The Classic and Native American Program will run for six consecutive months (24 weeks).  Students will attend class Monday through Thursday from 8:00 am to 3:30 pm, with a total of seven clock hours per day.  Students will begin with a one hour lecture at 8:00 am each day that presents and describes the day’s menu.  Students will then have three hours to prepare a three to four course lunch.  Lunch will be served at 12:30, tentatively, each day.  There will be a 30 minute break after lunch.  Afternoon classes will be conducted from 2:00 pm to 3:30 pm.   The Program is divided as follows, with a total of 672 instruction hours:

• 240 hours of Classroom instruction including food demonstrations, lectures, sanitation, and Classic and Native American food history.
• 432 hours of hands-on preparation that includes the following: hors d’oeuvres, appetizers, eggs, stocks, soups, sauces, fish, shellfish, proteins, meat fabrication, poultry, vegetables, grains, desserts, pastries, in addition to products and ingredients indigenous to the Americas.