Fall Classes

I registered for fall classes which start September 9th. Fall semester includes: Charcuterie When I've told friends that my first class is charcuterie, I've gotten funny looks. "What the heck is charcuterie?" Usually, they're sorry they asked. Straight from the school's course description: Students in this course will acquire professional skills in variations of hors d’oeuvres and savories, seasonings, condiments, stuffed meats, curing, pickling, smoking of meat, fish, and poultry. Proficiencies in sausage-making, garde manger, pates, terrines, galantines and stuffed meats are also taught. Restaurant Cooking & Prep Some of my readers will remember that I took a dining service class last year. I had to wait on tables in the school restaurant at lunchtime. This fall, I'll be prepping all of the food that will be served at lunch. Students will participate in four workstations: Roast—Grill, Sauté, Entremetier (middle station) and Garde Manger—Pantry. Students will learn classical and modern cooking techniques and recipe development and the importance of consistency and clean work methods. International and American Cuisine This is the big one. Eight hours in the kitchen four days a week prepping AND cooking dinner for the school's restaurant. Students will learn the culture, history, and terminology of various regional American and international cuisines, while also studying their traditional and contemporary cooking techniques. Students will prepare multi-course dinners, small plate offerings, wine pairing dinners, as well as buffets that are offered to the public, served in the American Harvest Restaurant.