What you will learn at Northwest Culinary Institute
The majority of each six-hour class day is spent in the kitchen cooking and preparing foods. In the Food Preparation portion of the course, students will study the concepts of cooking including:
- How to cook using various methods such as dry heat, moist heat, convection, and others
- Knife skills
- Food waste reduction
- Food safety such as prevention of cross contamination
- Time management
- Cooking meats
Other food preparation topics will include
A'la Carte / Line Cooking
Explore the basic brigade system. Learn how to work on a line through hands-on experience at various stations. Develop skills in speed, portion control, timing, teamwork and communication. Learn the techniques for perfect plate presentations.y.
Learn the basic principles of baking, including yeast dough production, straight dough, rubbed dough, laminated dough, creaming methods and sponge. Explore the different mixing methods used in a commercial bakery.
Learn how to prepare basic house salads, entree salads, pates, galantines, hors d'ouvres, canapes, and terrines.
Additionally, students will learn knife skills for a variety of vegetable and fruit preparations..
Soups, Stocks, and Sauces
Develop the fundamental skills of preparing soups, stocks, and sauces. Students will also learn to create all of the mother (foundational) sauces and a variety of soups