[Updated for Spring 2017 Semester]

CULINARY ARTS PROGRAM

     SUMMER & FALL SEMESTER ORIENTATION:
   May 16 and June 6 at 10:00 am


 

Hacienda La Puente Adult Education is proud to announce our new state-of-the-art Culinary Arts Facility. Complete with new commercial-grade tools and equipment, our students will work with fine ingredients to create epicurean dishes each day of class. This program gives students the opportunity to learn foundational skills and techniques.
CLICK HERE FOR FINANCIAL AID INFO.




 
     


 

The Culinary Arts Fall 2016 Program consists of four modules
Enrollment is based on selection.
Cost: Total cost $8,695 (includes registration $7,500 for 4 modules/each module $1,875, books $447, materials $250, 1 set of knifes & tool $245, uniforms $235, and insurance $18). Students provides white kitchen towels, non-stick black shoes, and Serve Safe Certification fee. (1,080 hours)


 

Module #1 - Introduction to Culinary Arts
Covers basic ingredients, kitchen skills, cooking techniques and knife techniques used by chefs. Stocks, sauces, soups are practiced as well as vegetable, starch, protein and breakfast cooking. Serv Safe Certification.
Dates: Fall 2017.


 

Module #2 - Garde Manger
“Cold Kitchen” including dressings, sandwiches, cold sauces, sushi making, salads, Hors d'oeuvres and platter presentation. Emphasis is placed on eye appeal, texture, color contrast and harmony of flavor combinations.
Dates: Fall 2017.


 

Module #3 - Baking and Pastries
Classic baking and pastry techniques for anyone who loves to bake and is interested in a career in the pastry industry. Students learn to prepare a variety of basic breads and doughs including Danish, croissants, biscuits, scones, pretzels, bagels, pita, English muffins, cinnamon rolls, doughnuts, muffins and quick breads. Students also learn to prepare an array of desserts.
Dates: January 3 - March 9, 2017.


 

Module #4 - International and American Regional Cuisines
Emphasis is on world cuisines and regional cooking of the US. Students create full menus from each cuisine, utilizing all the skills developed in previous modules to make soups, salads, appetizers, entrees, sides and desserts each day.
Dates: March 13 - May 25, 2017/




 





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Last Update: 5.12.2017
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