Current Classes
Term 2: 3/3-4/6/2014.* Upon completion of this term, I can take my ServSafe Alcohol Certification test! Baking and Pastry Fundamentals: The science of baking is introduced as you prepare breads, pastries, and desserts utilizing fundamental production methods.
Term 1: 1/27-3/2/2014.*Meat Selection and Utilization: In this hands-on course, you can learn the fundamentals of meat and poultry butchery, allowing you to understand how the anatomy of a species has an impact on cooking techniques, taste, and flavor.
Term 10: 12/9-1/26/2014.*
Procurement and Food Service Cost Control: Food is often the biggest cost in a food service operation, and you must learn how to control it! Selecting vendors, placing orders, receiving orders, handling inventory, and reducing waste are all discussed in depth.
Term 9: 11/4-12/8/2013.* Upon completion of this term, I can take my Nutrition Certification test!
Pantry Kitchen: Delicious food can be healthy too! Explore how you can adjust recipes and menus to meet dietary guidelines, while keeping the flavor.
Term 8: 9/30-11/3/2013.* Upon completion of this term, I can take my ServSafe Certification test!
Kitchen Essentials: Safety comes first in the kitchen. This course will address the operation of a safe, effective, and profitable professional kitchen.
Term 7: 8/26-9/29/13.*
Essentials for Success: Learn the recipes for success as you transition into your new role of student culinarian and prepare for your career in the foodservice industry.
CIV Flipbook
Term 2: 3/3-4/6/2014.* Upon completion of this term, I can take my ServSafe Alcohol Certification test! Baking and Pastry Fundamentals: The science of baking is introduced as you prepare breads, pastries, and desserts utilizing fundamental production methods.
- Understanding ingredients and use of bakeshop equipment.
- Weights and measures.
- Quick breads, muffins, scones, biscuits, and cookies.
- Basic yeasted breads: soft rolls, Campagne and Ortiz.
- Pies, cobblers, and crisps.
- Laminated doughs and classic French pastries.
- Dining room organization and operations
- Opening and closing procedures
- Customer care and salesmanship
- Table setting and service in an traditional restaurant environment
- Tableside cooking and carving
- Basic Beverage Service, including discussions of beer, wine and the art of mixing cocktails
- Legal and ethical responsibilities of alcoholic beverage service
Term 1: 1/27-3/2/2014.*Meat Selection and Utilization: In this hands-on course, you can learn the fundamentals of meat and poultry butchery, allowing you to understand how the anatomy of a species has an impact on cooking techniques, taste, and flavor.
- Butchering of primal and sub primal cuts of meat.
- Poultry butchery.
- Basic charcuterie.
- Sausage making and meat preservation.
- Product specification, receiving and storing.
- A la Minute cooking methods.
- Fish and seafood identification and fabrication.
- Preparation of fish, shellfish, and bivalves.
- Development of flavors.
- Plate presentation.
Term 10: 12/9-1/26/2014.*
Procurement and Food Service Cost Control: Food is often the biggest cost in a food service operation, and you must learn how to control it! Selecting vendors, placing orders, receiving orders, handling inventory, and reducing waste are all discussed in depth.
- Overview of the storeroom manager's responsibility: common market forms, receiving and storing product
- Formulas and calculations used in food service facilities for recipe costing and conversions
- Study of products used in commercial kitchens
- Introduction to dry heat and combination cooking methods.
- Braising, stewing, deep and shallow frying, and steaming.
- Vegetable and starch cookery.
Term 9: 11/4-12/8/2013.* Upon completion of this term, I can take my Nutrition Certification test!
Pantry Kitchen: Delicious food can be healthy too! Explore how you can adjust recipes and menus to meet dietary guidelines, while keeping the flavor.
- Healthy cooking and recipe modification.
- Breakfast and lunch cookery.
- Food science: Emulsification, heat transfer, and protein coagulation.
- Roasting, grilling and poaching.
- Pasta and grain cookery.
- Contemporary sauces and dressings.
- Focus on the USDA Food Guide Pyramid and nutrients: fats, proteins, carbohydrates, vitamins, minerals and water.
- Recipe modification with regard to certain diets and allergies.
- Nutritionally sound lifestyles, weight management, exercise and current issues in nutrition.
Term 8: 9/30-11/3/2013.* Upon completion of this term, I can take my ServSafe Certification test!
Kitchen Essentials: Safety comes first in the kitchen. This course will address the operation of a safe, effective, and profitable professional kitchen.
- Sanitation and Food Safety: Industry standard sanitary facility requirements; food safety regulations.
- Culinary Mathematics: Weights and measures; unit and volume conversions.
- Introduction to food costing: Recipe scaling; yield percent applications.
- Soups: Purees, cream, broth, chowder and consomme.
- Classic sauces and their derivatives.
- Contemporary sauces.
Term 7: 8/26-9/29/13.*
Essentials for Success: Learn the recipes for success as you transition into your new role of student culinarian and prepare for your career in the foodservice industry.
- Introduction to the foodservice industry: History and present environment of the foodservice industry; components of taste and flavor.
- Student success: Time management, study and research skills, technology utilization, and teamwork.
- Professional development: Goal setting, self branding, portfolio and resume writing.
- Knife skills.
- Mise en place; kitchen safety and sanitation.
- Stocks: Vegetable, brown and white stocks.
- Thickening and binding agents.
CIV Flipbook
Class Thoughts
3/26/14: Woo hoo! I have officially gotten my Sophomore status today by receiving my new Chef's coat and black hats!!! FINALLY!!! I must say, the black hat suits me much better than the white. :D
3/16/14: Time is flying by! It's hard to believe after this term I only have one semester left! I am still really enjoying my classes. I have doubled up this term, and am taking Front of the House AND Baking and Pastry Fundamentals. Typically, Front of the House is taken by itself, as it is a three or four-day-a-week class (depending on if one is taking daytime or evening classes). It's a challenge, but I am doing well with both my classes. I also started my Externship this term, which has been going great!
3/3/14: It's official! I have completed my first year of Culinary School! I should be getting my black hat to indicate my Sophomore status sometime soon!
11/28/13: Happy Thanksgiving, everyone! I think I may have made my best ever turkey gravy today. I'm sure it's thanks in part to what I've learned at school. Our Thanksgiving Feast was one of the best I've ever made this year, and included my first ever pumpkin pie! It was so nice to have a relaxing, peaceful day at home with my family.
11/11/13: Happy Veteran's Day and thanks to all those who have served/do serve! Term 9 is underway. I think I am really going to enjoy this term's classes. I have always been interested in Nutrition, and so far, I've already learned a lot after only 1 class. In my Pantry Kitchen class, I will be learning how to make souffles and other eggs and breakfast items. For our first class, I made my first ever poached egg. I love eggs, but this class may test my limits. We make quite a lot of them!
11/2/13: Term 8 has come to an end. I averaged a 95% on both of my Techniques practicals: sauces and soups. I have maintained my perfect attendance and 4.0 grade point average, and also passed my ServSafe Exam with a 96%! I should be receiving my Certificate soon. This was a great term; it was our first time being able to participate as "customers" in the dining room for some of the more advanced students. We got to sample all of their food in a dining room/front of the house setting. It was great! I got to try Beef Wellington and Lobster Bisque soup for the first time. Yum!
9/29/13: Term 7 (my first term) has come to an end. I did great! I have a perfect 4.0 grade point average and perfect attendance thus far. I met both my initial goals for school! I have set goals to achieve both perfect attendance and A's in both my classes in Term 8 as well. Wish me luck! Some of the highlights from my Culinary Skills Practical were perfect 100% scores on Orange Supremes, Minced Garlic and Oblique Cuts. I got mostly A's (on 8 of the 13 areas we were tested on), and B's on everything else besides the Batonnet cut, where I received my sole C. Guess I know what to work on for next time! In Essentials For Success, I received a near perfect 97.67% score in the class! Woo hoo!
Yay! We made tomato sauce today, 9/21/13! We got to pick between traditional Italian or Classical French. We chose Classical French since it was more complicated, and neither of us had ever made it before. It turned out great! After our sauces were prepared, we enjoyed spaghetti with herb butter garlic bread. Délicieux! I have to say, I'm getting quite the French vocabulary lesson in Culinary School. Bonus!
9/14/13: So far I am really enjoying both my classes. There is so much to learn! We work in teams of two in class, and today, in Culinary Skills, I was very proud of the fact that my partner Jasmine and I had our Demi Glace picked as an example to show the class proper preparation. It was also one of the tastiest products in the class! Woo hoo! Still working on my knife cuts - I definitely need some practice! It's hard to believe our practical is only two classes away! I cut myself for the second time in class today. Same finger, different way. I will get this down eventually, and hopefully not lose a digit in the process!
3/16/14: Time is flying by! It's hard to believe after this term I only have one semester left! I am still really enjoying my classes. I have doubled up this term, and am taking Front of the House AND Baking and Pastry Fundamentals. Typically, Front of the House is taken by itself, as it is a three or four-day-a-week class (depending on if one is taking daytime or evening classes). It's a challenge, but I am doing well with both my classes. I also started my Externship this term, which has been going great!
3/3/14: It's official! I have completed my first year of Culinary School! I should be getting my black hat to indicate my Sophomore status sometime soon!
11/28/13: Happy Thanksgiving, everyone! I think I may have made my best ever turkey gravy today. I'm sure it's thanks in part to what I've learned at school. Our Thanksgiving Feast was one of the best I've ever made this year, and included my first ever pumpkin pie! It was so nice to have a relaxing, peaceful day at home with my family.
11/11/13: Happy Veteran's Day and thanks to all those who have served/do serve! Term 9 is underway. I think I am really going to enjoy this term's classes. I have always been interested in Nutrition, and so far, I've already learned a lot after only 1 class. In my Pantry Kitchen class, I will be learning how to make souffles and other eggs and breakfast items. For our first class, I made my first ever poached egg. I love eggs, but this class may test my limits. We make quite a lot of them!
11/2/13: Term 8 has come to an end. I averaged a 95% on both of my Techniques practicals: sauces and soups. I have maintained my perfect attendance and 4.0 grade point average, and also passed my ServSafe Exam with a 96%! I should be receiving my Certificate soon. This was a great term; it was our first time being able to participate as "customers" in the dining room for some of the more advanced students. We got to sample all of their food in a dining room/front of the house setting. It was great! I got to try Beef Wellington and Lobster Bisque soup for the first time. Yum!
9/29/13: Term 7 (my first term) has come to an end. I did great! I have a perfect 4.0 grade point average and perfect attendance thus far. I met both my initial goals for school! I have set goals to achieve both perfect attendance and A's in both my classes in Term 8 as well. Wish me luck! Some of the highlights from my Culinary Skills Practical were perfect 100% scores on Orange Supremes, Minced Garlic and Oblique Cuts. I got mostly A's (on 8 of the 13 areas we were tested on), and B's on everything else besides the Batonnet cut, where I received my sole C. Guess I know what to work on for next time! In Essentials For Success, I received a near perfect 97.67% score in the class! Woo hoo!
Yay! We made tomato sauce today, 9/21/13! We got to pick between traditional Italian or Classical French. We chose Classical French since it was more complicated, and neither of us had ever made it before. It turned out great! After our sauces were prepared, we enjoyed spaghetti with herb butter garlic bread. Délicieux! I have to say, I'm getting quite the French vocabulary lesson in Culinary School. Bonus!
9/14/13: So far I am really enjoying both my classes. There is so much to learn! We work in teams of two in class, and today, in Culinary Skills, I was very proud of the fact that my partner Jasmine and I had our Demi Glace picked as an example to show the class proper preparation. It was also one of the tastiest products in the class! Woo hoo! Still working on my knife cuts - I definitely need some practice! It's hard to believe our practical is only two classes away! I cut myself for the second time in class today. Same finger, different way. I will get this down eventually, and hopefully not lose a digit in the process!