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| Food Service Programs at Quality College of Culinary Careers |
The custom curriculum is developed by and for the College Food Service Program at Quality College of Culinary Careers. It takes the culinary arts student on a structured day by day journey into the food service industry. Each lecture and lab at Quality College of Culinary Careers is thoughtfully laid out to promote the successful completion of that day's lesson.
The culinary arts lessons are reinforced with our reference texts – "On-Cooking, and the Art and Science of Culinary Preparation" and further emphasized by but not limited to; pictures and visual examples of Cooking Methods and Techniques, Plate Presentations, Classical Knife Skills, Baking and Pastry Production, Market Forms of AOS Professional Cook Mg. & Culinary Arts and educational experience and are approved and certified through the Bureau of Private Postsecondary and Vocational Education Sacramento CA. and are members of the Fresno CA Chapter of the American Culinary Federation. |
| Included in Culinary Program Fees: |
| In your chosen Quality College of Culinary Careers program, we provide a Chef Uniform, Knife or Pastry Set, Lab Fees, and a daily food allowance (Students need to taste what they have prepared!), to ensure the success of our culinary students. |
Programs Offered:
Food and Beverage Manager
The Student will become proficient in the following Advanced Competencies in the second half of their Food Service Management Certificate Program: Charcuterie, Advanced Food Preparation: International, Continental Europe, and American Regional Cuisines, Soups and Sauces, Buffet and Catering (Garde Manager), Dining Room Operations).
Supervisory Management programs will include: Kitchen Controls, Beverage Management, Current Kitchen Technologies and Controls, Food Cost Controls, Purchasing, Facilities Planning.
Students who complete the program will have met the American Culinary Federation standards for Safety and Sanitation, Supervisory Management, and Nutritional Certification.
AOS Professional Cooking and Culinary Arts
This program is 60 week in length or 15 month and includes 1800 instructional hours. Classes meet Tuesday through Friday from8:00 a.m. to 3.30 p.m. Upon mastering the necessary skills, he student will quality for various entry level and intermediate cooking / food services careers and food/beverage managerial positions. Student go through extensive classroom and hands-on training, giving each graduate a strong base for a great career in the extensive food service industry ,the largest retail employer in Fresno County.
Program Curriculum
This program covers ServSafe professional ethics, and knife skills, following and converting recipes, principle of cooking, mise en place, advanced knife skills and kitchen staples, dairy products, stocks , sauces and soups, beginning garde manger and vegetables, fruits and salad green, salad preparation and dressings, eggs and breakfast preparation, principles of meat cookery, grains, potatoes and pastas, beef and veal identification and basics butchering, poultry and pork identification, game and lamp identification, seafood and crustaceans identification and dining room services, bartending and wines, culinary bake shop, menu planning and food costs, scheduling and labor costs, charcuterie, nutrition, buffets and catering, supervisory management culinary history, advanced pastry, sandwiches, restaurant management, and advanced dining room services ,culinary math, purchasing and receiving. Real life restaurant experience is incorporated into total program hours, and includes 360 hours of restaurant practicum, so that the student can refine their culinary skills in fresno County.
Culinary Chef
This is Quality College of Culinary Careers newest and most exciting program: It includes an orientation on professionalism, nutrition, tools, equipment, and many principles of cooking with meats, sauces, stocks, vegetables, fish and shellfish to list a few. There are also basic principles of Baking, yeast dough, bread, pies, pastry and cakes taught in this program.
Upon mastering the necessary skills, graduates will qualify for various entry level food service careers such as line cook, broiler cook, saute cook and management positions.
Students who successfully complete the program will meet the American Culinary Federation standards for Safety and Sanitation Supervisory Management, and Nutritional Certificates.
AOS Professional Baking and Pastry Chef
Program Description:
This program is 60 weeks or 15 months in length and includes 1800 instructional hours. Classes meet Tuesday through Friday from 8:00 a.m. to 3:30 p.m. Upon mastering the necessary skills, the student will qualify for various entry-level and intermediate baking and pastry careers and positions. Students go through extensive classroom and hands-on training, giving each graduate a strong base for a great career in the extensive food service industry, the largest retail employer in Fresno County.
Program Curriculum:
This program covers ServSafe, professional ethics, and knife skills, following and converting recipes, equipment and techniques associated with the principles of baking, mise en place, kitchen staples, dairy products, sauces, beginning garde manger, menu planning and food costs, scheduling and labor costs, nutrition, buffets and catering, supervisory management, culinary history, advanced pastry, culinary math, purchasing and receiving. Real life restaurant experience is incorporated into total program hours, and includes 360 hours of bakery practicum, so that the students can refine their Bakery and Pastry skills. Advanced chocolate and sugar work, breads, pastries, cookies, desserts, creams, Ice creams, beginning, intermediate, and advanced cake decorating, various presentation designs, basic principles of baking, ingredients, understanding yeast breads, lean yeast dough, rich yeast dough, quick breads, basic and advanced syrups, pies, cake mixing and baking.
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