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El Centro College in partnership with the Milestone Culinary Arts Center
Announces.....
Advance Culinary Continuing Education
Classes are designed to enhance skills and improve kitchen operations
Cost: $275 per class (0.7 CEU’s awarded for each class)
Registration Form Download (pdf)
Training provided by Professional Chefs with special expertise in their area.
Learn more about the director of this program: André BéDouret, W.M.C.S.
BUTCHERING SERIES
ALL ABOUT MEATS Sunday, 06/07 - 11:00a - 7:00p
During this course, you will learn all about primal cuts, meat grading, aging, and fabricating. Emphasis is placed on how to make the low cuts the most profitable items on your menus.
Register for CHEF2000.54401
STOCKS AND SOUPS Sunday, 06/14 - 11:00a - 7:00p
It is all about using the right ingredients and methods. Learn about the freshly made stocks you did not think you could handle in your kitchen. We’ll get you started. Then it is on to soups and beyond.
Register for CHEF2000.54421.
KITCHEN DESSERTS Sunday, 06/21 - 11:00a - 7:00p
No Pastry Chef? No problem! Whether your budget or the size of your operation is holding you back, you still can produce terrific desserts in your kitchen. From chocolate mousse to soufflés, French tarts and Genoise to old time favorites you will be able to rewrite your dessert menu after this course and boost your sales.
Register for CHEF2000.54451
SUGAR, FONDANT AND GUM PASTE Sunday, 07/12 - 11:00a - 7:00p
This course will teach you to prepare sugar bars, pulling techniques of various sugar flowers and leaves, sugar figure design and sugar casting. Build your skills with different decorating methods. You’ll learn how to work with fondant and gum paste, including how to color, marbleize, and gum paste flowers.
Register for CHEF2000.54452
INTERNATIONAL SERIES
FRENCH CUISINE Sunday, 07/19 - 11:00a - 7:00p
Learn the basic techniques of French cooking, evaluating classic food pairings, kitchen terminology, and perfectly matched seasonings.
This course will cover menu balance from appetizers to desserts and much more.
Register for CHEF2000.54441
BUTCHERING SERIES
ALL ABOUT FISH AND FOWL Sunday, 07/26 - 11:00a -7:00p
This course will cover fish and poultry butchering and processing. Learn how to filet various types of fish, and proper trimming techniques along with maximizing use of product. Poultry such as duck, chicken, and turkey is also discussed.
Register for CHEF2000.54402
SAUCES, REDUCTIONS AND EMULSION Sunday, 08/02 - 11:00a - 7:00p
By now you have already learned all about stocks so in this course we will cover classic and not so classic sauces along with various types of Weductions ever so popular on today’s menus. We will also demystify the making of emulsions.
Register for CHEF2000.54431
CHARCUTERIE SERIES
MEAT CURING Sunday, 08/09 - 11:00a - 7:00p
Curing and salting of meats, fish and poultry in today’s kitchen although not done for the same reasons as in early times still has many uses in today’s kitchen. This course will cover wet curing, dry curing and brining. It is one of the basics elements of charcuterie. Meat, fish and poultry smoking will also be the most profitable items on your menus.
Register for CHEF2000.54411
PASTRY SERIES
CHOCOLATE ARTISTRY Sunday, 08/16 - 11:00a - 7:00p
Professional techniques for creating and decorating fabulous candies from molded treats to delicious truffles. Participants will prepare a work on figure design for evaluation. Topics include the covertures treatment (fondant working method); heating of the covertures; the pouring of molds; spreading and simple molds; various shaping; tubes, canes, cones and other forms; various surfaces-effects and structures; various work techniques; and techniques on figure design.
Register for CHEF2000.54461
SERVICE IN THE DINING ROOM Sunday, 08/23 - 11:00a - 7:00p
This course will cover all aspects of proper and traditional service. You will learn all aspects of food service from multi courses elegant dinners to reception service to afternoon tea to buffet service and much more.
Register for RSTO2000.54401
PASTRY SERIES
CLASSIC FRENCH PASTRIES Sunday, 08/30 - 11:00a - 7:00p
Think you can only get these great pastries in France? Not so, you can make these in your own kitchen. In this course you will learn how to make the pastries that the French never get tired of eating. From Pithivier to eclairs to tarts to sorbets gateaux and tortes, your dessert menus will get a new look.
Register for CHEF2000.54462
Register at Milestone Culinary Center
4531 McKinney
Dallas, TX 75205
To register contact Sarah Hoover at 214.217.2818
shoover@milestoneculinary.com
Educational opportunities are offered by the Dallas County Community College District without regard
to race, color, age, national origin, religion, sex, disability or sexual orientation.
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