Food and Safety Protocol: Students will be taught the importance of kitchen organization, commercial safety procedures, and professional practice in the food industry. This is a foundational course.
Kitchen Equipment: Students will learn about the various types of equipment found in a commercial kitchen. In addition, students will be taught about different types of knives and their specific purpose as well as how to choose and care for cutting boards.
Food Protection Management: Students will gain basic knowledge, skills, and abilities necessary to oversee safe storage, preparation, and service food. The class will review HACCP and OSHA regulations.
Basic Food Prep: Students will gain hands on experience in “mise en place,” which includes learning how to gather, prepare and organize all the necessary ingredients for a meal.
Kitchen Math: Students will learn how a chef’s routine includes simple to complex math calculations. Examples include counting portions, increasing a recipe yield, determining a ratio for preparing a stock, calculating a plate cost, or establishing a food and labor budget.
Stocks & Soups: Students will learn the fundamentals behind creating each type of classic stock, while preparing some basic soups.
Cold Food Procedures: Students will learn about the preparation of all types of salads and sandwiches, as well as understand the basics of a Pantry Chef.
Baking Basics: Students will focus on the basic concepts and techniques of baking, using a variety of ingredients, quick breads, breads, soufflés, and chocolate.
Essential Eggs: Students will learn the ins and outs of preparing eggs including a basic scramble, hard-cooked, poached, and fried. Eggs are one of the most cost-effective proteins and can be transformed into a nutritionally dense meal.
Breakfast Cookery Skills: Students will learn the importance of eating breakfast and how to create several satisfying morning meals.
Seasoning & Sensory Evaluation: Students will learn how to add flavor to dishes using a variety of herbs and spices. In addition, students will use sensory analysis to examine the properties (texture, flavor, taste, appearance, smell, etc.) of a product or food through the senses (sight, smell, taste, touch, and hearing).
Hospitality 101: Students will explore the food and hospitality industry that exists outside the kitchen. The class will cover the basics of serving, hosting, and other hospitality-related jobs.
