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Intro to Cooking
Day 1: Salads & Vinaigrettes
Day 2: Egg Cookery
Day 3: Poaching
Day 4: Simmering, Boiling, Steaming
Day 5: Midterm Cooking Exam
Day 6: Sautéing and Frying
Day 7: Grilling & Roasting
Day 8: Sandwiches
Day 9: Braising, Stewing & Pasta
Day 10: Final Exam
American Cuisine
Day 1: American Cuisine- History/Thanksgiving
Day 2: American Cuisine- New England
Day 3: American Cuisine- South
Day 4: American Cuisine- Florida/North Caribbean
Day 5: Midterm Cooking Practical
Day 6: American Cuisine- Louisiana: Cajun/Creole
Day 7: Southwest
Day 8: Midwest/Farmlands
Day 9 Pacific-Northwest
Day 10: Final Cooking Practical
Soup/Sauce
Day 1-Stocks
Day 2-White Sauces
Day 3-Soups
Day 4-Brown and Tomato Sauces
Day 5 Midterm Exam
Day 6-Mayonnaise & Hollandaise
Day 7-Dessert Sauces
Day 8-Pan Sauces
Day 9- International Sauces
Day 10-Final Exam
World Cuisine
Day 1-Greek
Day 2-Italian
Day 3-Italian
Day 4-Europe
Day 5-Midterm
Day 6-Mexican/Spanish
Day 7-Chinese
Day 8-Indian
Day 9-Thai
Day 10-Final Exam
Humanities & World Cuisine
Day 1: Iraq & Egypt
Day 2: Greece & Mediterranean
Day 3: European
Day 4: Mexico
Day 5: China
Day 6: Japan
Day 7: Italy
Day 8: Spain
Day 9: S.E. Asia & Thailand
Day 10: India
Regional Cuisine
Day 1: Braising & Stewing (Mexico, South America & The Caribbean)
Day 2: Steaming (Japan & China)
Day 3: Grilling & Barbecue (Korea and Southeast Asia)
Day 4: Frying & Shallow Frying (Spain)
Day 5: Roasting & Baking (The Middle East, Turkey, Greece & Crete)
Day 6: Simmering & Boiling (Africa)
Day 7: Curries & Chutneys (India & The British Isles)
Day 8: Saute/Cast Iron Cooking & Pasta (France and Italy)
Day 9: Poaching & Curing (Germany, Austria, Switzerland, Scandanavia & Russia)
Day 10: Final Exams
Cooking Practical
Term Conditions
Class:
CHRM 1030
Braised Beef Short Ribs
Roasted Chicken
Sautéed Chicken Breast with Tarragon Butter Sauce
Sautéed Mushrooms
Zucchini Sauté Provençale
Hash Browns
The Perfect Potato Chip
The Perfect French Fry
Deep-Fried Chicken
Black Beans
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