Professional Cook 1

The 28-week Professional Cook 1 program will give you an opportunity to gain the knowledge and skills needed to work in a supervised culinary environment and will help you develop practical and essential skills related to the culinary industry. In this program, you learn about basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. Students learn to follow recipes, weigh and measure food accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation. Practical instruction includes soups, sauces, meat and fish cookery, vegetables, pastry, cold kitchen, meat processing and breakfast cookery. Students are introduced to the preparation and service of luncheon banquets and a la carte menus in the authentic dining room, the Class Act Dining Room. Safe work habits are emphasized, reinforced and practiced throughout the program.

What You’ll Learn

• Occupational skills
• Stocks, soups and sauces
• Vegetables and fruits
• Starches
• Meats
• Poultry
• Seafood
• Garde Manger
• Eggs, breakfast cookery and dairy
• Baked goods and desserts
• Beverages