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Curriculum

At Culinary Connection you can choose from the following curriculum.

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Course Curriculum

culinary schoolsWe offer a comprehensive apprenticeship program, which has been specifically designed to assist the student in expanding their food industry knowledge base and culinary skillset while also enabling them to build high-quality professional connections that can lead to placement and better career building opportunities. Culinary Connection’s curriculum has been designed to produce quality chefs who are well-situated to go on to have thriving culinary careers.

Regardless of your initial skill level, the Culinary Connection Culinary School will assist you in pursuing a career in the culinary arts. Whether you are a currently employed food service industry professional, a homegrown cook or a novice we have avenues to assist you in achieving your goals.

The Culinary Connection operates on a simple mentor/apprentice approach. We pair you with a Master Chef who takes you inside his or her kitchen and teaches you exactly how the real world food industry works. No classrooms, no books, no antiquated, useless teachings. Instead, you’re learning your craft directly from the individuals who make impressive high-quality cuisine for a living.

Unlike other traditional culinary institutes, you’ll not only be learning the art of cooking and the ways of a professional kitchen, you’ll also have the opportunity of showing what you’re made of to the very same people who can help you advance your career. By apprenticing, you’ll be constantly reaffirming your passion for food and your drive to do well. The connections you make over the course of your apprenticeship are what can lead to work in a field where knowing the right people gets you in better than any pricey degree ever can.

Culinary Connection offers a truly unique curriculum that not only assists you in jumpstarting your career but teaches you from within the completely unique environment of a professional kitchen, something a conventional chef school simply cannot achieve.

 

Week One – 12 Hours + Coursework

Lesson 1- The History of the Culinary ArtsServSafe

DAY ONE / 8 HOUR CLASS

  • LOCATION: ONLINE COURSE
  • SERVSAFE FOOD HANDLERS COURSE
  • SERVSAFE CERTIFICATION EXAM. REVIEW COURSEWORK AND REQUIREMENTS.

DAY TWO / 4 HOUR CLASS

  • LOCATION: ON THE JOB TRAINING IN A REAL RESTAURANT
  • WELCOME TO THE RESTAURANT- DISCUSS GOALS WITH CHEF MENTOR, OVERVIEW
COMPLETE THE ONLINE SERVSAFE CERTIFICATION EXAM

Week Two – 12 Hours + Coursework

Lesson 2 - Introduction to the Profession

DAY THREE / 8 HOUR CLASS

  • LOCATION: ON THE JOB TRAINING IN A REAL RESTAURANT.
  • CLASS WILL INCLUDE: INTRO TO CULINARY OPPS.
  • MENTOR ONE ON ONE: POS SYSTEM, DISCUSS STUDENT GOALS, OBSERVE HOT LINE, LEARN TO COOK 2 MENU ITEMS

DAY FOUR / 4 HOUR CLASS

  • LOCATION: KITCHEN
  • CLASS WILL INCLUDE: TRAIL BEHIND SOUS CHEF, TOUR WALK-IN FRIDGE, LEARN RECEIVING PROCEDURES
COURSEWORK: LESSON 2: HISTORY & INTRODUCTION TO THE PROFESSION, REVIEW POWERPOINT SLIDES, READ CHAPTER, RESEARCH KEY TERMS

Week Three – 12 Hours + Coursework

Lesson 3 - Menus and Recipes

DAY FIVE / 8 HOUR CLASS

  • LOCATION: ON THE JOB TRAINING IN A REAL RESTAURANT
  • CLASS WILL INCLUDE: PRODUCT QUALITY KNOW YOUR PRODUCT, LEARN TO COOK 2 MENU ITEMS
  • MENTOR ONE ON ONE: MENU WRITING PHILOSOPHY & TECHNIQUES, BUILDING COMPREHENSIVE, COST-EFFICIENT RECIPES

DAY SIX / 4 HOUR CLASS

  • LOCATION: KITCHEN
  • CLASS WILL INCLUDE: WORK DESIGNATED STATION SOLO / “THINK ON YOUR FEET TIME”
COURSEWORK: LESSON 3: MENUS AND RECIPES
WATCH ONLINE VIDEOS 1 AND 2, REVIEW POWERPOINT SLIDES, READ CHAPTER, RESEARCH KEY TERMS

Week Four – 12 Hours + Coursework

Lesson 4 - Equipment Identification

DAY SEVEN / 8 HOUR CLASS

  • LOCATION: ON THE JOB TRAINING IN A REAL RESTAURANT
  • CLASS WILL INCLUDE: EQUIPMENT IDENTIFICATION, TERMINOLOGY, SAFETY AND CARE
  • MENTOR ONE ON ONE: GUIDELINES FOR SHARPENING KNIVES ON A STONE.
  • HONING WITH STEEL

DAY EIGHT / 4 HOUR CLASS

  • LOCATION: DISHWASHING AREA / SCULLERY
  • CLASS WILL INCLUDE: TRAILING BEHIND SOUS CHEF OR CHIEF STEWARD. SETUP POT SINK, OBSERVE/ ASSIST WARE- WASHING DURING SERVICE
COURSEWORK: LESSON 4: EQUIPMENT IDENTIFICATION
WATCH ONLINE VIDEOS 3 AND 4, REVIEW POWERPOINT SLIDES, READ CHAPTER, RESEARCH KEY TERMS

Week Five – 12 Hours + Coursework

Lesson 5 - Meat, Poultry and Game Identification

DAY NINE / 8 HOUR CLASS

  • LOCATION: ON THE JOB TRAINING IN A REAL RESTAURANT
  • CLASS WILL INCLUDE: SELECTING THE RIGHT CUT & RIGHT COOKING METHOD, BASIC BUTCHERY
  • MENTOR ONE ON ONE: BREAK DOWN A CHICKEN, CUT STEAKS FROM SUB PRIMAL CUTS, PORTIONING

DAY TEN / 4 HOUR CLASS

  • LOCATION: KITCHEN / BUTCHER SHOP
  • CLASS WILL INCLUDE: TRAILING BUTCHER OR SOUS CHEF
COURSEWORK: LESSON 5: MEAT, POULTRY AND GAME IDENTIFICATION
WATCH ONLINE VIDEOS 5 AND 6, REVIEW POWERPOINT SLIDES, READ CHAPTER, RESEARCH KEY TERMS

Week Six – 12 Hours + Coursework

Lesson 6 - Fish and Shellfish Identification

DAY ELEVEN / 8 HOUR CLASS

  • LOCATION: ON THE JOB TRAINING IN A REAL RESTAURANT
  • CLASS WILL INCLUDE: TRAINING BEHIND POISSONNIER, FISH MONGER OR SOUS CHEF
  • MENTOR ONE ON ONE: FILET A FISH, SHUCK AN OYSTER, FISH FRESHNESS GUIDELINES.

DAY TWELVE / 4 HOUR CLASS

  • LOCATION: BUTCHER SHOP
  • CLASS WILL INCLUDE: TRAILING BEHIND SOUS CHEF OR FISH MONGER
COURSEWORK: LESSON 6: FISH AND SHELLFISH IDENTIFICATION
WATCH ONLINE VIDEOS 7 AND 8, REVIEW POWERPOINT SLIDES, READ CHAPTER, RESEARCH KEY TERMS

Week Seven – 12 Hours + Coursework

Lesson 7 - Dairy and Egg Purchasing and Identification

DAY THIRTEEN / 8 HOUR CLASS

  • LOCATION: ON THE JOB TRAINING IN A REAL RESTAURANT
  • CLASS WILL INCLUDE: FOOD SERVICE – FRONT OF HOUSE
  • MENTOR ONE ON ONE: DINING SERVICE STANDARDS, OBSERVE/ ASSIST LARGE PARTY SERVICE/ BUSSING

DAY FOURTEEN / 4 HOUR CLASS

  • LOCATION: DINING ROOM
  • CLASS WILL INCLUDE: TRAILING IN DINING ROOM, BEHIND DINING ROOM MANAGER OR LEAD SERVER
COURSEWORK: LESSON 7: DAIRY AND EGG PURCHASING AND IDENTIFICATION
WATCH ONLINE VIDEOS 9 AND 10 REVIEW POWERPOINT SLIDES READ CHAPTER RESEARCH KEY TERMS

Week Eight – 12 Hours + Coursework

Lesson 8 - Dry Goods Identification

DAY FIFTEEN / 8 HOUR CLASS

  • LOCATION: ON THE JOB TRAINING IN A REAL RESTAURANT
  • CLASS WILL INCLUDE: FOOD SERVICE – EXPEDITING AND ORDER FLOW
  • MENTOR ONE ON ONE: REVIEW ORDER CALLING AND FRONT BACK COMMUNICATION.

DAY SIXTEEN / 4 HOUR CLASS

  • LOCATION: KITCHEN / DINING ROOM
  • CLASS WILL INCLUDE: TRAILING IN DINING ROOM BEHIND DINING ROOM MANAGER & EXPEDITOR.
  • ASSIST IN EXPEDITING SERVICE
COURSEWORK: LESSON 8: DRY GOODS IDENTIFICATION
WATCH ONLINE VIDEOS 11 AND 12, REVIEW POWERPOINT SLIDES, READ CHAPTER, RESEARCH KEY TERMS

Week Nine – 12 Hours + Coursework

Lesson 9 - Making Stocks

DAY SEVENTEEN / 8 HOUR CLASS

  • LOCATION: ON THE JOB TRAINING IN A REAL RESTAURANT
  • CLASS WILL INCLUDE: MISE EN PLACE FOR STOCKS, SAUCES AND SOUPS
  • MENTOR ONE ON ONE: CUT MIREPOIX, MAKE A ROUX, CHICKEN CONSOMMÉ, THICKEN WITH A LIAISON

DAY EIGHTEEN / 4 HOUR CLASS

  • LOCATION: KITCHEN / STOCK STATION
  • CLASS WILL INCLUDE: TRAILING IN A REAL KITCHEN, BEHIND SOUS CHEF OR SAUCIER
COURSEWORK: LESSON 9: MISE EN PLACE FOR STOCKS, SAUCES, AND SOUPS, WATCH ONLINE VIDEOS 13 AND 14, REVIEW POWERPOINT SLIDES, READ CHAPTER, RESEARCH KEY TERMS

Week Ten – 12 Hours + Coursework

Lesson 10 - Making Soups

DAY NINETEEN / 8 HOUR CLASS

  • LOCATION: ON THE JOB TRAINING IN A REAL RESTAURANT
  • CLASS WILL INCLUDE: MAKE A BEEF OR VEAL STOCK, PREPARE A CHICKEN STOCK, CHOWDER, FISH FUME, EXPLORE THICKENING AGENTS
  • MENTOR ONE ON ONE:MAKE ONE STOCK AND ONE SOUP

DAY TWENTY / 4 HOUR CLASS

  • LOCATION: KITCHEN / SOUP STATION
  • CLASS WILL INCLUDE: TRAILING IN A REAL KITCHEN, BEHIND SOUS CHEF, OR POTAGER
COURSEWORK: LESSON 10: MAKING SOUPS
WATCH ONLINE VIDEOS 15 AND 16, REVIEW POWERPOINT SLIDES, READ CHAPTER, RESEARCH KEY TERMS

Week Eleven – 12 Hours + Coursework

Lesson 11 - Sauces

DAY TWENTY ONE / 8 HOUR CLASS

  • LOCATION: ON THE JOB TRAINING IN A REAL RESTAURANT
  • CLASS WILL INCLUDE: ADVANCED SAUCE MAKING
  • MENTOR ONE ON ONE: EMULSIFIED SAUCES – MAKE HOLLANDAISE AND BURRE BLANC, SHALLOW POACHING, CHICKEN PICATTA, VEAL BLANCETTE

DAY TWENTY TWO / 4 HOUR CLASS

  • LOCATION: KITCHEN SAUCE STATION
  • CLASS WILL INCLUDE: TRAILING IN A REAL KITCHEN, BEHIND SOUS CHEF, OR SAUCIER
COURSEWORK: LESSON 11 SAUCES
WATCH ONLINE VIDEOS 17 AND 18, REVIEW POWERPOINT SLIDES, READ CHAPTER, RESEARCH KEY TERMS

Week Twelve – 12 Hours + Coursework

Lesson 12 - Introduction to Cooking Methods

DAY TWENTY THREE / 8 HOUR CLASS

  • LOCATION: ON THE JOB TRAINING IN A REAL RESTAURANT
  • CLASS WILL INCLUDE: MISE EN PLACE FOR MEATS, POULTY AND FISH
  • MENTOR ONE ON ONE: PREPARING STUFFING’S, MARINADES, POUNDING AND STUFFING MEATS
  • STANDARD BREADING PROCEDURE, CHICKEN ROULADE, DRY RUBS, WET MARINADES, FORCEMEATS, 3 RECIPES

DAY TWENTY FOUR / 4 HOUR CLASS

  • LOCATION: KITCHEN HOT LINE, MEAT STATION
  • CLASS WILL INCLUDE: TRAILING IN A REAL KITCHEN, BEHIND SOUS CHEF, OR CHEF TORNANT
COURSEWORK: LESSON 12: INTRODUCTION TO COOKING METHODS
WATCH ONLINE VIDEOS 19 AND 20 REVIEW POWERPOINT SLIDES READ CHAPTER RESEARCH KEY TERMS

Week Thirteen – 12 Hours + Coursework

Lesson 13 - Fabricating Meats, Poultry and Fish

DAY TWENTY FIVE / 8 HOUR CLASS

  • LOCATION: ON THE JOB TRAINING IN A REAL RESTAURANT
  • CLASS WILL INCLUDE: WORKING WITH A VARIETY OF MEATS
  • MENTOR ONE ON ONE: TIE A ROAST, TRUSS A CHICKEN, DEBONE A LEG OF LAMB, BUTTERFLY MEATS, FILET A WHOLE FISH, CLEAN SHRIMP AND CRAB

DAY TWENTY SIX / 4 HOUR CLASS

  • LOCATION: KITCHEN MEAT OR FISH STATION
  • CLASS WILL INCLUDE TRAILING BEHIND SOUS CHEF OR CHEF TOURNANT
COURSEWORK: LESSON 13: FABRICATING MEATS, POULTRY AND FISH
WATCH ONLINE VIDEOS 21 AND 22 REVIEW POWERPOINT SLIDES READ CHAPTER RESEARCH KEY TERMS

Week Fourteen – 12 Hours + Coursework

Lesson 14 - Grilling, Broiling, and Roasting

DAY TWENTY SEVEN / 8 HOUR CLASS

  • LOCATION: ON THE JOB TRAINING IN A REAL RESTAURANT
  • CLASS WILL INCLUDE: DRY HEAT COOKING METHODS
  • MENTOR ONE ON ONE: SMOKE FISH OR MEAT, PERFECT ROAST CHICKEN WITH PAN GRAVY, SEASONINGS FOR GRILLING, 2 GRILL RECIPES

DAY TWENTY EIGHT / 4 HOUR CLASS

  • LOCATION: KITCHEN MEAT OR FISH STATION
  • CLASS WILL INCLUDE: TRAILING IN A REAL KITCHEN BEHIND RÔTISSEUR, GRILLARDIN OR SOUS CHEF
COURSEWORK: LESSON 14: GRILLING, BROILING AND ROASTING
WATCH ONLINE VIDEOS 23 AND 24 REVIEW POWERPOINT SLIDES READ CHAPTER RESEARCH KEY TERMS

Week Fifteen – 12 Hours + Coursework

Lesson 15 - Cooking with Fat

DAY TWENTY NINE / 8 HOUR CLASS

  • LOCATION: ON THE JOB TRAINING IN A REAL RESTAURANT
  • CLASS WILL INCLUDE: COOKING WITH FAT
  • MENTOR ONE ON ONE: TEMPURA, BEER BATTER CALAMARI, VEGETABLES OR SHRIMP

DAY THIRTY / 4 HOUR CLASS

  • LOCATION: KITCHEN FRY STATION
  • CLASS WILL INCLUDE: TRAILING IN A REAL KITCHEN BEHIND FRITURIER OR SOUS CHEF
COURSEWORK: LESSON 15: COOKING W/ FAT: SAUTÉING, PAN FRYING AND DEEP FRYING
WATCH ONLINE VIDEOS 25 AND 26, REVIEW POWERPOINT SLIDES, READ CHAPTER, RESEARCH KEY TERMS

Week Sixteen – 12 Hours + Coursework

Lesson 16 - Steaming and Submersion Cooking

DAY THIRTY ONE / 8 HOUR CLASS

  • LOCATION: ON THE JOB TRAINING IN A REAL RESTAURANT
  • CLASS WILL INCLUDE: MOIST HEAT COOKING METHODS-STEAMING AND POACHING
  • MENTOR ONE ON ONE: FISH EN PAPILLOTE, BLANCHING/ SHOCKING, DEEP POACHING, STEAMING VEGETABLES

DAY THIRTY TWO / 4 HOUR CLASS

  • LOCATION: KITCHEN – FISH STATION
  • CLASS WILL INCLUDE: TRAILING IN A REAL KITCHEN, BEHIND SOUS CHEF OR POISSONIER
COURSEWORK: LESSON 16: STEAMING AND SUBMERSION COOKING
WATCH ONLINE VIDEOS 27 AND 28, REVIEW POWERPOINT SLIDES, READ CHAPTER, RESEARCH KEY TERMS

Week Seventeen – 12 Hours + Coursework

Lesson 17 - Braising and Stewing

DAY THIRTY THREE / 8 HOUR CLASS

  • LOCATION: ON THE JOB TRAINING IN A REAL RESTAURANT
  • CLASS WILL INCLUDE: MOIST HEAT COOKING METHODS-BRAISING AND STEWING
  • MENTOR ONE ON ONE: POT ROAST, LAMB STEW, CHICKEN CACCIATORE

DAY THIRTY FOUR / 4 HOUR CLASS

  • LOCATION: KITCHEN MEAT STATION
  • CLASS WILL INCLUDE: TRAILING IN A REAL KITCHEN, BEHIND SOUS CHEF OR RÔTISSEUR
COURSEWORK: LESSON 17: BRAISING AND STEWING
WATCH ONLINE VIDEOS 29 AND 30 REVIEW POWERPOINT SLIDES READ CHAPTER RESEARCH KEY TERMS

Week Eighteen – 12 Hours + Coursework

Lesson 18 - Mise en Place for Vegetables and Fresh Herbs

DAY THIRTY FIVE / 8 HOUR CLASS

  • LOCATION: OFF SITE AT PRODUCE MARKET
  • CLASS WILL INCLUDE: TOUR OF PRODUCE MARKET
  • MENTOR ONE ON ONE: WALK WITH CHEF PRODUCE MARKET/ FARMERS MARKET 2 HERB PESTO RECIPES

DAY THIRTY SIX / 4 HOUR CLASS

  • LOCATION: KITCHEN VEGETABLE STATION
  • CLASS WILL INCLUDE: TRAILING IN A REAL KITCHEN, BEHIND SOUS CHEF OR ENTREMETIER
COURSEWORK: LESSON 18: MISE EN PLACE FOR VEGETABLES AND FRESH HERBS
WATCH ONLINE VIDEOS 31 AND 32 REVIEW POWERPOINT SLIDES READ CHAPTER RESEARCH KEY TERMS

Week Nineteen – 12 Hours + Coursework

Lesson 19 - Cooking Vegetables

DAY THIRTY SEVEN / 8 HOUR CLASS

  • LOCATION: ON THE JOB TRAINING IN A REAL RESTAURANT
  • CLASS WILL INCLUDE: COOKING VEGETABLES-SOUS VIDE COOKING, STEAMING, ROASTING, BLANCHING AND SAUTÉING VEGETABLES
  • MENTOR ONE ON ONE: COOKING VEGETABLES UNDER PRESSURE, MAKING VEGETABLE TIMBOLS

DAY THIRTY EIGHT / 4 HOUR CLASS

  • LOCATION: KITCHEN / VEGETABLE STATION
  • CLASS WILL INCLUDE: TRAILING IN A REAL KITCHEN, BEHIND SOUS CHEF OR ENTREMETIER
COURSEWORK: LESSON 19: COOKING VEGETABLES
WATCH ONLINE VIDEOS 33 AND 34 REVIEW POWERPOINT SLIDES READ CHAPTER RESEARCH KEY TERMS

Week Twenty – 12 Hours + Coursework

Lesson 20 - Cooking Potatoes

DAY THIRTY NINE / 8 HOUR CLASS

  • LOCATION: ON THE JOB TRAINING IN A REAL RESTAURANT
  • CLASS WILL INCLUDE: COOKING POTATOES
  • MENTOR ONE ON ONE: POMMES FRITES, DAUPHINOISE, POMMES ANNA, POMMES DUCHESSE

DAY FORTY / 4 HOUR CLASS

  • LOCATION: KITCHEN / VEGETABLE STATION
  • CLASS WILL INCLUDE: TRAILING IN A REAL KITCHEN, BEHIND SOUS CHEF OR ENTREMETIER
COURSEWORK: LESSON 20: COOKING POTATOES
WATCH ONLINE VIDEOS 35 AND 36 REVIEW POWERPOINT SLIDES READ CHAPTER RESEARCH KEY TERMS

Week Twenty One – 12 Hours + Coursework

Lesson 21 - Cooking Grains and Legumes

DAY FORTY ONE / 8 HOUR CLASS

  • LOCATION: ON THE JOB TRAINING IN A REAL RESTAURANT
  • CLASS WILL INCLUDE: GRAINS AND LEGUMES
  • MENTOR ONE ON ONE: COOKING GRAINS AND LEGUMES, 2 RECIPES

DAY FORTY TWO / 4 HOUR CLASS

  • LOCATION: KITCHEN / VEGETABLE STATION
  • CLASS WILL INCLUDE: TRAILING IN A REAL KITCHEN, BEHIND SOUS CHEF, LEGUMIER OR ENTREMETIER
COURSEWORK: LESSON 21: COOKING GRAINS AND LEGUMES
WATCH ONLINE VIDEOS 37 AND 38 REVIEW POWERPOINT SLIDES READ CHAPTER RESEARCH KEY TERMS

Week Twenty Two – 12 Hours + Coursework

Lesson 22 - Cooking Pasta and Dumplings

DAY FORTY THREE / 8 HOUR CLASS

  • LOCATION: ON THE JOB TRAINING IN A REAL RESTAURANT
  • CLASS WILL INCLUDE: COOK PASTA AND DUMPLING
  • MENTOR ONE ON ONE: PASTA FROM SCRATCH, TORTELLINI, SPETZEL, GNOCCHI

DAY FORTY FOUR / 4 HOUR CLASS

  • LOCATION: KITCHEN / VEGETABLE STATION
  • CLASS WILL INCLUDE: TRAILING IN A REAL KITCHEN, BEHIND SOUS CHEF OR ENTREMETIER
COURSEWORK: LESSON 22: COOKING PASTA AND DUMPLINGS
WATCH ONLINE VIDEOS 39 AND 40 REVIEW POWERPOINT SLIDES READ CHAPTER RESEARCH KEY TERMS

Week Twenty Three – 12 Hours + Coursework

Lesson 23 - Cooking with Eggs

DAY FORTY FIVE / 8 HOUR CLASS

  • LOCATION: ON THE JOB TRAINING IN A REAL RESTAURANT
  • CLASS WILL INCLUDE: COOKING EGGS
  • MENTOR ONE ON ONE: PERFECT FRENCH OMELET, 2 QUICHE RECIPES, POACHED EGGS

DAY FORTY SIX / 4 HOUR CLASS

  • LOCATION: BREAKFAST KITCHEN
  • BOTH CLASSES WILL INCLUDE: TRAILING IN A REAL KITCHEN, BEHIND SOUS CHEF OR BREAKFAST CHEF
COURSEWORK: LESSON 23: COOKING EGGS
WATCH ONLINE VIDEOS 41 AND 42 REVIEW POWERPOINT SLIDES READ CHAPTER RESEARCH KEY TERMS

Week Twenty Four – 12 Hours + Coursework

Lesson 24 - Salad Dressings and Salads

DAY FORTY SEVEN / 8 HOUR CLASS

  • LOCATION: ON THE JOB TRAINING IN A REAL RESTAURANT
  • CLASS WILL INCLUDE: SALAD DRESSING AND SALADS
  • MENTOR ONE ON ONE: CAESAR SALAD, 3 COMPOSED SALADS, PARTS OF A SALAD, SALAD VARIENCE

DAY FORTY EIGHT / 4 HOUR CLASS

  • LOCATION: PANTRY KITCHEN
  • CLASS WILL INCLUDE: TRAILING IN A REAL KITCHEN, BEHIND SOUS CHEF OR GARDE MANGER CHEF
COURSEWORK: LESSON 24: SALAD DRESSING AND SALADS
WATCH ONLINE VIDEOS 43 AND 44 REVIEW POWERPOINT SLIDES READ CHAPTER RESEARCH KEY TERMS

Week Twenty Five – 12 Hours + Coursework

Lesson 25 - Molecular Gastronomy

DAY FORTY NINE / 8 HOUR CLASS

  • LOCATION: PANTRY KITCHEN OR GARDE MANGER KITCHEN
  • CLASS WILL INCLUDE: MOLECULAR GASTRONOMY
  • MENTOR ONE ON ONE: NEW RECIPES/PREPARATIONS INSPIRED BY MOLECULAR GASTRONOMY

DAY FIFTY / 4 HOUR CLASS

  • LOCATION: PANTRY KITCHEN
  • CLASS WILL INCLUDE: TRAILING IN A REAL KITCHEN, BEHIND SOUS CHEF OR PANTRY CHEF
COURSEWORK: LESSON 25: MOLECULAR GASTRONOMY
WATCH ONLINE VIDEOS 45 AND 46, REVIEW POWERPOINT SLIDES, READ CHAPTER RESEARCH KEY TERMS

Week Twenty Six – 12 Hours + Coursework

Lesson 26 - Hors D'Oeuvre and Appetizers

DAY FIFTY ONE / 8 HOUR CLASS

  • LOCATION: ON THE JOB TRAINING IN A REAL RESTAURANT
  • CLASS WILL INCLUDE: CANAPÉS, HORS D’OEUVRES AND TEA SANDWICHES
  • MENTOR ONE ON ONE: BUFFET SETUP STYLES, 4 GREAT SIMPLE CANAPÉS
  • 4 GREAT SIMPLE HOT HORS D’OEUVRE

DAY FIFTY TWO / 4 HOUR CLASS

  • LOCATION: GARDE MANGER KITCHEN
  • BOTH CLASSES WILL INCLUDE: TRAILING IN A REAL KITCHEN, BEHIND SOUS CHEF, BANQUET CHEF OR GARDE MANGER CHEF
COURSEWORK: LESSON 26: HORS D’OEUVRES, SANDWICHES AND APPETIZERS
WATCH ONLINE VIDEOS 47 AND 48 REVIEW POWERPOINT SLIDES READ CHAPTER RESEARCH KEY TERMS
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