| Week |
Topic |
Pace |
| |
Basic Skills:
Introduction to kitchen fundamentals |
Low pressure,
learning |
| Week 1: |
Sanitation and safe food handling
Basic knife skills – mastering the various cuts |
|
| Week 2: |
More knife work
Stocks |
|
| Week 3: |
Introduction to fish and fish
fabrication |
|
| Week 4: |
Introduction to meat and poultry,
meat and poultry fabrication |
|
| |
World Cuisine, Sauces &
Cooking Methods:
Introduction to world cuisine through the exploration
of the mother sauces and their derivatives. Putting
the basic skills to work with real recipes, learning
and applying the various cooking methods as presented
within the various cuisines. |
Still low pressure, but more
going on at once |
| Week 5: |
France: cooking methods include
poaching, roasting, sautéing, stewing |
|
| Week 6: |
Italy: introduction to pasta,
use of fresh tomatoes, a la minute cooking and presentation |
|
| Week 7: |
Spain: introduction to shellfish |
|
| Week 8: |
Asia: poaching, steaming |
|
| |
Garde Manger: Introduction
to preparation of cold and hot appetizers & salads,
classical presentation and banquet-style |
|
| Week 9 |
Hot and cold appetizers, Canapes |
Low pressure, learning |
| Week 10 |
Salads, dressings, garnish
& presentation |
Low pressure, learning |
| Week 11 |
Plat du jour – “mystery
baskets” – creating dishes from ingredients
presented and presenting them “restaurant”
style |
Higher level of pressure –
focus on performance |
| Week 12 |
More Plat du jour |
Higher level of pressure –
focus on performance |
| |
Review
& Testing: Performance under pressure |
|
| |
Baking & Pastry: Introduction
to the Pastry Arts |
|
| Week 13 |
Crémes and custards
and their derivatives
Pate a choux, puff pastry and pastry creams |
Moderate: learning |
| Week 14 |
Pies, Tarts, Cakes, Genoise,
Mousse, Soufflé, Meringue
Plated dessert presentation |
Moderate: learning |
| Week 15 |
Breads – basic lessons
in rising breads
Chocolate |
Moderate: learning |
| Week 16 |
Term Break |
|
| Week 17 |
Review & Repeat |
Very high pressure |
| Week 18 |
Mystery Baskets – review
& testing |
Very high pressure |
| Week 19 |
Mystery Baskets – review
& testing |
Very high pressure |
| Week 20 |
Review & Repeat |
Very high pressure |
| |
Food Costing, Menu Writing
& Final Exam |
|
| Week 21 |
Restaurant Business Skills
(if not needed for review & repeat) |
Moderate: learning |
| Week 22 |
Food Costing & Recipe &
Menu Writing
Recipe Testing, Creation of Restaurant Menu for Final
Exam |
Higher pressure |
| Week 23 |
On the line: practicing the
Final menu |
Very high pressure |
| Week 24 |
Final Exams: On the line “real
time” |
Very high pressure |
