Culinary Academy of Long Island Advanced Culinary Arts Degree Program
This
program emphasizes “learning by doing” with special attention given to
the practical side of professional food preparation. You
are prepared for a career in restaurants, bakeries, food service
departments of corporations and health-related institutions, as well as
in the rapidly expanding fields of catering and “food to go.” Graduates
of this program are fully prepared to fulfill many entry-level food
service roles, including sous chef, garde manger, baker, pantry person,
short-order cook and line cook.
SKILLS DEVELOPMENT
An introduction to professional cooking that covers all the basics from measuring and knife skills to menu planning and cooking techniques. Hands-on experience without the pressure of kitchen deadlines!
FOOD PREPARATION
The ABC’s of the professional kitchen, including equipment and procedures used in professional food establishments. Mastering by doing the skills of food selection, handling and cooking. Displaying and serving prepared foods in an attractive and appetizing manner.
BAKING & CAKE DECORATION
Baking breads, rolls, cakes, pies and pastries in quantity. Developing the art of decorating cakes with borders, lettering, flowers, designs and figures. Using color and form effectively to create a professional looking product.
QUANTITY FOOD PRODUCTION
Planning, cooking for and serving large numbers of people while controlling food quality and quantity. Learning to work as a team in a busy commercial kitchen. This subject includes real-life experience operating our in-house restaurant.
CATERING
Planning an attractive presentation for catered affairs. Preparing, garnishing and serving hot and cold food for occasions such as parties, receptions and business conferences. Learning techniques of cooking and packaging gourmet food to go.
FOOD SANITATION
Maintaining proper health and sanitation standards in a food service establishment.
Culinary Academy's Food sanitation program is recognized by the International Food Safety Council, and is supported with the ServSafe program book. In 1993, the National Restaurant Association Educational Foundation recognized the need for food safety awareness and created the International Food Safety Council. Its mission is to heighten the awareness of the importance of food safety education throughout the restaurant and foodservice industry.
The Council envisions a future in which foodborne illness no longer exists. Through its educational programs, publications, and awareness campaigns, the Council reaches foodservice instructors, restaurant operators, suppliers, manufacturers, distributors, as well as organizations such as healthcare facilities, colleges and universities, supermarkets, associations, and other stakeholders in the industry.
RESTAURANT OPERATIONS
Supervising daily operations including recipe selection, cost controls and menu planning. Systems for controlling costs, keeping inventories and setting prices. How restaurant design and layout affects efficiency and profitability.
INTERNSHIP
Students will learn to implement the skills that they have obtained in classroom and kitchen appropriate to the students' ability and performance. This provides actual on-site experience.
FOOD PURCHASING
Buying food and commodities for restaurants and institutions. Learning food classifications, standards and grading systems.
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