Culinary Arts Program

1. Module 1

1.1. Sanitation and Safety
1.2. Menu Planning, Knife Skills
1.3. Soups and Stocks
1.4. Garde Manger

2. Module 2

2.1. Salads
2.2. Meat Cookery
2.3. Poultry Cookery
2.4. Game Cookery

3. Module 3

3.1. Shellfish Cookery
3.2. Beef Cookery
3.3. Vegetable Cookery
3.4. Starches Cookery

4. Module 4

4.1. Breakfast Preparation
4.2. Baking and Restaurant Desserts
4.3. International Cuisines

Module 1: Sanitation and Safety, Menu Planning, Knife Skills, Soups and Stocks, Garde Manger

1.1 SERVE-SAFE SANITATION & SAFETY:

1. Introduction to Microbiology
2. Food Borne Diseases
3. Personal Hygiene
4. Food Handling, Preparation, and Storage
5. Cleaning and Sanitizing Equipment
6. Sanitation Test
7. The Safe Workplace
8. Kitchen Safety

1.2 KNIFE SKILLS, MENU PLANNING, COST CONTROL, COOKING PRINCIPALS, and TOOLS and EQUIPMENT:

1. Modern Food Service
2. The Organization of Modern Kitchens.
3. Standards of Professionalism
3.1 Knife Skills
4. Moist Heat Method
4.1 Dry Heat Methods
4.2 The Arts of Seasoning
4.3 Introduction of equipment
5. Equivalents of Weights and Measures
6. Dry and Liquid Measurements
6.1. The Written Recipe
6.2. Converting Recipes
6.3. Food Cost
7. Menu Forms and Functions
8. Building the Menu
9. Nutritional Considerations

1.3 STOCKS & SAUCES:

1. Ingredients 1.1. Procedures and Methods of Stocks Reduction
1.2. Glace
2. Leading and Mother Sauces
3. Roux 4. Modern Sauces
5. Butter Sauce

1.3.1 SOUPS:

1. Classification of Soups
2. Cream Soups
3. Clear Soups
4. Hearty Soups
5. Chowder Soups
6. Bisque

1.4 GARDE MANGER:

1. Hors d’ oeuvres
2. Sandwiches
3. Canapés
4. Cocktails
5. Dips

Module 2: Salads, Meat, Poultry, and Game Cookery

2.1 SALADS AND SALAD DRESSINGS:

1. Types of Salads
2. Presentation
3. Components of a Salad Bar
4. Dressing Types: French dressing, Garlic dressing, Lemon dressing etc
5. Art of Garde Manger

2.2 UNDERSTANDING AND COOKING MEATS:

1. Grilling Method
2. Braising Method
3. Stewing Method
4. Pan Frying Method
5. Sauté method

2.3 UNDERSTANDING AND COOKING POULTRY:

1. Chicken Fabrication
2. Sauté Method
3. Pan Frying Method
4. Braising Method
5. Poaching Method
6. Grilling Method
7. Deep Fry Method

2.4 UNDERSTANDING AND COOKING GAME:

1. Grilling Method
2. Braising Method
3. Stewing Method

Module 3: Shellfish, Vegetable and Starches Cookery

3.1 UNDERSTANDING AND COOKING FISH & SHELLFISH:

1. Fish Fabrication
2. Broiling Method
3. Sauté Method
4. Pan Fry Method
5. Deep Fry Method
6. Grilling Method
7. Poaching Method

3.2 BEEF COOKING

1. Beef identification and fabrication
2. Broiling Method
3. Sauté Method
4. Pan Fry Method
5. Deep Fry Method
6. Grilling Method
7. Poaching Method

3.3 UNDERSTANDING AND COOKING VEGETABLES:

8. Controlling Quality Changes during Cooking
9. General Rules of Vegetable Cookery
10. Standards of Quality in Cooked Vegetables
11. Handling Fresh and Processed Vegetables
12. Production and Holding Problems in Quantity Cooking
13. Storage
14. Boiling and Steaming
15. Sautéing and Pan-frying
16. Braising
17. Baking
18. Broiling and Grilling
19. Deep-frying

3.4 COOKING STARCHES:

1. Potatoes
2. Rice
3. Pasta & Dumplings
4. Other Grains
5. Stuffing and Dressings
6. Pilaf Method

Module 4: Breakfast Preparation, Baking and Restaurant Desserts, and International Cuisines

4.1 BREAKFAST PREPARATION AND DAIRY PRODUCTS:

1. Understanding and Cooking Eggs
2. Breakfast Breads, Cereals, and Meats
3. Milk, Cream, and Butter
4. Cheese

4.2 BAKING AND RESTAURANT DESSERTS:

1. Plated desserts
2. Sauces
3. Cakes
4. Tarts
5. Mousses
6. Soufflé

4.3 INTERNATIONAL CUISINES:

1. Arabic
2. French
3. Spanish
4. Mexican
5. Italian
6. Thai