900 HOUR COMMERCIAL COOKING PROGRAM
INCLUDING EXTERNSHIP |
|
| MONDAY THROUGH FRIDAY: |
8:30AM - 1:30PM |
| |
1:30PM - 6:30PM |
 |
Courses emphasize “learning by doing” with special attention given to the practical side of commercial food preparation. Our graduates prepare for careers in restaurants, bakeries, food service departments of corporations and health related institutions, as well as in the rapidly expanding fields of catering and “take-out” prepackaged foods. Our graduates are fully prepared to fulfill many entry-level, food service roles, including sous chef, garde manger, baker, pantry person, short-order cook and line cook.
Skills Development
[100 Instructional Hours]
An introduction to commercial cooking that covers all the basics from measuring and knife skills to menu planning and cooking techniques. Hands-on experience without the pressure of kitchen deadlines!
Food Preparation
[100 Instructional Hours]
The ABC’s of the commercial kitchen, including equipment and procedures used in professional food establishments. Mastering-by-doing the skills of food selection, handling and cooking. Displaying and serving prepared foods in an attractive and appetizing manner.
Baking and Cake Decoration
[100 Instructional Hours]
Baking breads, rolls, cakes, pies and pastries in quantity. Developing the art of decorating cakes with borders, lettering, flowers, designs and figures. Using color and form effectively to create a professional looking product.
 |
Quantity Food Production
[100 Instructional Hours]
Planning cooking for and serving large numbers of people while controlling food quality and quantity. Learning to work as a team in a busy commercial kitchen. This subject includes “real life” experience operating our in-house restaurant.
Catering
[100 Instructional Hours]
Planning an attractive presentation for catered affairs. Preparing, garnishing and serving hot and cold food for occasions such as parties, receptions and business conferences. Techniques of cooking and packaging gourmet “food-to-go.”
Food Purchasing
[35 Instructional Hours]
Buying food and commodities for restaurants and institutions. Learning food classifications, standards and grading systems.
Food Sanitation
[30 Instructional Hours]
Maintaining proper health and sanitation standards in a food service establishment.
Restaurant Operations
[35 Instructional Hours]
Supervising daily operations including recipe selection cost controls and menu planning. Systems for controlling costs, keeping inventories and setting prices. How restaurant design and layout affects efficiency and profitability.
Externship
[300 Hours]
To assure that every graduate has mastered the basic skills necessary to succeed, the school places each student in an externship position which is best-suited to their training. The externship is a continuation of the student’s learning experience, and the faculty of the School is available to assure they receive the maximum benefit from their placement. |
600 HOUR COMMERCIAL COOKING PROGRAM
INCLUDING EXTERNSHIP |
|
 |
This comprehensive 6 month 600 instructional hours course emphasizes "learning by doing" with special attention given to the practical side of commercial food preparation. Students are prepared for a career in restaurants, bakeries, food service departments of corporations and health related institutions, as well as in the rapidly expanding fields of catering and 'food to go'. Graduates of this program are fully prepared to fulfill many entry level, food service roles including, sous chef, garde manger, baker, pantry person, short-order cook and line cook.
Our four fully equipped kitchens feature professional ranges, ovens, refrigerators, freezers a dishwasher and a steam table as well as commercial equipment such as mixers, blenders, fryers, a slicer, a walk-in refrigerator, a convection oven and a coffee urn.
Skills Development
[100 Instructional Hours]
An introduction to commercial cooking that covers all the basics from measuring and knife skills, to menu planning and cooking techniques. Hands-on experience without the pressure of kitchen deadlines!
 |
Food Preparation
[100 Instructional Hours]
Learn the ABC's of the commercial kitchen, including equipment and procedures used in professional food establishments. Mastering-by-doing the skills of food selection, handling and cooking. Displaying and serving prepared foods in an attractive and appetizing manner.
Catering
[100 Instructional Hours]
Planning an attractive presentation for catered affairs. Preparing, garnishing and serving hot and cold food for occasions such as parties, receptions and business conferences. This section also includes techniques of cooking and packaging and "food to go".
 |
International Regional Kitchen
[100 Instructional Hours]
Planning, cooking for and serving large numbers of people while controlling food quality and quantity. Learning to work as a team in a busy commercial kitchen. THIS SUBJECT INCLUDES "REAL LIFE" EXPERIENCE OPERATING OUR IN-HOUSE RESTAURANT .
Externship program
[200 Hours]
Students will learn how to implement the skills that they have obtained in classroom and kitchen performance by the following:
Garde Manager:
Prepare salad and salad dressings, appetizers, relishes and hors d'oeuvres, prepare cold meats, cheeses and vegetables, arrange and garnish cold meat dishes, prepare cold sauces, glazes, jellies, etc. and utilize leftovers.
Cooks Assistant:
Measure and mix ingredients according to recipe prepare vegetables and fruits, prepare stocks and sauces, fabricate meats and fish, cook food according to recipe, season food according to recipe and taste, carve or portion food on serving plates, arrange and garnish plates for serving.
|
|
|
 |
 |
