In your third semester (summer), each course lasts 10 days and runs the full day. You will take five laboratory classes; there are no lecture classes during the summer.
Fabricate, prepare, and present fish and shellfish using classical, international, and contemporary recipes. Emphasis on dry, moist, and combination cooking methods. Identification, inspection, and grading are also covered. Preparation of sauces, vegetables, and farinaceous products reviewed.
Advance your Garde Manger skills. Develop techniques in pates, galantines, terrines, mousses, and accompanying sauces and garnishes, including edible and nonedible centerpieces. Emphasis on mise en place and presentation skills. Hot and cold buffet presentations, sausage preparation, and smoking meats also covered.
Introduction to advanced techniques used in the Bake Shop. Marzipan, chocolate pastillage, and sugar work included. Emphasis on technique and presentation.
Based on classical cooking methods previously learned, you are exposed to industry food trends. All preparations focus on the creative fusion of cultures, flavors, textures, and colors to produce contemporary American Cuisine for use in the academy’s dining room.
Introduction to the front of the house operations. Emphasis on the interaction and communication between the dining room, kitchen, and clientele. Chain of command, job responsibilities, and service techniques covered, along with personal hygiene and sanitation. Experience hands-on training in the academy’s American Ala Carte Service Dining Room.
Students acquire skills necessary to develop and organize a performance log of technical skills and knowledge obtained during each semester.
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