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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