Course Curriculum
(Vegetarian modifications can be made to curriculum by request.)
Week 1, Day 1: Knife Skills – Sharpening knives, knife safety, cutting skills and methods for potatoes and seasonal veggies. Making vegetable stock.
Week 1, Day 2: – Chicken Stock and Veloute Sauce, Cream of Broccoli and Cheddar Cheese Soup.
Week 2, Day 3: Rice Pilaf with Sauteed Chicken Tenderloin and Supreme Sauce.
Week 2, Day 4: Lasagna with Bolognese Sauce.
Week 3, Day 5: Spaghetti with Ramen Beef Ragu Sauce.
Week 3, Day 6: Fettuccine with Alfredo Sauce.
Week 4, Day 7: Braided Bread (Challah Bread), Chocolate Breakfast Rolls.
Week 4, Day 8: Sushi (California Roll) and Miso Soup.
Week 5, Day 9: Salisbury Steak, Roasted Fingerling Potatoes, Sauteed Green Beans and Bordelaise Sauce.
Week 5, Day 10: Fried Chicken and herbed roasted potatoes, mushroom sauce.
Week 6, Day 11: French Macarons and Fillings, and Crème Brulée (part 1).
Week 6, Day 12: Fruit Tart and Lemon Meringue Tart, and Crème Brulée (part 2)