First Class:
- Safe Foods
- Introduction
- Salmonellosis
- Trichinosis
- Botulism
- Toxic Poisoning
- Handling Food Safely
- Storing foods
- Holding cooked foods
- Cooling food safely
- Thawing foods
- Reheating foods
- Mise en Place
- Introduction
- Knife skills
- Holding the knife
- Thickeners
- Introduction
- Slurries
- Beurre Manie
- Roux
- Liaison
- Gelatin
Second Class:
- Sauces
- Veloute
- Béchamel
- Demi-Glace
- Tomato Sauce
- Hollandaise
Third Class:
- Pastas
- Introduction
- Basic Pasta Dough
- Variation of pastas, flavors and shape
Fourth Class:
- Dressings
- Basic mayonnaise
- Tartar sauce
- Thousand island
- Creamy peppercorn
- Remoulade
- Classic Caesar
- Vinaigrettes
- Basic vinaigrette
- Blue cheese vinaigrette
- Raspberry Vinaigrette
Fifth Class:
- Beef Butchering
- Tenderloin
- Ribeye
- Strip Loin
- Poultry Butchering
- Cutting the bird in eighths (chicken) and deboning breast
- Fish Fabrication
- Filet of fish
- Pork Butchering
- Tenderloin
Sixth Class:
- Desserts
- Warm chocolate cake
- Crème burlee
- Grand Marnier soufflé
- Pastry
- Crisp Sugar Cookie
- Apple Pie
|