Professional Culinary Arts Program

​Weekly Schedule

1. Introduction, Kitchen Safety & Sanitation

2. Knife Skills & Equipment Identification

3. Mise en Place & Weights and Measures

4. Stocks: White, Brown, Fumet, Vegetable

5. Mother Sauces & Small Sauces

6. Soup Preparation

7. Midterm Exam & Skills Assessment

8. Vegetables & Cooking Methods

9. Starches: Rice, Grains, Legumes

10.  Pasta & Dumplings

11.  Moist Heat Cooking Methods

12. Dry Heat Cooking Methods

13.  Eggs and Dairy Basics

14. Seasoning, Herbs & Spices / Final Exam

​Weekly Schedule

1. Introduction to Baking & Pastry; Kitchen Safety & Sanitation

2. Ingredient Functions and Technical Functions

3. Baking Math, Measurements, Scaling, Mise en Place

4. Mixing Methods

5. Quick Breads: Muffins, Biscuits, and Scones

6.  Yeast Breads: Lean and Enriched

7. Midterm Exam and Skills Assessment

8. Pies and Tarts

9. Cookies: Types and Mixing Methods

10. Cakes: Mixing Methods and Simple Decoration

11. Custards and Creams

12. Simple Pastries: Choux and Puff Pastry

13. Plated Desserts and Presentation

14.  Final Exam and Review

​Weekly Schedule

1. Introduction & Responsible Service

2. Wine History & Production

3. Wine Regions & Labeling

4. Wine Tasting & Pairing

5. Beer Styles & Service

6. Spirits & Distillation

7. Liqueurs & Aperitifs

8. Midterm Exam

9. Classic Cocktails

10. Mixology Techniques

11. Modern Mixology

12. Bar Setup & Tools

13. Menu Design & Costing

14. Final Exam & Showcase

​Weekly Schedule

1. Introduction to Purchasing & Operations

2. Inventory & Product Specifications

3. Receiving, Storage & Issuing

4. Food Cost & Yield Testing

5. Cost Control Fundamentals

6. Sustainable Purchasing

7. Vendor Relations & Technology

8. Menu Planning Foundations

9.  Menu Pricing Strategies

10. Menu Design & Psychology

11.  Menu Engineering & Analysis

12.  Budgeting & Forecasting

13. Legal & Ethical Issues

14. Final Project Presentations

​​Weekly Schedule​

1. Introduction to World Cuisine; Kitchen Safety & Sanitation Review

2. European Cuisine: France I

3. European Cuisine: France II

4. European Cuisine: France III

5. European Cuisine: Italy

6. European Cuisine: Mediterranean (Spain, Greece)

7. Midterm Exam (Written & Practical)

8. Asian Cuisine: China

9. Asian Cuisine: Japan & Korea

10. Asian Cuisine: Southeast Asia (Thailand, Vietnam)

11. Middle Eastern Cuisine: Levantine and Persian Influences

12. Indian Cuisine: Regional Specialties

13. Fusion Cuisine & Modern Global Menus

14. Final Practical Exam & Global Banquet

​Weekly Schedule

1. Introduction to the Cuisines of the Americas

2. Pre-Hispanic Mexican Cuisine I

3.  Pre-Hispanic Mexican Cuisine II

4. Colonial & Regional Mexican Cuisine

5. Mexican Beverages & Desserts

6. Modern Mexican Cuisine

7. Regional American Cuisine

8. Central American Cuisine

9. South American Cuisine I: Peru

10. South American Cuisine II: Brazil

11. South American Cuisine III: Argentina

12. Fusion I: Global Street Food Meets the Americas

13. Fusion II: Modernist Takes on Tradition

14. Final Practical Exam & Review

Weekly  Schedule​

1. Intro to Food Safety & Public Health

2. Microorganisms & Contamination

3. Personal Hygiene & Cross-Contamination

4. Time & Temperature Control

5. Receiving, Storage & Labeling

6. Cleaning & Sanitizing

7. Pest Management

8. Facilities & Equipment Safety

9. Food & Safety Regulations & Agencies

10. HACCP  Systems

11. Chemical & Physical Hazards

12. Workplace Safety

13. Review & Practice Exam

14. Final Exam / Certification

1. The externship provides real-world experience in a professional foodservice establishment. Students apply the techniques learned in the classroom while working alongside industry professionals in restaurants, hotels, or catering operations.