Session Schedule:  January 5, 2015 - March 6, 2015

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: January 5, 2015 - March 6, 2015

Instructor: Chef Derrick Spears

Site: BPACE Culinary Arts Training Facility/Red 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 and Tuesday Times: 8:30 Am - 12:30Pm

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

Session Dates: January 12, 2015 - March 3, 2015

Instructor: Chef Derrick Spears

Site: BPACE Culinary Arts Training Facility/Red Kitchen

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 Food Manager Certification 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: January 5, 2015 - January 9, 2015

Instructor: Chef Jeff Palmer        Site: ACT

Textbook:ServSafe Manager 6th 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: 8:30 Am - 12:30 Pm

Prerequisite: Core Program completion  

Session Dates: January 5, 2015 - March 6, 2015

Instructor: Chef Leslie Riley

Site: Badillo Culinary Arts Training Facility/ Blue Kitchen

Textbook: Advanced Culinary Arts                

                 Flavor Bible

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: Friday                          Times: 8:30 Am - 12:30 Pm

Prerequisite: Core Program completion  

Session Dates: January 9, 2015 March 6, 2015

Instructor: Chef Jeff Palmer

Site:BPACE Culinary Arts Training Facility/Red Classroom

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.*

 

International Cuisine I

International cuisine I course covers cuisines of many European countries such as France, Britan, Germany, as well as the three regions of Italy. Students are taught the history and culture of the various countries as well as prepare some classic menu items.

Days:  Wednesday - Thursday

Times: 1:00 Pm - 5:00 Pm

Prerequisite: Food Safety and Sanitation  

Session Dates: January 7, 2015 - March 5, 2015

Instructor: Chef Leslie Riley

Site: BPACE Culinary Arts Training Facility/Blue Kitchen

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.*

 

International Cuisine II

International cuisine II course covers cuisines of many Asian countries such as China, Japan, Phillapines, India, Thailand as well as others. Students are taught the history and culture of the various countries as well as prepare some classic menu items.

Days: Monday - Tuesday

Times: 1:00 Pm - 5:00 Pm

Prerequisite: Food Safety and Sanitation

Session Dates: January 5, 2015 - March 4, 2015

Instructor: Chef Leslie Riley

Site: BPACE Culinary Arts Training Facility/Blue Kitchen

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.*

 

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 - 3:30 Pm

Prerequisite: Completion of all classes in the Culinary Arts Academy 

Session Dates: Ongoing

Instructor: Chef Rudy Ybarra 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.*