The Professional Culinary Program
The Professional Culinary Program (PCP) emphasizes gastronomy (the art and science of good cooking and eating), culinary arts, baking and pastry arts and kitchen management with an emphasis on day-to-day operations.
Students will learn basic and advanced culinary skills, Garde Manger (cold side of the kitchen), nutritional cooking, International cuisines, basic and advanced baking techniques, lean and enriched yeast doughs, pastry doughs, basic and advanced cakes and tortes and custards and creams.
Essential business related topics include: menu development, pricing and costing of goods, food safety and sanitation, mise en place and kitchen organization.
Lastly, students will explore the history of food and study trends and topics including: molecular gastronomy, classic versus modern techniques and fusion cuisine.
The PCP Program, when compared to our other programs, is more in-depth and allows for more skill repetition as well as exposure to additional topics.
The PCP Program has entry points in January, May and September. Each subject consists of approximately 30 classes which are 6 hours per day, 3 days per week in conjunction with an off-site externship given in Professional Culinary Program IV (PCP IV).
At some point during each semester there may be vacation time that reflects the holidays that fall during the subject. Class days and times are subject to change.
Each six hour class begins with lecture for approximately one hour and the remaining 5 hours of the class is spent in the kitchen with hands on application.
Gastronomy sounds scary. But it's not!
Definition of Gas • tron • o • my - noun
1. the art or science of good eating
2. culinary customs or style
The PCP is the MORE Program!
- MORE time in the kitchen
- MORE hands on instruction
- MORE one-on-one with instructors
- MORE topics covered in class
- MORE business instruction
- MORE supplies
- MORE uniforms
- MORE textbooks