The Culinary Institute curriculum is designed to train students to work in any restaurant in both the kitchen and food preparation area and the hospitality and customer areas.

Introductory Classes
Gastronomy
Culinary & Hospitality Industry 101
ServSafe
AlcoholSafe
Nutrition

Kitchen
Meat, Fish, Produce & Equipment Identification
Knife Cuts
Making Stock, Thickening Agents, Clarified Butter & Soups
Temporary & Permanent Emulsions
Mother Sauces : Velouté, Tomato, Béchamel, Espagnol & Hollandaise
Pasta, Rice Pilaf & Risotto
Potato & Vegetable Cookery
Egg Cookery
Cooking Methods – Braising, Sautéing, Poaching, Grillng, Frying, & Broiling
Dietary Restrictions

Dining Room
Hospitality 101
Steps of Service
Wine 101
Viticulture
Vinification
Service
Beer 101
Spirits & Liquor
Coffee, Tea, Non-Alcoholic Beverages