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The Student Chef
No one is born a great cook, one learns by doing--Julia Childs
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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
Class:
CHRM 1035
Chili Verde with Pork
Mulligatawny Soup (2)
South Indian Curry Spice Mix
South Indian Chicken Curry
Basmati Rice Pilaf
Apricot Chutney
Curried Lamb Samosas
Mulligatawny Soup
Naan
Pork and Cabbage Potstickers
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