Professional Cooking Classes
Stocks & Sauces Soups Meat, Fish, & Poultry Cookery Vegetable, Rice, & Pasta Cookery Breakfast Cookery Pantry Cookery & Garde-manger Vegetarian Cookery Email Admissions@CulinaryArts.com for
more information about a particular course or program.
This course describes common procedures used to prepare stock,
ingredients used in making stock, and explains the function of a stock in making sauces
and soups.
This course discusses the classifications of soups, preparation
methods, methods of thickening, holding, and serving.
This courses begins with the basics of type, grade, and cuts of these
main dish items. Discussions include: roasting, baking, broiling, frying, boiling, sauté,
and braising. Recipes, seasoning, and serving are also covered.
Discussion includes: achieving proper doneness in vegetables, rice and
pasta, general rules and methods of cookery, seasoning, and serving.
This course focuses on the special techniques necessary for breakfast
cookery. Topics covered include eggs, hot cereal g, pancakes, crepes, waffles, and French
toast, cooking, holding, portioning, and finishing for service.
This course covers the various responsibilities of the garde-manger
and charcuterie kitchen areas and the types of items they produce, the fundamental
techniques to use in this production area.
This course focuses on the special techniques necessary for
preparing vegetarian entrees and side dishes.