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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Classic Jewish Dairy featuring Liz Alpern of Gifilteria (MANHATTAN)

Explores classic dishes (with a twist of course!) from the Jewish dairy restaurant.

Make your own farmers cheese, sweet and savory crepes from scratch, chilled soup, slaw and more!

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The Cuisine Of Israel (Manhattan)

Join CKCA and Israeli Chef Shlomo Schwartz for a 4 day exploration of the cuisine of Israel

For those who can’t make the trip this summer, taking this class is the next best thing!

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