Butchery
In this course, using a quarter hind grass fed beef, pasture raised whole lamb and hog, students develop the ability to identify and fabricate primal and butcher cuts for use in fine dining. Students also learn and apply the techniques used for shellfish, fish, and poultry butchery. Safe handling, anatomy, and purchasing are covered and students will also complete a research assignment on sustainability.
Student Learning Objectives:
Upon successful completion of this course, students will be able to demonstrate a thorough understanding of:
- Sustainable farming practices.
- Safe handling and storage of product.
- Practical understanding of shellfish, fish, poultry, pork, beef, and lamb anatomy in a culinary context.
- How to breakdown flatfish, round fish, crustaceans, shellfish, and mollusks
- How to breakdown quail, chicken, duck and rabbit
- How to breakdown a quarter hind of grass fed beef, a whole lamb and hog
- Trussing, restaurant cuts, and manufacture off-cuts.
- Advanced cooking techniques, including smoking, and fabrication for fine dining.
Charcuterie
Taught by a visiting Master Chef, the students learn to prepare items specific to charcuterie. Students will produce traditional style sausages, cured and smoked meats, poultry and seafood. Appropriate seasoning and spice rubs are included for applications of charcuterie. Classic technique for making pâtés will be demonstrated. Appropriate sauces, condiments and accompaniments for presentation of charcuterie items are included. A large buffet service will be open to the public on the last day of class.
Student Learning Objectives:
Upon successful completion of this course, students will be able to demonstrate:
- Safe handling and storage of product.
- The steps of progressive grinding.
- Making of force meats and mousselines
- Dry, wet and injection curing, brining, cold and hot smoking.
- The preparation of terrines, pâtés, torchons, sausages, aspic, chaud-froid, pâté en croûte, smoked fish and meats.
- Slicing, plating, mirror work, garnitures and accoutrements, center pieces, and buffet set up.
Nutrition
This course is designed to give the student a thorough understanding and knowledge of the fundamentals of Nutrition. Students are introduced to different vegetarian diets and the use of unique culinary techniques and ingredients. Daily assignments with strict dietary criteria will be given for the student to research an ingredient and use it as a base for a fine dining “black box” dish.
Student Learning Objectives:
Upon successful completion of this course students will be able to demonstrate a thorough understanding of:
- Fat composition, calories, proteins, carbohydrates, vitamins, minerals and suppliments.
- The composition and importance of a proper diet.
- USDA and alternative food pyramids.
- Differences in vegetarian and health related lifestyle diets.
- The importance of organic, sustainable foods.
- The practical application of cooking techniques used in various vegetarian cookery including raw.
- Methods for lowering fat and caloric content in foods for fine dining preparations.
France
This course will provide students with a thorough understanding and knowledge of the fundamental culinary techniques and ingredients of classic French cuisine. Introduction to French pastry work will be included. In-depth lectures will include social history, geography, and specialized regional ingredients pertaining to the production of classic cuisine. Students will complete a homework assignment researching and presenting the significance of a famous French chef.
Student Learning Objectives:
Upon successful completion of this course, students will be able to demonstrate a thorough understanding of:
- Regional French cuisine.
- Classic advanced technique including soufflés, custards, braises, savory and sweet mousses.
- Classic and modern preparations of foie gras and truffles.
- Advanced plate presentation.
- Advanced sauce work, knife skills and gueridon service (tableside flambé).
- Laminated doughs, short pastries and choux paste.
Food and Beverage Costing
Students will be exposed to the concepts of food cost percentage, margin, prime cost, labor cost, product yields and profitability. Student will be able to establish the monetary value of the foods they produce relative to the cost of their labor. Training in the use of computer spreadsheet applications is incorporated.
Student Learning Objectives:
Upon successful completion of this course, students will be able to:
- Understand restaurant volumes.
- Formulate pricing strategies.
- Demonstrate effective practices for menu planning, inventory, purchasing and receiving.
- Cost food including butchers yield, waste, and family meal.
- Understand beverage pricing and bar cost control.
- Understand profit and loss statements.
Mediterranean
This course will provide students with a thorough understanding and knowledge of the fundamental culinary techniques and ingredients of classic Mediterranean cuisines, ranging from Spain and Portugal, Italy, to the Middle East and North Africa. In-depth lectures will include social history, geography, and specialized ingredients all pertaining to the individual regions as they relate to fine dining.
Student Learning Objectives:
Upon successful completion of this course, students will be able to demonstrate a thorough understanding of:
- Mediterranean Geography.
- Flavor profiles, regional spices, unique ingredients and their culinary uses
- Migration of foods throughout the Mediterranean via historical wars, religion, conquer and exploration.
- Culinary terminology unique to each region.
- The preparation of tapas, mezze, ragus, pastas, couscous, tagines, and flatbreads.
- Advanced technique of translating classic flavors into modern interpretations.
Asia
Flavor profiling the countries of Asia, from India to Thailand, Indonesia, Vietnam, China and Japan will take place in this interesting segment of the cooking program. From the luscious curries of India and Thailand to the bright clean flavors of Vietnam and the detailed cooking of Classical China the students will master a repertoire of Asian cuisine. In-depth lectures will include social history, geography, and specialized regional ingredients all pertaining to the individual regions A field trip to Little India and Chinatown is included.
Student Learning Objectives:
Upon successful completion of this course, students will be able to demonstrate a thorough understanding of:
- Regional Asian cuisine.
- The advanced techniques used in classic Asian cookery including sauces, marinades, spice pastes, curry pastes, and wok cooking.
- The advanced skill of interpreting classic dishes into modern plate presentation.
Baking and Chocolate
Students will produce a variety of quick breads, cakes, fillings, frostings, and glazes. Chocolate work including tempering, molding, and decorative applications will be employed during the production of bon bons, ganache, truffles and cast chocolates.
Student Learning Objectives:
Upon successful completion of this course, students will be able to demonstrate a thorough understanding of:
- Baking principals.
- Tempering and working with chocolate using various modalities.
- Preparation of classic sponge, cream and foam cakes and quick breads.
- Mousses, buttercreams and meringues.
- Basic cake decorating.
Plated Desserts
Creative and flavorful designs exemplify this course in which production of high skill, high quality finished products is emphasized with special attention to plate presentation, custards, sugar decorations, frozen desserts and dessert sauces.
Student Learning Objectives:
Upon successful completion of this course, students will be able to demonstrate a thorough understanding of:
- Advanced techniques for dessert plating in a fine dining establishment.
- Working with sugar to create caramels, decorations, and candies.
- Baked and stirred custards, creams and puddings.
- Ice Cream, Sorbet, Granita and Gelato preparation.
- Classic and modern dessert sauces.
Modern Culinary Techniques
Understanding the importance of keeping up with modern culinary trends, this section has been developed to allow for the exploration and practical application of cooking methods outside of the realm of classic technique, such as cheese making and sous vide cooking. Discussions and research assignments will include molecular gastronomy (the relationship between science and cooking) and its impact on the culinary industry. With wine being an integral part of the culinary experience in the Napa Valley and elsewhere, this section will include wine appreciation, food and wine pairing and tours of local wineries.
Example areas of investigation:
- How ingredients are changed by different preparations and cooking methods
- How all the senses play their own roles in our appreciation of food and wine.
- How cooking methods affect the eventual flavor and texture of food ingredients and wine paired with food.
- How new cooking methods might produce improved results of texture and flavor of food.
- How our enjoyment of food and wine are affected by our environment, mood, and how it is presented.
Artisan Bread Making
The traditions of the Boulanger and production of high quality bread with flavor and character are the focus of this course. The techniques of slow rise, sourdoughs and sponge starters will be used to produce superior breads that are bakery quality and match the high standards of fine dining restaurants.
Student Learning Objectives:
Upon successful completion of this course, students will be able to:
- Understand the role of key ingredients.
- Understand and calculate baker’s formula percentage.
- Prepare dough by hand and machine using multiple formulas and methods.
- Identify and understand the 12 steps of bread making.
- Shape and bake quality artisan loaves.
- Assess and identify quality issues.
Restaurant 2
Similar to Restaurant 1, in this course a student-run restaurant is created with the goal of providing real time, hands on experience operating a fine dining establishment. Students are required to design an eight-course chef’s tasting menu including order lists, costing, plate presentation and prep time-lines and submit it as their program thesis.
Student Learning Objectives:
Upon successful completion of this course, students will be able to:
- Develop a multiple course chef’s tasting menu.
- Develop, write and cost recipes.
- Draw and execute final plate presentations
- Present tasting plates for critical evaluation.
- Create a work schedule to execute their daily preparations.
- Scale recipes to serve 60-80 people.
Externship
Upon successful completion of the on-campus training with a “C” or better overall grade point average, students will select and secure a position in a fine dining establishment to apply their skills, develop their abilities, and grow as culinary professionals. Students are required to record hours worked, provide recipes and weekly journal entries. Students attend scheduled meetings with Chef Instructors to report their progress. Students will be evaluated by the chef at the externship site and by cooking school staff at the end of externship.