Session Schedule:  August 14, 2017 - October 13, 2107

Culinary Foundations I

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 as well as Garde Manger techniques. 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: 11:30 Am - 5:00 Pm

Prerequisite: Food Safety and Sanitation    

Session Dates: August 14, 2017 - October 13, 2017

Instructor: Chef Derrick Spears

Site: BPACE Culinary Arts Training Facility/Red Kitchen

Textbook: Professional Cooking, 7th Edition/Included        


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: 8:00 Am - 12:00 Pm

Prerequisite: None  

Session Dates: August 14, 2017 - August 18, 2017

Instructor: Chef Jeff Palmer        Site: Badillo Culinary Training Facility

Textbook:ServSafe Manager 6th Edition with Online Voucher/Included


Culinary Foundations II

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: August 14, 2017 - October 13, 2017

Instructor: Chef Leslie Riley

Site: Badillo Culinary Arts Training Facility/ Blue Kitchen

Textbook: Advanced Culinary Arts                

                 Flavor Bible


Advanced/International Cuisine 

Advanced/International cuisine course covers cuisines of many European countries such as France, Britan, Germany, as well as the three regions of Italy as well as Asian countries such as China, Japan, Thailand, India, Vietnam. Students are taught the history and culture of the various countries as well as prepare some classic Dishes.

Days:  Monday - Thursday

Times: 1:00 Pm - 5:00 Pm

Prerequisite: Food Safety and Sanitation  

Session Dates: August 14, 2017 - October 12, 2017

Instructor: Chef Leslie Riley

Site: BPACE Culinary Arts Training Facility/Blue Kitchen

Textbook: None


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