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Culinary Arts

TRAINING OUTLINE

DURATION

INCLUSION

Level 1

  • Introduction to the Professional Kitchen

 

          20 HOURS

  • Cooking/Training Facility
  • Ingredients not included
  • Cooking Tools & Equipment
  • Other Training/Learning Materials

Level 2

  • Stock, Sauces, Soups, Starch

 

          20 HOURS

Level 3

  • Dry Heat and Moist Cooking Method

 

          20 HOURS

Level 4

  • Mange, Breakfast and Introduction to Bread & Pastry