Immersion
Program: Culinary Immersion Technique and Theory

Semester

Program- Culinary Arts:
Culinary students will complete a core curriculum to meet the ProChef Certification requirements and have the opportunity to explore meat and seafood, international cuisines or the art of the cold kitchen in more depth to round out their culinary studies.

   Required:
Culinary Immersion Technique & Theory (May 20 to June 7, 2024)
Meat & Seafood Identification/Fabrication
Introduction to A La Carte Cookery
High Volume Production Cooking
Baking & Pastry Skill Development
Principles of Menus & Managing Profitability
Nutrition

   Additional - choose one:
Garde Manger
Cuisines & Cultures of the Americas
Cuisines & Cultures of the Mediterranean
Cuisines & Cultures of Asia

Program-Baking & Pastry Arts:
Bakers will completed a six credit Baking & Pastry Technique fundamentals course complemented by additional core course work to complete the ProChef Certification requirements.  They also have the opportunity to explore design or an introduction to savory foods.
    Required:
Baking & Pastry Techniques
Baking Ingredients & Equipment Technology
Introduction to Gastronomy
Nutrition
Principles of Menus & Managing Profitability
 
  Optional:
Cafe Savory Food Production