Culinary Courses for JNA Institute of Culinary Arts
Mise en Place
-F.S. 103 / Ch. 7 - Mise en Place
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Mise en Place is the French term for "everything in its place". Organization and preparedness are taught here. Before beginning any culinary task, one should always make sure you have all the ingredients, tools, and equipment for the job. If you were working on a busy line and you forgot to stock the chopped herbs, the chicken stock, or the portioned out chicken wings; you could throw yourself into disarray rather easily. Here we discuss the practices so that you can achieve "Great Mise".
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Here, you will learn the various knife cuts which will make you a successful chef. You will learn how to properly sharpen and take care of your knife. You will also learn preliminary cooking techniques such as blanching, marinating, and breading food.
Homework
#1 - Preparedness
Due Thu, Dec 3rd
#2 - Kitchen Equipment
Due Tue, Dec 1st
#2 - Knife Cuts
Due Thu, Dec 10th
#2 - Kitchen Tools
Due Wed, Dec 16th
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Extra Credit
N/A
Menus, Recipes, and Cost Management
-F.S. 105 - Ch. 4 /Menus, Recipes, and Cost Management
There is a lot that goes on in a restaurant behind-the-scenes. To the guest, it appears to be a dance between the service staff and the kitchen to provide a truly memorable dining experience. Beyond this, certain measures are taken to ensure this dance goes without hiccup. Successful restaurants all begin with recipes for all their dishes. These recipes help shape the menus for the establishment. Utilizing cost management, a restaurant can know how to succeed and be profitable. Without proper Menus, Recipes, and Cost Control; a restaurant could struggle to achieve consistency, quality, and profitability.
One of the building blocks to becoming a great chef is mathematics. While a scary subject for some, it is extremely important for measurements, recipes, and costing. You will learn all of the measurements needed to becoming a chef.
Extra Credit
#1 - Menu Design / Cost Analysis
Due