1 CWCS PRE-CULINARY COLLEGE COURSE WHY SPEND THE FULL TUITION! For students who dream of owning or operating their own food business, there is no better education than Chef Walters unparalleled Culinary Boot Camp of 60 + hours. Parents spend time and money on different student activities hoping that their child will be engaged in one. If your child is interested in culinary or the hospitality industry, this is the perfect program. Why spend a full tuition at a culinary college running the risk that he or she may not really love it! Our 60 + hours of intense culinary curriculum will make the decision for them at 1/10 of a college year's tuition fee. Prepare for your transition from high school to college, and get ready for the challenges in the hospitality and food industry. Often imitated but never duplicated our signature Total Immersions teaching method offers intensive, hands-on instruction and puts you in the kitchen from the very first day. Each student gets 60 + hours of class time, generous kitchen space at our premium facility and individual support not found at other schools. Our low 12:1 student-to-teacher ratio assures you get the attention needed to flourish. You'll learn the Classic techniques of master chefs, along with the fundamentals of how to think about cooking, how to cook with diverse ingredients, from traditional vegetables, grains and proteins to specialty ingredients and game meats (including using the entire pig in your charcuterie class), high-volume cooking, valuable for catering/buffet and a la carte businesses, the keys to assess food costs, and how to be a well-rounded cook ready for the challenges. INTRODUCTION TO CULINARY TECHNIQUES Here the standards are set. You'll begin learning the techniques that will serve as the foundation, not just for your time in class, but for your entire culinary career. You'll become oriented with equipment and tools, and the brigade system of organization and teamwork, which is at the heart of every serious kitchen Learn the Basics: Knife Skills: Learn which knives are best for which jobs and proper care for them. Through tailiage (cutting vegetables into even sizes and shapes), you'll learn different techniques, such as émincer (thin slice), batonnet (small sticks), brunoise (small dice) and paysanne (tile-shaped).
2 Food Safety: General rules of hygiene as well as comprehensive food handling and safety issues for a kitchen environment. You ll also gain the valuable National Restaurant Association s ServSafe Food Protection Manager Certification. Ingredient Identification and Classification: Use all your senses as you identify and classify a wide range of proteins, vegetables, starches, grains, herbs and spices. Stocks and Sauces: Learn how to combine humble ingredients, such as bones from chicken, beef, veal or fish, with aromatic vegetables and herbs to create brown, white, fish, marmite and vegetable stocks and how to marry stocks with binding elements, such as starches and proteins, to create the five mother sauces: Velouté, Espagnole, Hollandaise, Béchamel and Tomato, as well many of their derivatives. Develop a command of both classic and contemporary culinary methods and techniques in the Chef Walters Cooking School unique series of hands-on classes. Prepare and understand the many global cuisines that drive today s industry. Expand your horizons in basic baking, nutrition, menu development, food safety, writing, communication, and cost control. Prerequisites NOT NECESSARY a high school diploma or GED credential. We do not have a minimum GPA requirement. YOU DO NOT need foodservice experience. A message from Chef Walter Potenza" There is no need to spend a fortune on culinary schools. I believe this is a unique opportunity for a young student interested in the culinary and hospitality industry to really understand the complexity and the sacrifices necessary to succeed. From my course the student will discover if it s the right field or not. In any event should the students decide not to continue in the food world they will unquestionably receive a food education that may be applied in their private life. Should the students follow on their dream, they will have received (1) full year of knowledge of any culinary colleges in only 60 + hours" WEEK TO WEEK CURRICULUM BELOW
3 WEEK 1 / Monday to Thursday form 9 AM to 1 PM / 16 learning hours DAY 1 MONDAY CULINARY MATH An exploration of standard units of measure and unit conversion, estimation, percents, ratios, yield tests, recipe scaling, and recipe costing as they relate to the food industry. Students will develop projections and analyze costs in yield tests and recipe pre-costing. FOOD SAFETY Unit introduction to food production and practices currently governed by changing federal and state regulations. Topics to be covered include prevention of food-borne illness through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating. Students will also take the National Restaurant Association ServSafe examination for certification. DAY 2 - TUESDAY PROFESSIONALISM AND LIFE SKILLS The focus of this course is to promote student success as learners and citizens of the world. Throughout this course, students will recognize the qualities of, and develop as, informed, responsible, and empowered learners. Course objectives will cover topics related to personal, intellectual, and social development. The academic and life skill sets emphasized throughout this course are transferable to the workplace. DAY 3 - WEDNESDAY INTRODUCTION TO GASTRONOMY An introduction to the social, historical, and cultural forces that have affected or will affect the culinary world as well as the baking and pastry professions. Topics include the contemporary challenges facing food professionals in the twenty-first century and etiquette as a social and professional discipline. Students will be expected to complete several written assignments and present a group research project. In this unit we will cover current food and hospitality trends across the world.
4 DAY 4 - THURSDAY NUTRITION Examine the basic concepts and principles of nutrition. In this course, students learn about basic nutrients, food labeling, nutritional principles, current issues in nutrition, and the application of nutritional principles to menu development. Students will also be involved in nutritional analysis of recipes. WEEK 2 / Monday to Thursday form 9 AM to 1 PM / 16 learning hours DAY 5 - MONDAY PRODUCT KNOWLEDGE An introduction to the identification and use of vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, and spices in various forms. Explore both fresh and prepared foods and learn to identify, receive, store, and hold products. Students will also learn to evaluate products for taste, texture, smell, appearance, and other quality attributes. DAY 6 - TUESDAY CULINARY FUNDAMENTALS A detailed introduction to the application and development of fundamental cooking theories and proper techniques. Topics of study include tasting, kitchen equipment, knife skills, classical vegetable cuts, stock production, thickening agents, soup preparation, grand sauces, timing and multi-tasking, station organization, palate development, culinary French terms, and food costing. The course also introduces the student to fundamental concepts and techniques of basic protein, starch, and vegetable cookery. Emphasis is placed upon the study of ingredients and an introduction to small sauces will be given. INTRODUCTION TO MANAGEMENT An investigation of various management topics including leadership, training, motivation, delegation, problem solving, decision making, and conflict resolution as they relate to foodservice establishments.
5 DAY 7 - WEDNESDAY MEAT IDENTIFICATION, FABRICATION, UTILIZATION This course will introduce the student to the subject of meats and their application in foodservice operations, building a strong foundation that supports the principles to be learned in the cooking courses to follow. Through lectures, demonstrations, hands-on activities, and reviews, students will learn about the muscle and bone structure of beef, veal, pork, lamb, game, and poultry; fabrication methods for sub-primal and foodservice cuts; and proper tying and trussing methods. Lectures will introduce meat inspection, quality and yield grading, costing and yield testing, purchasing specifications, and basic information concerning the farmto-table trail. Discussions will include preferred cooking methods for all meats proper knife selection, and butchery equipment. Sanitation and safety standards will be stressed throughout. DAY 8 - THURSDAY SEAFOOD IDENTIFICATION AND FABRICATION Overview of the principles of receiving, identifying, fabricating, and storing seafood. Identification will involve round fish, flat fish, crustaceans, and shellfish. Topics include knife skills, yield results, quality checks, product tasting, storage of various types of fish, techniques for fabricating cuts for professional kitchens, special storage equipment, commonly used and underutilized species of fish, fishing and aquaculture techniques, and how to choose sustainable species. WEEK 3 / Monday to Thursday form 9 AM to 1 PM / 16 learning hours DAY 8 - MONDAY INTRODUCTION A LA CARTE COOKERY The foundation of cooking techniques and theories from Culinary Fundamentals will be applied in a production setting. Emphasis is placed on individual as well as team production. The focus is on cooking fundamentals, ratios, and formulas in a professional kitchen. Multi-course menus will be prepared, with a focus on batch cooking as executed in an à la carte-style service.
6 DAY 9 - MONDAY BAKING AND PASTRY SKILL DEVELOPMENT An introduction to the principles and techniques used in the preparation of high-quality baked goods and pastries, with an emphasis on fundamental production techniques and evaluation of quality characteristics. Topics include bread fermentation and production, ingredient functions, and custard ratios and preparations DAY 10 - TUESDAY CONTROLLING COST AND PURCHASING FOOD Examine the information and skills necessary to analyze and improve the profitability of a food service establishment. Topics include the flow of goods, income statements, forecasting sales, and controlling labor and food costs. Students will also analyze the complete purchasing cycle of a restaurant, beginning with product and vendor selection and ending with actual orders. MENU DEVELOPMENT Analysis of menu development for foodservice establishments. Topics to be covered include: menu development, descriptions, layout, design, and pricing; sales mix; and station balance. Students will critique and create menus from the perspective of concept, clarity, cost, price, and efficiency. DAY 11 - WEDNESDAY CUISINES AND CULTURES OF THE MEDITERRANEAN Prepare, taste, serve, and evaluate traditional, regional dishes of Europe and the Mediterranean. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines from Spain, France, Italy, Morocco, Tunisia, Greece, and Egypt. The course develops an expanded understanding and appreciation of why and how people from diverse world cultures with varying backgrounds approach food and beverages differently.
7 DAY 12 - THURSDAY CONTEMPORARY RESTAURANT COOKING This restaurant experience concentrates on previously learned cooking fundamentals and techniques and applies them to the cuisine of a terroir, utilizing à la carte menu preparation in a contemporary restaurant setting. Students will further develop their ability to organize an assigned station based on preparation methods while focusing on the production of menu items, plate presentations, and cooking techniques as applied to specific cuisines. Emphasis will be placed on sourcing, storage, uses, and nutritional aspects of key ingredients. WEEK 4 / Monday to Thursday form 9 AM to 1 PM / 16 learning hours DAY 13 - MONDAY FORMAL HOSPITALITY AND SERVICE MANAGEMENT This associate degree capstone course will expand upon information that students have learned in previous hospitality and service management classes. Concentrating on the application of service principles of fine dining and hospitality in an à la carte restaurant open to the public, the course will emphasize customer service, restaurant operations, sales, and beer, wine, and spirits. Students will study and engage in critical-thinking topics that are relevant to providing high-quality formal table service and customer service. DAY 14 - TUESDAY WINE STUDIES A detailed examination of the roles that wines play as quality beverages in professional food service operations. The course will emphasize styles of wine from around the world, the theory and practice of matching wine with food, tasting wines, and organizing wine service. Subjects to be explored include wines of the New World (Northern and Southern Hemispheres) and the Old World (Europe) as well as purchasing, storing, marketing, and serving wines in a restaurant environment. Students will also participate in a restaurant-based wine and food tasting, which will be used as the basis for a wine and food pairing essay.
8 DAY 15 - WEDNESDAY CULINARY PRACTICAL EXAMINATION This culinary examination tests knowledge and proficiency in the principles of cooking and certain fundamental cooking methods roasting, sautéing, frying, stewing, poaching, and braising. Students will be given an assignment (which includes a soup, protein, vegetable, and starch) to prepare, present, taste, and explain. DAY 16 THURSDAY Farewell dinner prepared by students with 2 guests from each student, followed by the Chef Walters Cooking School Certificate of Completion. COST $ 2, per student payable in full upon registration Student is responsible: Chef Jacket Comfortable shoes Short nails Maximum Hygiene Note book CWCS provides: Chef Hat and aprons To register contact Carmela Natale curriculum is fully endorsed by APCI and Ciao Italia Course Instructor Chef Walter Potenza, Master Chef by A.P.C.I. the Association of Professional Italian Chefs and by I.C.M.C. Italian Culinary Master Chefs
Culinary Arts Diploma For entry-level aspiring chefs FOR Culinary Arts Diploma PRE-REQUISITE Launch your culinary career Designed specifically for entry-level professionals in the food-related services,
Culinaire Foods & Hospitality Academy Curriculum Bringing Sound Culinary Techniques to Economically Developing Regions For those who come amongst us we do not introduce culinary tricks but rather, inspire
Culinary Arts (CULA) Courses in CULA focus on the general study of the cooking and related culinary arts, and prepare individuals for a variety of jobs within the food service industry. CULA includes instruction
Culinary Essentials For Serious enthusiasts Culinary or hospitality school students Career changers Entrepreneurs FOR Serious enthusiasts Culinary or hospitality school students Career changers Entrepreneurs
Culinary Arts / Hospitality Management 118 Culinary Arts/ Hospitality Management Location: Downtown Site Program Information Cosmetology is the study or art of cosmetics and its use. However, in the last
Vegetarian Culinary Arts Courses 2015/2016 VGCA 101. Professional Cooking: Vegetarian Main Dishes and Entrees I VGCA 105. Professional Cooking: Baking and Pastry I VGCA 109. Professional Cooking: Soups,
Culinary Arts / Hospitality Management 111 Culinary Arts/ Hospitality Management Location: Downtown Site (8 Commerce Street) Program Information Trenholm State Technical College s Culinary Arts program
CULINARY ARTS COURSE DESCRIPTIONS Beginning Production and Baking Certificate 16 Credits CUA 101 CULINARY PROGRAM FUNDAMENTALS 2 Credit Hours Covers the basic rules of sanitation, food borne illnesses,
Culinary Arts Program Syllabus Organization Washburn Institute of Technology Program Number 12.0505 Instructional Level Certificate Target Population Grades 11 & 12 Post-secondary Description This program
" A PROFESSIONAL START TO A CREATIVE FUTURE " JANUARY 2016 PROSPECTUS In 1991, Kevin Warwick opened the doors of the Warwick's Chef School, in Onrust River, near Hermanus. (Approximately 120 kilometres
Culinary Arts & Food Service Management www.odessa.edu/dept/culinary Faculty: James B. J.B. Ward, director; Peter Mitchell, Paul Porras Odessa College offers the student two associate in applied science
FRENCH CULINARY ARTS at the Institut Paul Bocuse L y o n-ecully (Franc e ) 2 0 1 0 STUDENT S PROGRAM ( 1 7 t h of May 17 t h of September) A n exclusive 16-week pro gram f o r adv a nced students T o improve
Home Ec/Vocational HE The following matrix indicates those courses deemed transferable among institutions listed across the top of the matrix. The numbers on the matrix represent the number of semester
MASSACHUSETTS VOCATIONAL TECHNICAL TEACHER TESTING PROGRAM SCOPE OF TEST CODE #11 - CULINARY ARTS WRITTEN EXAM - 100 QUESTIONS PERCENT OF TEST: TIME ALLOWED: 3 HOURS 12 % Health and Safety - Sanitation
CULINARY ARTS AND HOSPITALITY MANAGEMENT Human Arts and Social Sciences Division Isabel O'Connor, Division Dean Division Office, Room 420 Sue Slater, Department Chair, (831) 477-5205 Aptos Counselor: (831)
Culinary Arts & Food Service Management www.odessa.edu/dept/culinary Faculty: Desmond Stout, director; Paul Porras Odessa College offers the student two associate in applied science degree options in culinary
A Correlation of Foundations of Restaurant Management & Culinary Arts Levels One & Two, 2011 Virginia Tasks and Competencies for Culinary Arts I Level INTRODUCTION This document demonstrates how well Pearson
ASSOCIATE DEGREES ASSOCIATE IN SCIENCE (AS) Major in Culinary Arts (Dual Language Curriculum) 71 Credits Program Description The Associate Degree program in Science in Culinary Arts in its dual language
CUL 101 Introduction to Culinary 4 Credits College Now/CTE Student Outcome Checklist http://cocc.edu/college-now Student s Signature Completion Date High School Teacher s Signature Recommended Grade High
PARENT/STUDENT COURSE INFORMATION FAMILY AND CONSUMER SCIENCES CULINARY ARTS I & II GRADES 11-12 Counselors are available to assist parents and students with course selections and career planning. Parents
CULINARY ARTS CULN Michael Norris, Interim Dean Business Division Math Building, Room 267 Possible career opportunities The culinary arts program provides professional training for employment as a chef,
Area: Fine & Applied Arts Dean: Dr. Adam Karp Phone: (96) 484-8433 Counseling: (96) 484-8572 DEGREES AND CERTIFICATES Culinary Arts/Restaurant Management Degree This degree focuses on basic and advanced
MISSION STATEMENT The Napa Valley Cooking School offers high quality, fast paced, intensive training for aspiring chefs. The goal of the program is to provide each student with hands-on, technique driven,
Youth Summer Cooking CAmp The Restaurant School at Walnut Hill College Youth Summer Cooking Camp Brochure 2012 Does your child love to cook? The Restaurant School at Walnut Hill College has a unique cooking
Oakland Community College 2015-2016 Catalog 1 Culinary Arts Degrees Culinary Arts (CUL.AASX) (http://catalog.oaklandcc.edu/programs/ culinary-arts/culinary-arts-aas-extended-degree) Certificate Culinary
SEATTLE CENTRAL COMMUNITY COLLEGE Seattle Culinary Academy Chef Instructor Gregg Shiosaki CUL 101 COURSE SYLLABUS Course Title & Number: Food Theory I CUL101 Credits: 6 Lecture Hours: 66 Lab Hours: 0 Meeting
2008 PROGRAM OUTCOMES ASSESSMENT SUMMARY REPORT PROGRAM: INARY ARTS AAS DEGREE AND CERTIFICATE DATE: 30 JANUARY 2008 DEMONSTRATION OF LEARNING: What assignments or projects demonstrate student learning
220 Culinary Arts and Hotel Management Culinary Arts and Hotel Management The School of Culinary Arts and Hotel Management Program develops skills and competencies for positions in the hospitality industry.
Red Rose Culinary Academy For Prospective Students About Red Rose Culinary Academy Description of the Program: Red Rose Culinary Academy is a 16-week training program 6 weeks will be completed in a classroom
PROGRAM CONCENTRATION: CAREER PATHWAY: COURSE TITLE: Culinary Arts Culinary Arts Culinary Arts II Culinary Arts II is an advanced and rigorous in-depth course designed for the student who has continued
CULINARY ARTS COURSE SYLLABUS Fall 2015 COURSE TITLE: Stations & Tools CREDITS: 3 COURSE NUMBER: CA112 NUMBER OF SESSIONS: 8 INSTRUCTOR: Chef Todd Ketterman LENGTH OF SESSIONS: 5 Hrs GRADING: A to F GRADING
Job Ready Assessment Blueprint Culinary Arts Level 2 Cook Test Code: 4336 / Version: 01 Copyright 2012. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information
Culinary Arts Program Student Handbook Table of Contents Introduction 3 Student Records 4 About the Program 5 Prerequisites and Co requisites 7 Attendance Regulations 7 Grades, Make ups & Incomplete grades
Assessment Blueprint ACF Culinary Arts Certification Test Code: 3990 and 3991 / Version: 01 Copyright 2013. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information
Intensive Professional Programs in English FRENCH CUISINE / FRENCH PASTRY Turn your passion into a career Edito It has been 25 years since FERRANDI launched its culinary arts program in English, designed
NATIONAL CULINARY SCHOOL Culinary Arts Specialist Culinary Arts Program Index:4 Sanitation and Safety (Serve safe) 30 hours Skill Development 1 8 hours (Portion control, the menu, Basic and Advanced cooking
Culinary Arts 2 COURSE SYLLABUS Suzanne D. Young, INSTRUCTOR General Information Room: C-415 Phone: 981-1100 E-mail: Class Times: firstname.lastname@example.org First Block: Planning Second Block: 10:15 11:30
Course Culinary Arts is an advanced level foods class. Students must have successfully completed the beginning Nutrition & Foods class. Prior knowledge of basic cooking techniques and nutrition are pre-requisites
Advanced Culinary Science and Restaurant Operations The Howard County Public School System Sydney L. Cousin Superintendent Ellicott City, Maryland Summer 2007 Board of Education of Howard County Courtney
Course Title: Culinary Arts II Unit: 1 Food Service Operations Content Standard(s) and 1. Exhibit skills related to property, personnel, and fiscal management in the food and hospitality industries Examples:
SITHASC201 Produce dishes using basic methods of Asian cookery Release 1 SITHASC201 Produce dishes using basic methods of Asian cookery Modification History The version details of this endorsed unit of
Unit 1 Unit 1: SAFETY & SANITATION Big ideas Demonstrate food safety and sanitation procedures. Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.
Hotel Training Programme Santosh Koripella 300 Hotel Related Downloads (Checklists, Formats, Programmes, Software, Tools, Forms, Training Presentations, Calculation sheets and many more) A Complete Resource
Monroe Technology Center Culinary Arts I Syllabus 2013-2014 Teacher Joy Anderson E-Mail Joy.Anderson@lcps.org Availability M-F 8:30 to 9:15 AM Phone 571-252-2083 Course Description: This two-year program
Restaurant Management / Culinary Arts I 16058 Rationale Statement: From 2009 to 2019, the number of jobs in the restaurant and foodservice industry is projected to increase by 1.8 million. That includes
Culinary Arts II Curriculum Map Teacher Pages Culinary II Curriculum Map Teacher Pages Semester 1 1.0 APPLY SAFETY AND SANITATION PROCEDURES 1.1 Define Hazard Analysis Critical Control Point (HACCP) 1.4
TEKS Tracker Form P a g e 1 TEKS Tracker Form Cluster: Hospitality and Tourism PEIMS#: Course Name: Course Description: begins with the fundamentals and principles of the art of cooking and the science
Indiana Department of Education Academic Course Framework CULINARY ARTS AND HOSPITALITY MANAGMENT Culinary Arts and Hospitality Management prepares students for occupations and higher education programs
2015 2016 Accelerated One-Year Degree Programs in Culinary Arts and Baking & Pastry Arts Providence North Miami Denver Charlotte Advanced Standing Program Program Options Who Should Apply Program Begins
COURSE DESCRIPTION Culinary Arts I is the first level of Culinary Arts and prepares students for gainful employment and/or entry into post-secondary education in the food production and service industry.
Pastry Arts INDIVIDUAL PROGRAM INFORMATION 2014 2015 866.Macomb1 (866.622.6621) www.macomb.edu Pastry Arts PROGRAM OPTIONS CREDENTIAL TITLE CREDIT HOURS REQUIRED NOTES Associate of Applied Science Pastry
THE COOK APPRENTICE GUIDE FOR BC 1 Congratulations! You re on your way to an exciting and rewarding career as a professional cook. Becoming a certified cook in BC means you can progress in your career,
Culinary Arts and Hotel Management 245 Culinary Arts and Hotel Management The School of Culinary Arts and Hotel Management Program develops skills and competencies for positions in the hospitality industry.
Culinary Arts Program Better Food, Advanced Training Culinary Program What is the Return on Investment in the Army Culinary Arts Program? AR 30-22 1. Improve the overall quality of food and training. 2.
Developing Culinary Champions Learning Objectives 1. Learn how to create a series of one day chef taught culinary classes designed to focus on the quality and health benefits of the foods served to students.
Job Ready Assessment Blueprint Culinary Arts Level 1 Prep Cook Test Code: 4236 / Version: 01 Copyright 2012. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information
Hospitality, Tourism and Leisure Practical Cookery Courses Diploma in Restaurant Management Hands on Cooking - The Fundamentals Fundamentals of Home Baking Pastry and Bread Making Sugarcraft and Cake Decorating
West Hills College Lemoore Program Level Student Learning Outcomes Program Name/Title: Originator(s): Christian Raia Date: Fall 2012 I. Expected Program Level Student Learning Outcomes Defined SLO 1: ServSafe
Wallingford Public Schools - HIGH SCHOOL COURSE OUTLINE Course Title: Food Service Production and Management 1 Course Number: A 8413 Department: Career and Technical Education Grade(s): 10-11 Level(s):
KCCC Adult Education Culinary Program Knox County Career Center 308 Martinsburg Road Adult Workforce Education Coordinator: Shawn M. Kendall School Phone: 740.393.2933 740.393.2933, ext. 1119 School Fax:
CULINARY SCHOOL EMBARK ON A JOURNEY OF CULINARY DISCOVERY AND UNCOVER THE SECRETS OF THE WORLD S MOST POPULAR CUISINES. Explore the creative depths of your selected cuisine style as you prepare exquisite
Family and Consumer Science HAMILTON TOWNSHIP SCHOOLS 90 Park Avenue Mercer County Hamilton, New Jersey 08690 Department of Curriculum and Instruction CAREER EDUCATION AND CONSUMER, FAMILY, AND LIFE SKILLS
CULINARY ARTS INSTITUTE @ LOS ANGELES MISSION COLLEGE FOOD SERVICE MANAGEMENT PROGRAM FOODS LABORATORY 325 (RESTAURANT PRACTICUM) Syllabus Spring 2012 Section: 3268 Units: 3 Location: Culinary Arts Institute
SkillsUSA National Culinary Arts Contest High School June 26, 2014 Kansas City, Missouri SkillsUSA High School Culinary Arts Contest June 26, 2014 MENU Composed Salad with Emulsified Dressing Clear Soup
Culinary Arts Course Outlines - CUL Courses Information was extracted from ACRES (Academic Curriculum Review and Evaluation System) Ctrl+Click on course number to access the Course Outline Last Revised
PROGRAM OUTLINE The latest version of this document is available in PDF format on the ITA website www.itabc.ca To order printed copies of Program Outlines or learning resources (where available) for BC
Chef Ben, Pastry Arts Instructor Jasmine, Culinary Arts Brian, Culinary Arts Discover the Difference The Chef s Academy at Harrison College prides itself on truly knowing our students their lives and families,
COURSE NUMBER : CHEF 1341 ODESSA COLLEGE TECHNICAL STUDIES & CURRICULUM DIVISION CULINARY ARTS DEPARTMENT 201 West University Odessa, Texas 79764 COURSE SYLLABUS COURSE TITLE : International Cuisine CREDIT
DUCASSEDUCATION Chef de Partie Program for culinary school graduates culinary professionals with 2-3 years of experience LEVEL 2 EXCELLENCE IN PRACTICE CULINARY ARTS PROGRAMS DUCASSEDUCATION FOR Culinary
COURSE DESCRIPTION Culinary Arts III is the third level of Culinary Arts and it serves as a capstone course. It, too, prepares students for gainful employment and/or entry into post-secondary education
Occupational Qualification Document Occupational Code 343401 Qualification Title Occupational Certificate: Chef NQF Level 4 Name Email Phone Logo Development Quality Partner CathsSeta email@example.com
COURSE OVERVIEW AND STUDENT EXPECTATIONS COURSE: Culinary Arts And Hospitality Specialties 1 TEACHER: C. S. Fitton LAB COST: Twenty dollars semester, or Forty dollars year. Course Description: This course
Cook s Certificate in Food & Wine Our Cook s Certificate in Food & Wine; a six week intensive fast track course which is a good starting point for anyone looking to confidently cater at home, take seasonal
FREEHOLD REGIONAL HIGH SCHOOL DISTRICT OFFICE OF CURRICULUM AND INSTRUCTION CULINARY ARTS ACADEMY CULINARY ARTS I/CULINARY MATH COURSE DESCRIPTION Grade Level: 11 Department: Culinary Arts Academy Course
Prentice Hall C O R R E L A T E D T O Arkansas Department of Workforce Education - Curriculum Content Frameworks - Grade Levels: 9, 10 Course Code: 493250 Unit 1: - 12 Hours CAREER and TECHNICAL SKILLS
Copyright 2014 NOCTI All rights reserved 2 Sample Study Guide Information This document provides information about NOCTI study guides which are available for all Job Ready and Pathway assessments. Study
Youth Development Through Culinary & Nutrition Education Created by Lynn Fredericks, Founder Mercedes Sanchez, R.D. New York, NY Special thanks to the following for their contribution to the development
Professional Cookery 5M2088 The recently restored Kilkenny School of Food The School of Food Professional Cookery Programme, in conjunction with CKETB In order to provide accredited training, the School
MASSACHUSETTS STATE ARTICULATION AGREEMENT BETWEEN MASSACHUSETTS COMMUNITY COLLEGES AND MASSACHUSETTS CHAPTER 74 APPROVED SECONDARY CAREER/VOCATIONAL TECHNICAL PROGRAMS CULINARY ARTS Effective Date: December
PROGRAMS STUDY of BAKING AND PASTRY ARTS 365 Associate in Applied Science Degree (A.A.S.) 62 Credit Hours (CH) The A.A.S. degree in Baking and Pastry Arts is a sequential learning program taught over four
PROGRAM CONCENTRATION: CAREER PATHWAY: COURSE TITLE: PREREQUISITES: Culinary Arts Culinary Arts Introduction to Culinary Arts None Introduction to Culinary Arts is a course designed to introduce students
Be Inspired Established to provide students with a comprehensive programme in all disciples relating to the production of quality cuisine and the ability to manage a kitchen, the HTA School of Culinary