Professional Chef Program
Pro-Chef 1
Introduction to Culinary Arts
24 classes $3,000.00

Pro-Chef Dates- 9am to 2pm Meeting- Thursday and Friday (12 weeks)
March 4,5, 11,12, 18, 19, 25, 26, April (1 and 2 we will skip for kids camp)
April 8, 9, 15,16, 22, 23, 29, 30
May 6, 7, 13, 14, 20 21, 27, 28

Pro-Chef is a comprehensive professional program geared towards giving students the tools and training they will need to pursue a career as a professional chef, or just to cook like one. Our classes will not only be emphasizing techniques, and theory, but also the history and origins of food. We will also be incorporating the healing aspects of food and herbs, as well as healthier cooking styles, and cooking for special dietary needs. We will be limiting the number of students in the ProChef classes to 16, so that each group is able to get more hands on attention from our Chef Instructors, and we are able to cover a larger variety of material. Your tuition includes: a professional chef program, chef coat and hat, all ingredients and equipment. We will also have visiting guest chefs and professionals that specialize in various types of cuisines.

Class 1: Introduction/ Knife Skills
In our first meeting, we will discuss our policies, philosophies, sanitation, rules, and expectations. We will cover all equipment, uses, and safety. We will also work on basic knife skills, sharpening, and care of all our tools.

Class 2: Stocks and Sauces
The most important aspect of a sauce is the stock you start with. We will be preparing our basic stocks, and the mother sauces

Class 3: Specialized Sauces
We will be preparing reductions, infusions, emulsions, purees, vinaigrettes, and wine sauces.

Class 4: Soups
Focuses on broths, purees, chowder, bisques, consommé`, and hot and cold preparations.

Class 5: Vegetable and Legumes:
Techniques for cooking green vegetables, mushrooms, the onion family and some of the starchy and root vegetables. Also, the preparations of dried beans, and legumes.

Class 6: Starch Class
We will be covering types of starch and proper methods in preparing them. Recipes will include pasta, polenta, potatoes, rice, cous cous, and squash.

Class 7: Poultry
This class will include purchasing, boning, marinating and different cooking techniques. Recipes will include chicken, turkey, and Cornish hens.

Class 8: Poultry
There are so many varieties of poultry we will need 2 sessions to try to cover them all. In this class we will discuss game birds, and how to keep them moist and tender with more advanced cooking techniques. Recipes will cover duck, pheasant, goose, squab, and quail.

Class 9: Fish
Learn how to properly purchase whole and cut fish. How to clean and fillet different types of fish, and proper cooking techniques for each variety.

Class 10: Shellfish
Learn the seasonal lives of crustacean, when is the best time to buy and not to buy. How to purchase, clean, and prepare to bring out their best flavors.

11: Meat
We will demonstrate meat cutting, discuss the different cuts of meat, and what techniques are best suited for each cut. Recipes will include dry and wet methods of cooking, and will include, beef, lamb, veal, and pork.

Class 12: Game
Learn the proper methods to cook and prepare all types of game. Recipes will include, venison, duck, rabbit, elk, buffalo, and ostrich.

Class 13: Garde Manger
Learn the classical applications of aspic, chaux fraud, terrines, pates, and the sauces that accompany them. Also, the presentation for buffets, and individual plating will be covered.

Class14: Charcuterie
We will teach you the art of preserving, drying, and smoking, meats and fish. Recipes will include sausage, gravlax, smoked meats and fish, prosciutto. There will be a guest Chef who specializes in these areas.

Class 15: The History of Cheese
In this class we will be discussing the history of cheese. We will have a cheese presentation, and tasting from one of our cheese experts. Recipes will incorporate hard, soft and sweet cheese into wonderful dishes. We will also create yogurt cheese, and fresh mozzarella.

Class 16: Hors d' Oeuvres
Learn about doughs, fillings, garnishes, and presentations for a wide variety of hors d'ouvres. We will include quick and easy ideas, things that can be made ahead and frozen, and some classical staples to help you create delicious finger foods.

Class 17: Eggs and Herbs
We will teach you all about eggs, including different cooking techniques, types of eggs, and proper storage. We will also include an introduction to herbs. When to use fresh, and dried, growing, storage, and the healing properties. Recipes will include, omelets, soufflés, egg based sauces, custards- sweet and savory, meringues, and curds.

Class 18: Savory and Sweet Doughs
Learn about the chemistry of dough. Proper methods for quick breads and tarts, including non yeast doughs, puff pastry, pie crusts, and tortillas.

Class 19: Bread
Discuss yeast-based doughs, types of flour, starters, proofing, dry yeast, cake yeast, and moisture.

Class 20: Desserts and Pastry
You will learn about cake batters, mousses, cookies, pies, tarts, and ice creams. You will also make crème anglaise, puree fruit coulis, chocolate sauce, and do plate presentations.

Class 21: International Cuisine : Part 1
Develop a better understanding of international spices, and flavors. Recipes included will represent Italy, France, Spain, Morocco, and the Middle East.

Class 22: International Cuisine: Part 2
Recipes included will represent China, Japan, Africa, India, Thailand, and Korea.

Class 23: Complete Dinner
This class will test your new skills by having to create a dinner from start to finish. It will focus on organization, cleanliness, cooking methods, presentation, and of course taste.

Class 24: Final Exam
In this final class, you will each be giving a basket of ingredients, which you must use to create an entire dinner. There will be no recipes given, and you must use all of the ingredients given to you.

Call 310-470-2277 to reserve your place in this class