SAUTE CULINARY CHEF PROGRAM
Passionate about Cooking? Exploring the world of Culinary Arts? Thinking about a career as a Chef? Whatever your goal, we have a program or class for you. Many of Chef Alex’s students are cooking professionally in restaurants, and as caterers and personal chefs. Many others are simply more confident in their private kitchens cooking for their families, hosting dinner parties and creating wonderful meals and baked items. We assist in career guidance.
8-WEEK SAUTE CULINARY PROGRAM
FOUNDATIONS #1 - $1,200.00 Includes the Sauté Foundations 1 Recipe Packet, Embroidered Chef Jacket and Apron
1st session starts
Tuesdays, 10/1/13 – 11/19/13
• Hands-on techniques for immediate application in today's kitchens
• Ingredients are fresh
• Every student learns to prepare meals without recipes
• New Vegetarian Recipes
• Certificates are awarded upon completion of classes
• Pass the County Food Handlers Exam
Knife Skills/Introduction to the Kitchen – The most important basic technique taught to all culinary students. Includes Basic Kitchen Equipment and Sanitation Instruction.
Stocks – A great stock is the key to many recipes, Vegetable, Fish, Chicken, and Beef.
Mother Sauces – Hollandaise, Béchamel, Veloute, Demi-Glace and Tomato Sauce. Students acquire important skills for sauce making.
Soups – Many a great meal starts with wonderful soup. We explore a variety of recipes using stocks.
Contemporary Sauces – Prepare fresh and tasty modern-style sauces perfect for accompanying all meals, including today’s lighter menus.
Breakfast and Egg Cookery – Learn the versatility of breakfast/egg cookery with a variety of menus.
Vegetable Cookery – Proper buying/storage of produce; delicious preparations of seasonal items.
Potato Cookery – Potatoes are an essential item in any kitchen. Students in this important section will use several different cooking techniques.
Dry Heat Cooking Methods – This class focuses on sautéing, grilling, and roasting.
Moist Heat Cooking Methods – Practice techniques like poaching, braising, stewing and steaming.
Pasta, Rice and Dumplings – Learn a variety of cooking methods for rice, dumplings and pasta.
Appetizers and Hors d’ouvres – The focus is on dishes that might be enjoyed as a first course in a multi-course meal, as well as delectable tidbits to be nibbled at a cocktail party with presentation.
Final Class– Students make an intricate menu with an entrée, vegetable and side dish without the use of recipes. Last class food critique and discussion follows as we wind up our Sauté Culinary Chef Program and Certificates are presented.