CULINARY TRAINING PROGRAM 

SYLLABUS 

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Week 1

  • Introduction to Program
  • Expectations, Grades, Testing
  • Safety and Sanitation
  • ServSafe Training
  • ServSafe Exam - Food Protection Manager Certification

 

Week 2

  • Introduction to Kitchen and Industry
  • Bread and Roses Café Practicum
  • Nutrition
  • Kitchen Equipment Identification
  • Escoffier and Brigade System
  • Recipe Reading, Measurement, and Conversion Math
  • Seasonal Cooking
  • Farmer's Market Visit
  • Produce Identification and Use Methods (Raw and Cooked)
  • Knives and Knife Skills - Julienne, Allumette, Batonnet, Brunoise, Paysanne, Dice, Chiffonade, Channel, Flute, Mince, and Zest
  • The Making of a Chef, Michael Ruhlman

Week 3

  • Brigade, Equipment, Measurement and Nutrition Exam
  • Timed Knife Skilled Exam #1
  • Mis En Place for Stocks, Soups and Sauces
  • Mother Sauces
  • Starch Thickening and Reduction
  • Degrease and Deglaze, and Monter Au Beurre
  • Contemporary Sauces
  • Herbs and Spices
  • Egg Cookery - Poaching, Omelets, and Soufflés

Weeks 4-5

  • Stocks and Sauces Exam
  • Timed Knife Skills Exam #2
  • Heat Transfer
  • Cooking Methods - Roast, Sauté, Grill, Fry, Braise, and Poach
  • Rices, Grains, Legumes and Starches
  • Chicken Fabrication and Cooking
  • Understanding Meat and Cooking

Week 6

  • Café Day Practicum
  • Pork
  • Fin Fish
  • Shellfish
  • Desserts and Baking
  • Cooking Methods and Primal Cuts Exam

Week 7

  • Timed Knife Skills Exam #3
  • Menu Development and Cost Formulation
  • Final Written Exam
  • Final Practical Exam
  • Exit Evaluation and Restaurant Extern Placement

Week 8

  • Baking

Weeks 9-12

  • Restaurant Internship (80 Hours)
  • Graduation Ceremony
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