Red Rose Culinary Academy For Prospective Students

Transcription

1 Red Rose Culinary Academy For Prospective Students

2 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 setting, and 10 will be completed in the kitchen. Each week a total of 25 hours of training will be completed. Classroom training will consist of lectures and written cooking tests. Kitchen training will include demonstrations from instructors, hands-on teaching, and student practices. Students are required to intern with Red Rose catering services in order to gain experience in the field. Students will be required to help sell, prepare, and deliver Red Rose catering services as part of training. Mission Statement: We are on a mission to create a positive change in the lives of all members within our community. We are providing low-income individuals with the tools and training they need to succeed within the culinary industry. Minorities Older/adults Bios of Employees What you will be doing: Job Description: A prep cook is an entry-level kitchen position ideally suited for an aspiring chef. You will gain invaluable experience as a prep cook that will, in time, prepare you to advance to the next level of the kitchen ladder.

3 Methods of instruction: Lecture-led method Instructors teach from Professional Chef Cook book- Edition 5 that focuses on personal hygiene and safety and sanitation. This includes 40 hours of lecture and workbook instruction Instructors make sure every student is able to catch up with them before going to next step. Demonstration method Students listen and observe when instructors demonstrate and explain every process. Students will practice afterward. Practice method After lecture, students are asked to practice by themselves and create their own dishes in the rest time. This includes 200 lab hours of in-kitchen hours Practice always make perfect. Syllabus Goals for the end of the program: Graduation Requirements Completion of RRCA s 16 week program with passing grades There are five classes in one week, from Monday to Friday, 9am to 1pm. The passing grade is C; and it is evaluated by the instructors, whom base it on attendance, written tests, cooking tests and overall in-class performance This includes 5 hours per week of community service, which includes cooking and serving lunch to all community members Perfect attendance Students are expected to attend every single class; unexcused absence and tardy are not allowed. It ensures that students never miss any important knowledge and skills. It also maintains every student s team discipline and sense of responsibility. Internship prior to graduation

4 RRCA will provide internship opportunities to their students before they graduate. Must complete 40 hours of internship work-2 weeks-20/week RRCA really wants to help every student to prepare well before they step out to the competitive society. Students may have chances to work as interns in restaurants, community organizations, community events, etc. Passing grade in all written and cooking tests Meanwhile, students have to take both written and cooking tests periodically. Every student is expected to devote every effort to preparing for the tests, since partial grades are based on these tests. From tests, instructors can realize every student s level and students will have more self-awareness Benefits of completing the program: This program allows students to Obtain cooking skills Identify opportunities in the food service industry

5 Allows them to realize their career Provides them on the job readiness work experience for career development Future Goals for Red Rose Culinary Academy: Retention goals Goals for the completion of the program: 1. To obtain personal hygiene We ensure students to work healthy Students should use proper hand washing techniques Students should wear proper clothing and grooming 2. To ensure that students practice work place safety at all times Students should pass a written test with 100% currency to identify the safety guidelines and equipment Students should practice on daily basis We will explain fire safety measures

6 We will describe first aid measures We will identify potential kitchen dangers 3. Food Service Sanitation Students will safely handle food to satisfy the Sate and Local health department regulations such as To identify biological, chemical and physical hazards To understand the food temperature danger zone To understand cross contamination To understand proper manual and mechanical 4. Knife Handling Skills and Nomenclature Students will learn to: Set up word area Select appropriate knife for specific task Perform basic cutting techniques Use proper knife safety and sanitation 5. Weights and Measures Students will be able to weight, measure liquids, and identify individual items by count Students will be able to use a standardized recipe 6. Equipment Identification Students will learn to operate and identify common kitchen equipment and tools

7 7. Cafeteria Production We will introduce students to quantity cooking/ cafeteria production, such as: Safety, sanitation and personal hygiene Use common tools, machines and equipment safely Prepare convenience food and follow standardized procedures Proper time management to maximize efficiently Identify work stations 8. Mise En Place Students will understand the basic kitchen organization: To practice organization principals To understand the types of meal service To perform basic cutting techniques To have a sense of keeping sharp edges on knives at all times 9. Basic Cooking Methods To understand the effects of heat on foods To prepare foods using moist heat cooking methods To prepare foods using dry heat cooking methods

8 10. Hot and Cold Sandwich Preparation To know how to describe different types of hot and cold sandwiches Learn to explain guidelines for the preparation Practice the actual process of making sandwiches 11. Salad Preparation Define and discuss different types of salad Instructor will demonstrate the 4 basic 12. Frozen and Convenience Food Preparation To understand the advantages and disadvantages Learn methods for receiving and storing of these foods Learn the cooking methods Learn how to make plates of convenience foods attractive 13. Fruit and Vegetable Identification and Cookery Students will identify and cook a variety of fresh, frozen, canned and dried fruits and vegetables 14. Stock Base Preparation Students will learn the production of basic white and brown stock, glaze and how to properly use bases 15. Thickening Agents Students will learn how to properly prepare thickening agents, and use them to thicken liquids 16. Sauce Preparation Students will describe, prepare and explain the uses for the five Mother or Grand Sauces 17. Soup Preparation Students will identify, prepare, garnish and safely store various varieties of soup

9 18. Rice and Pastas Students will identify and prepare various rice, pastas and starches 19. Food Receiving and Storage Students will inspect, receive and store all refrigerated, frozen and dry storage food items 20. Opportunities in The Food Service Industry We will introduce career opportunities in the food service industry by: Identifying the difference between food production and service opportunities, such as: To list career opportunities in each category Select 1 position in the service industry that student feel they would excel at it Using the internet or local newspaper s help wanted section for food production positions available and choose 5 that interest students Students will need to perform a written test Defining kitchen brigade system and to have our students to pass a written test with 75% accuracy Identifying opportunities of the foodservice manager: Students will choose 2 management opportunities and explain key skills needed for each We will show them a video about foodservice manager Students will list education requirements Research availability in students area Working-in groups students will research 3 current food trends and discuss their affects Students will demonstrate food that are in Explain how food trends affect the foodservice industry

10 Given a list of higher education institutions, students will research and list requirements of each 21. Professions in the Food Service Industry Explain the reason for the Chef s Uniform Describe the importance of listening and communication skills Explain the importance of teamwork and how it affects all aspects of a business How to Apply: Admission Requirement: No prior culinary training is needed in order to apply for Red Rose Culinary Academy; simply a passion for cooking, and a willingness to learn. Applicants are required to show respect to respect to teachers and classmates. Ex-offenders are permitted into the school, as long as they show an eagerness to learn and succeed in the kitchen. Calling the hotline of Brothers For Change Inc. Our number is (415) Applying online on our company s website: If you want more information about our company and our program, you could visit us at 1290 Fillmore St, San Francisco, CA Financial Support/Scholarships: