This course is designed to develop a student’s advanced culinary skills in preparation of international cuisine commonly served in today’s operations in Latin America, Europe, Asia, the Middle East, the Far East and the Pacific area.
Instructor will provide syllabus and all products needed. Student is expected to show up with hair up and out of their face, clean clothes and close-toed shoes. Aprons will be provided. Chef jackets are encouraged.
- Describe advanced theories of food production techniques and their place in today’s modern kitchen.
- Demonstrate an understanding of the tools and ingredients in the professional kitchen.
- Demonstrate an in-depth understanding of the preparation of stocks, sauces and soups.
- Describe in depth an understanding of the preparation of meats, poultry, fish and seafood.
- Demonstrate an understanding of the preparation of vegetables, potatoes, grains, legumes, pasta and dumplings.
- Identify national dishes from around the world and how they can be incorporated into a menu.
- Describe various styles of table service including French, Russian, American, English, butler and buffet services.
- Discuss the advantages, as well as disadvantages, of each style of service in a food service operation.
Content Outline and Competencies:
- The Chef as a Professional
- Food Service Productions
- Cooking in the Professional Kitchen
- Table Service
- One-on-One time with instructor
Each course length: 3 hours
Each course cost: $150
Each course requirements: Speak with instructor