HOS355 Culinary Boot Camp Level II
Are you ready for your second tour of duty in the kitchen? Enlist in NAIT’s Culinary Boot Camp Level II for a challenging engagement with Edmonton’s top culinary professionals.Building upon the experience gained in Culinary Boot Camp Level I, you will push your culinary skills and knowledge to the next level by preparing multi-course meals using advanced techniques. Discipline in timing, efficiency, and cleanliness are the order of the day in this five-day course. Participate in engaging demonstrations and spirited discussions centering on the latest trends in the culinary world.
From menu planning, buffet setting, entertaining, and thematic food – you will learn how to put the pieces together in throwing great family dinners, exciting dinner parties, and all dining experiences in between, where you will amaze your guests.
Boot camp lessons include:
• Developing work plans and timelines for preparing multi-course meals, as well as preparing individual orders similar to restaurant service.
• An understanding of the term ‘multitasking,’ and utilizing the skill efficiently.
• Working collaboratively with classmates in a classical ‘kitchen brigade’ to prepare meals ‘á la carte.’
• Demonstration and practice of advanced cooking techniques for meat, poultry, seafood and game meats, including oil poaching, butter roasting and salt curing.
• Contemporary sauce making techniques (reductions, glazes, emulsions, foams, etc.) and using the theory learned to create your own signature sauce.
• Learning how to build complex flavours from a variety of ingredients and cooking techniques, as well as how to balance sour, sweet, salt, and bitter to produce complete flavours.
In Boot Camp Culinary Level 2 you receive:
• A professional textbook
• A group photograph and certificate of completion
• Fine dining experiences at some of Edmonton’s premier restaurants
• Practice pairing wine with food
• Experience in menu planning, buffet setting, entertaining, and thematic food
Get ready for this one-of-a-kind learning experience!
Prerequisite: HOS305 Culinary Boot Camp and you must be at least 18 years of age as the course includes wine tasting.
Hours: 60.00
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Section A - July 26 to 30, 2010 Mon to Fri, 7:00 am - 7:00 pm Students will be contacted regarding a welcome package. A $500.00 non-refundable deposit is due at time of registration. Payment in full (final tuition payment) is due June 1, 2010. Please Note: A material fee of $500.00 plus GST is due with final payment on June 1, 2010 Fee: $1695 |