Accelerated Culinary Arts for the Hospitality & Food Industry
5 weeks, 45 + hours, 3 week nights or morning hours. Program is customizedDETAILS
Often imitated but never duplicated our signature Total Immersions teaching method offers intensive, hands-on instruction and puts you in the kitchen from the very first day. Each student gets 50 + hours of class time, generous kitchen space at our premium facility and individual support not found at other schools. Our low 12:1 student-to-teacher ratio assures you get the attention needed to flourish. You'll learn the Classic techniques of master chefs, along with the fundamentals of how to think about cooking, how to cook with diverse ingredients, from traditional vegetables, grains and proteins to specialty ingredients and game meats, high-volume cooking, valuable for catering/buffet and a la carte businesses, the keys to assess food costs, and how to be a well-rounded cook ready for the challenges.
INTRODUCTION TO CULINARY TECHNIQUES
Here the standards are set. You'll begin learning the techniques that will serve as the foundation, not just for your time in class, but for your entire culinary career. You'll become oriented with equipment and tools, and the brigade system of organization and teamwork, which is at the heart of every serious kitchen.
Learn the Basics:
Learn which knives are best for which jobs and proper care for them. Through tailiage (cutting vegetables into even sizes and shapes), you'll learn different techniques, such as émincer (thin slice), batonnet (small sticks), brunoise (small dice) and paysanne (tile-shaped).
General rules of hygiene as well as comprehensive food handling and safety issues for a kitchen environment. You’ll also gain the valuable National Restaurant Association’s ServSafe® Food Protection Manager Certification.
Ingredient Identification and Classification:
Use all your senses as you identify and classify a wide range of proteins, vegetables, starches, grains, herbs and spices.
Stocks and Sauces:
Learn how to combine humble ingredients, such as bones from chicken, beef, veal or fish, with aromatic vegetables and herbs to create brown, white, fish, marmite and vegetable stocks—and how to marry stocks with binding elements, such as starches and proteins, to create the five “mother” sauces: Velouté, Espagnole, Hollandaise, Béchamel and Tomato, as well many of their derivatives.
Develop a command of both classic and contemporary culinary methods and techniques in the Chef Walters Cooking School unique series of hands-on classes. Prepare and understand the many global cuisines that drive today’s industry. Expand your horizons in basic baking, nutrition, menu development, food safety, writing, communication, and cost control.
• YOU DO NOT need food service experience. T 401.273.2652
This program has been placed temporarily on hold. We will run it again at a later date. Sorry for the inconvenience!
CHEF WALTERS COOKING SCHOOL
Providence Italy Dubai Beijing