Academy of Culinary Arts Workshops

Culinary Arts Training Program

Culinary Arts Workshop

This career preparation program offers hands-on courses that focus on the mastery of cooking principles and practical techniques. It will also prepare you for the National Restaurant Association Food Service Sanitation Certificate. Upon successful completion of the exam, students receive a nationally recognized certification in sanitation. This exam is given during the program. Topics and skills taught cover the many areas of the professional kitchen. Learn how to prepare both professional and gourmet dishes and the basics of baking and pastry. This five-month program will help you to see what area is your specialty. Many opportunities exist locally for employment in the culinary industry.

 

BCUL110 (425 hours)

Fee: $4,795 (Tuition $1,995, Materials $900, Lab $1,900)

ServSafe Sanitation Certification

This class meets the new requirement set by the changes in the health code. Learn the basics of culinary sanitation. Course covers properly handling food, personal hygiene, food borneillnesses and the new code “Chapter 24” and how this relates to different retail food service establishments. At the end of the class, participants will take the National Restaurant Association Educational Foundations’ ServSafe Certification test that is now required of key kitchen personnel.

 

COOK260 - Fee: $269 (includes book and answer sheet)

Friday Night Dinner Club

Do you and your friends work well as a team? Round them up and schedule a dinner party to find out! Our chef will have hors d’oeuvres prepared for you and your friends and will then guide you through preparing your remaining courses. Afterwards, you will dine and enjoy the fruits of your labor. Dessert will be provided by the Academy. Feel free to bring your own wine.

COOK555 - Fee: $75 per person

Weekend in New England Baking

Come prepare and learn the differences between cobblers, pan dowdies and crisps with some traditional fall New England ingredients. The best part of the class might be tasting the similarities!

Instructor: Chef Theresa “Tree” McCann

COOK556 - Fee: $65

Game Time Goodies

Learn how to make desserts that can be great accompaniments to those tailgate entrees. Come help prepare and sample chocolate cream-filled footballs, dessert pizzas, snicker doodles and cheesecake on a stick that is sure to make you wonder why you ever picked a corn dog.

Instructor: Chef Theresa “Tree” McCann

COOK557 - Fee: $65

Pie in the Sky

Learn pie crust basics, what pies can be prepared in advance of your guests arriving and little bakeshop secrets that will make this year’s holiday pies the best yet. Make fresh apple pie, pumpkin praline crème brule and some individual serving pies that will make it hard for you to pick a favorite.

Instructor: Chef Theresa “Tree” McCann

COOK558 - Fee: $65

European Christmas Dessert Specialties

Nothing makes us feel better around the holidays than some of those old favorite sweets that come to us from across the “pond.” Some of the items covered include a Buche de Noel, German holiday cookies – Berliner wreaths, Phfernusse, Lebkuchen and others that we help you start your own holiday traditions.

Instructor: Chef Theresa “Tree” McCann

COOK559 - Fee: $65

Floribbean Cuisine

Come experiment with the fresh flavors and combinations that represent the variety of foods and tastes that are associated with Florida and the Caribbean Islands. Some items covered include yucca salad with guava vinaigrette and farmers cheese fritters with spicy pineapple salsa and more!

Instructor: Chef Jon Davies

COOK560 - Fee: $65

Deep South Cooking

Not for those who do not believe that lard is a food group. Sunday dinners and oyster roasts are great examples of how food from the South is a group event. Come prepare some traditional dishes that combine the influences of the English, Native American and African ingredients and techniques. Some items covered are Hoppin’ John, fried catfish with hush puppies and other Southern specialties.

Instructor: Chef Jon Davies

COOK561 - Fee: $65

Clean, Simple, Healthy

Come experiment and learn about great tasting and healthy sauce alternatives that can be combined with reduced or non-fat cooking methods. Juices, reductions and simple coulis will be discussed and demonstrated and paired with items such as: poached and grilled seafood and chicken and other lower fat proteins.

Instructor: Chef Jon Davies

COOK562 - Fee: $65

Holiday Hors d’oeuvres

Stressing about what to serve your family and friends at your annual holiday party? We will discuss menu planning and utilizing ingredients before we prepare some fabulous treats and demonstrate how to display them beautifully. Learn how to prepare simple dips like roasted eggplant, tapenade, spinach and blue cheese pesto, lacquered shrimp, prosciutto and Fontina fritters and more!

Instructor: Chef Jon Davies

COOK563 - Fee: $65

 

Entertaining Light Series

Home chefs can experience and create samples of eclectic appetizers and culturally inspired entertainment fare sure to please guests at their next event through the Academy of Culinary Arts' upcoming "Entertaining Light" workshops. Classes meet seven Wednesdays. Register for the entire series or individual workshops.

COOK564M01 - Fee: $395.00


Tapas
Learn how to make the delightful small-plate appetizers that portray the vibrant foods and cultures of Spain.


Mediterranean
Practice creating the light, healthy and colorful foods inspired by the traditions found in the countries around the Mediterranean Sea.


Dim Sum
Practice making a range of light dishes commonly found in Chinese eateries for your next affair.


Tex-Mex

Learn how to prepare a variety of tasteful palette pleasers inspired by Mexico and the Southwest.


California Spa

Wow your guests with this simple, elegant and nutritious spa cuisine for easy entertaining.


Bed & Breakfast/Afternoon Tea

Learn how to prepare and present a traditional afternoon tea with recipes from B&Bs around the country.

Southern

Heat up your next affair with these Cajun and Creole recipes that embody the classic friendly style of the South.