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.
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
Menu Design/Seasonality, Plating & Presentation