A senior recruiter from Disney's Culinary Program will visit our campus to provide students the opportunity to interview in person to launch their career in hospitality with one of the world's most renowned companies.
As part of their Culinary Program, participants have the opportunity to work alongside top industry chefs, create lasting memories and culinary experiences for their guests and master their craft with one of the most recognized hospitality destinations.
October 23, 2018 – May 16, 2019
Tuesday, Thursday evenings: 6:30pm – 10:30pm (at a professional kitchen facility in Orange County, CA)
While we can accept enrollment up to the start date of the course, we strongly encourage students to register no later than 10/16 so that their uniform and kitchen supplies can be timely delivered. For an optimal learning experience, space is limited to 15 students, first-come, first-served. Payment plan information is available upon request.
As a first-time offering, the program has been specially priced. Due to the costs associated with ensuring quality culinary training, we anticipate the program fee to increase significantly in 2019. If you are interested in enrolling in our program, we encourage you to join us this fall to take advantage of the special pricing.
Professional Culinary Foundations
This course focuses on foundational and fundamental skills development and reinforcement; universal and widely adopted methods and techniques of cooking as well as recipes and activities that reinforce the same principles taught in professional culinary schools around the world. This comprehensive blended online, lab and externship course covers a full basic professional cooking school curriculum including, but not limited to: kitchen and food safety, knife skills, moist- and dry-heat cooking methods, seasoning, culinary nutrition, basic breads and baking, salads and dressings, and pastry basics.
||to be scheduled
Course schedules are subject to change.
With an intuitive online learning platform, and under the tutelage of professional working chefs, you will engage in lectures and demonstrations, acquire hands-on experience in our training kitchen and, through discipline and practice, develop cooking skills that encompass everything from simple techniques to more difficult and complex preparations.
During the course, we will teach foundational cooking techniques in:
- Core knife skills and care
- Proper food handling and sanitation standards
- Essential culinary techniques including:
- Foundations of cookery: stocks, soups, sauces
- Production cookery: sautéing, roasting, frying, stewing, braising, simmering, poaching, grilling
- Bread and pastry/desserts
- Plant-based cooking
- Culinary nutrition
- Artistic plating techniques
- Advanced cooking techniques
- The foundations of food and flavor
- Introduction to kitchen culture and competency
- Food cost controls
- Cooking techniques of global cuisines
- Current restaurant and food trends