THE CENTER FOR KOSHER CULINARY ARTS CERTIFICATE PROGRAMS CULINARY ARTS * PASTRY ARTS START YOUR CAREER TODAY!

Transcription

1 THE CENTER FOR KOSHER CULINARY ARTS CERTIFICATE PROGRAMS CULINARY ARTS * PASTRY ARTS START YOUR CAREER TODAY! APPLICATION PACKAGE

2 1 Welcome to CKCA Thank you for your interest in CKCA, The Center for Kosher Culinary Arts! CKCA is the worldwide destination for those seeking intensive, professional-level culinary training in an uncompromised kosher environment. We offer a professional level training program in both culinary and baking & pastry arts. As the only kosher cooking school outside of Israel, students have come to study with us from all across the US and from countries as far away as Australia, Panama, Mexico, the UK, and Canada. Is the Center for Kosher Culinary Arts the place for you? Our programs are open to both men & women, ages 16 and up. They are appropriate for anyone seeking an intensive culinary experience, including: - Those who are considering culinary arts as a first or second career - Working chefs and other culinary professionals looking to expand upon their existing skill set - Enthusiastic home cooks who want to learn professional-level technique & skills and train in an intensive, professional environment. In the eight years since we opened our doors, we have graduated nearly 500 students. Those looking for parnassa a way to earn a living with our assistance and guidance have gone on to start careers or build upon their existing careers in food service. As for those who have come to us purely out of love for the culinary arts, they have returned to their daily lives as stronger, faster, smarter, more efficient, worldlier, inspired cooks. The following pages contain all of the information on our programs. Should any of your questions remain unanswered after reading through this material, feel free to call us, , us, info@kosherculinaryarts.com, or visit our website, Thank you again for your interest in CKCA and best of luck throughout the application process. Cheers, The Center for Kosher Culinary Arts Brooklyn, NY

3 2 PROFESSIONAL TRAINING PROGRAM IN CULINARY ARTS Our culinary arts program is 200 hours of hands-on training in professional level culinary skills and techniques. We also offer the students the opportunity to take an additional 8-hour prep course in food safety and sanitation, free of additional charge. The goal of this program is as follows: - Orient the student to the professional kosher culinary environment and teach the student to operate within that environment in a safe, efficient, & skillful manner - Hone the student s understanding and practice of fundamental culinary technique - Develop in the student an understanding of flavor and taste and an appreciation for quality ingredients - Facilitate the student s transition in to the working world by providing both career counseling and an opportunity for networking. CURRICULUM The Professional Kitchen Kitchen Equipment & Safety, Sanitation, Food Safety/Food Handling, Weights & Measures, Recipe Conversion Culinary Fundamentals Knife Skills, Chemistry of Cooking, Cooking methods & their application, Stocks, Soups & Stews, Sauces, Egg cookery, Poultry Butchering & Cookery, Meat (beef, veal, lamb) Butchering & Cookery, Fish Butchering & Cookery, Vegetable Cookery & Salads, Starches & Grains, Rice, Pasta, Hors D oeuvres Bread, Baking & Pastry Principles of Baking, Quick Breads, Yeast Breads, Pies & Tarts, Pate a Choux, Cookies, Muffins, Meringues, Mousses, Custards, Fruit-Based Desserts Service Menu Design/Seasonality, Plating & Presentation

4 3 SAMPLE SCHEDULE, CULINARY ARTS The following is a sample schedule of topics covered in our professional training program in culinary arts. MONDAY TUESDAY WEDNESDAY THURSDAY 1 ORIENTATION PROFESSIONALISM TOOLS & EQUIPMENT SANITATION & SAFETY KNIFE SKILLS 1 KNIFE SKILLS 2 MEASUREMENT RECIPE CONVERSION RICES 2 CHEMISTRY OF COOKING & POTATOES GREEN VEGETABLES 1 SALADS AND DRESSINGS SALADS 2 HERB & SPICE I.D 3 4 CHICKEN STOCK VEGETABLES 2 BUTTER SAUCE HOLLANDAISE CONSOMMÉ WHITE SOUPS VELOUTE POULTRY BUTCHERY BROWN STOCKS AND BROWN ROUX POULTRY COOKERY 1 BROWN SOUPS ESPAGNOLE DEMI-GLACE POULTRY COOKERY 2 5 BEEF BUTCHERY BEEF COOKERY 1 BEEF COOKERY 2 STARCHES GRAINS AND LEGUMES 6 FISH I.D AND COOKERY 1 FISH COOKERY 2 FISH COOKERY 3 EGGS 1 7 EGGS 2 LAMB BUTCHERY LAMB COOKERY GARDE MANGER AND CHARCUTERIE 1 8 GARDE MANGER CHARCUTERIE 2 SHABBAT COOKERY 1 SHABBAT COOKERY 2 VEAL COOKERY 1 9 VEAL COOKERY 2 SMALL BROWN SAUCES HORS DOEUVRES AND CANAPÉS 1 HORS DOEUVRES AND CANAPÉS 2 10 PASTA 1 PASTA 2 ASIAN CUISINE 1 ASIAN CUISINE 2 11 BAKING PRINCIPLES CREAMING BAKING PRINCIPLES FOAMING CLASSIC FRENCH PASTRY EGG BASED DESSERTS 12 PIES AND TARTS YEAST BREADS FOCACCIA PRACTICAL WRITTEN FINAL FINAL BUFFET PREP 1 13 FINAL BUFFET PREP 2 FINAL BUFFET

5 4 PROFESSIONAL TRAINING PROGRAM IN BAKING & PASTRY ARTS Our professional training program in baking & pastry arts is 152 hours of hands-on training in the fundamental skills & techniques of the bakeshop. We also offer the students the opportunity to take an additional 8-hour prep course in food safety & sanitation, free of additional charge. The goal of the program is to provide the student with a solid theoretical and practical foundation in professional baking practices, develop in them an appreciation and understanding for classic technique, and facilitate their transition in to the working world by providing an intensive, skill-focused training platform. CURRICULUM The Professional Bakeshop Food Safety & Sanitation, Weights & Measures, Exploration of Baking Ingredients, Principles/Science of Baking Breads Quick Breads, Lean Yeast Breads, Enriched Yeast Breads, Artisan bread baking PastryArts Puff Pastry, Croissant, Danish, Pate a Choux, Pies & Tarts, Sponge Cakes, Layer Cakes, Cream & Spice Cakes, Cupcakes, Cookies & Specialty Cookies, Pound Cakes, Macaroons, Meringues, Mousses, Custards & Creams Specialty Desserts Molded Chocolates & Chocolate Truffles, Mousse Cakes CERTIFICATION Upon successful completion of our program, graduates will be awarded a Certificate in Baking & Pastry Arts, issued by The Center for Kosher Culinary Arts. If the student opts to take the 8-hour prep course in food safety and sanitation and receives passing scores on the corresponding examinations, he or she will also receive the following industry recognized certifications: New York City Food Handler Certification: Issued by the New York City Department of Health and Mental Hygiene this is an essential certification for anyone looking to work in NYC. ServSafe Food Protection Manager Certification: Issued by the National Restaurant Association, ServSafe is nationally recognized and accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP).

6 5 SAMPLE SCHEDULE, BAKING & PASTRY ARTS The following is a sample schedule of topics covered in our professional training program in baking and pastry arts. MONDAY TUESDAY WEDNESDAY THURSDAY 1 ORIENT/EQUIP. PROFESSIONALISM MEASUREMENTS SPONGE METH SAFETY/ SANITATION REC. CONVERSION MEAS. REVIEW SPONGE: CREAMING METHOD POUND CAKE, COOKIES 2 FRUIT COOKERY SWISS ROLL BISCUIT & MUFFIN METHOD: YEAST BREADS (LEAN) YEAST BREADS (RICH) SHORT DRILLS 1 3 PATE A CHOUX PUFF PASTRY & PHYLLO PIES & TARTS 1 PIES & TARTS 2 SHORT DRILLS 2 4 ADVANCED PASTRY I ADVANCED PASTRY II RESTAURANT DESSERTS 1 RESTAURANT DESSERTS 2 SHORT DRILLS 3 5 ARTISAN BREADS CHOCOLATE & TRUFFLES MOLDED CHOCOLATES 1 MOLDED CHOCOLATES 2 6 PETITS FOURS I MIGNARDISES PETITS FOURS II MIGNARDISES ADVANCED COOKIES I ADVANCED COOKIES II 7 MOUSSE CAKES I MOUSSE CAKES II SHORT DRILL 4 CHIFFON CUPCAKES SPONGE CAKES: GENOISE, BUTTER CREAM 8 CAKES I CAKES II WEDDING CAKE I WEDDING CAKE II 9 LAMINATED DOUGH I LAMINATED DOUGH II WRITTEN TEST & PESACH SPECIALTIES BUFFET PREPARATION 10 BUFFET PREPARATION FINAL BUFFET PREPARATION & PRESENTATION

7 The Center for Kosher Culinary Arts / Application Package 6 FACULTY Chef Avram Wiseman Chef Avram Wiseman is a highly experienced professional chef and culinary educator. Early in his career, he held an astonishingly diverse number of positions in a wide array of settings Banquet chef at the Tan a Tar Marriot, Missouri, Chef Garde Manger at the Garden City Hotel, Executive Sous Chef of the kitchen at the United Nations, and Executive Chef at the Riverhouse Restaurant in New Jersey (where he earned 4 stars from the Asbury Park Press). Chef Avram is more than just a little familiar with the demands of the kosher kitchen, having served as the executive chef for Lederman Caterers in Queens, Kay Caterers in NYC, President Caterers in Long Island, and Paradise caterers at Marina Del Ray in The Bronx. Chef Avram began teaching, his true passion, in 2000 at The Art Institute of New York. Over the six years he spent there, he earned a CHE certification in hospitality education and completed coursework in teaching methodology. Chef Wiseman was made Dean of Student Affairs at CKCA in September Chef Robert Pertusi Chef Robert Pertusi is a professionally trained chef and a naturally gifted educator. His career in the food business began with the Air Force where he worked as a cook in the service clubs at his base. After leaving the Air Force, Chef Pertusi earned his associate's degree from the prestigious Culinary Institute of America. His first job out of school was as an apprentice at the world-famous Four Seasons restaurant in New York. From there, Chef Pertusi worked as a chef on cruise ships including the S.S Rotterdam, hotels including the Garden City Hotel, and restaurants including the Oyster Bar at Grand Central Station and the landmark Amber Lantern restaurant. He went on to become the chef of his own business, a fine-food and catering establishment in New York City called the Culinary Kitchen, which had a successful 10year run. Chef Pertusi began teaching culinary arts with the Career Academy of New York City, where he rose to the rank of senior chef-instructor. He is currently the Executive Chef at The Esplanade Luxury residence on Staten Island and is continuing his love for teaching and sharing his vast experience of culinary arts as an instructor of our career training program and popular Culinary Bootcamp series. We are fortunate to have him as part of our team. Chef Philippe Kaemmerlé A seasoned pastry chef trained in France who has worked all over the world, Philippe Kaemmerlé has been involved in the culinary arts since childhood. At the age of 15, he began a rigorous training program in Pastry in Strasbourg, a large city in northeastern France near the village where he grew up in the hills of the winemaking Alsace region. At 18, he began working on staff at a two Michelin star restaurant, also in Strasbourg. He went on to work in Sweden, Paris and St. Tropez, before coming to New York in Chef Kaemmerlé had a distinguished pastry career in New York, having worked in such gourmet restaurants as Aquavit, the 21 Club and Windows on the World. Chef Kaemmerlé comes with not only experience in the kitchen, but experience in classrooms and competition halls as well. Prior to joining CKCA he had been an instructor and competition team leader for 14 years at The Art Institute of New York, and has also taught at the French Culinary Institute and New York Technical College Coney Island Ave., Brooklyn, NY x x info@kosherculinaryarts.com x

8 7 CERTIFICATION Upon successful completion of our program, graduates will be awarded a Certificate in Culinary Arts, issued by The Center for Kosher Culinary Arts. If the student opts to take the 8-hour prep course in food safety and sanitation and receives passing scores on the corresponding examinations, he or she will also receive the following industry recognized certifications: New York City Food Handler Certification: Issued by the New York City Department of Health and Mental Hygiene this is an essential certification for anyone looking to work in NYC. ServSafe Food Protection Manager Certification: Issued by the National Restaurant Association, ServSafe is nationally recognized and accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP). APPRENTICESHIP, JOB PLACEMENT, & KOSHERCAREERS.COM Upon completing our program, graduates are provided with the option to move on to a 240-hour apprenticeship in a work environment that matches their interest and skill level. Apprenticeships may be completed in the kitchen of a restaurant, catering hall, cafe, and any other food service facility or outside of the kitchen in a front-of-the-house or office setting. After apprenticeship, we assist our graduates to find work and start their careers. Graduates of our program have found work in a variety of different settings with a variety of different employers. Some are working as chefs in nursing homes, yeshivas, and group-homes. Others have started their own businesses and several are working as private chefs, caterers, and freelance cooks. Our graduates are welcome to come back to us at any time after graduation for career guidance, jobplacement services or general advice. CKCA is here for them indefinitely. We are committed to developing relationships with chefs, restaurateurs, caterers, manufacturers and others in order to serve their ongoing employment needs. CKCA is also the creator and developer for Koshercareers.com, the only job board exclusively dedicated to the kosher food business. KosherCareers.com is quickly becoming the go-to website for employers looking to hire in all areas of kosher food service and manufacturing. Students and graduates of CKCA are often given first notice of jobs posted on the site. Our work with KosherCareers.com is another way for us to help strengthen the community of employers, chefs, and other working professionals in the kosher food business. PROGRAM TUITION Tuition includes all applicable materials and fees. After a student has been accepted in to one of our programs, a nonrefundable deposit of $1200 is required in order to complete registration. Any remaining balance is due before the first day of class. CULINARY ARTS $6,500 PASTRY ARTS $5,500

9 8 SCHEDULE & DATES, The following is a schedule of dates for. Dates and times are subject to change, please confirm with us at the time of registration. CULINARY ARTS SEMESTER Fall 2014, Evening Men s Only CLASS DAYS Sun, Wed, Thurs CLASS TIME START DATE END DATE 6:30 10:30 PM Nov 30, 2014 April 16, Winter, Day Mon - Thurs 9 AM 1 PM January 5, March 26, Spring, Day Mon - Fri 9 AM 1 PM April 13, June 22, Spring, Evening Sun, Wed, Thurs 6:30 PM- 10:30 PM April 22, August 20, Summer, Day Mon-Fri 9:00 AM- 2 PM June 29, August 21, Fall, Day Mon - Thurs 9 AM- 1 PM September 8, December 23, PASTRY ARTS SEMESTER CLASS DAYS CLASS TIME START DATE END DATE Winter, Day Mon Thurs 2 PM 6 PM January 5, March 12, Spring, Day Mon Thurs 2 PM 6PM April 13, June 10, Summer, Day Mon Thurs 2:30PM 6:30 PM June 17, August, 20 Fall, Day Mon Thurs 2 PM 6PM September 8, December 2,

10 9 FOR INTERNAL USE ONLY DATE: APPLICATION FEE: APPLICATION FOR ADMISSION Please complete all of the fields on the following pages. Completed applications may be ed to faxed to or mailed to CKCA, 1407 Coney Island Ave., Brooklyn, NY An application fee of $50, payable by cash or check (made out to CKCA) must accompany the application in order to be considered. PROGRAM INFORMATION Please check the program(s) and semester for which you are applying. CULINARY ARTS PASTRY ARTS FALL EVENING 2014 WINTER SPRING SUMMER FALL FALL EVENING PERSONAL INFORMATION First: Last: MI: Home Address: City: State: Zipcode: Country: Home Phone: Cell Phone: Gender: Male Female Date of Birth (mm/dd/yy): Age: Marital Status: Single Married Spouse s Full Name: Current Employer: Employer s Address: Position: Employer s Phone: How long have you been with your current employer? Citizenship: U.S. U.S. Permanent Resident Other (specify country) Have you ever been convicted of a crime? Yes No (If yes please attach a letter to this application describing all relevant details.) How did you hear about our program?

11 10 EDUCATION (Please list all schools attended high school seminary, college, graduate school most recent first) Name of School (no abbreviations) Location (city, state, country) Did you Graduate? Yes Yes Yes Yes No No No No Date of Graduation (mm/yy) Currently a student? WORK EXPERIENCE (Please list all work experience, food service or otherwise, most recent first.) Employer Location (city, state, country) Position & Duties 1. Dates Employed (mm/yy mm/yy) ESSAY (Please complete the following and attach it to your application.) In words, please explain the following: What is your interest in the culinary and/or pastry arts? Which program(s) are you interested in taking and why? Explain your expectations for the program(s) what do you expect to learn and what would you like to be able to do, personally or professionally, afterwards? Are you considering food service as a profession? If so, where do you see yourself in one year? In five years? CAREER Would you be interested in pursuing a professional apprenticeship upon completing this program? Yes No

12 11 EMERGENCY CONTACT (Please list the person to contact in the event of an emergency.) Name: Relation: Address: City: State: Zip: Home Phone: Cell: Work: MEDICAL HISTORY Please list any food items that you are allergic to. Are you affected by any other medical condition that may affect your ability to participate in class? Yes No If yes, please describe.

13 12 APPAREL Each student is issued one embroidered chef s coat, one skull cap and one white bib apron. Male students are issued one pair of chef s pants as part of their uniform. Female students may chose to provide their own black or jean skirt (must extend below the knee) or be provided with a pair of pants. Coats and pants sizes 2XL and up are issued at an additional cost. Please indicate your size below. Name (first & last, no nicknames or titles) as you would like it to appear on your chef s coat: COAT SIZE XS S M L XL* 2XL* 3XL* Men Women * = Sizes 2XL and up are issued at an additional cost. If you would like to order additional apparel, please indicate so below. ITEM PRICE NUMBER OF ADDITIONAL PIECES COST Chef s coat, embroidered with student s name $20.00 X = $ Skull cap $8.00 X = $ Bib apron $4.00 X = $ TOTAL COST = $

14 13 Kitchen Footwear Although a professional kitchen maybe a fun place to produce your favorite dishes, learn new techniques and sample new food products, never the less a kitchen is a dangerous place! In an effort to minimize accidents, we at CKCA require that all pro-class students wear proper shoes in our kitchen classroom. Shoes must have a non- slip/skid sole to prevent slips or falls on oily floor surfaces. Additionally, no opened toed shoe or sneaker will be permitted after week 1. We suggest a sturdy work type boot or clog. There are numerous manufacturers and retail outlets to purchase such kitchen shoes and they may be obtained for about $30. NOT PERMITTED Flip-flops, Sandals, Sneakers, Leather soled footwear, Heels, Dress shoes, Flats, Stilettos, Uggs PERMITTED/RECOMMENDED Work Boots Clogs Kitchen Safety Shoes Recommended Brands: Timberland, Red-Wing, Dansko, Klogs, Sketchers, Dickies, CAT, Crocs

15 14 TUITION Culinary Arts Program $ Pastry Arts Program $ Subtotal: $ Less Application Fee Paid: $ Subtotal: $ PLUS ADDITIONAL APPAREL COST (Total Cost from Apparel box on page 2 of this form.) $ (Please enter total.) TOTAL TUITION: $ POLICY Tuition may be paid by check, money order, cash or credit. US Funds Only. A deposit of $1200 per program is due at the time of registration. A student will not be officially registered until a deposit is received, regardless of whether they have been accepted to the program. The balance of tuition is due by BEFORE the first day of class. If the balance is not paid, the student may forfeit his or her right to a spot in the class. Once a student is accepted and a deposit is received, a penalty fee of $250 will apply to any cancellation. Cancellation requests must be received more than one week before program start date in order to receive a refund of course fee paid to date (minus cancellation fee). No refunds will be issued after program has started. I have read the above policy statement, as issued by CKCA, and agree to comply with the terms therein. Signature of Student Date

16 THE CENTER FOR KOSHER CULINARY ARTS 1407 CONEY ISLAND AVENUE BROOKLYN, NY KOSHERCULINARYARTS.COM