Lesson 1
Knife Skills; Blanching and Refreshing Vegetables; Compound Butters; Sautéing; Theory of Protein Cooking; Vinaigrette; Basic Seasoning
Lesson 2
Brown and White Braising; Basic Boning Techniques; Stratified "Brown" Sauces; Enriching with Cream; Deglazing; Reduction; Cooking Rice; Simple Salads; Classic Formulas for Mousse; Beating and Folding Egg Whites; Melting Chocolate
Lesson 3
Roasting of Protein and Vegetables; Basic White Stock, Classic and Express Methods; Preparation of Shellfish; Trussing and Carving Poultry; Degreasing Sauces and Stocks
Lesson 4
Basic Theory and Techniques of Egg Cookery; Omelets; Perfect Poached, Boiled Eggs; Soufflés; Compound Salads
Lesson 5
Grilling and Broiling Techniques for Proteins; Marinades; Tenderizing Procedures; Sauce Mayonnaise and Variations; French Crudités; Flambéing
Lesson 6
Cooking Scallops; Boning Chicken Breasts; Breading Techniques; White Butter Sauces & Variations; Brown Butter Sauces & Variations; Theory of Working with Cream
Lesson 7
Basic Potato Soups and Variations; Court Bouillons for Poaching Proteins and Fruits; Fish Cooking Theory, Boning; Sauce Bearnaise and Variations
Lesson 8
Basic Short Pastry Dough; Custard Tarts & Quiches; Forming Turnovers; Fruit Tarts; Basic Pastry Cream; Shellfish Butters; Flour Theory; Egg Glazes
Lesson 9
Pate a Crepes; Plain, Rolled, and "Cakes" of Crepes; Sauce Béchamel, Sauce Veloute; Liaisons
Lesson 10
Hollandaise Sauces; Vegetable Gratins; Mushrooms, Mushroom Cookery, Duxelles; Custards
Lesson 11
Savory & Sweet, Mousses, Mousselines, Frozen Souffles; Nougatine; Fish Mousse; Classic Brown Sauce; Sugar Cookery
Lesson 12
Classic Brown Sauces & Variations; Crustless Flans; Genoise Cakes; Butter Creams
Lesson 13
Pates; Terrines; Pantins; "American" Salads (panache);
Lesson 14
Rolled Soufflés; Tomato Sauces Ragouts and Stews; Fluting & Decorating Mushrooms; Basic Chocolate Cakes
Lesson 15
Boning Whole Chickens, stuffed; Vegetable Puree Theory; Tarts
Lesson 16
Making Pate au Chou: Braising Fish; Ice Cream Preparation
Lesson 17
Cooking en croute: Working with Gelatin: Bavarian Creams
Lesson 18
Charlottes; Cooking Unique Vegetables: Boning and Stuffing Poultry
Lesson 19
Vegetable Timbales; Slow Cooking Methods and Meats; Blanching and Skinning Nuts; Swiss Meringue, Italian Meringue, and Soft Meringue
Lesson 20
Working with Puff Pastry; Cutting, Forming,Cooking; Butchering Lobster
Lesson 21
Making Crème Fraiche; "Turning" Vegetables; Individual Pot Pies; Oyster Storage, Opening, Cooking
Lesson 22
Cooking in Papillote; Savory & Sweet Sabayon Sauces; Fruit Gratins
Lesson 23
Using a Tamis; Cooking and Preserving Duck; Turning and Glazing Vegetables; Frozen Desserts and Sorbets; Forming and Baking "Tulipes"
Lesson 24
Making Pasta Dough; Forming Raviolis; Filet Mignon; Baking & Forming Russian "Cigarettes" and Almond "Tiles”
Lesson 25
Using Confit, Hot or Cold; Searing Shellfish; Compotes
The emphasis of the following lessons is on food/plate presentation and creativity. Dishes selected to encourage creativity and imagination in our students:
Lesson 26
Menu Panning; Plate Design and Composition; Use of Color
Lesson 27
Food Sculpture; Cooking Game; Pastry Shell Appetizers
Lesson 28
Further Food Sculpture and Presentation Instruction; Working with Phyllo; Carpaccio Preparation
Lesson 29
Working with Aspic; Babas preparation and service
Lesson 30
Basic Sushi Making; Working with Chocolate
Food safety and hygiene will be taught throughout the program
