Certificate in Culinary Arts
Monday - Friday
|Morning||9:00 AM - 1:00 PM|
|Afternoon||2:00 PM - 6:00 PM|
|Evening||7:00 PM - 11:00 PM|
Upon completion of the Certificate in Culinary Arts, students will be prepared and qualified to enter the food service industry or to pursue an Associate of Applied Science Degree in Culinary Arts furthering their educational goals and career opportunities. All credits obtained during the certificate program will be transferred towards their following degree.
Core Curriculum Requirements
Culinary Foundations I
Students are introduced to the fundamental knife skills and techniques, understanding commercial kitchen equipment and matching the material used to the technique or food being prepared. They will learn dry, moist and mixed heat cooking techniques while using basic ingredients like dairy, eggs and dry goods. They will develop the capacity to identify and fabricate meat and poultry products, the preparation of stocks, sauces and soups. Students are introduced to the modern and traditional preparation of Garde-Manger and finally to the concept of portion, presentation and completing a plate.
This course will develop students knowledge of industry-accepted standards of food safety and technologies. Students will gain practical experience under the instructors supervision to observe and grade sanitation practices and overall condition of an ongoing culinary laboratory classroom including purchasing area. This course emphasizes knowledge of the rules and regulations governing food safety as well as practical application of this knowledge in food service management. This course leads directly to students acquiring a nationally recognized Sanitation Certification.
Culinary Foundations Ii
This course reinforces the cooking techniques learned and develops the importance of food quality and conservation. Students will be introduced to the European Cuisine techniques and products. They will explore a variety of flat and round fish and other shellfish used in the culinary industry. This class incorporates simple and complex garnishes, decorative techniques, plating and presentation. Students will be explored the world of simple and stuffed pastas, rice and grains, with a variety of classical sauces.
Purchasing Product Identification And Cost Control
Proper selection of inventory and documentation of raw materials are critical to the success of the food service operation. From this lecture and hands on laboratory students demonstrate knowledge of procurement process applicable to the hospitality industry, as well as a working knowledge of culinary mathematics as it applies directly to food costing. Emphasis is placed on profit planning through menu planning, the control cycling and forecasting. Purchasing automation, computerized purchasing and HACCP systems will be explored.
Culinary Foundations Iii
In this class students build on the foundation laid in their sophomore culinary foundations courses. They will learn advanced techniques for the treatment of meat and poultry and incorporate game meat and untraditional seafood products. The class reinforces the techniques of braising/stewing, simmering, roasting and develops new classic French techniques like ballottines, paupiettes and confits.
Introduction To Pâtisserie
This course introduces the techniques and concepts required in the production of pastries and dessert. Students will learn a variety of methods including blending, creaming, foaming and thickening. Students will be introduce to the production of basic building blocks like gnoise and sponges, simple fillings like pastry cream, almond cream and frangipane, and will develop their skills in the production of traditional pies and tarts.
The restaurant rotation is the final applied component of the Culinary Arts Program. Emphasis is placed on providing with hands-on learning in preparing and serving food and beverages. Students apply the skills taught throughout the curriculum by working in-school restaurant shifts or through participation in the production for the Institutes restaurant L´Ecole. The Institute has also developed agreements with several restaurants, hotels, operated practicum educational facilities, country clubs, resorts, casinos, spas and food service providers in Miami for the externship program. Upon completion of this course, the students should have the skills needed to begin their career in the culinary and/or hospitality industries at an entry to mid-level position.