What Will I Study?
First Quarter: Starting Out
This quarter introduces students to the exciting world of hospitality. All of the classes involve presenting the student with subject matter that will be used throughout their stay at our college and in the hospitality industry. The subjects include Introduction to Culinary Arts, Food Nutrition, Food Sanitation, Hospitality Mathematics, and a Hospitality Technical Writing course. Students will receive chef uniforms this quarter and will be required to wear the uniforms from mid-quarter throughout their stay in our Culinary Arts program.
Second Quarter: Basic Kitchen
Here’s where students discover introductory cooking methods and theories, knife skills, and cold-food presentation. They put these to work in Orlando's Restaurant, working side-by-side with advanced students to gain experience in five areas:
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Soups, stocks and sauces
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Pantry (cold foods)
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Pasta and griddle
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Starch and vegetables
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Storeroom and purchasing
Third and Fourth Quarters: Advanced Kitchen
In these two quarters, students learn by working with menus, preparing elaborate entrées and running the front line at Orlando's Restaurant. To broaden their skills in cooking and restaurant management, students rotate among the following seven stations:
Fifth Quarter: Pastries
In this quarter, students learn to prepare and present delicate pastries and elegant desserts. Training includes baking techniques, commercial preparation of breads and rolls, and the art of cake decorating. Students make desserts for Orlando's special occasions, and throughout the quarter they rotate among these five stations:
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Tortes, gâteaux and pastry
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Puff pastry, pâte à choux
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Tarts, tartlets, tea cookies
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Yeast breads
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Restaurant plated desserts
Sixth Quarter: Dining Area
This quarter introduces the student to dining room and banquet management, inventory management, French table service, wine presentation and guest hospitality. Students learn to serve and present food in a variety of restaurant and banquet settings.