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Career Programs
The Professional Chef’s Program (PCP) is a 37-week-long study into the culinary arts.
The first half of the program emphasizes the basic techniques, principles, and
theories of baking and savory cooking, including doughs, fillings, cakes, sugar,
chocolate, meringue, gelatin, and yeast breads in the baking segment and egg
cookery, stocks and soups, sauces, beef, veal, pork, lamb, fish/shellfish,
pasta, and game in the savory segment. The
second half concentrates on European Cuisine, primarily French and Italian,
including classic and provincial preparations and techniques. Students also
learn Asian, Fusion, and American cuisines. This program
consists of a 19-hour a week schedule, which breaks down to two 8-hour labs and one
3-hour evening seminar per week.
The Culinary Certificate Program (CCP) is a 16-week-long study
into the basics of culinary arts. This program mirrors the first half of the Professional
Chef’s Program so that in this program students learn the basics of baking and savory
cooking. This structure makes it easy for a student to transfer into the Professional
Chef’s Program if desired. This program consists of a 19-hour a week schedule, which
breaks down to two 8-hour labs and one 3-hour evening seminar per week.
The Professional Pastry
Program (PPP) is a 37-week-ong study into the pastry arts. The first third
of the program introduces the fundamentals, theories, and principles of pastry
arts: traditional pastries, doughs, breads, cakes, and introductions to
chocolate, sugar, gum paste, and marzipan. The second third of the program
explores advanced techniques and presentations. Students will learn to create
French, Italian, Austrian, Asian, Latin American, and American pastries as well
as create and design a wedding cake and a show piece presentation. The focus of
the final segment of the program will be on the fundamentals of savory cooking,
including Boullangerie, artisan breads, pizza dough, and pasta, as well as eggs
and meat cookery, stocks, and sauces. The program consists of a 19-hour a week
schedule, which breaks down to two consecutive 8-hour labs and one 3-hour
evening seminar per week.
The Certificate Pastry
Program (CPP) is a 16-week-long study into the theory, science, and
technique of pastry arts. This program mirrors the first portion of the
Professional Pastry Program so that in this program students receive the same
foundation of pastry arts as the professional program. Students learn the art of
working with classic dough, pastry dough, breads, commercial breaking, fillings
& mousses, dessert sauces, custards & meringues, cookies, classic and specialty
cakes, and ice cream & sorbet. The structure makes it easy for a student to
transfer into the Professional Pastry Program if desired. This program consists
of a 19-hour a week schedule, which breaks down into two 8-hour lab classes and
one 3-hour evening seminar per week.
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