Professional Cooking Class Outline

Part One: Professional 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 #1

 Day 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 Two: Professional 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 Three: Professional 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.

Winter AM Session
Begins Thursday, February 9, and meets every Thursday from 9am-2pm.

Winter PM Session
Begins Tuesday, February 7, and meets every Tuesday from 6-11pm.

Winter 2012 Single Payment Option
$5,850 Due upon enrollment. Includes $300 non-refundable registration fee.

Winter 2012 Installment Plan Option
$5,995 Includes $300 non-refundable registration fee.


$2,000 Pro Cooking Winter 2012 - Installment Plan - Part 1 - Due by Orientation or upon enrollment.
$2,000 Pro Cooking Winter 2012 - Installment Plan - Part 2 - Due before class #11
$1,995 Pro Cooking Winter 2012 - Installment Plan - Part 3 - Due before class #21

 

 

Register today!

Click below to sign up for our Pro Cooking progam.

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For more information on
upcoming classes at ACE:

Call us today at:
(818) 887-CHEF

ACE, 21932 Ventura Blvd., Woodland Hills, CA 91364 Phone: (818) 887-CHEF (2433) Email: info@academyofculinaryeducation.com ©All Rights Reserved   |   Design: tagline.com