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CULINARY MASTER CHEF PROGRAM – 18 Weeks - $2,500

Includes the Culinary Institute of America's Textbook, Embroidered Chef Jacket, Chef Apron

This information-packed series is what CHEF ERICspent years learning at the CIA

Thursday, 1/10/13-5/10/13            6:30pm-10:00pm

Sundays, 2/10/13-6/16/13             9:30am-1:00pm

·    Ingredients are fresh and unprocessed

·    Every student learns to prepare meals without recipes

·    New Vegetarian Recipes

·    Certificates are awarded upon completion of classes

Pass the County Food Handlers Exam

·          Class #1 - Knife Skills/Introduction to the Kitchen – The most important basic technique taught to all culinary students.  Includes Basic Kitchen Equipment and Sanitation Instruction.

·          Class #2 - Stocks – A great stock is the key to many recipes, Fish, Chicken, and Beef. 

·          Class #3 - Grand Sauces – Hollandaise, Béchamel, Veloute, Demi-Glace and Tomato Sauce.  Students acquire important skills for sauce making. 

·          Class #4 - Soups – Many a great meal starts with wonderful soup.  We explore a variety of recipes using stocks. 

·          Class #5 - Contemporary Sauces – Prepare fresh and tasty modern-style sauces perfect for accompanying all meals, including today’s lighter menus. 

·          Class #6 - Breakfast and Egg Cookery – Learn the versatility of breakfast/egg cookery with a variety of menus. 

          Class #7 - Vegetable Cookery – Proper buying/storage of produce; delicious preparations of seasonal items. 

·          Class #8 - Potato Cookery – Potatoes are an essential item in any kitchen.  Several different cooking techniques will be used by students in this important section. 

·          Class