Curriculum

The Professional Kitchen

Kitchen Equipment & Safety, Sanitation, Food Safety/Food Handling, Weights & Measures, Recipe Conversion

The Kosher Kitchen

Lecture series with Rabbi Zushe Yosef Blech, author of Kosher Food Production and one of the world’s leading experts in the modern application of kashrus.

Culinary Fundamentals

Knife Skills, Chemistry of Cooking, Cooking methods & their application, Stocks, Soups & Stews, Sauces, Egg cookery, Poultry Butchering & Cookery, Meat (beef, veal, lamb) Butchering & Cookery, Fish Butchering & Cookery, Vegetable Cookery & Salads, Starches & Grains, Rice, Pasta, Hors D’oeuvres

Bread, Baking & Pastry

Principles of Baking, Quick Breads, Yeast Breads, Pies & Tarts, Pate a Choux, Cookies, Muffins, Merengues, Mousses, Custards, Fruit-Based Desserts

Service

Menu Design/Seasonality, Plating & Presentation

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Culinary Bootcamp

Kick Your Culinary Skills Into High Gear

An intensive culinary experience designed for everyone from the frustrated home cook to the budding chef looking to take his or her kitchen prowess to the next level.

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Jewish Baking Classics

Bake! Bake! Bake!

Baker extraordinaire Lynn Kutner teaches the classics…babka and rugelach.

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