L'Ecole Culinaire

 

The objective of this program is to prepare students to perform the tasks necessary for the successful operation of the brigade, line operation, or baking/pastry bench in a footservice-related industry. Students will be prepared for entry-level employment as: assistants, apprentices, station
chefs, line cooks, short-order cooks, or as institutional cooks. Students will be prepared to perform entry-level tasks as captains or headwaiters in front of the house operations. Students will also be prepared to perform entry-level tasks at the baker’s bench as a Boulanger.

 

Concepts Include

• Kitchen Safety and Sanitation
• Culinary Math and Food Costing
• Stocks, Soups and Sauces
• Principals of Cooking and Baking
• Meat/Poultry and Fish/Shellfish Fabrication and Cooking
• Dry, Moist and Combination Cooking Methods
• Garde Manger
• American Regional and International Cuisine
• Mass Production and Recipe Development
• Create, present and critique modern foodservice meals using the school’s restaurant kitchen line and dining area!

The objective of this program is to prepare students to perform the tasks necessary for entry-level management in culinary applications for the food service industry. Building on the skills developed in the diploma program, students will develop professionalism through hands-on experience and personal interaction with chef instructors. Students will develop their own culinary techniques through extensive lab exposure for excellence in food production, creativity, marketing, cost analysis, sanitation and nutrition.