Images Courtesy of Alexander husarek From Left: Student Marcy Misner, Chef Instructor Zach Schroeder, Student T.J. Lee

Images Courtesy of Alexander husarek

From Left: Student Marcy Misner, Chef Instructor Zach Schroeder, Student T.J. Lee

 

Next Class Begins September 17th, 2018

CULINARY TRAINING PROGRAM

The Les Cheneaux Culinary School offers a very new approach to culinary education, set in a superbly tranquil world to provide the perfect environment for teaching, preparing, and enjoying perfect food.

PROGRAM DESCRIPTON:  LCCS’s Culinary Training Program focuses on “farm to table” culinary training.  The program offers students an extraordinary opportunity to become a culinary leader in their community.  This program includes training on principles of cooking, fine dining, food service, food preservation and safe storage of locally sourced wholesome and delicious foods. 

PROGRAM LENGTH: 1606 clock hours over 48 weeks

Program Study

Students will learn the basic cooking and preparation techniques used in modern cookery. These techniques may include but are not limited to baking, broiling, deep frying, stewing, poaching, steaming, smoking, grilling, griddling, sautéing, frying, and braising. Teachers will focus on the methods of creating dishes rather than individual recipes. Students will keep a log book of these methods and techniques to use as a guide for the rest of the program. Students will write book reports on four culinary-influenced books. During this semester, students will also spend a great deal of time with the house nutritional educator to learn how to create good nutritious menus and food sources.

Sanitation class will educate the student on food safety and sanitation. The Instructor will teach thorough guidelines of the ServSafe program.

The following topics will also be covered:

  • Safety and Sanitation
  • Knives and Tools
  • Equipment
  • Recipes, Formulas, Costing
  • Garnishes and Plating
  • Herbs and Spices
  • Salads and Dressing
  • Stocks, Soups, and Sauces
  • Grains, Pasta, and Vegetables

Students will take the skills they have developed from above to another level by adding new, more advanced cooking techniques. Some of these techniques may include but are not limited to butchery, sous vide, garde manger, bakery, smoking, curing, breads, pastries, and various ethnic cuisines.  Students will be required to keep a log book, and to create a presentation/demonstration about one advanced cooking technique to the class and selected community members at the end of the semester.

The following topics will also be covered:

  • Eggs
  • Poultry
  • Meat
  • Fish and Shellfish
  • Bakery, Cakes and Pastry
  • Desserts

They will now focus on looking at the food and beverage establishment as a whole.  Students will learn how to create profitable menus, source food in a sustainable and profitable fashion, develop schedules, write standardized procedures, provide good/efficient service, and create a cost effective marketing and advertising strategy.

The following topics will also be covered:

  • Front of the House and Serving
  • Menus
  • Marketing Strategies

Students will experience what it is like to run a restaurant LCCS. The students will focus on all aspects of restaurant operation, management, serving, customer care and daily organizational functions.  Students will not only practice, but master every duty that it takes to manage a professional kitchen.  Students will be scheduled as if employed in a traditional business (with minimal approved request-days off).  The menus will be developed by students with concentration on regional cuisine, sustainability, and profitability.  Each student will be required to work 35 to 60 hours a week depending on volume of business. 

Tuition:

Full Tuition: $13,000.00

Knife Set, Uniforms & Books: $500.00

*for more detailed information refer to the school’s catalog: 

 

 

Photo's of Governor Snyder's visit in August, 2016.