CULINARY COLLEGE PREP

Chef Anne-Marie Blanco – Hands-on - $985

This class is specifically for young people in high school or post graduates considering the culinary field as their vocation. Chef Anne-Marie Blanco has taught at SCI and is very familiar with the curriculum of the culinary programs available in Arizona. Our goal is to give young chefs the opportunity to find out if this is truly the career for them.

What to expect:
Students will have hands-on experience at every class - Lecture at every class - Each week students will rotate clean-up and prep - During the class students are responsible for keeping their own areas clean and sanitized  - Written evaluation at the end of the course -  Students will have the opportunity to act as sous chef for a chef in one of our classes.

Itinerary
Week 1...Kitchen terminology, equipment, kitchen hygiene and knife skills
Week 2...Knife skills continued, use of herbs and spices, eggs
Week 3...Stocks, Soups, and Sauces
Week 4...Poultry and fish
Week 5...Beef, Pork
Week 6...Starches – Potatoes, Bread
Week 7...Garde Manger (cold foods, appetizers and salads)
Week 8...Breads -4 Quick, Biscuit Method, Yeast, Muffin Method
Week 9...Desserts - Cake, Mousse, Custard, Pies And Tarts