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
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- Gastronomy
- Culinary & Hospitality Industry 101
- ServSafe
- Nutrition
Kitchen
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- 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
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- Hospitality 101
- Steps of Service
- Wine 101
- Viticulture
- Vinification
- Service
- Beer 101
- Spirits & Liquor
- Coffee, Tea, Non-Alcoholic Beverages