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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The Fancy Cookie Class

Make Your Own Mini Masterpieces

Make your next party a success by learning what it takes to make these special treats.

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Father's Day BBQ

Create Mouth Watering BBQ Style Dishes

Indoor smoking with woodchips, stovetop & outdoor grilling, slow cooking meat, classic BBQ sides and sauces.

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