I believe that there is always something new to learn, in fact, that is one of the three reasons that I chose to become a chef, that my education is never over.
- Anne Burrell
CLASS DETAILS:
This course will be your introduction into Culinary I.
During the course of this class, we will focus on the history of Culinary Safety & Sanitation, Nutrition, Culinary Professionalism, Culinary Tools, Kitchen
Brigade, and relevant Chefs focusing on Seasonality & Sustainability.
As well as begin to focus on learning skills that are transferable to a variety of occupations within the realm of Culinary & Hospitality
After the Completion of this class- you will be able to recognize Modern Technique and Design of a professional Kitchen, Identify the Benefits of Seasonality & Sustainability. Have a clear understanding of Professionalism, Mise en Place, Basic Knife Skills & Cooking Principles
We will look at a modern run kitchen and gain knowledge on Culinary Professionals advancing the education & Interest of Food & Nutrition
Syllabus Cart 60 - Safety and Sanitation
Syllabus Cart 40 - Fundamentals
EXPECTATIONS:
During your time in this class- the expectations will be set the same as any Professional Kitchen:
GRADING POLICY:
Your class success is based on you! What are you enthusiastic about? What about Culinary excites you? Make that part of your education!
COURSE OUTLINE:
This is what your experience in Culinary I will look like.
This course will be your introduction into Culinary I.
During the course of this class, we will focus on the history of Culinary Safety & Sanitation, Nutrition, Culinary Professionalism, Culinary Tools, Kitchen
Brigade, and relevant Chefs focusing on Seasonality & Sustainability.
As well as begin to focus on learning skills that are transferable to a variety of occupations within the realm of Culinary & Hospitality
After the Completion of this class- you will be able to recognize Modern Technique and Design of a professional Kitchen, Identify the Benefits of Seasonality & Sustainability. Have a clear understanding of Professionalism, Mise en Place, Basic Knife Skills & Cooking Principles
We will look at a modern run kitchen and gain knowledge on Culinary Professionals advancing the education & Interest of Food & Nutrition
Syllabus Cart 60 - Safety and Sanitation
Syllabus Cart 40 - Fundamentals
EXPECTATIONS:
During your time in this class- the expectations will be set the same as any Professional Kitchen:
- Come Prepared to work
- Come on time
- Follow the Culinary Brigade
- Work as a team
- Listen, Ask Questions & Follow Thorough
- Respect the food, the Culture, and the information that has created the backbone of the Culinary Profession
- Consistency is Key
GRADING POLICY:
Your class success is based on you! What are you enthusiastic about? What about Culinary excites you? Make that part of your education!
- Attendance - 30%
- Participation - 20%
- “Quick-fire” & Weekly Enrichment - 10%
- Major Projects (2 each) - 10%
- ½ way review - 10%
- Final Exam/ Project- 10%
COURSE OUTLINE:
This is what your experience in Culinary I will look like.
- Professionalism
- Basics of Safety & Sanitation
- Tools & Equipment
- Seasonality & Sustainability
- Mis en Place
- Flavors & Flavoring
- Dairy
- Eating Habits & the Godfather of Culinary
- Style of Diets/ Cultures/ Respecting where food comes from
- Stocks & Sauces
- Soups
- Principles of Meat Cookery
- Food Revolution is Schools
