Culinary Pro Tool Program

This hands-on course builds on the techniques and principles presented in Culinary Protégé 001.Students will have the opportunity to apply introductory level culinary techniques as a component of a Pro Chef Techniques culinary program. Classical knife skills contemporary cooking skills and French classical cuisine terminologies are built upon in this hands-on course. Identification and proper use of commercial equipment and understanding of measurement, formulas, and recipe adherence conclude a solid foundation for furthering basic culinary competencies.

 Foundations include stocks, lead sauces, soups, vegetables, grains, and egg cookery, efficient speed and accuracy. As with the entire Pro Chef Techniques curriculum, desired sanitation, professionalism, and respect for the craft continue to enhance the student’s educational experience.