The formatting is a little lopsided when I copy from Word but you get the idea.
DAY ONE: Monday, January 16th
Start Time End Time Topic Faculty / Staff Location
1:15pm 1:45pm Check-in & Change into Chef Whites Maryam Ahmed
Assistant Director – Enthusiast Programs CA Atrium, Main Building
2:00pm 3:30pm Orientation
Lecture:
• Safety and Sanitation
• Mise en Place
• Aromatics
• Thickening agents
• Knife Skills
• Stocks Maryam Ahmed
Chef Josh Anderson Viking Kitchen Lecture Space, First Floor
3:45pm 6:45pm Recipe Review, Demonstrations & Production:
• Knife Cuts
• Stocks Chef Josh Anderson Viking Kitchen Lecture Space, First Floor
Viking Kitchen, First Floor
6:45pm 7:45pm Dinner Produced by Enthusiast Team Café
7:45pm 8:30pm Knife Cut Critique & Review Chef Josh Anderson
DAY TWO: Tuesday, January 17th
Start Time End Time Topic Faculty / Staff Location
2:00pm 3:30pm Lecture:
• Sauté
• Stir-fry
• Green Vegetable Cookery
• Pasta Cookery Chef Josh Anderson Viking Kitchen Lecture Space, First Floor
3:30pm 3:45pm Break
3:45pm 6:45pm Recipe Review, Demonstrations & Production:
• Dry-Heat Cooking Techniques
• Pasta Making Chef Josh Anderson Viking Kitchen Lecture Space, First Floor
Viking Kitchen, First Floor
6:45pm 7:45pm Dinner Produced by Boot Camp Café
7:45pm 8:30pm Menu Critique & Review Chef Josh Anderson
DAY THREE: Wednesday, January 18th
Start Time End Time Topic Faculty / Staff Location
1:00pm 1:45pm Campus Tour (optional) Traci Dutton, Manager of Public Wine & Beverage Studies Meet in Atrium
2:00pm 3:30pm Lecture:
• Pan Frying
• Deep Frying
• Potato Cookery Chef Josh Anderson
Viking Kitchen Lecture Space, First Floor
3:30pm 3:45pm Break
3:45pm 6:45pm Recipe Review, Demonstrations & Production:
• Pan Frying and Deep Frying Chef Josh Anderson
Viking Kitchen Lecture Space, First Floor
Viking Kitchen, First Floor
6:45pm 7:45pm Dinner
Produced by Boot Camp Café
7:45pm 8:30pm Menu Critique & Review Chef Josh Anderson
DAY FOUR: Thursday, January 19th
Start Time End Time Topic Faculty / Staff Location
2:00pm 3:30pm Lecture:
• Grilling
• Broiling
• Roasting
• Emulsion Sauces
• Grain Cookery Chef Josh Anderson
Viking Kitchen Lecture Space, First Floor
Viking Kitchen, First Floor
3:30pm 3:45pm Break
3:45pm 6:45pm Recipe Review, Demonstrations & Production:
• Salmon Fabrication
• Béarnaise Sauce
• Dry Heat Cooking Methods Chef Josh Anderson Viking Kitchen Lecture Space, First Floor
Viking Kitchen, First Floor
6:45pm 7:45pm Dinner Produced by Boot Camp Café
7:45pm 8:30pm Menu Critique & Review
Chef Josh Anderson
DAY FIVE: Friday, January 20th
Start Time End Time Topic Faculty / Staff Location
12:00pm Group Lunch
Hosted by CIA Students Maryam Ahmed &
Chef Josh Gatehouse Restaurant at Greystone
2:00pm Group Photo Maryam Ahmed Herb Terrace
2:15pm 3:30pm Lecture:
Moist Heat and Combination Cooking Methods Chef Josh Anderson Viking Kitchen Lecture Space, First Floor
3:30pm 3:45pm Break
3:45pm 6:45pm Recipe Review, Demonstrations & Production:
• Braising
• Poaching
• Steaming Chef Josh Anderson Viking Kitchen Lecture Space, First Floor
Viking Kitchen, First Floor
6:45pm 7:45pm Dinner
Café
7:45pm 8:30pm Menu Critique & Review
Evaluations
Graduation Chef Josh Anderson