Syllabus

WEEK 1

● Introduction to Program

● Expectations, Grades, Testing

● Safety and Sanitation

● ServSafe Training- Food Handler Certification

● Food Nutrition

● Introduction to Kitchen and Industry

● Escoffier and Brigade System

● Intro to Knife Skills

 

WEEK 2

● Bread & Roses Café Kitchen Practicum

● Stocks

● Herbs and Spices

● Emulsifiers

● Degrease and Deglaze

● Contemporary Sauces

● Pairing Flavors

 

WEEK 3

● Cooking Methods

● Famous Chefs

● Pantry Foods

● Compound Butter

● Vegetarian Cooking

● History of Cooking

 

WEEK 4

● Primal Cuts: Beef, Chicken and Pork

 

WEEK 5

● International Cooking

● Latin American

● Vietnamese/Thai

● Mediterranean

● Italian

 

WEEK 6

● International Cooking continued

● French

● Indian

● Japanese/Korean

● African

● Café Day

 

WEEK 7

● Introduction to Baking

● Catering

● Fusion Foods

● Café Staples

 

WEEK 8

● Menu Development

● Final Written Exam

● Final Practical Exam

● Internship Placement

WEEKS 9-12

● Internship (80hrs)

● Graduation Ceremony