The Culinary Essentials Diploma

  • Basic Culinary Skills (knives, stocks, sauces, cooking techniques)
  • Food Safety and Sanitation
  • Poultry and Meat Fabrication
  • Vegetable, Starch, Egg, and Soup Cookery
  • Basic Nutrition
  • Wine 101
  • Salads and Salad Dressings
  • Charcuterie
  • Flavors and Flavorings
  • Advanced Sauces
  • Seafood Cookery
  • International Cuisine
  • American Regional Cuisine
  • Advanced Nutrition
  • An Introduction to Food Production and Service
  • Basic Baking Skills
  • Yeast Breads
  • Cookies, Brownies, Pies, and Tarts
  • Laminated Doughs
  • Cakes, Syrups, and Icings
  • Custards and Creams
  • Food Production and Service
  • Menu Development
  • Recipe Costing and Development
  • Organization and Administration
  • Cooking for Special Dietary Needs
  • Restaurant Trends
  • Advanced Regional and International Cooking


Culinary Essentials Program

Supplies include a uniform (chef coat, checkered pants, toque, neckerchief, & apron), Knife Roll, Textbooks: On Baking by Labensky and Martel and On Cooking by Labensky and Martel, Pastry kit, garnishing kit and knife.




A non-refundable $100 registration fee is included within the tuition of the above programs and subjects. The only exception to this is the cancellation policy refund.