Course Outline...


Culinary Center of Monterey - Culinary Arts School
The Culinary Center staff under the direction of Executive Chef Mary Pagan has created a twelve month, 1500 hour program that will prepare you to pursue jobs in a variety of Culinary fields including, but not limited to Restaurants, Private Homes, Retirement Communities, Hospitals, Schools and Catering Businesses. A Certified Executive Chef, will teach classes with some of the most experienced Chefs in the culinary field.

Culinary Center of Monterey - Culinary Arts School
The first five weeks of training will include classroom lectures, demonstrations and hands-on in the following:

• Nutrition;
• Safety and Sanitation;
• CPR/Fire Safety/Evacuation/Heimlich;
• Tools and Equipment;
• Stewarding;
• Knife sharpening and steeling;
• Product I.D.;
• Menu-planning and recipe quantification;
• Cooking Techniques, principles and terminology;
• Mise en place (soups, stocks and Sauces I);
• Breakfast Cookery;
• Garde Manger I (Cold foods, pantry, dressings & salads).

Job Placement Assistance
After the first five weeks have been successfully completed, you will continue to the production kitchen and restaurant area for hands-on experience in the following classes:

• Basic Baking Techniques;
• Sauces II;
• Understanding and Cooking Red Meats and Wild Game;
• Pork and Poultry; Butchery;
• Charcuterie (smoking and curing);
• Garde Manger II (Cold foods, salads, canapés, hors d'ouvres);
• Vegetable Cookery (potatoes, pastas, rice, legumes, etc.);
• Understanding Fish and Shellfish;
• American Regional Cuisine;
• Comfort Foods;
• International Cuisine (Asian, Pacific Rim , Spanish, Italian, etc.);
• Food allergies and new diet types;
• Front of House (table service, customer relations);
• Buffet and Station cooking.