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The Student Chef
Explore diverse cooking techniques to enhance your culinary skills and elevate your recipes.
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Cooking Introduction
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
Cuisine of America
Day 1: History/Thanksgiving
Day 2: New England
Day 3: South
Day 4: Florida/North Caribbean
Day 5: Cooking Exam
Day 6: Cajun/Creole
Day 7: Southwest
Day 8: Midwest/Farmlands
Day 9 Pacific-Northwest
Day 10: Final Cooking Practical
Soup, Sauces and Stocks
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
International Foods
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
Cooking Methods
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 Exam
Term Conditions
CHMR 1035 Regional Cusine
