culinary training program

Syllabus

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 and Farmers Market visit
  • Produce Identification and Techniques (Raw and Cooked)
  • Knives and Knife Skills
  • The Making of a Chef, Michael Ruhlman

WEEK 3

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

WEEKS 4

  • Stocks and Sauces Exam
  • Timed Knife Skills Exam #2
  • Heat Transfer
  • Egg Cookery – Poaching, Omelets, and Soufflés
  • Cooking Methods, wet and dry
  • Rices, Grains, Legumes and Starches
  • Chicken Fabrication and Cooking
  • Understanding Meat and Cooking

WEEK 5

  • Understanding meat – Primal Cuts
  • Meat Cookery
  • Introduction to Pork and Charcuterie
  • Pasta Making

WEEK6

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

WEEK 7

  • Baking: mixing methods and leavening
  • Building blocks of a pastry kitchen
  • Pate Brisee, Quiche, Pate a Choux, biscuits and scones
  • Yeast baking bread and pizza
  • Desserts: Custards and Mousse

WEEK 8

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

WEEKS 9-12

  • Restaurant Internship (80 Hours)
  • Graduation Ceremony