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Culinary Essentials

A diploma program, the Culinary Essentials curriculum at L'Ecole Culinaire is designed to equip graduates with the skills needed in order to pursue entry-level employment as a station chef, short-order cook, institutional cook, assistant, line-cook, or apprentice. Spanning 60 weeks in length, this curriculum consists of 92 credit hours of cookery theory, in addition 6 credit hours in the basic culinary arts.
Training focuses on the skills needed in order to become a contributing member of a culinary team, whether as part of the baking/pastry bench, line operation, or the brigade. In addition, students can learn how to evaluate inventory, supply, and waste control, assist with customer service, and perform tasks as a boulanger at the baker's bench.

Culinary Essentials: L'Ecole Culinaire

Culinary Essentials - L'Ecole Culinaire