Culinary Program

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A good basic culinary program follows a course curriculum as follows:

Culinary arts in modern foodservice

Culinary terms

Food Theory

	Basic Nutrition
	Bake Theory
	Basic cooking principles (dry and moist cooking and alternative methods).
	Basic sauces, secondary sauces, manufacture of stocks, soups.
	Thickening Agents
	Seasoning and chef’s flavoring.
	Meat, poultry and seafood butchering and preparation.
	Ethnic cuisine, essential baking, starch and potato cookery, and vegetable cooking.
	Salads, breakfast service, sandwich making.

Culinary Techniques

	Kitchen Tools - Identification, - Storage & Handling
	Uniform Standards
	Proper Food Storage & Packaging
	Fire Procedures

Kitchen Management

	Utensils, modern kitchen equipment, knives, and techniques of their usage.
	Sanitation, Safety & Equipment
	Communications
	Recipes and menu design.
	Calculations
	Quantity Food Preparation

A professional culinary program begins by providing a fundamental education in safety, hygiene, and sanitation procedures that are necessary regardless of the kitchen you may end up working in. From there, you progress to mastering basic cookery skills. Acquiring a proficiency in classic techniques provides the foundation for progressive study in preparing a wide range of dishes and specialties.

Culinary Art Institute Culinary Arts Training Culinary Program Culinary Schools in America Culinary Schools in Canada Culinary Software Culinary Training French Culinary Western Culinary

Send mail to webmaster@culinaryresourcecenter.ca with questions or comments about this web site. Last modified: March 11, 2007

Send mail to webmaster@culinaryresourcecenter.ca with questions or comments about this web site.
Last modified: March 11, 2007