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ProgramsIntroduction to Culinary Arts I teaches a solid base of kitchen skills, including terminology, knife skills, product identification and the classical foundation of stocks, soups and mother sauces. Here is the first detailed exposure to identification and preparation of vegetables and grains. Introduction to Culinary Arts II explores the cooking techniques of all proteins. The fabrication of all meat, fish, and poultry, and the chemistry of egg cookery will be studied in detail. All the skills acquired in Intro I and Intro II will be combined for your presentation of complete plated entrées. Baking and Pastries I introduces students to the ingredients and chemistry of baking, as well as the history of the bake shop. Here, we produce all types of yeast breads, from the classic baguette to bagels. Basic and classic pastry doughs are taught including Danish, Croissant, Puff Pastry and Pâté a Choux, as well as Classic and American pies and tarts. Baking and Pastries II continues the study of desserts with an intense examination of cakes and decorating, custards, frozen desserts, chocolate, candy and showpieces. Theories of restaurant style plating are investigated, as is dessert menu planning. Garde Manger is the cold kitchen. Classic salads, appetizers, canapés and hors d'oeuvres are studied and produced. Students are also introduced to classic charcuterie, including sausages, Pâtés, terrine and cured meats. Hot Foods Production acquaints students with restaurant style food. It is a culinary tour of the world, and an intense survey of modern plating and restaurant timing. Students build on acquired culinary skills, while exercising the creative side of the brain. Sanitation is the first and most important class in culinary school. This course covers principles of enforced sanitation standards, and the Hazard Analysis Critical Control Point (HACCP) systems. Students are shown how to safely handle food from acquisition to service, and receive the NRA Sanitation Certificate upon successful completion. Food in History examines the origin and history of the culinary arts throughout the ages. We consider the influence of the founders of cuisine on modern culinary art, and the evolution of culinary style, trends and culture. Applied Math for Food Service takes a close look at purchasing operations in the hospitality industry, including product specifications, food cost analysis, and the application of technology in today's culinary marketplace. Culinary Language explores the use of language in the hospitality industry, exposing students to a working knowledge of culinary Spanish, French and Italian. Wine and Beverage reviews the use of wine, beer, coffee and tea in the hospitality industry, and explores the techniques involved in pairing food and beverages. Nutritional Cooking introduces basic nutritional principles, including the physiology of eating, and cooking for specialized diets. Psychology of the Kitchen takes an intense look at management, leadership, supervision and the personal relationships that occur between workers. Students will practice job search skills, and fine-tune their résumés. During the Restaurant Practical, students put their skills to the test, serving the population of Pasadena the finest, most innovative and well-prepared modern cuisine. Students spend two weeks in each station, where they will be exposed to all aspects of their chosen profession. The final term of the Le Cordon Bleu College of Culinary Arts Los Angeles education involves a 360-hour Externship. Under the direct supervision of an externship coordinator, students are placed, monitored and evaluated. The externship experience often leads to career opportunities! |
