The Culinary Institute curriculum is designed to train students to work in any restaurant in both the kitchen and food preparation area and the hospitality and customer areas.

Introductory Classes

    • Gastronomy
    • Culinary & Hospitality Industry 101
    • ServSafe
    • Nutrition

Kitchen

    • Meat, Fish, Produce & Equipment Identification
    • Knife Cuts
    • Making Stock, Thickening Agents, Clarified Butter & Soups
    • Temporary & Permanent Emulsions
    • Mother Sauces : Velouté, Tomato, Béchamel, Espagnol & Hollandaise
    • Pasta, Rice Pilaf & Risotto
    • Potato & Vegetable Cookery
    • Egg Cookery
    • Cooking Methods – Braising, Sautéing, Poaching, Grillng, Frying, & Broiling
    • Dietary Restrictions

Dining Room

    • Hospitality 101
    • Steps of Service
    • Wine 101
    • Viticulture
    • Vinification
    • Service
    • Beer 101
    • Spirits & Liquor
    • Coffee, Tea, Non-Alcoholic Beverages