Culinaire Foods & Hospitality Academy

Transcription

1 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 them to prosper through the consistent practice of sound culinary applications and techniques! Culinaire Foods & Hospitality Academy is a business model under CULINAIRE ENTERPRISES, Inc., Sacramento CA USA [email protected]

2 2 Orientation for Culinary Techs During orientation students will meet all school staff and tour the facility and its grounds. Their uniforms, program policies and procedures manuals, knife kits and schedules will also be distributed. The chef and chef assistants will provide an overview of the curriculum, grading policies and will respond to all questions. Any students involved with receiving financial aid will be asked to stay behind for the second segment to assist them with any concerns left outstanding. Food Safety and Sanitation Students shall learn the latest information on food safety from their areas including the Hazard Analysis Critical Control Point (HACCP) food safety system along with U.S. Food and Drug Administration s Food Codes. Emphasis of the course will focus on the practical application and implementation of food safety and sanitation guidelines. The ServSafe training that will be taught is a U.S. recognized certificate program and must be successfully completed by each student in order complete their respective culinary tech training program. Upon successful completion of the course students will receive a ServSafe certificate from the National Restaurant Association USA and issued by the administration of the culinary program. Safely handle food utilizing current information on food handling and safety. Apply and implement ServSafe guidelines. Safely use and care for equipment and food products. Operate within a professional kitchen observing Health Department regulations. Palette Development & Product Identification This is an introductory course in identification of key ingredients used in culinary applications. Using exceptional quality ingredients and sensory evaluation, students gain a broad knowledge of foundation ingredients such as salt, sugar, herbs, spices, artisan cheeses, and greens. Periodic field trips to local farms and local farmer s markets to help create a richer appreciation of how and where ingredients are produced. Discern and select ingredients for individual culinary uses. Understand sustainable practices from a culinary standpoint. Identify flavors and uses of various salts, sugars, oils, vinegars, cheeses, spices, herbs, grains and greens. Understand the five tastes and how they distinguish in different flavor profiles.

3 Essential Tech Prep Skills This course is designed to introduce the student to essential aspects of the professional kitchen to enhance their abilities to aid Chefs and Sous Chefs. Lessons will include equipment identification, basic culinary math, US standard and metric measuring systems, knife identification, knife handling and sharpening, all culinary knife cuts, potato, egg, vegetable and grain cookery, as well as wet and dry cooking methods. Recipe writing and the production of order sheets and prep-sheets are also covered. Identify equipment and how to apply appropriate calculations in the use of that equipment Understand US standard and metric measurement systems Identify, handle, and sharpen commercial grade knives. Demonstrate many culinary knife cuts. Apply appropriate cooking methods for various common proteins, vegetables, and grains. Understand and apply wet and dry cooking methods. 3 Weights & Measurements This course is designed to introduce the student to all aspects of properly weighing ingredients and scaling those ingredients to being able to be properly integrated in sequence within an assigned recipe per the Chef s desired end results. Lessons will include equipment identification per US standard and metric measuring systems. Read and properly interpret the author s intent within a given written recipe Identify and use appropriate weighing and measuring equipment and devices per each recipe Calculate and convert metric measurements to American Standard and vise-versa Baking & Pastry Fundamentals This course is designed to introduce students to skills and techniques required in the production of some yeast breads, short pastry dough, custards, and cake batters. Culinaire Foods & Hospitality Academy promote that all qualified culinary techs be proficient in all aspects of the kitchen, including initial bread making and pastry work. Upon successful completion of this course, students will be able to demonstrate: Making a Brioche, Wheat bread, and Focaccia Production of various savory and dessert custard Making specialty and standard pie dough

4 Stocks & Soups This course is an introduction to modern preparations including white and brown stock, vegetable and fruit stock, some classic soups including: cream, puree, and consommé as well specialty cold soups. Various interpretations of emulsified, reduction, puree, and fruit sauces are also covered. Prepare classic protein based stocks. Prepare stocks including chicken, veal, demi-glace, vegetable and fruits. Understand and demonstrate preparation methods for cream, puree, consommé, and cold soups. Garde Manger During this course students learn proper terminology and technique for cold emulsification, salads and dressings, canapé and hors d oeuvres preparation. Students will be introduced to some aspects of a classical Garde Manger position including appetizers common to the Americas and Mediterranean. Upon successful completion of this course, students will be able to demonstrate a thorough understanding of: Use of proper terminology. Cold emulsifications. Identification, care for, and handle of salad greens. Canapés, hors d oeuvres, salads, dressings and other cold preparations related to Garde Manger. Prepare food for and serve approximately 100 people. 4 Sauce Development This course introduces students to classic and modern preparations of sauces. Cream sauces, white stock based sauces, brown stock or demi-glace sauces, vegetable stock sauces and emulsified butter sauces are all included. This unit focuses upon techniques that produce high quality and well-flavored products. Prepare classic white and brown protein based sauces. Prepare modern sauces including vegetable and fruit sauces. Prepare various interpretations of emulsified, reduction, puree, infusion, juice, butter, foam sauces.

5 5 Catering and Special Events Exposure This course is designed with a focus on volume prep work and coordination with those in charge. Students work together to prepare a luncheon for 70 guests. Principles of dining room service, including various table settings, fine dining service standards and the role of staff management are introduced. Appreciate the magnitude of the quantity of ingredients, staff, space, tools and equipment required for large scale food service. Set up a dining room for a fine dining restaurant. Calculate prep, plating schedules and timing. Articulate the high standards of service required for a fine dining restaurant s Chef and their staff. Student-Staffed Restaurant This exciting and intensive course is a student staffed restaurant, created with the goal of providing real time, hands on experience of the operations of a fine dining establishment under a Chef. On a rotating schedule, students are responsible for kitchen prep and station planning with set-up, creating prep and order lists for lunch and dinner service of up to 70 guests. Understand the needs of the Chef and Sous Chef during service. Understand the maitre d and front-of-the-house functions. Be exposed to wine pairing and perform wine prep and service. Review set up of kitchen stations and their part in aiding the Expeditor. Create prep and order lists. Perform line service in both savory and dessert stations. Understand and execute the décor and set-up of the dining roo in a fine dining restaurant.