Trained in French Classical Cuisine, French Regional Cuisine, International Cuisine, and Baking and Pastry based on Gaston LeNotre recipes. Energetic and highly motivated self-starter with excellent analytical, organizational, and creative skills. Expertise at building effective, productive working relationships with staff and customers. Skilled negotiator with vendors. Ability to train others. * Culinary Arts Training - Sous Chef de Cuisine Diploma Program * 95% of student daily routine spent in the kitchen. * 374 hours of Cuisine Level One including classic and modern cuisine. Emphasis on mise en place principles, herb identification and cooking techniques, knife skills and cuts, mother sauces, salads, stock production, banquet preparation, appetizers, protein fabrication (meat, fish, poultry, shellfish), grilling, poaching, sautéing, roasting, stewing, glazing, braising, smoking, curing, and tournee vegetables (turned). Introduction to buffet style presentation and action station serving. * 187 hours Cuisine Level Two including French Classical recipes. Techniques include charcuterie, sous vide, reductions, clarifications, plating, savory mousses, pate, forcemeats. Classic recipes included from Escoffier, Careme, Olivier, others. * 187 hours Cuisine Level Three including International and American Regional recipes. Italian, Thai, Japanese, Chinese, Indian, Moroccan, SPA cuisine, New England, Creole, Southeast, and Southwest cuisines. The emphasis of the course focused on combining all techniques and creativity into restaurant-ready plated food. * 374 hours of Classical French and Modern Baking and Pastry. Techniques and recipes include pastry dough, tarts, puff pastry, croissants, brioche, Danish dough, individual pastries, genoise, biscuits, petit fours, chocolate, breads, ice cream, sherbet, cigarette dough, cookies, mousse, sorbet, meringues, creams and sauces, and Pate a Choux.

Highlights:

• Chef
• Fabrication
• French Language
• In-Circuit Emulator
• Japanese Language
• Pathology
• Plating
• Speech Pathology
• Training