PROFESSIONAL PART-TIME PROGRAM CURRICULUM Week 1 INTRODUCTION Week 2 STOCKS Week 3 SOUPS Ingredients Veal Consomme Equipment Beef Bisque Sanitation Chicken Chowder Safety Fish Vegetable: Clear, Pureed Week 4 SAUCES Week 5 EGGS Week 6 EGGS 1/2 Glace small sauces Scrambled Custard , Quiche Roux, Bechamel Omelette Crème Caramel & Crème Brulee, Veloute Poached Sabayon Hollandaise, Meringues Week 7 EGGS Week 8 VEGETABLES Week 9 VEGETABLES Souffles, Savory & Desserts Blanched, Sauteed, Fried Potatoes: Rissolees, Mashed, Braised Endives Dauphine, French Fries, Gratin Roasted Week 10 VEGETABLES Week 11 FISH Week 12 FISH Grilled (Eggplant w/Goat Cheese) Sauteed - Filet Filet with Vegetable Mosaic Stewed (Ratatouille) Stewed - Squid Bouillabaisse Poached - Salmon Deboned - Flounder, Cream Sauce Week 13 SHELLFISH Week 14 POULTRY Week 15 BEEF Mussels, Oysters, Clams & Shrimp Debone Chicken Primal Cuts (Butchering) Stew - Coq au Vin NY Strip, Flank, Tenderloin Stuffed - Cordon Bleu Week 16 VEAL AND PORK Week 17 LAMB Week 18 GRAINS Primal Cuts (Butchering) Primal Cuts (Butchering) Rice - Long, Short, Jasmine, Leg - Debone, Scaloppine, Whole Lamb Basmati, Risotto Pasta - Samltimbocca Pasta Sauces Polenta Week 19 Duck Week 20 ASIAN Week 21 PASTRY Deboned, Stuffed and Roasted Techniques Doughs - Sucree, Puff, Cream Puff, Leg, Seared Breast with Orange Satay, Sushi, Fish Tartare Frangipane, Spongecake Sauce Week 22 PASTRY Week 23 DESSERT Week 24 CHOCOLATE Creams - Pastry, Bavarian, Cookies, Lemon Curd Tempering, Mousses, Sorberts Gelatine, Buttercream Cake assemble /Volumes/CCA_Data/NON-PROFESSIONAL PROGRAM/PRACTICAL SERIES/Copy of Practical Series Curriculum.xls.