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

An Intensive Culinary Experience

Learn some of the same basic culinary fundamental skills taught to chefs in the finest cooking schools!

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The Fancy Cookie Class

A cute, colorful and creative party favor!

Join CKCA and pastry chef Ellen Sternau for this two day series and learn how to make your own mini masterpieces.

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