Culinary Techniques: New York
Not everyone who loves cooking wants to do so for a living. If you're a serious home cook, Culinary Techniques will give you the tools, techniques and building-block recipes to create sophisticated, spectacular meals at home. You'll be taught by the same accomplished chef-instructors who teach our career students, cooking at the same workstations they do. By the end of the course, you'll be able to develop and execute multi-course menus, recognize and evaluate classic food pairings, correctly assess seasonings and flavors and more.
What You'll Learn
Get a solid handle on the foundations of cooking during 110 fast-paced and hands-on hours taught in day or evening classes. As you become immersed in the course, kitchen terminology will become second language, precision knife work your trusted new skill. This program incorporates many of the 250 essential skills introduced in ICC’s career program, Professional Culinary Arts, including the techniques of preparing stocks and sauces, cooking meat, fish and vegetables and executing classic recipes. And if you do ultimately decide to follow a culinary path, you can enroll in ICC’s 600-hour Professional Culinary Arts career course.*
*Graduates of Culinary Techniques may be eligible to receive advanced standing in the Professional Culinary Arts career program by bypassing Level 1 (Introduction to Basic Techniques). Advanced standing students benefit from a reduced tuition and an accelerated program. For information, speak to your admission representative.
Learn to Cook:
- Salads and vinaigrettes
LEARN THE BASICS:
Learn which knives are best for which jobs, and proper care for them. Through tailiage (cutting vegetables into even sizes and shapes), you'll learn different techniques, such as émincer (thin slice), batonnet (small sticks), brunoise (small dice) and paysanne (tile-shaped).
Stocks and Sauces:
Learn how to combine humble ingredients, such as bones from chicken, beef, veal or fish, with aromatic vegetables and herbs to create brown, white, fish, marmite and vegetable stocks—and how to marry stocks with binding elements, such as starches and proteins, to create the five “mother” sauces: velouté, Espagnole, hollandaise, béchamel and tomato, as well many of their derivatives.
General rules of hygiene as well as comprehensive food handling and safety issues for a kitchen environment.
Ingredient Identification and Classification:
Use all your senses as you identify and classify a wide range of proteins, vegetables, starches, grains, herbs and spices.
Books and supplies
“Family meal” prepared by culinary program students (weekdays)