Culinary Foundations
Kickstart your culinary journey with the essential skills every chef needs. This hands-on course lays the groundwork for a successful career in professional foodservice and is a core requirement for the Culinary Arts Proficiency Certificate.
What You’ll Learn:
- Mise en Place: Professional kitchen organization and preparation.
- Basic Cooking Principles: Heat transfer, flavor development, sautéing, roasting, steaming, braising.
- Stock Production & Sauce Making: Classic stocks and mother sauces.
- Vegetable, Starch, and Protein Cookery: Seasonal vegetables, grains, meats, poultry, seafood.
- Fabrication Techniques: Breaking down whole poultry, fish, and meats.
- Breakfast Preparation: Egg cookery, pancakes, waffles, breakfast meats.
- Fresh Pasta: Mixing, kneading, rolling, shaping pasta.
- Certified Food Protection Managers Training/Exam
These foundational techniques are not only used throughout our Culinary Arts program but are also vital in real-world kitchen environments. Whether you're aiming to become a chef, line cook, or foodservice professional, this course sets you up for success from day one.
Days: Monday - Friday
Times: Monday - Thursday 11:00 am - 3:00 pm Friday 11:00 am - 1:30 pm
Next Session Dates: August 14, 2025 - October 17, 2025
Instructor: Chef Brandon Palmer
Site: BPACE Culinary Arts Training Facility
Garde Manger - The Art of the Cold Kitchen
This course introduces students to the refined world of cold food preparation, emphasizing traditional and modern techniques.
What You'll Learn:
- Salads & Dressings: Composed and tossed salads, vinaigrettes.
- Cold Platter Presentation: Visual balance, color, texture.
- Hors D'Oeuvres: Bite-sized appetizers.
- Fresh & Cured Sausages: Cold preparations and charcuterie.
- Curing & Smoking: Dry curing, brining, cold smoking.
- Dairy & Beverages: Cold kitchen applications and beverage pairings.
Days: Monday - Friday
Times: Monday - Thursday 11:00 am - 3:00 pm Friday 11:00 am - 1:30 pm
Next Session Dates: October 20, 2025 - November 7, 2025
Instructor: Chef Brandon Palmer
Site: BPACE Culinary Arts Training Facility
Baking Foundations
This course introduces students to the art and science of baking.
What You'll Learn:
- Measuring and scaling ingredients.
- Doughs, batters, and pastries.
- Yeast breads, quick breads, cookies, and cakes.
- Basic decorating and presentation.
Days: Monday - Friday
Times: Monday - Thursday 11:00 am - 3:00 pm Friday 11:00 am - 1:30 pm
Next Session Dates: November 12, 2025 - January 9, 2026
Instructor: Chef Brandon Palmer
Site: BPACE Culinary Arts Training Facility
Advanced/International Cuisine - A Global Culinary Journey
Students explore the culinary traditions of cultures around the world by preparing a 'Special of the Day' inspired by a specific country or region.
What You'll Learn:
- Food history, cultural influences, and signature dishes from: Mexico, South America, Caribbean, Japan, China, Southeast Asia, Spain, Turkey/Greece/Crete, British Isles, France, Italy, Germany/Austria/Switzerland, Scandinavia/Russia.
- Café Experience: Prepare and serve international specials.
- Chef Evaluation: Graded on taste, technique, and appearance.
- Weekly Quizzes: Reinforce culinary knowledge.
Days: Monday - Friday
Times: 9:00 am - 3:30 pm
Next Session Dates: August 14, 2025 - October 17, 2025
Instructor: Chef Teresa Wong
Site: BPACE Maine Street Cafe
Restaurant Management and Operations – Culinary Capstone & Work-Based Activity
This capstone course is a Work-Based Activity (WBA) class that gives students real-world experience in a functioning café.
Real-World Kitchen Experience:
- Rotate through every kitchen station on a two-week cycle.
- Supervised by the Chef Instructor and graded on performance.
Key Skills:
- Food preparation, safety, and sanitation
- Menu development and small restaurant management
- POS system operation and ticket reading
- Sequence of service and station prep list management
- Use of job timelines to maintain efficiency
Days: Monday - Friday Times: 8:05 am – 2:05 pm
Next Session Dates: August 14, 2025 - October 17, 2025
Instructor: Chef Teresa Wong
Site: BPACE Maine Street Cafe