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