[Updated for Faall 2018 Semester]


  ORIENTATION: July 24 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.



The Culinary Arts Program consists of four modules
Enrollment is based on selection.
Train to be a chef in our state-of-the-art Culinary Arts program. Complete with new commercial-grade tools and equipment, our students work with fine ingredients to create epicurean dishes each day of class. Program is 10 continuous months.
Cost: Total cost $8,695 (includes tool kit, uniforms, materials and fees). Students provide their own white kitchen towels & non-slip black shoes. (1,080 hours)

  Course No Days Time Location & Room No. Teacher
  60900.019 M - Th 8:30 am - 4:30 pm - M. Farage

Dates: August 13, 2018 - May 23, 2019.


Module #1 - Introduction to Culinary Arts
Covers basic ingredients, equipment identification and operation, knife skills and cooking techniques used by chefs. Learn to make; stocks, sauces, soups, vegetables, fresh pasta, risotto and pilafs, a variety of proteins (chicken, turkey, duck, beef, veal, lamb, fish and shellfish) and breakfast cookery.
Dates: 8/1320/18 - 10/18/2018      60901.019


Module #2 - Garde Manger
“Cold Kitchen” including cold sauces and dressings, salads, sandwiches, hors d'oeuvres, appetizers, sausage making and garnishing (including simple fruit and vegetable carving), buffet and platter presentation. Emphasis is placed on eye appeal, texture, color contrast and harmony of flavor combinations.
Dates: 10/22/2018 - 12/20/2018      60902.019


Module #3 - Baking and Pastry
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 breads and doughs including baguette, challah, Danish, croissants, biscuits, scones, pretzels, bagels, cinnamon rolls, doughnuts, muffins and quick breads. Students also learn to prepare an array of desserts such as pies, tarts, cakes, cheesecake, cookies, ice cream, crème brulee, eclairs, napoleons and plated desserts.
Dates: 1/7/2019 - 3/14/2019      60911.019


Module #4 - International and American Regional Cuisines
Emphasis is on world cuisines and regional cooking of the U.S. Students will focus on learning culinary history, classic dishes, techniques and ingredients of each country or region. Students create full menus from each cuisine. Utilizing all the skills developed in previous modules to make breads, soups, salads, appetizers, entrees, side dishes and desserts each day.
Dates: 3/18/2019 - 5/23/2019      60912.019


  Search HLPAE or Google

Last Update: 7.16.2018
For the best user experience view the site in Internet Explorer (Download it FREE from here), Mozilla Firefox (Download it FREE from here) or Safari (Download it FREE from here)