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Program - Cuisine  


Diploma: Elite Diplôme de Cuisine
Length: 50 weeks (960 clock hours) (48 credit hours)

This program is designed for beginners with little or no skills. Students will be introduced to classic and innovative cuisine where they will learn techniques of garde manger, cooking in low and high temperature, smoking and freezing. They will also learn how to accomplish advanced techniques and skills in traditional and innovative ways of cooking like "sous vide". Upon completion of the program, students will be technically prepared for a variety of roles. Many plan to operate their own restaurant, catering business or be employable as the Chef de Partie, or Sous Chef de Cuisine, with the goal of becoming Chef de Cuisine.

See our Class Schedule for Elite Diplôme de Cuisine start dates.

Cuisine Fundamentals  
(20 Weeks)
  •  First Courses
  •  Soups and Creams
  •  Entrees
  •  Salads
  •  Egg Courses
  •  Pâté
  •  Quiche
  •  Fish and Seafood
  •  Meat and Poultry
  •  Pasta
  •  Stocks and Sauces
Master Chefs
(10 weeks)
  •  The Great Classics
  •  Antonin Careme
  •  Raymond Olivier
  •  Auguste Escoffier
  •  History of Notable Chefs
  •  Garde Manger
  •  Modern Preparation
  •  Brunch Buffet
International Cuisine 
(10 weeks)
  •  Plate Decoration 
  •  Platter Decoration    
  •  Banquet Preparation
  •  French Influence Cuisine
  • Asian Cuisine
  • Italian Cuisine
  • American Regional Cuisine
  • Spa Cuisine
  • Sous Vide
Practicum Cuisine
(10 weeks)

 

  • Generalized Workplace Training
  • Individualized Learning Plan