Session Schedule:  March 28, 2012 - May 30, 2012

 

 Core Certificate Program

Introduction to Professional Cooking

This is the first "Hands On" course all students must take in the program. In this course students will learn all of the essential foundation skills required to build a strong foundation for their career in professional foodservice. Some of the skills taught include, basic knife skill techniques, equipment use and identification, stock production, mother sauces, basic meat fabrications and identifications. Skills learned in this course are used through-out the program and in the industry. This is a required course for students wanting the Culinary Arts Diploma.

Days: Monday - Friday            Times: 1:00 Pm - 5:00 Pm

Prerequisite: Food Safety and Sanitation    

Session Dates: March 28, 2012 - May 30, 2012

Instructor: Chef Mike Perez

Site:Valencia BPCA-1/Main Kitchen

Textbook: Professional Cooking, 7th Edition/Included        

Class Fee: $1,500.00

*Financial Aid available. On the links tab to the right, visit the Financial Aid link to get more information.*

 

Garde Manger

This course covers covers the basics of the cold kitchen.  Content covered in this course includes, sandwich production, cold platter production, garnishes, pattes, terines, etc. This course is required for students to advance to the Advanced level. 

Days: Monday, Tuesday, Wednesday   Times: 8:00 Am - 12:00 Pm

Prerequisite: Food Safety and Sanitation and Concurrent enrollment in Introduction to Professional Cooking

Session Dates: April 16, 2012 - May 21, 2012

Instructor: Chef Mike Perez

Site:Valencia BPCA-2/ Kitchen-P

Textbook: N/A 

Class Fee: $350.00

 *Financial Aid available. On the links tab to the right, visit the Financial Aid link to get more information.*

 

Food Safety and Sanitation

This course is the first course students are required before any other course is taken. This course teaches students how to handle food safely and to prevent foodborne illnesses. Personal hygiene, cross contamination, foodborne illnesses, proper food temperatures are just a few of the areas covered. 

If student has a valid ServSafe certificate from the National Restaurant Association, they will recieve credit for this course and will not have to re-take.

Days: Monday - Friday    Times: 1:00 Pm - 5:00 Pm

Prerequisite: None  

Session Dates: March 19 - 23, 2012 (1 Week Session)

Instructor: Chef Jeff Palmer        Site:ACT - Rm 24

Textbook:ServSafe Essentials 5th Edition with Online Voucher/Included

Class Fee: $250.00

*Financial Aid available. On the links tab to the right, visit the Financial Aid link to get more information.*

 

Professional Chef Certificate Program

 

Advanced Professional Cooking

This course is for students that have already completed the required core classes with a grade of C or better. This advanced course builds on the foundation skills learned in the core program. Students are taught to take the core skills and produce additional sauces, from the mother sauces, put plates together utilizing the different cooking styles, other cuts and proteins are introduced in this course. This class is required for students wanting the Culinary Arts Diploma.

Days: Monday - Friday    Times: 8:00 Am - 12:00 Pm

Prerequisite: Core Program completion  

Session Dates: March 28, 2012 - May 30, 2012 (8 Week Session)

Instructor: Chef Leslie Riley

Site:Valencia BPCA-1/Main Kitchen

Textbook: Advanced Professional Cooking/Included

Class Fee: $1,500.00

 *Financial Aid available. On the links tab to the right, visit the Financial Aid link to get more information.*

 

Menu Planning and Development

This course is an all lecture class. This course is the basics of Restaurant Management. In this course students will learn the process of opening their own restaurant. Course teaches them about foodservice trends, menu development, design, menu costing, all essential skills to start a restaurant. Students are required to turn in a project on the last week of the course that requires out of classroom time to finish. This class only meets once a week for 4 hours. This class is required for students wanting the Culinary Arts Diploma.

Days: Thursday                             Times: 1:00 Pm - 5:00 Pm

Prerequisite: Core Program completion  

Session Dates: March 29, 2012- May 24, 2102

Instructor: Chef Leslie Riley

Site:Valencia BPCA-1

Textbook: Fundamentals of Menu Planning 3rd Edition

Class Fee: $250.00

 *Financial Aid available. On the links tab to the right, visit the Financial Aid link to get more information.*

 

Elective Courses

All students wanting the Culinary Arts Diploma must take two elective courses. A few classes offered are Al Dente Italian Cuisine, Asian Cuisine, Chilling and Grilling, Sunday Brunch, Vegetarian Cuisine. Other courses may be offered through out the year. These classes are two days a week for 4 hours a day. Below are the electives offered this session.

Class: Asian Cuisine

Days:  Not offered this session             Times:

Prerequisite: Food Safety and Sanitation  

Session Dates: Not offered this session

Instructor: Chef Mike Perez

Site:Valencia BPCA-2/Kitchen-P

Textbook: None

Class Fee: $350.00

 *Financial Aid available. On the links tab to the right, visit the Financial Aid link to get more information.*

Students wanting to take this class alone may do so without having to take the core program.

 

Class: European Cuisine

Days:  Tuesday and Wednesday            Times: 1:00 Pm - 5:00 Pm

Prerequisite: Food Safety and Sanitation  

Session Dates: March 28, 2012 - May 29, 2012

Instructor: Chef Leslie Riley

Site:Valencia BPCA-2/Kitchen-P

Textbook: None

Class Fee: $350.00

 *Financial Aid available. On the links tab to the right, visit the Financial Aid link to get more information.*

Students wanting to take this class alone may do so without having to take the core program.

 

Class: Al Dente Italian Cuisine

Days: Not offered this session

Times: 1:00 Pm - 5:00 Pm

Prerequisite: Food Safety and Sanitation  

Session Dates: Not offered this session

Instructor: Chef Leslie Riley

Site:Valencia BPCA-2/Kitchen-P

Textbook: None

Class Fee: $350.00

 *Financial Aid available. On the links tab to the right, visit the Financial Aid link to get more information.*

Students wanting to take this class alone may do so without having to take the core program.

 

Class: Wines of the World ~ Pairing/Tasting

Days: Monday                    Times: 5:00 Pm - 8:00 Pm

Prerequisite: None

Session Dates: This class is not offered this session

Instructor: Staff                          Site: Baldwin Park Art and Recreation Center

Textbook: None

Class Fee: $350.00

 *Financial Aid available. On the links tab to the right, visit the Financial Aid link to get more information.*

Students wanting to take this class alone may do so without having to take the core program.

 

Restaurant Management and Operations

This is the last class in the course for students wanting the Culinary Arts Diploma. In this course students use the skills learned in the Culinary Arts Academy to help the Instructor Manage and operate of of the Adult School Cafes. Students assist in the menu preparation, food production, food service, marketing, and cash management. Completion of this course fulfills all requirements for the Culinary Arts Academy full Diploma.

Days: Monday - Friday                 Times: 7:00 Am - 2:30 Pm

Prerequisite: Completion of all classes in the Culinary Arts Academy 

Session Dates: Ongoing

Instructor: Chef Jeff Palmer and Chef Brandon Palmer

Site: ACT-Maine Street or District Office Cafe (Students placed by Culinary TSA based on space)

Textbook: None

Class Fee: $600.00

 *Financial Aid available. On the links tab to the right, visit the Financial Aid link to get more information.*