CULINARY TRAINING PROGRAM
SYLLABUS
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
