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Programs

  • INTRODUCTION TO THE FOOD SERVICE INDUSTRY – SANITATION & SAFETY

The course stresses the importance of proper hygiene, food handling and storage, cleaning and sanitation, HACCP, and pest control in a food service operation. Accident prevention and crisis management underscore that careful work habits and a safe working environment reduce the possibility of injuries.  As well, students are introduced to the details, complexities, and equipment of a professional kitchen.  Students will learn the necessities of being prepared when creating and cooking menu items and the basic cooking methodologies of commercial cooking.

Students will be introduced to some of the fundamental cooking techniques and methods, knife skills, cutting techniques and basic ingredients including herbs and spices.  In the proceeding courses, students will practice and become more proficient on these subject matters

  • DAIRY, EGGS AND CHEESES

Students learn and prepare traditional and current Russian and International breakfast foods and egg dishes; and the many different ways that eggs can be prepared and used in the modern kitchen.  Also, Students will study and learn about many types of cheeses and the world cuisines that cheeses play an important role in.

  • STOCKS, SOUPS, AND SAUCES

Students prepare, cook, cool, store, and utilize basic stocks in a variety of menu items. Sauces are prepared and evaluated beginning with the grand sauces and their derivatives, continuing with compound butter, coulis, buerre blanc, and jus lie. Soups are covered in terms of type, preparation, and service.  Students also prepare and learn the importance of mirepoix, sachets, beurre manie, monter au beurre, and roux as they pertain to sauces and soups.

  • VEGETABLES, STARCHES, HERBS & SPICES

This course contains topics of identifying, utilizing, pre-preparation, quantity cooking, quality changes during cooking, and cooking techniques of vegetables and starches, as well as beans and peas.  Also taught is the identification, selection, cooking techniques, storage, and menu planning with these food categories.  Students will practice identifying and using the many herbs and spices that are essential in a professional kitchen and the many cuisines that require these food enhancers! 

  • MEATS AND GAME - BEEF, PORK, LAMB, VEAL, LARGE GAME

MEAT COOKERY – encompasses the handling and cooking of meats as well as the quality and grading and the aging process.  Students will learn and practice some basic cuts, and the key role meat plays in menu planning.  Students will also work with Beef, Pork, Lamb and some game meats as they relate to the restaurant and food industry.  This course is a natural extension of the course Stocks, Soups, and Sauces.

  • SEAFOOD – FISH AND SHELLFISH

FISH AND SHELLFISH COOKERY – explores the varieties and diversities of fish and seafood throughout the world.  Students will be expected to identify, select, handle and clean many types of seafood as well as the preparation and cooking.  Their skills will be expanded on in the later International course

  • POULTRY AND GAME BIRDS

POULTRY COOKERY – encompasses the handling and cooking of Chicken and other Fowl as well as the quality and grading of these meats.  Students will fabricate carcasses to process basic cuts, and the key role those cuts play in menu planning.  Students will work with other game fowl as they are used in the restaurant and food industry.  This course is also a natural extension of the course Stocks, Soups, and Sauces.

  • GARDE MANGER & CHARCUTERIE

GARDE MANGER - COLD FOODS: SALADS TO CHARCUTERIE – covers a broad range of pantry cookery.  Garde Manger is cold food preparation, the study of salads including ingredients, preparation, dressings, and presentation.  In charcuterie, students prepare terrines, sausages, pates, and other forcemeats. 
Garde manger is the practice of cooking foods and serving them cold.  Students will use all the knowledge they have learned up to this point and they will put it into practice.  This course will include many items that are served in restaurants and at high and low-end parties.

  • SOUS-VIDE & LOW TEMPERATURE COOKING –FOOD COMPETITION

This course introduces students to the “Cold Kitchen” and the many foods that are created there.  Students will practice Sous-vide cooking and learn the importance of “Temperature Control”!  
Some aspects of  Food Competition are also taught and practiced and accomplished.

  • INTERNATIONAL & ETHNICAL CUISINES

INTERNATIONAL & ETHNICAL CUISINES– In this course students explore the history and culture underlying the major world cuisines. While great attention is paid to Russian and European Cuisines, American foods and the many Spanish/Latin influenced cuisines of the world are also taught.  Students will also practice Asian, Indian, North African and Middle Eastern culinary dishes and study those cultures.

  • NUTRITION FOR FOOD SERVICE INDUSTRY

NUTRITION FOR FOOD SERVICE INDUSTRY – covers nutrients, digestion, diet, special menus, food processing and additives, and nutrition aspects in a menu and recipe development.  Students will work to create and cook tasteful dishes that are Nutritionally sound with specific calorie controls.  Successful completion of this course counts towards certification by the American Culinary Federation.

  • BAKING, FUNDAMENTAL DOUGH & FRUITS

The course covers basic principles and ingredients, measurements, the baking process, leavening agents, dough formulas, flavorings, and special tools and equipment required for Baking.  Students will practice making products that are universal to most every cuisine in the world.  Students will prepare many types of breads, Danish, croissants, puff dough, cookies and tart dough.

  • PASTRIES, ADVANCED TARTS, CAKES, CLASSIC DESSERTS, CHOCOLATES & PRALINES

This course includes cake production, mixing methods, specialty pastry production, quantity baking, handling baked products, and basic cake decorating. Students will prepare fillings, creams, custards, puddings, frozen desserts, and sauces with special emphasis techniques and presentation.  They will also be exposed to classic desserts and pastries from around the world.

  • RECIPE & MENU DEVELOPMENT, FOOD COSTING & CALCULATIONS

The course examines the function, structure, and limitations of a recipe and explains conversion methods and measurement systems. Yield cost analysis, portion size, and food costs are covered in depth to be applied in all recipes prepared in the kitchen lab. The central role of the menu is discussed, including menu types, menu composition and balance, and nutritional concepts and ideas. 

  • FOOD & BEVERAGE SUPERVISION, WINES & SPIRITS

The course covers basic managerial concepts in the foodservice and hospitality industries. Job descriptions, work environment, communications, personnel recruiting and evaluation, planning, hiring and dismissal, training employees, decision making and delegating are among the topics that are discussed. Successful completion of this course counts towards certification by the American Culinary Federation.

Students will also study Wines and Spirits as they relate to the food business and how they might compliment the dining experience.

  • EXTERNSHIP, RESTAURANT WORK

This Externship course consists of a practical learning experience in a working, public restaurant or food service establishment.  Students will be expected to conduct themselves as though this was their job, and in many cases this “work study” could lead to a job in the same establishment. THIS IS A MANDATORY REQUIREMENT FOR THE COMPLETION OF THE CULINARY PROGRAM.

  • PROGRAM FINAL, MYSTERY BASKET COOKING-FINAL PRACTICAL EXAM – 

This, the final course, is the culmination of all the hard work a student has gone through and of what the program has offered.  Students will work together with the instructor and college staff to produce a FINAL SET MENU that is worthy of the skills they have learned.  Students will be instructed by the Chef to plan and cook all the foods to be served.  Students will also be given the opportunity to invite a predetermined number of guests to show off their talents.

 

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