Western Cooking Class

Class Hours
Monday to Friday, 8a.m. to 12p.m. 

Training Period
18 Weeks
Accept application in July and December

Tuition
Free

Content
Most common Western restaurant dishes (includes but not limited to American style, Italian style, French style cooking). Basic pastry skills. Practice in cooking and baking daily.  Workshops on restaurant sanitation and topics related to daily life. 

Qualification to Enroll
New immigrants, below-moderate income or unemployed people with ESL level 4 or above.

Job Referral
Assist to find a job. No guarantee. Base upon trainees’ qualifications, such as how well they master the cooking skills, past work experiences, English communication skills, expectations on pay, job location. And the specific requirements of the employer.  

Please call (415) 989-8224 or drop in our center for detail information. 

西  廚  班

上課時間
周一 至 周五 - 8 am 至 12 pm

訓練期
18周

學費
全免

學習內容
基本西餐菜式(包括美式﹑意式﹑法式等) 及 基本西式糕餅。每天均實習烹飪包括早餐﹑餐頭盤﹑主菜﹑甜品等。餐館衛生﹑就業及生活講座。

入學基本條件
新移民﹑中等收入以下或失業人士。
英文程度需ESL 4以上。

就業
輔助推薦就業﹐不保證﹐視學員本身條件﹐如掌握廚藝的程度﹐
工作經驗﹐英文程度﹐對薪酬﹑工作地點的要求及僱主的具體要求而定。

詳情請電 (415) 989-8224或親臨 本中心查詢.

CCSC WESTERN COOKING CLASS 2011 CURRICULUM

Focus of Curriculum:

• Participants receive the training and education they need to operate successfully as qualified food industry workers.
• Participants receive both technical knowledge and in-kitchen training simultaneously.
• Accelerated program designed to place participants into working positions at the end of the 14 week course.

The Charity Cultural Services Center’s free Western Cooking vocational class is designed to ensure that participants develop the fundamental skills necessary to operate successfully as qualified food industry employees. The coursework is centered upon current food industry standards of kitchen safety, proper handling of uncooked food items and of course, techniques necessary to prepare aesthetically pleasing and delicious culinary items.

Coursework is aimed at providing the knowledge and skills most restaurant require from their food preparation employees.

Coursework includes:

• Proper handling of professional cutlery
• Proper handling, measurement and usage of various ingredients including: pastas, herbs, spices, vegetables, beans, cereals and grains
  • Proper measurement, cleaning, cutting and usage of meats and seafood items
• Poultry identification and preparation
  • Meat: veal, pork, lamb, beef and game identification and preparation
  • Seafood: shellfish, flat and round fish identification and preparation
• Proper handling of baking equipment and ingredients for pastries, breads and other common bakery items
  • Cake components, assembly and decoration
  • Pies and tarts
  • Sugar cookery
  • Custards, creams and meringues
    • Ice creams and sorbets
    • Chocolate work, piping, and other decorative techniques
    • Yeasted and non-yeasted doughs
    • Classic baguette, focaccias, ect.
• Preparation of soups, stocks, hot and cold sauces
• Preparation of Garde Mangers: salads, cheeses, forcemeats, mouselline
• Menu design: balance, color, regional considerations, seasonality
• Palate development
• Knife handling and cutwork proficiency
• Team building exercises to prepare the applicant to work as part of a kitchen crew
• Technical culinary terminology and vocabulary (French, English, Chinese)
• Instruction on French, Italian, European and American cuisines: history, culture, customs, geography, climate and agriculture
• Education on personal hygiene, kitchen safety and sanitation, cross contamination of food items, adequate temperature control during storage and cooking
• Career/Job placement assistance
• Table Service
  • Formal serving techniques
  • Art of presentation
  • Encouragement to explore personal creativity in table setting

Total Training Time: 18 weeks
Daily class hours: 4 hours
Students paid for their own meal expenses

The pictures of CCSC student's works and activity can be obtained from our blog. as following:

http://blog.163.com/yinkhon@yeah/