Culinary Arts

This course covers the foundations for the aspiring culinary, baking and pastry arts professional: knife skills, the history of cuisine from classic to contemporary, culinary math (formulas, conversions and scaling), commercial bakeshop terminology, equipment and ingredient identification, as well as ACA policies and standards of professionalism that are part of a successful beginning.

This course covers an in-depth exploration of breads from around the world. Students will learn about the history of grain and how the art of bread baking gained in popularity. Using ancient techniques and milling fresh flour, the students will create unique and complex breads.

This course is designed to teach students how to establish and manage a retail baking/pastry enterprise. Develop skills in human relations and personnel management. Identify factors which determine product quality. Recognize the importance of signature items in the retail industry. Understand the link between equipment used in the pastry shop and how they contribute to menu items. Produce on a daily basis, a diverse assortment of baked goods.

In this course, students will gain exposure to a wide array of cultures and their culinary customs, with a specific focus on sweet and savory baked goods and beverages from around the world. Students will become acquainted with unique ingredients and culinary techniques, enabling them to create both traditional and contemporary interpretations of classic baked goods and beverages. Learners will develop the proficiency to construct and cost recipes, allowing them to calculate selling prices based on these cost analysis. This comprehensive approach promises to enrich their culinary knowledge and business acumen.

This course will introduce new culinarians to Academy policies and procedures.  Foodservice Industry standards and expectations will be reviewed. Students will become familiar with a variety of different and unique career opportunities and professional organizations. Culinary terminology, cooking methods and fundamental flavor concepts will be explored. Basic tools and equipment, along with knife care, knife sharpening and major knife cutting skills will be introduced. Students will apply basic culinary math concepts to product produced during kitchen lab.

Introduction to Garde Manger and the pantry department. Focus is placed on the proper techniques, preparation, presentation and sensory evaluation of the following: appetizers, salads, salad dressing, marinades, cold soups, sandwiches, hors d’oeuvre, charcuterie, condiments, aspic, buffet/platter presentations and garnishes.

This course introduces purchasing strategies and concepts of food and beverage cost control. Students will learn the tools for evaluating current sales and costs, and techniques for determining yields and setting sales prices. These purchasing and cost-related tools will help prepare the learner for success in the food and beverage industry.

Introduces and familiarizes the student with the functions of an operational dining room, emphasizing skills in various dining room services, such as American, Russian, Buffet, as well as setting and clearing tables, taking orders and serving food and beverages.

This course focuses on stocks, soups and sauces with emphasis on quality ingredients that lead to a better finished product. Learning the skill of making exceptional stocks allows students to build sauces and soups on a strong foundation. Classical and contemporary soups and sauces will be explored.

This course is offered as a 6-day class allowing students to discover the fundamental importance of the egg and the many roles it plays from sunny side up or scrambled, to omelets and frittatas, in pancakes, waffles, French toast, custards, quiche and more.

This course examines current trends in the culinary field. Students work with newly introduced ingredients and equipment as well as classical selections. Focus is on technique, preparation and presentation. See the current course schedule for the topic being offered.

This course is designed to depict a chef’s role today which includes costing, portion control, menu development and purchasing. This class will hone basic math skills and create a lasting awareness of the financial elements associated with the food and restaurant business.

The course covers all basic cooking techniques through the use of vegetables, starches, grains and vegetarian lifestyles. Identifying the best technique to use for each product students will develop a sound foundation of plant-based cooking principles. Topics to include vegetable, legume, potato, rice and pasta cookery. Exploration and preparation of worldwide vegetarian lifestyles and their common dishes incorporating indigenous and typical ingredients will also be focused on.

This course will allow for students to complete 100 hours of front-of-the-house service experience in the student run restaurant. Skill acquisition will include; standards of service, phone etiquette, point of sales systems, style of service, beverage service and customer satisfaction evaluation.

This course covers the methods of meat cooking to include roasting, broiling, pan-broiling, pan-frying, stir-frying, grilling, stewing and braising. Identifying the proper method requires and understanding of the cuts of meat and their characteristics. Students will learn butchery and the ability to identify different cuts and select appropriate cooking techniques.

This course is a scientific exploration of the fundamentals of nutrition. Course content includes classroom and laboratory experience needed to develop an overall understanding of culinary principles and application of nutritional concepts. This course will also cover how nutrients impact energy metabolism, digestion, absorption and transport.

This course provides students with practical experience in all areas of food production by rotating through the stations of a professional kitchen. Students will apply previously learned cooking techniques and skills for the preparation, finishing and presentation of soups, salads, sauces, vegetables, starches, animal and plant-based proteins, baked goods and desserts for a variety of functions and events.

Preparation and techniques of modern and classical cold food displays. Studies on buffet planning and layout, charcuterie, advanced plate presentation, modern appetizer plates, composed plates, molecular gastronomy, ice sculpting, sushi production and product utilization.

This course is designed to introduce students to the cooking, wines and cuisines of the eight major regions in Italy: Piedmont, Emilia-Romagna, Tuscany, Umbria, Abruzzi, Latium, Campania and Calabria. Emphasizes ingredients, presentation styles and cooking techniques.

This course provides an introduction to the art of Charcuterie. By butchering a whole pig, students will learn to process every facet of the animal. Zero waste is the goal. Focus will be on sausages, confits and rillettes, techniques include curing, drying, and smoking. Bacon, pork belly, trotters and head cheese will also be covered. Basic condiments and cheese will be introduced. Strong emphasis is placed on sanitary practices.

This course is about designing and implementing a concept food truck and menu. Review of start-up costs, making a business plan, choosing the right equipment, floor plan design, navigating permits, licensing, inspection requirements, choosing a location, branding and marketing the mobile kitchen are all essential to success.