Culinary Training Curriculum

Module I (red)

  • Knife Skills: Techniques, proper cuts, uses
  • Mise En Place: putting in place
  • Dry / Moist Heat Cooking
  • Knowledge: Fruits, Vegetables, Herbs
  • Breakfast Items
  • Equipment Use
  • Servsafe Food Handlers Class

Module II (yellow)

  • Roux Basics
  • Soups: Vegetable and Meats
  • Gravies and Stocks
  • Grilled Vegetables
  • Batch Cookng
  • Dry/Wet Measures

Module III (blue)

  • Breakfast items/plating
  • Equipment Safety
  • Storage Safety
  • Critical Temperatures
  • Order sheets: produce

Module IV (green)

  • Beef, Chicken, Fish, Pork knowledge
  • Grilled Meat techniques
  • Dry / Moist meat cooking
  • Poultry safety: storage
  • Whole chicken fabrication: classic eight cut
  • Inventory Control: Par sheets

Module V (orange)

  • Grains and Potatoes
  • Legumes and Pastas
  • Teamwork: work adjustments: stress management
  • Specialization areas: (begin three areas)
  • Online Applications
  • Batch cooking knowledge

Module VI (violet)

  • Salad Prep: lettuce varieties
  • Sandwiches (hot/cold)
  • Interview Skills Development
  • Resume Development
  • Online applications
  • Inventory Control