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