Class 1: |
Outline, Introduction to the Food Service Industry, Culinary Terminology, Mise en Place |
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Class 2: |
Knives, Kitchen Tools & Equipment, Knife Skills |
Class 3: |
Safety & Sanitation, Basic Nutrition, Stocks |
Class 4: |
Thickeners & Mother Sauces, Soups |
Class 5: |
Salads & Salad Dressings, Herbs, Spices & Leafy Green Identification & Tasting |
Class 6: |
Measurements, Conversions, Understanding Dairy, Basic Baking - Puff Pastry, Fruit Tart |
Class 7: |
Egg Cookery & Breakfast Preparation |
Class 8: |
Chicken & Application of Basic Cooking Techniques |
Class 9: |
Chicken Part II |
Class 10: |
Vegetables & Produce Identification & Preparation |
Field Trip #1 |
Day Starts at 6am meet downtown for a guided tour of LA Wholesale Produce Market, breakfast at the Pantry, walking tour of LA Wholesale Flower Market, Dim Sum lunch in Chinatown, followed by a walking tour of Chinatown (a pharmacy, a butcher shop, an equipment store & tea shop) |
Class 11: |
Potatoes & Other Starches |
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Class 12: |
Whole Grains, Rice, Risotto, Couscous, Polenta, Quinoa, etc. |
Class 13: |
Pizza, Basic Pasta & Sauces |
Class 14: |
Advanced Pasta |
Class 15: |
Basic Meats - Understanding Cuts & Uses |
Class 16: |
Meat Preparation Continued |
Class 17: |
Fish Preparation |
Class 18: |
Fish Preparation continued, Yeast Breads & Sandwiches |
Class 19: |
Appetizers & Hors d'oeuvres, Tray Presentation & Garnish |
Class 20: |
Introduction to Wine |
Class 21: |
Mollusks & Cephalopods - Oysters, Clams, Mussels, Scallops, Calamari |
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Class 22: |
Advanced Vegetable Cookery |
Class 23: |
Crustaceans - Lobsters, Crabs, Soft-shell crab, Shrimp, Crayfish |
Class 24 |
Menu Writing, Initial Discussion of Final Project - Graduation Banquet |
Class 25: |
Game Identification and Preparation |
Class 26: |
Basic Asian Cookery |
Class 27: |
Basic Mexican & Southwestern Cookery |
Class 28: |
Sausages, Pates, Terrines & Galantines |
Class 29: |
Food Costing, Quantification, Purchasing & Organization of Banquet Production Timeline |
Class 30: |
Preparation & Graduation |
Field Trip #2: |
Tour of Santa Monica Farmers' Market, Meet & Greet with graduates, chefs and restauranteurs workng in various areas of food industry, and market inspired lunch at Chinois on Main |
The ACE Professional Cooking Program includes 30 in-class sessions, field trips, and complete school uniform (monogrammed chef’s coat, chef’s pants, skull cap & apron).A Grand Diploma is awarded to those who complete all three 10-week segments, requirements and pass the final project. Guest chefs & former graduates may come to some classes as guest instructors or to do a special demo within the class. We reserve the right to change class order, topic, recipes/techniques of tours as listed due to unforeseen circumstances such as unavailable ingredient, guest instructor/speaker cancellation or other emergencies.
Single Payment Option - $6,395.00 due upon enrollment.
Includes $495.00 non-refundable registration fee.
Installment Plan Option - $7,395.00
Includes $195.00 non-refundable registration fee.
$195.00 - Registration Fee - Due upon enrollment
$3,200.00 - Installment Plan - Part 1 - Due upon enrollment
$2,000.00 - Installment Plan - Part 2 - Due before class #11
$2,000.00 - Installment Plan - Part 3 - Due before class #21
School Policy
Complete school uniform (chef's coat, chef's pants, skull hat, non-skid shoes) required to participate in class.
48 hour notice required if unable to attend Pro Cooking class or will have to compensate food cost for make up class.
Certificates will only be given to students who complete the entire course including graduation requirements.
For more information on
upcoming classes at ACE:
Call us today at:
(818) 887-CHEF