Virtual Classroom
Below you can take a look at upcoming course offerings and even take a free virtual class. More information can be requested by going to our contact page or by clicking here.
Basic Knife Skills 20 hours / 1 week
Day 1 introduction, class expectation and overview, history, tools, terminology, knife cut
potato plank Day 2 potato julienne, bâtonnet, allumette, brunoise, macédoine,
parmentière, and leek julienne, demo potato leek soup demo pommes frit
Day 3 knife cut carrot rondelets, carrot julienne, tomato monde / concassais, ginger hache,
demo carrot ginger dressing, curry carrot soup
Day 4 onion ciseler/ émincer, carrot tourne, demo soupé de l’oignon, oignon confiture,
carrot glacé
Day 5 mire poix, parsley hache, garlic paste, citrus supreme, citrus zest, demo fruit salad,
gremolotta, charmula
Stocks 20 hours / 1 week
Day 1 vegetable stock
Certificate of Apprenticeship 200 Hours 10 week @ 20 hours per week
Day 2 Fish Fume, lobster stock
Day 3 Chicken Stock
Day 4 White Veal Stock Day 5 Brown Veal Stock
Sanitation 40 hours / 2 weeks
Week 1 Basic Sanitation Principles
Week 2 Advanced Sanitation Principles
Soups 40 hours / 2 weeks
Week 1 Clear soup
Week 2 Thick soup
Sauces 40 hours / 2 weeks
Week 1 Béchamel Espagnole Tomato, secondary sauces
Week 2 Hollandaise Veloute Demi Glace, secondary sauces
Salads 40 hours / 2 weeks
Week 1 Basic Salad and dressings
Week 2 Composite Salads and emulsified dressings