COURSE CURRICULUM

This 30-week, two-semester program is designed to provide students with a structured and comprehensive foundation in culinary arts through a combination of theoretical knowledge and practical training. The curriculum begins with Block A, which focuses on essential occupational skills, including trade knowledge, safety and sanitary standards, production procedures, menu planning, inventory management, and an understanding of ingredients and their nutritional properties. Students then progress through specialized modules that build core cooking competencies across a wide range of food categories. Block B introduces stocks, soups, sauces, and thickening techniques, forming the base of many culinary preparations. Blocks C and D cover fruits, vegetables, and starches such as potatoes, pasta, grains, and legumes. Protein-focused training is delivered through Blocks E, F, and G, where students learn to cut, process, and cook meats, poultry, and seafood. Block H explores garde manger, including salads, dressings, and sandwiches, while Block I focuses on eggs, breakfast cookery, and dairy products. In Block J, students develop baking and dessert-making skills, including pastries, breads, and sweets. Finally, Block K introduces beverage preparation, completing a well-rounded culinary education.