Le Cordon Bleu Culinary Arts Program
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Le Cordon Bleu Culinary Arts Program |
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California Culinary Academy Le Cordon Bleu Culinary Arts Program |
The student begins with the proper use of tools and equipment, elements of food science, kitchen safety and sanitation, and the basics of preparing soups, sauces, vegetables, seafood, and meats. Fundamental knife skills and knowledge of food chemistry are prerequisites to higher-level courses. The student advances to apply his/her skills to garde manger, catering services, production, and wine. He/she then learns the brigade system and focuses on classical cooking techniques and their evolution in the modern kitchen. Speed, timing, and teamwork are increasingly emphasized throughout the intermediate classes. Courses in product purchasing, menu planning, and human-resource management build additional kitchen-management skills. In professional kitchens, each student rotates through stations demonstrating proficiency in various skills as well as the ability to perform at professional standards in a working kitchen. Rounding out the Le Cordon Bleu Culinary Arts Program is an off-site externship at a site approved by an Executive Chef. Whether it’s working in a commercial kitchen, at a resort, or at a food magazine, the externship provides practical experience and professional exposure to the culinary industry. Request more information |
