Savory Chef Pro Chef Program

Program Fee: $2100

This 14-week comprehensive cooking program is for the cooking enthusiast who is interested in developing professional chef's skills. The Pro Chef program is a fast track curriculum that has been developed using the Culinary Institute of America (CIA) textbook and the professional experiences of our chef. Our goal is to equip each student with skills that they can use in catering, a career in the restaurant industry, as a personal chef, or simply to advance the home gourmet's culinary expertise.

Each class will consist of the chef's lecture and demonstration and the student's hands on participation in the weekly syllabus (outlined to the right.) A required hands-on final practical test will take place during the final session. Upon completion of the program, each student will earn a certification from the Savory Chef Pro Chef program. Students will be required to wear a white chef's jacket.

Savory Chef Pro Chef II Program

Program Fee: $2100

This advanced course is for the graduate of the Pro Chef Program. His comprehensive 14 week program expands your culinary knowledge and furthers your techniques and skills to a new level. Each class will consist of the chef's lecture and demonstration and the student's hands on participation in the weekly syllabus (outlined to the right.) Upon completion of the program, each student will earn a certification from the Savory Chef Pro Chef II Program. Students will be required to wear a white chef's jacket.

Pro Chef Class Syllabus:

Week 1: Chef(s) Introductions(s), Product ID, Vegetarianism, and Knife Skills.

Week 2: Stocks Skills, Herbs, Spices and Flavor Profiles, Knife Skills, Product ID Review

Week 3: Soups, Seasoning Profiles, Knife Skills, Stock Review

Week 4: Sauce, Knife Skills, Soup Review

Week 5: Meat ID, Fish ID, Dry Goods ID, Meat Fabrication, Knife Skills, Sauce Review

Week 6: Saute, Knife Skills, Meat Review

Week 7: Fry, Knife Skills, Saute Review

Week 8: Grill/Broil, Knife Skills, Fry Review

Week 9: Roast/Smoke, Knife Skills, Grill/Broil Review

Week 10: Braise/Stew, Knife Skills, Braise/Stew Review

Week 11: Poach, Knife Skills, Braise/Stew Review

Week 12: Salads; Appetizers; Steam; Overall Review

Week 13: Hors-D'Oeuvres; Dinner Parties; Menu Planning; Knife skills; Overall Review

Week 14: Practical Test; Oral Test

Pro Chef II Class Syllabus:

(for graduates of the Pro Chef Program)

Week 1: Introduction to Pro-Chef II, Review Basic Skills, Question & Answers, Prep for Week 2

Week 2: Fundamental Concepts and Techniques of basic proteins and starches, Legumes, Potatoes, & Grains

Week 3: Pasta Preparation, Hand made pasta vs. machine made

Week 4: Sauce Development, Mother sauces and contemporary sauce elaboration, Salts of the world

Week 5: Charcuterie, Cheeses, & More, Various methods of salting, smoking, and curing, Forcemeats, The process of making cheese

Week 6: Charcuterie, Cheeses, & More, Cured and Smoked Meats, How to work with seasonings and casings, Expanding your knowledge of cheese types and textures

Week 7: Charcuterie, Cheeses, & more, Cured and Smoked Meats, How to make sausage, duck prosciutto, and confit, Continued cheese education

Week 8: Introduction to Wine and Spirits, Explore the characteristics, personality and style of the major wine varietals, Tasting and sensory analysis, 10 Course Meal: Focus on preparing and designing menus and specified wines for compatibility and conceptualize into a special dinner

Week 9: Prepare, taste, and evaluate American Regional Cuisine, Exploring American Wine

Week 10: Prepare, taste, and evaluate French Cuisine, Exploring French Wine

Week 11: Prepare, taste, and evaluate Italian Cuisine, Exploring Italian Wine

Week 12: Prepare, taste, and evaluate Latin Cuisine, Exploring Spanish and Portuguese Wine

Week 13: Monday class will prep on Monday and finish 10 Course Meal on Wednesday

Week 14: Wednesday class will prep on Monday and finish 10 Course Meal on Wednesday