After completing the program successfully students will receive a certificate from The Chez Boucher Professional Cooking School and we will also assist each graduate in securing full or part time employment in the culinary arts field. So what are you waiting for&.fill out the application on the back page and lets get started on pursuing your dreams for an exciting, fulfilling and aspiring career in the culinary arts.

Breakdown by Week

Weeks 1 - 16
Week One: Introduction to French Cooking Principles
Equipment Identification - tools of the trade
Cutlery & classical cuts
French Culinary Cooking Terms
French Cooking Methods: Heat Transfer to Foods
The Art of Seasoning and Flavoring: Spices, Herbs, and Flavoring Agents
Stocks Made Simple: Stock Preparation for Soups and Sauces
Introduction to Sanitation & Food Safety - The Serve Safe Program
Slow Food -Wholesome Foods & Nutrition from a Chef's Perspective
Introduction to Basic Baking & Pastry Principles, Methods and Techniques

Week Two: Soups & Sauces
Introduction to French Mother Sauces
Modern Day Sauce Making Techniques, Recipes and Procedures
Classical Soup Preparations - Broth Soups, Stock Soups, Cream Soups, Bisques, Chowders and Stews
Modern Day Soups - recipes, preparations and procedures
Baking and Pastry: Pies -- fundamentals, varieties, toppings, and garnishes

Week Three: Introduction to "Slow Food"
Understanding Eggs - the proper use, storage and science behind the incredible egg
Recipes, preparations and procedures utilizing eggs
Vegetable Identification - use, preparation, procedures and techniques
Baking & Pastry: Quick Breads and Dessert sauces

Week Four: Farmers Market
Salad Preparations and Procedures - identifying and using greens and other vegetables
French Salad Dressing Preparations and Procedures
Exotic Fruits and Vegetables
Baking and Pastry: Chou Paste, Tarts, Pastry Cream and Syrups

Week Five: Introduction to Hot Food Preparations & Procedures
Seafood - Understanding & Identifying Shellfish, Ocean Fin Fish, Crustaceans, and Fresh Water Species and Fish Farming
Suggested Methods for Cooking Seafood - recipes and preparation procedures
Fresh vs. Frozen - handling, processing and preparing seafood
Baking & Pastry: Cheesecakes, Cookies, Custards, Crepes and Fritters

Week Six: Introduction to Hot Food Preparation & Procedures
Poultry - Identification, Handling, Butchering and Processing
Suggested Cooking Methods, Recipes, Preparations and Procedures
Baking & Pastry: Basic Bread Dough Production -- yeast dough's & gluten development

Week Seven: Introduction to Hot Food Preparation & Procedures
Meats - Identification, Butchering, Handling, and Processing Beef, Lamb, Pork, Veal and Wild Game
Suggested Cooking Methods for Varying Meats and Meat Bi-Products
Baking & Pastry: Puff Pastry & Yeast Leavened Laminated Dough

Bistro Cuisine - Simple but elegant is the best way to describe the essence of this rustic cuisine, learn how to extract the most flavor from your food preparations, pairing proteins with starches and vegetables, and creative plate presentations

Week Eight: Hot and Cold Appetizers and Hors d' Oeuvres
Preparing, Plating, and Serving
Baking & Pastry: Croissants & Danish -- shaping and finishing, fillings and toppings

Week Nine: Hearty Soups, Stews and Sauces
Modern Sauce Making Techniques
Slow Cooking Methods - Ragouts, Cassoulets, Fricassees and Others
Baking & Pastry: Cake Mixing & Baking Techniques

Week Ten: Vegetarian Cuisine
Cold Food Preparation and Handling Procedures
Creative salads and salad dressings, vegetables, starches and other farinaceous foods
Baking & Pastry: Cake Fillings, Icings and Assembly

Week Eleven: Garde Manger
Chacututerie: Curing, smoking, brining, and other methods of preserving foods
Buffet catering, cheese making
Baking & Pastry: Cake Decorating, Piping and Garnishing Techniques

Week Twelve: Poultry Preparation and Handling Procedures
Sautéing, pan searing, pan roasting, slow roasting, braising, stewing, poaching, broiling and grilling
Baking & Pastry: Soufflés & Meringues

Week Thirteen: Seafood Preparation and Handling Procedures
Sautéing, pan searing, pan roasting, roasting, baking, frying, broiling, grilling, and poaching
Baking & Pastry: Iced Desserts and Plating Desserts

Week Fourteen: Meats Preparation and Handling Procedures
Braising, stewing, roasting, sautéing, pan searing, pan roasting, and grilling
Baking & Pastry: Marzipan, Royal Icing, Pastillage and Rolled Fondant

Week Fifteen: Off Premise Catering
Banquets, functions and buffets
Baking & Pastry: Plated Dessert Production

Week Sixteen: Classical Cuisine - Menu's, Preparations and Presentations
Mystery Basket: Practical Food Production and Presentation
Baking & Pastry: Practical Production and Presentation of Plated desserts

ServSafe Course
This eight-hour intensive ServSafe training is geared toward those interested in pursuing a position in the Culinary Arts and Hospitality field or needing to re-certify. The program will teach you the skills necessary to provide food safely to your guests. Curriculum is approved by the National Restaurant Association Educational Foundation and is kept up to date. Upon successful completion of this course, students will receive a national certificate acceptable in all fifty states. Widely recognized by industry, this certification will allow you a wide array of positions within the Culinary Arts and Hospitality discipline.
The ServSafe program will provide you with the essential knowledge to help keep food safe in your establishment. It is your responsibility to implement that knowledge. To do this, you must examine the following aspects of your operation and compare them to your newfound ServSafe knowledge:
Current food safety policies and procedures
Employee training
Your facilities

Externship Training:
Weeks 17 - 24
A supervised work experience designed to expand career knowledge while increasing speed, timing, organization and ability to handle cooking in a commercial foodservice and hospitality establishment. Students on externship will receive feedback from their supervisor and maintain a daily journal recording and reflecting on their work experience. Here is an example of what you may be covering during your externship:

Week Seventeen - Hot prep
Week Eighteen - Cold prep
Week Nineteen -- Pantry/garde manger
Week Twenty -- Sandwich/pizza
Week Twenty-One -- Chargrill/broil
Week Twenty-Two -- Fry/oven
Week Twenty-Three -- Sauté
Week Twenty-Four -- Bakery