This 6-month culinary program should equip
students with fundamental culinary skills, industry knowledge, and practical experience to prepare them for entry-level positions in restaurants, catering, and other food service establishments. Upon successful completion of the program, students can pursue further culinary education or begin their careers in the culinary industry.
Semester 1: Culinary Fundamentals
Month 1: Introduction to Culinary Arts
• Introduction to the culinary industry
• Overview of basic culinary tools and equipment
• Knife skills and safety
• Basic cooking methods (boiling, simmering, sautéing, baking)
• Food safety and sanitation
Month 2: Stocks, Soups, and Sauces
• Preparing stocks (chicken, beef, vegetable)
• Making various soups (e.g., chicken noodle, tomato, and cream-based)
• Preparing mother sauces (béchamel, velouté, espagnole, hollandaise, and tomato sauce)
• Preparing derivative sauces
Month 3: Vegetable and Starch Cookery
• Identifying and preparing a variety of vegetables
• Cooking techniques for vegetables (blanching, steaming, roasting)
• Preparing various starches (rice, pasta, potatoes)
• Basic vegetable and starch side dishes
Month 4: Meat and Poultry Cookery
• Meat and poultry identification and selection
• Basic butchery techniques
• Cooking methods for meat and poultry (grilling, roasting, pan-searing)
• Proper temperature and doneness
Semester 2: Advanced Culinary Skills
Month 5: Seafood and Dairy Products
• Identifying and preparing seafood
• Cooking techniques for seafood (poaching, broiling, pan-frying)
• Working with dairy products (milk, cream, cheese)
Month 6: Baking and Pastry Fundamentals
• Baking principles and techniques
• Breads, muffins, and basic pastries
• Cake decorating basics
• Introduction to dessert sauces
Month 7: Menu Planning and Culinary Creativity
• Menu development and design
• Incorporating seasonal ingredients
• Food presentation and plating
• Culinary creativity and innovation
Month 8: Culinary Internship or Practicum
• Hands-on experience in a professional kitchen
• Working with experienced chefs and culinary professionals
• Practical application of culinary skills
Additional Coursework Throughout the Program
• Food safety and sanitation certification (e.g., ServSafe)
• Culinary history and culture
• Nutritional principles and dietary restrictions
• Kitchen management and organization
• Introduction to restaurant operations
• Customer service and hospitality
• Career development and job search skills
Assessment and Graduation Requirements
• Practical cooking exams and demonstrations
• Written tests and assignments
• Successful completion of the culinary internship/ practicum
• Attendance and participation in all classes and activities
