Food Preparation and Line Cooking

Kitchen operation requires structure, teamwork, and planning to produce high-quality food. In this section of the training, students will learn:

• The basic brigade system
• How to work on a line at various stations
• Skills in speed, portion-control, timing, and teamwork
• Techniques for perfect plating and presentation

Baking

Baking is an essential skill for most chefs. In this course, students will:

• Learn the basic principles of baking—this includes ingredient functions, such as yeast dough production, quick bread, rubbed, and laminated dough
• Understand and practice creating dessert sauces and cake preparations
• Explore the different mixing methods used in a commercial bakery

Banquet and Dining Room Service

A solid knowledge base in banquets and dining room services are important elements to most foodservice operations. In this section of the training, students will learn about:

• Banquet preparation with an emphasis on guest needs
• How to interpret and write Banquet Event Orders (BEO)
• Forecast food needs for various events
• American, French, and Russian styles of service
• Table settings and service styles

Beverage Management

As part of our comprehensive culinary education, students will survey all facets on the beverage side of the culinary industry including:

• Basic working knowledge of the structure of wines/spirits and their relationship to dining
• Understanding and incorporating the various wines from different regions of the world

Culinary Math

All culinary professionals need an understanding of mathematics. In this section of the course, students will:

• Learn and apply the mathematical equations used in foodservice
• Build skills in management, food forecasting, and cost control
• Learn to build par sheets and understand the inventory process ​

Ethics and Responsibility

Students will consider many of the ethical issues that restaurant managers are facing in today’s ever-changing world. In this section, we will study:

• How our decisions affect others
• Strategic planning and ethical decision making

Garde-Manger

Garde-Manger is a French term meaning “keeper of the food” and refers to the part of the kitchen where the cold or cool foods are prepared. In this section, students will:

• Learn how to prepare basic house salads, entrée salads, pâtés, galantines, hors d’oeuvres, canapés, and terrines
• Develop knife skills for a variety of vegetable and fruit presentations

International and Regional Cuisines

A goal of this course is to broaden the student’s knowledge of the various cuisines available both locally and globally. In this section of the course, students will:

• Develop an awareness of many different types of cuisines
• Learn about the different flavors, ingredients, and presentations of different cuisines
• Experience how different regions use spices, herbs, meats and vegetables that make a cuisine unique

Kitchen Management

Foodservice operations are typically divided into the “Front of the House” which includes the public-facing areas and the “Back of the House,” referring to the kitchen and food preparation areas. This section of the training will help students to:

• Explore facets of “Back of the House” operations
• Discuss factors that determine kitchen equipment and staffing needs for any food production operation
• Learn the concept of the “flow of food” through a kitchen
• Develop the vocabulary and skills to order products
• Learn about the legal implications of purchasing non-regulated foods and about how to evaluate, choose, or change a purveyor

Menu Development

Menus are more than just a list of available items; they are the main sales piece of the foodservice establishment. In this section of the course, students will:

• Learn the basics of menu design
• Study a wide range of menu styles and designs
• Discover how a menu can be a valuable sales tool
• Create menus for a variety of events
• Apply knowledge of math and forecasting to price menus for profit

Sanitation

Cleanliness and sanitation are vital elements to a successful food establishment and the people who work there. In this section, students will:

• Study proper sanitation as prescribed by law, harmful bacteria, and proper storage of potentially hazardous foods
• Learn proper equipment-cleaning procedures
• Identify and use Material Safety Data Sheets
• Learn about foodborne illness, effective sanitation techniques, and sanitary work conditions ​

Kitchen Equipment and Tools

The modern kitchen is filled with different types of equipment. In this portion of the course, students will:

• Learn how to operate various types of professional kitchen equipment
• Develop and practice knife safety and skills