CLASS GUIDE
Click
Here to download Student Orientation Packet
Curriculum is subject to change due to modern
food trends and visiting masters, for up-to-date information
please see current student handbook.
Example Curriculum
Year One:
Class A: Focus on Basic Prep
Section One: Sanitation and Safety / Knife Skills
Section Two: Stocks and Sauces I
Section Three: Stocks and Sauces II
Section Four: Non-Stock Sauces and Dressings
Section Five: Meat and Fish Cutting I
Class B: Focus on Baking and Pastry
Section One: Breads and Doughs
Section Two: Pies and Cakes
Section Three: Pastas and Filled Dough
Section Four: Custard, Mousse, Ice Creams, Sorbets
Section Five: Advanced Breads
Class C: Focus on Cookery
Section One: Sanitation and Prep
Section Two: Cooking Techniques I
Section Three: Soups I
Section Four: Ala Minute Preparations
Section Five: Seafood Secrets
Class D: Culinary World Tour I
Section One: France
Section Two: Italy
Section Three: India
Section Four: China
Section Five: Japan
Year Two:
Class A: Focus on the Floor
Section One: Table Setting and Proper Service
Section Two: History, White Gloves, High Tea, and Tableside
Section Three: Front and Back Servers
Section Four: Captain and Sommelier
Section Five: Scheduling, Paperwork, and Computers
Class B: Intermediate Baking and Pastry
Section One: Bread Production
Section Two: Pies and Cakes II
Section Three: Advanced Pastas
Section Four: Introduction to Chocolate
Section Five: Pastry Shop
Class C: Intermediate Cookery
Section One: Kitchen Management and Purchasing
Section Two: Cooking Techniques II
Section Three: Soups II
Section Four: Advanced Meats
Section Five: Advanced Seafood
Class D: Culinary World Tour II
Section One: Caribbean and Pacific Rim
Section Two: Northern Italy
Section Three: Thai and South East Asia
Section Four: Advanced Chinese
Section Five: Cajun and Creole
Year Three:
Class A: Advanced Floor
Section One: Organizing, Training, Inventory, and Taxes
Section Two: Napoleon vs. Alexander / Seminars
Section Three: Bar Manager
Section Four: Sommelier
Section Five: Elite Spirits and Advanced Wines
Class B: Management / Final Words
Section One: The Bakery
Section Two: The Cold Line
Section Three: The Hot Line
Section Four: The Floor
Section Five: Chef Tables, Banquets, and Catering
Class C: Advanced Cookery
Section One: Cooking Lab I
Section Two: Final Soups and Sauces
Section Three: Cooking Lab II
Section Four: Advanced Preparations
Section Five: Cooking Lab III
Class D: Senior Seminars
Section One: Advanced Ethic Cuisine Seminars
Section Two: Advanced Garde Manger (includes Ice)
Section Three: Advanced Pastry (includes Sugar)
Section Four: Advanced Bartending (pouring competition)
Section Five: Master Sommelier Seminars
Notes:
--Each Year has Three Main Breaks (Christmas, Spring, and Summer),
and a Fourth that is Between Years (Mid September or Fall Break).
--Two Breaks every Year (usually Spring and Summer) will contain
a Special Advanced Seminar by a visiting Master Chef of some field.
Examples would be Ice Carving taught by a World Champion Ice Carver,
Sugar
Work by Ewald Notter,
Wine Seminars by Krug Cup Holder and Master Sommelier Wayne Bedding,
World
Cheeses with
David and Kate Kaufman, Grappa Lessons with Jacopo Poli, Wine Production
from Vine to Bottle at the Holy Cross Abbey, etc.
Daily Full Time Class Schedule
Class ‘A’ :
Mon/Weds/Fri: 9:00am – 12:00noon
Class ‘B’ : Mon/Weds/Fri: 12:30pm – 3:30pm
Class ‘C’ : Tues/Thurs: 12:00noon – 4:30pm
Class ‘D’ : Tues/Thurs: 6:30pm – 11:00pm
*All sections can
contain 10-20 students, and not all sections must be used.
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