Sanitation and Introduction to Culinary Arts8 Total hours This course will focus on the four "P's" of cookery which include purchasing, preparation, presentation, and palate. Introductory topics such as sanitation, safety, kitchen equipmentm knife skills and various other basic culinary terms and techniques will be covered. The relevance and impact of trade, war, transportation, trends and science as it pertains to the history and development of Native American and Classic French cuisine will also be covered. Hors D'oeuvres30 Total Hours This course will focus on the concepts and skills necessary to understand ins and outs of banquets and catering. Topics such as pantry, garde manger, pastry, canapes, hors d'oeuvres and garnishes will be covered. Desserts and Pastry125 Total Hours This course will emphasize the concepts, skills and techniques of baked products, pastries and chocolate. The course focuses on elements of classic presentation blended with modern dessert composition. Topics such as quick bread, yeast bread, mousses, cakes, icings, creams and meringues will be covered. Stocks, Soups and Sauces35 Total Hours This course will emphasize knife skills, safety, sanitation, mise en place, soups, stocks, and the leading sauces, contemporary sauces and modern sauce-making techniques. Topics such as herbs and their uses, emulsion, reductions, dressings, thickening agents and types of soups and sauces will be covered. Fish and Shellfish100 Total Hours This course will focus on fish and shellfish cookery and emphasize both traditional and modern techniques including plank, corn husk, and shrink wrap cooking techniques. Topics such as purchasing, dressing, filleting, curing and smoking will be covered. Types of fish will include round and flat fish, fresh and saltwater fish. Types of shellfish will include mollusks and bivalves. Vegetables85 Total Hours This course will examine the fundamental concepts, skills and techniques involved in cooking vegetables. The course will emphasize classical French cooking theories, knife handling skills, safety and sanitation. Topics such as root, bulb, fungi, tuber, leafy, fruit and flower vegetable classifications will be covered in addition to vegetable ingredients indigenous to the Americas. Appetizers and Eggs55 Total Hours This section will cover cold and hot appetizers, stocks, soups, sauces, and the use of eggs in classical cooking. Topics such as souffles, omelets, custards, crepes and doughs will be covered. Native American Food and History36 Total Hours This course will examine the history and culture of American Indians from pre-contact with Europeans through contact with Europeans to the present day. Major themes and trends in American Indian history will be emphasized in addition to case studies from a number of regions and readings that illuminate particular issues relevant to indigenous foods and ingredients. Practical and Written Exams33 Total Hours Students will spend one day of each month devoted to written and practical exams. Meat125 Total Hours In this course students will learn the fundamental concepts, skills, and techniques involved in cooking poultry, beef, veal, pork, lamb and game. Topics such as boning, marinades, sauteing, stewing, frying and braising will be covered in addition to the history and introduction of foreign meat products to the Americas. Grains40 Total Hours This course will emphasize the preparation of starches, grains, thickening agents and gelatins. Topics such as rice, wild rice, basmati, jasmine, polenta and risotto will be covered in addition to various grain products indigenous to the Americas.
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Course of Study