Our 8 Weeks Program Outlines

Classes & Courses

Course Length: 8 weeks, 16 Days 

Days: Tues, Wed 

Time: 4pm – 7pm

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Week 1: Intro to culinary (Knife Skills & Misc en Place)

            Day 1: Thai Fried Rice, Vegetable Stir-Fry **Chef to Make: Protein to Pair

            Day 2: Rice Pilaf, Compound Butter, Fried Chicken (Fabricating Chicken) 

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Week 2: Spice Development & Building Flavor 

            Day 1: Jambalaya

            Day 2: Risotto, Braised Beef Short Ribs

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Week 3: Basic Stocks, Sauces, & Protein Cooking (Fresh Pasta & Tomato Sauce | Brown Stock)

            Day 1: Tomato Sauce / Marinara Sauce, Cajun Salmon / Pasta Making

            Day 2: Pepper Steak, Brown Sauce, Steamed Rice

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Week 4: Classic Sides & Vegetables 

            Day 1: Baked Potatoes, Creamed Spinach, Bechamel Sauce

            Day 2: Green Beans Almandine, Roasted Carrots, Roasted Zucchini, French Onion Soup

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Week 5: International Cookery

            Day 1: West Africa (Jollof Rice) Caribbean (Jerk Chicken)

            Day 2: Mexico (Three Way Tacos)

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Week 6: Sandwiches & Handheld Foods

            Day 1: Chicken Burger & Cheese Burger

            Day 2: Turkey Club Sandwich & Meat Pies

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Week 7: Nutrition & Meal Prep

            Day 1: Summer Garden Salad, Lemon Vinaigrette & ServSafe Training

            Day 2: Salade Nicoise & Course Summary / Advance Studies Opportunities

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Week 8: Final Exam 

           Day 1: Guest Speaker [Executive Chef at a Chicago Top Restaurant]

           Day 2: FINAL EXAM [Prepare a meal for the Shelter]