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REQUIRED TEXTBOOKS

American Regional Cuisine, 3rd Edition                                    Author: Michael F. Nenes

ISBN-13: 978-1-118-52396-4


 

International Cooking, 3rd Edition    Author: Patricia A. Heyman

ISBN-13: 978-0-133-81523-8


 

Professional Baking, 7th Edition        Author: Wayne Gisslen

ISBN-13: 978-1-119-14844-9


 

Student Study Guide to Accompany Professional Baking  Author: Wayne Gisslen

ISBN-13: 978-1-119-14848-7


 

Professional Cooking, 9th Edition Author: Wayne Gisslen

ISBN-13: 978-1-119-39961-2


 

Student Study Guide to Accompany Professional Cooking Author: Wayne Gisslen

ISBN-13: 978-1-119-50563-1

Culinary Arts Academy

Culinary student holding a sharp kitchen knife and chopping vegetable slices  Culinary student preparing a salad on a bowl for serving

THE CULINARY ARTS PROGRAM CONSISTS OF EIGHT MODULES

Train to be a chef in HLPAE’s state-of-the-art Culinary Arts Academy! Complete with new commercial-grade tools and equipment, our students work with fine ingredients to create epicurean dishes every day of class. The Culinary Arts Program Consists of Eight Modules which include Introduction to Culinary Arts, Culinary Foundations, Baking and Pastry, Garde Manger, International, American Regional Cuisine, Modern cuisines and externship. Become a professionally trained chef, qualified to work in any kitchen, in less than a year! 

Cost: Total cost $6,000 (includes tool kit, uniforms, materials and fees). Students provide their own white kitchen towels & non-slip black shoes. (1,080 hours)

Course No Days Time Location &
Room No.
Teacher
60900.019 M - Th 8:00 am - 4:00 pm - M. Farage

Dates: August 10, 2020 – May 21, 2021     

MODULE #1 - INTRODUCTION TO CULINARY ARTS                                    This class covers basic ingredients, food safety and sanitation, commercial equipment identification and operation, knife skills, cooking and baking/mixing techniques used by chefs as well as mise en place techniques, stocks, soups and sauces. This is a theory heavy class that is a prerequisite for all of the other classes in the culinary program.  Dates: 08/10/20 - 9/03/20                     

MODULE #2 – CULINARY FOUNDATIONS                                                      This is a very hands-on, skill building class where you will be cooking each day. Learn to make; stocks, sauces, soups, vegetables, fresh pasta, risotto and pilafs, a variety of proteins (chicken, turkey, duck, beef, veal, lamb, fish and shellfish) and breakfast cookery. You will also learn about the different varieties of each item and how to choose the best product for different cooking applications.                                                          Dates: 09/08/20 - 10/22/20

MODULE #3 - BAKING AND PASTRY                                                                Classic baking and pastry techniques for anyone who loves to bake and is interested in a career in the pastry industry. Students learn a variety of fundamental techniques used  to prepare a variety of breads and doughs including baguette, challah, Danish, croissants, biscuits, scones, pretzels, bagels, cinnamon rolls, doughnuts, muffins and quick breads. Students also learn to prepare an array of desserts such as pies, tarts, cakes, cheesecake, cookies, ice cream, crème brulee, eclairs, napoleons and plated desserts.                                                                                  Dates: 10/26/20 - 12/17/20                          

MODULE #4 - GARDE MANGER                                                                    “Cold Kitchen” including cold sauces and dressings, salads, sandwiches, hors d'oeuvres, appetizers, sausage making and garnishing (including simple fruit and vegetable carving), buffet and platter presentation. Emphasis is placed on eye appeal, texture, color contrast and harmony of flavor combinations. Recipe costing and menu planning are covered in this class.                                                                                                        Dates: 1/04/21 - 01/28/21

MODULE #5 - INTERNATIONAL                                                              Emphasis is on world cuisines. Students will focus on learning culinary history, classic dishes, techniques and ingredients of each country. Students create full menus from each cuisine. Utilizing all the skills developed in previous classes, students prepare breads, soups, salads, appetizers, entrees, side dishes and desserts each day. Batch cooking is also emphasized in this class.                                                                  Dates: 02/1/21 - 02/25/21

MODULE #6 - AMERICAN REGIONAL CUISINES                                  Students study and prepare regional cuisines of the U.S. Students will learn how immigration to the U.S. from all over the world has affected the regional and micro cuisines of the U.S. as well as adaptation of locally available ingredients, techniques and agriculture of the Native Americans.  Culinary history, classic dishes, techniques and ingredients of each region will be the focus. Students create full menus from each cuisine each day of class. Plating and presentation is also a central focus of this class.                                                                                                Dates: 03/01/21 - 03/18/21

MODULE #7 – MODERN CUISINES                                                                    Students learn how to modernize classic dishes and create new dishes using modern techniques and plating styles. Fusion cooking and deconstruction will be explored as well as themes and presentation styles.                                                                                                              Dates: 03/22/21 - 04/15/21

MODULE #8 – EXTERNSHIP                                                                    Students will spend 4 weeks working in an externship of their choosing to gain real world work experience and on the job training that is specific to their individual career goals and pathways. This is the final class in the program and it is intended to bridge the training and education from school with the experience they need to start growing professionally and succeed in the culinary field.                                  Dates: 04/19/21 - 05/20/21

Smiling culinary student removing baked goods from an oven  Culinary students prepping food in the kitchen