What You Will Learn
Cuisine
- Introduction to Food Science
- Professional Knife Handling and Technical Cuts
- Stocks and Sauces
- Emulsions: Vinaigrettes, Mayonnaise, and Citronettes
- Classical and Modern Cooking Techniques
- How to Build Flavors
- Basic Butchery, Trimming, and Cutting
- Professional Egg Cookery
- Poultry Trussing, Baking, Roasting, and Braising
- Beef and Pork: Different Cuts, Tenderizing, Braising, and Basting
- Restaurant-Style Potatoes, Grains, and Legumes
- Homemade Pasta, Ravioli, Gnocchi, and Pizza
- Cooking Seasonal Vegetables and Techniques
- Seafood: Fish, Shellfish, Bisques, and Sushi
- How to Trim Salmon and Fillet Round Fish
- Plating, Garnishing, and Presentation
- Hors D'oeuvres
- International Dishes
- Advanced Techniques: Beef Wellington and Romesco Sauce
Pastry & Baking
- The Science of Baking
- Types of Flours and Baking Ingredients
- Quickbreads, Shortcakes, and Scones
- Blueberry Crumble, Almond Florentines, and Tuiles
- Cream Puffs and Eclairs
- Chocolate Mocha Pot au Crème, Panna Cotta, and Pastry Cream
- Bread Pudding and Crème Brûlée
- Cheesecake and Tarts
- Strudels and Pies
- Vanilla Sponge Cake, Carrot Cake, and Flourless Chocolate Cake
- Petits Fours, Profiteroles, Paris-Brest, and St. Honoré Cake
- Bagels and Challah
- Focaccia, Rosemary Olive Oil, and Sourdough Breads
- French Baguettes and Croissants
- Beignets, Crullers, Churros, and Donuts
- Apple Turnovers, Cheese Danishes, and Sacristains
- Chocolate Lace, Leaves, and Filigree
- Chocolate Buttermilk Cake, Chocolate Molten Cake, and Chocolate Mousse
- Entremets and Brioche
- Chocolate Rochers and Mendiants
- Macarons and Soufflés
