Part 1Professional Cooking

Class 1    Outline, Introduction to the Food Service Industry, Culinary Terminology, Mise en Place

Class 2    Knives, Kitchen Tools & Equipment, Knife Skills

Class 3    Safety & Sanitation, Basic Nutrition, Stocks

Class 4    Thickeners & Mother Sauces, Soups

Class 5    Salads & Salad Dressings, Herbs, Spices & Leafy Green Identification & Tasting

Class 6    Measurements, Conversions, Understanding Dairy, Basic Baking - Puff Pastry, Fruit Tart

Class 7    Egg Cookery & Breakfast Preparation

Class 8    Chicken & Application of Basic Cooking Techniques

Class 9    Chicken & Secondary Sauces

Class 10    Vegetables & Produce Identification & Preparation

Field Trip # 1Day Starts at 6am meet downtown for a guided tour of LA Wholesale Produce Market, breakfast at the Pantry,            

                        walking tour of LA Wholesale Flower Market, Dim Sum lunch in Chinatown, followed by a walking tour of        

                        Chinatown (a pharmacy, a butcher shop, an equipment store & tea shop)

Part 2Professional Cooking

Class 11    Potatoes & Other Starches

Class 12    Whole Grains, Rice, Risotto, Couscous, Polenta, etc.

Class 13    Pizza, Basic Pasta & Sauces

Class 14    Advanced Pasta

Class 15    Basic Meats - Understanding Cuts & Uses

Class 16    Meat Preparation Continued

Class 17    Fish Preparation

Class 18    Yeast Breads & Sandwiches

Class 19    Appetizers & Hors d'oeuvres, Tray Presentation & Garnish

Class 20    Introduction to Wine

Field Trip # 2 Tour of various kitchen facilities (a world class restaurant, a hotel, a catering facility & a food production company)

Part 3Professional Cooking

Class 21    Mollusks & Cephalopods - Oysters, Clams, Mussels, Scallops

Class 22    Advanced Vegetable Cookery

Class 23    Menu Writing, Initial Discussion of Final Project - Graduation Banquet

Field Trip # 3    Tour of Santa Monica Farmers Market, Meet & Greet w/graduates, chefs & restaurateurs working in various areas

                        of the food industry & a market inspired lunch

Class 24    Game Identification & Preparation

Class 25    Crustaceans - Lobsters, Crabs, Shrimp, Crayfish

Class 26    Basic Asian Cookery

Class 27    Basic Mexican & Southwestern Cookery

Class 28    Sausages, Pates, Terrines & Galantines

Class 29    Food Costing, Quantification, Purchasing & Organization of Banquet Production Timeline

Class 30    Preparation & Graduation

The ACE Professional Cooking Program is limited to 10 students per section and includes 30 in-class sessions and 3 field trips, complete school uniform (monogrammed chef’s coat, chef’s pants, skull cap & apron), textbook and diploma.

Spring AM Session begins Thursday, June 16, and meets every Thursday from 9am-2pm.

Spring PM Session begins Tuesday, June 14, and meets every Tuesday from 6-11pm.

Spring 2011 Single Payment Option - $5,850 Due upon enrollment. Includes $300 non-refundable registration fee.

Spring 2011 Installment Plan Option - $5,995 Includes $300 non-refundable registration fee.

$2,000 Pro Cooking Spring 2011 - Installment Plan - Part 1 - Due by Orientation or upon enrollment.

$2,000 Pro Cooking Spring 2011 - Installment Plan - Part 2 - Due before class #11

$1,995 Pro Cooking Spring 2011 - Installment Plan - Part 3 - Due before class #21