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Short-Term Courses

Short-Term Courses

foodiesfeed.com_using-rosemary (1)At National Culinary School, we offer short-term courses for students who are not looking for a full term length education. These are generally month long courses based on specific aspects of the culinary arts. These short-term courses are offered as modules within National Culinary School's main curriculum.

The Diploma in Culinary Arts and the Diploma in Baking & Advanced Pastry Arts have been separated into 4 and 6 rotating short-term courses (or modules) respectively. This is to provide non-matriculating students with access to those specific areas of the curriculum that best meet their learning needs.

The tuition for any one module is $1,800.00; however, no more than two modules may be taken at this price. A non-matriculated student who subsequently decides to pursue a diploma program must therefore pay the balance of the full cost of tuition of his or her respective program to earn the diploma.

Short-Term Courses Module Tuition:  $1,800.00


Module 1

  • Sanitation and Safety
  • Menu Planning, Knife Skills
  • Soups and Stocks
  • Garde Manger

Module 2

  • Salads 
  • Meat Cookery
  • Poultry Cookery
  • Game Cookery

Module 3

  • Shellfish Cookery
  • Pork Cookery
  • Vegetable Cookery
  • Starches Cookery

Module 4

  • Breakfast Preparation

  • Baking and Restaurant Desserts

  • International Cuisines


 

Module 1: Sanitation and Safety, Menu Planning, Knife Skills, Soups and Stocks, Garde Manger

100 Hours

Curriculum for Module One

SERVE-SAFE® SANITATION & SAFETY: 15 hours
Introduction to Microbiology 

  1. Food Borne Diseases
    C. Personal Hygiene
    D. Food Handling, Preparation, and Storage E. Cleaning and Sanitizing Equipment
    F. Sanitation Test
    G. The Safe Workplace
    H. Kitchen Safety 

KNIFE SKILLS, MENU PLANNING, COST CONTROL, COOKING PRINCIPALS, and TOOLS and EQUIPMENT:  20 hours

  1. Modern Food Service VS Classical 
  2. The Organization of Modern Kitchens.
  3. Standards of Professionalism
    D. Classical Knife Skills 
  4.  Moist Heat Method
    F.  Dry Heat Methods
    G. The Arts of Seasoning
    H. Introduction of equipment
  5. Equivalents of Weights and Measures 
  6. Dry and Liquid Measurements C. The Written Recipe
    K. Converting Recipes
    L. Food Cost 
  7. Menu Forms and Functions                                                                                              
  8. Building the Menu                                                                                                       
  9. Nutritional Considerations 

STOCKS & SAUCES: 20 Hrs.                                                                                                                   

  1. Ingredients
    B. Procedures and Methods of Stocks Reduction
    C. Glace
  2. Leading and Mother Sauces
  3. Roux                                                                                                                
  4. Modern Sauces
  5. Butter Sauce 

SOUPS: 20 Hrs.

  1. Classification of Soups
  2. Cream Soups
  3. Clear Soups
  4. Hearty Soups
  5. Chowder Soups
  6. Bisque

 

Module 2: Salads, Meat, Poultry, and Game Cookery

100 Hours

Curriculum for Module Two

SALADS AND SALAD DRESSINGS: 15Hrs

  1. Types of Salads
  2. Arrangements and Presentation
  3. Components of a Salad Bar
  4. Emulsion Dressings
  5. Vinaigrette Dressings
  6. Art of Garde Manger

 GARDE MANGER: 30 Hrs.

  1. Hors d’ oeuvres
  2. Sandwiches
  3. Canapés
  4. Cocktails
  5. Dips

UNDERSTANDING AND COOKING MEATS: 30 Hrs.

  1. Grilling Method
  2. Braising Method
  3. Stewing Method
  4. Pan Frying Method
  5. Sauté method

UNDERSTANDING AND COOKING POULTRY: 30 Hrs.

  1. Chicken Fabrication
  2. Sauté Method
  3. Pan Frying Method
  4. Braising Method
  5. Pouching Method
  6. Grilling Method
  7. Deep Fry Method

 

Module 3: Shellfish, Pork, Vegetable and Starches Cookery

100 Hours

Curriculum for Module Three

UNDERSTANDING AND COOKING FISH & SHELLFISH: 30 Hrs.

  1. Fish Fabrication
  2. Broiling Method
  3. Sauté Method
  4. Pan Fry Method
  5. Deep Fry Method
  6. Grilling Method
  7. Pouching Method

UNDERSTANDING AND COOKING PORK: 30 Hrs.

  1. Pan Frying Method / Cutlet
  2. Braising Method
  3. Pouching Method
  4. Grilling Method
  5. Stewing Method
  6. Sauté Method

UNDERSTANDING AND COOKING GAME: 15 Hrs.

  1. Grilling Method
  2. Braising Method
  3. Stewing Method

UNDERSTANDING AND COOKING VEGETABLES: 20 Hrs.

  1. Controlling Quality Changes during Cooking
  2. General Rules of Vegetable Cookery
  3. Standards of Quality in Cooked Vegetables
  4. Handling Fresh and Processed Vegetables
  5. Production and Holding Problems in Quantity Cooking
  6. Storage
  7. Boiling and Steaming
  8. Sautéing and Pan-frying
  9. Braising
  10. Baking
  11. Broiling and Grilling
  12. Deep-frying

COOKING STARCHES: 20 Hrs.

  1. Potatoes
  2. Rice
  3. Pasta & Dumplings
  4. Other Grains
  5. Stuffing and Dressings
  6. Pilaf Method

 

Module 4: Breakfast Preparation, Baking and Restaurant Desserts, and International Cuisines

100 Hours

Curriculum for Module Four

BREAKFAST PREPARATION AND DAIRY PRODUCTS: 30 Hrs.

  1. Understanding and Cooking Eggs
  2. Breakfast Breads, Cereals, and Meats
  3. Milk, Cream, and Butter
  4. Cheese

BAKING AND RESTAURANT DESSERTS: 25 Hrs.

  1. Plated desserts
  2. Sauces
  3. Cakes
  4. Tarts
  5. Mousses
  6. Soufflé

INTERNATIONAL CUISINES: 50Hrs

  1. French
  2. Spanish
  3. Mexican
  4. Italian
  5. Thai