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Culinary Arts Program

About the Culinary Arts Program

Hacienda La Puente Adult Education is proud to announce our new state-of-the-art Culinary Arts Facility. Complete with new commercial-grade tools and equipment, our students will work with fine ingredients to create epicurean dishes each day of class. This program gives students the opportunity to learn foundational skills and techniques.

Culinary student holding a sharp kitchen knife and chopping vegetable slices  Culinary student preparing a salad on a bowl for serving

The Culinary Arts Program consists of four modules

Enrollment is based on selection

Train to be a chef in our state-of-the-art Culinary Arts program. Complete with new commercial-grade tools and equipment, our students work with fine ingredients to create epicurean dishes each day of class.

Cost: Total cost $8,695 (includes tool kit, uniforms, materials and fees). Students provide their own white kitchen towels & non-slip black shoes. (1,080 hours)

Course No Days Time Location &
Room No.
Teacher
60900.019 M - Th 8:00 am - 4:00 pm - M. Farage

     
Dates: August 14, 2017 - May 24, 2018.

Module #1 - Introduction to Culinary Arts

Covers basic ingredients, equipment identification and operation, knife skills and cooking techniques used by chefs. Learn to make; stocks, sauces, soups, vegetables, fresh pasta, risotto and pilafs, a variety of proteins (chicken, turkey, duck, beef, veal, lamb, fish and shellfish) and breakfast cookery.
Dates: Fall 2017      60901.019

Module #2 - Garde Manger

“Cold Kitchen” including cold sauces and dressings, salads, sandwiches, hors d'oeuvres, appetizers, sausage making and garnishing (including simple fruit and vegetable carving), buffet and platter presentation. Emphasis is placed on eye appeal, texture, color contrast and harmony of flavor combinations.
Dates: Fall 2017      60902.019

Module #3 - Baking and Pastry

Classic baking and pastry techniques for anyone who loves to bake and is interested in a career in the pastry industry. Students learn to prepare a variety of breads and doughs including baguette, challah, Danish, croissants, biscuits, scones, pretzels, bagels, cinnamon rolls, doughnuts, muffins and quick breads. Students also learn to prepare an array of desserts such as pies, tarts, cakes, cheesecake, cookies, ice cream, crème brulee, eclairs, napoleons and plated desserts.
Dates: December 18, 2017 - March 8, 2018      60911.019

Module #4 - International and American Regional Cuisines

Emphasis is on world cuisines and regional cooking of the U.S. Students will focus on learning culinary history, classic dishes, techniques and ingredients of each country or region. Students create full menus from each cuisine. Utilizing all the skills developed in previous modules to make breads, soups, salads, appetizers, entrees, side dishes and desserts each day.
Dates: March 12, 2018 - May 24, 2018      60912.019

Smiling culinary student removing baked goods from an oven  Culinary students prepping food in the kitchen
 

Orientation

 

April 18, May 9 and June 27 at 11:00 am