techniques. Select and prepare breakfast meats. Learn the technique of griddle cakes, including
pancakes and crepes. Selection and techniques for preparing breakfast cereals and grains conclude the class.

Baking Skills 1

This class is an introduction to
basic bread making and pastry techniques. The direct bread making technique is taught including baguettes, soft rolls and pizza. The student also learns basic pastry
dough: tart dough, pie dough, butter crust and éclair dough. The student learns to prepare pastry cream and
other pie and tart fillings including frangipani, lemon curd, fruit and baked custard fillings.

Baking Skills 2

The second class in the Baking
Skills series concentrates on the study of muffins, quick breads, scones, and biscuits. Basic cakes including sponge and butter cakes, and meringue and cream-based icings are covered. The student learns cake assembly and basic
decorations. Lecture instruction in the preparation and display of a dessert buffet is presented.