5-day CULINARY LEARNING VACATION

Day 1

• Knife Skills -
  • Cutting techniques
  • Knife selection, storage and care
• Ingredient evaluation, selection and storage
• Stocks -
  • Bone-based stock - brown / white
  • Vegetable stock
  • Fish stock
  • Recipe Concepts -
  • Cooking based on ratios
  • Balancing flavors
• Cooking Methods and Techniques - part 1
  • Soups
• Baking - part 1
  • Tender pastry - genoise base

Day 2

• Cooking Methods and Techniques - Part 1
  • Methods for poultry
  • Methods for vegetables
  • Methods for grains
• Sauces - Part 1
  • Pan-sauces
  • Egg-based emulsion
• Egg Custard base
  • Baking - Part 2
  • Butter dough - pies and tarts

Day 3

• Flavor Enhancers
  • Reductions
  • Compound butters
  • Acids - juices, vinegar, wine
• Cooking Techniques - Part 2
  • Methods for fish
  • Methods for vegetables
  • Methods for grains
• Sauces - Part 2
  • Basic Salsa
• Baking - Part 3
  • Tender cakes

Day 4

• Flavor Dynamics & Profiles - Discussion and tasting exercise
• Flavor condiments - rubs, relishes, spreads
• Cooking Methods and Techniques - part 3
  • Methods for meat
  • Methods for vegetables
  • Methods for grains
• Sauces - part 3
  • Uncooked sauces
  • Egg-based sauces
• Baking - Part 4
  • Soufflé

Day 5

• Pantry Essentials
• Menu Planning & Entertaining
  • Selecting menu items
  • Planning preparation
• Cooking Methods and Techniques - Part 4
  • Methods for eggs
  • Grilling for vegetables
• Baking - part 5
  • Yeast bread