Program Information

• Cold Pantry Items - Learn proper handling and preparation of cold food items including sandwiches, salads, dressing, and relishes. Presentation techniques include cafeteria, buffet, and a la carte preparations.
• Breakfast
• Table Service - Learn the basics of dining room and front of the house operations, with an emphasis on American service. French and Russian Service are also practiced along with tableside preparation of salads, entrees, and desserts.
• Cold Buffet Items - Vegetable and fruit carvings, galantines, ice and tallow sculptures, and aspic preparations are some of the topics covered.
• Pastry Shop
• Fast Foods - An in-service fast food line provides the skills necessary to produce grilled sandwiches and fried food as well as serving the public in a timely manner.
• Epicurean Service
• Bake Shop - Introduction to basic baking including measuring, scaling, equipment identification, use and care, formulas, mixing methods, and baking theory. Daily production of yeast dough, sweet dough, fillings, cookies, cakes, icings, pastry cremes and Pate au Choux are just a few items covered.
• Cafeteria Prep Cook - Use of commercial kitchen equipment, complete meal, instruction in all aspects of quality cooking. Items prepared for cafeteria service include starches, vegetables, meats, and sauces. Breakfast food cookery is also practiced.
• Gourmet Foods - American classic and international cuisines are prepared in buffet, a la carte, and Epicurean fashion.
• Purchasing Agent - An introduction to basic storeroom operations and purchasing procedures. Daily operations focus around receiving, storing, issuing, and accountability standards with a hands-on approach.

Students completing the program diploma requirements who are also members of the American Culinary Federation will receive certification as either a Certified Culinarian or Pastry Culinarian.

 

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