PRO 1
In this twenty week series, students learn the skills they need to work in the culinary field or to cook like a professional. Download a copy of the current catalogue to view the schedule, price and a complete description of the program.

Call 310 842 9702 for more information.

CLASS 1: Safety and Sanitation, Knife Skills
CLASS 2: Stocks and Roux-Based Sauces
CLASS 3: Reduction Sauces, Emulsifications, Purees and Infusions
CLASS 4: Dairy and Eggs
CLASS 5: Soups
CLASS 6: Fruits and Vegetables I: Salad and Cold Preparations for Fruits
and Vegetables
CLASS 7: Fruits and Vegetables II: Cooking Techniques for Fruits
and Vegetables
CLASS 8: Vegetables III: Starches: Potatoes, Rice, Dried Legumes, Grains
CLASS 9: Fin Fish
CLASS 10: Shellfish
CLASS 11: Poultry I: Dry Heat Cooking Methods for Poultry
CLASS 12: Poultry II: Moist Heat Cooking Methods for Poultry: Braising
and Stewing
CLASS 13: Meat I: Dry Heat Cooking Techniques for Beef, Lamb and Pork
CLASS 14: Meat II: Moist Heat Cooking Methods for Meat:
Braising and Stewing
CLASS 15: Yeast Breads
CLASS 16: Quick Breads and Pastry Dough
CLASS 17: Plated Desserts
CLASS 18: Menu Test
CLASS 19: Menu Test
CLASS 20: Final Exam