Course Breakdown - Semester One

September 15, 2014 - November 20, 2014

Intro to Methods and Techniques

Monday through Thursday 8:00 a.m. - 11:00 a.m.

Students will learn the basic cooking and preparation techniques used in the 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.

Lunch

Monday through Thursday 11:00a.m. - 12:00p.m.

During this time, the teacher(s) and students will sit together and reflect upon the day’s/week’s events and discuss the meal they have prepared for themselves. This will give the students a chance to ask the teacher for help or advice, as well as give the teacher a chance to taste and evaluate each student’s production and form a plan for improvement as needed.

Production

Monday through Thursday 12:00p.m. - 2:00p.m.

Production is based on the honing of skills. The students will produce recipes and yields as assigned by the Instructor. The majority of food produced in this class will be sold to local establishments for resale.

Sanitation

Monday through Thursday 3:00p.m. - 4:00p.m.

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

**Events may be held and attended at any approved time. Students must attend and participate in a minimum of 64 hours of events.