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CULA 0189 - Culinary Continuing Education Course – 8-Class SERIES

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CULA 0189 - Culinary Continuing Education Course – 8-Class SERIES

Culinary Continuing Education Course – 8-Class SERIES image

Description

8-class series completed in 4 months, 2-class modules per month, Each class is 4 hours
(Includes Instruction, course book, class materials and completion certificate for each module accomplished)
Custom Fit Partnership: Only $90 per class module (for qualifying companies) – Call 435.674.8644 for more information

2/5 Knife Skills - How to hold, sharpen and properly use your knife. Basic cuts for vegetables, fruits and proteins utilized daily within your establishment.

2/19 Cooking Methods - Basic cooking techniques will be covered and will include braising, sautéing, roasting, blanching, poaching, grilling, broiling, steaming and frying. Grains, vegetables, potatoes and pasta preparations will also be discussed.

3/4 Sauces - Foundational mother sauces, pan sauces and contemporary sauce making.

3/11 Creativity & Nutrition - How to incorporate creativity within guidelines, creating new recipes, nutritional principles and how they relate to the people you are feeding. Understanding that people eat with their eyes, how to simply and purposefully garnish plates, knife cuts for garnishing and going beyond just getting it on the plate.

4/1 Time Management - How to effectively plan-out your day, create timelines and write good prep lists.

4/15 Maintaining Quality - How to effectively plan-out your day, create timelines and write good prep lists.

5/6 Consistency - Understanding standardization, why it is important and how your guests feel about it.

5/20 Leadership - Interpersonal skills, communication with peers, other departments and residents, customer service and how to respond to residents questions, critiques and comments.

For more information email chefjessi@dixietech.edu

Description

8-class series completed in 4 months, 2-class modules per month, Each class is 4 hours
(Includes Instruction, course book, class materials and completion certificate for each module accomplished)
Custom Fit Partnership: Only $90 per class module (for qualifying companies) – Call 435.674.8644 for more information

2/5 Knife Skills - How to hold, sharpen and properly use your knife. Basic cuts for vegetables, fruits and proteins utilized daily within your establishment.

2/19 Cooking Methods - Basic cooking techniques will be covered and will include braising, sautéing, roasting, blanching, poaching, grilling, broiling, steaming and frying. Grains, vegetables, potatoes and pasta preparations will also be discussed.

3/4 Sauces - Foundational mother sauces, pan sauces and contemporary sauce making.

3/11 Creativity & Nutrition - How to incorporate creativity within guidelines, creating new recipes, nutritional principles and how they relate to the people you are feeding. Understanding that people eat with their eyes, how to simply and purposefully garnish plates, knife cuts for garnishing and going beyond just getting it on the plate.

4/1 Time Management - How to effectively plan-out your day, create timelines and write good prep lists.

4/15 Maintaining Quality - How to effectively plan-out your day, create timelines and write good prep lists.

5/6 Consistency - Understanding standardization, why it is important and how your guests feel about it.

5/20 Leadership - Interpersonal skills, communication with peers, other departments and residents, customer service and how to respond to residents questions, critiques and comments.

For more information email chefjessi@dixietech.edu

2/5/2020 - 5/20/2020

4 Seats Remaining

Time Location Instructors
Wednesday: 4:00 PM - 8:00 PM A114 (Culinary Training Lab) Cox, Painter

Cost: $1,200.00

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