The Accelerated Training System at Kitchen Academy was carefully developed based upon the skills that are in demand in today's professional kitchens. These core techniques are the foundation for the program, and they are continually reinforced as the student moves from the basic to most advanced stages of cooking. Students start cooking from day one, with access to fine ingredients and equipment, as well as experienced instructors. In as few as 30 weeks, having earned 40 credits and a Professional Culinary Arts Diploma, students should graduate with the confidence and skills they need to start a career in culinary arts.
Kitchen Academy Accelerated Training System
Accelerated Training System™ Stage 1
Professional Culinary Arts I (PCA 110)
An Introduction to the fundamentals of culinary arts and the professional kitchen through Kitchen Academy's Accelerated Training System™. Course material explores standard knife cuts and techniques, culinary terms, professional expectations, weights and measures, stock and soup making, sauces, starches, vegetables, pasta, grains and legumes, oils and vinegars, egg and breakfast cookery, and basic custards. Lectures and demonstrations emphasize applications to the professional kitchen. Student production includes both individual projects as well as team exercises in order to demonstrate the various scenarios in a professional environment. Students also experience a cooking event hosted by them in the school's dining facility where they will be serving the entire school and staff.
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Accelerated Training System™ Stage 2
Professional Culinary Arts II (PCA 120)
Prerequisite: PCA 110
In the second six-week stage, students are presented with the information that can enable them to begin formulating a better understanding of professional cooking through the completion of time-sensitive projects. Students can learn to put the skills acquired in Professional Culinary Arts I to use with newly added techniques in complete and balanced plate presentations. Butchery and the cooking of proteins are introduced into the curriculum along with cooking methods appropriate for each individual cut or portion. Students can gain an understanding of quality grading and of where each individual primal is located on the animal. Various types of fish and seafood are also examined and fabricated for different applications. Student production includes individual projects as well as team exercises in order to demonstrate the various scenarios in a professional environment. Timing, portion control and consistency are emphasized throughout the course.
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Accelerated Training System™ Stage 3A
Baking and Pastry Techniques I (PCA 210)
Prerequisite: PCA 110, PCA 120
The third stage of the program is divided into two three-week phases, focused on the baking and pastry kitchen. The first, Baking and Pastry I, provides an introduction to the fundamentals of baking and pastry and the unique equipment and techniques used within. Students are exposed to the essential baking and pastry skills as they work through a series of quick bread, yeasted breads, and laminated doughs.
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Accelerated Training System™ Stage 3B
Baking and Pastry Techniques II (PCA 220)
Prerequisite: PCA 110, PCA 120, PCA 210
The second phase of Stage 3, Baking and Pastry II, is geared to build upon the fundamental techniques learned in the first three weeks. In this more intense half, students are exposed to more advanced baking and pastry skills. Lessons include the intricacies involved in the creation of tarts, meringues, muffins, pies, custards, mousses, sauces, cakes and plated dessert concepts.
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Accelerated Training System™ Stage 4
Advanced Professional Culinary Arts (PCA 230)
Prerequisite: PCA 110, PCA 120, PCA 210, PCA 220
This six-week course represents the final term held on campus, and the focus of the coursework is preparation for employment in the professional kitchen. Students make their transition from amateur to professional by working through a unique system of mock drills and "real world" situations. The flow of the class day begins with a lecture and brief team meeting regarding the day's dishes and style of service. Students then break into teams based on the departments of a typical restaurant kitchen brigade. The daily lesson plan of menu items is then prepared for, and put into place on, the restaurant line area of the kitchen. The students from other stages of the program and staff converge and are served the meal of the day by the Advanced Professional Culinary Arts students. The daily menus reinforce the techniques acquired throughout the program, as well as instill new and refined techniques, and explore the various food cultures of the world. As a final graded project, students work together as a class to develop a full tasting menu, culminating in serving their constructed meal to invited friends and family.
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Accelerated Training System™ Stage 5
The Externship (EXT 250)
Prerequisite: PCA 110, PCA 120, PCA 210, PCA 220, PCA 230
For the final six weeks, students have the opportunity to apply their learned culinary and professional skills in the work environment. Students can gain vital experience through working with an approved foodservice establishment and beginning their transition into the industry. Students track their hours and performance with the help of their supervising instructor as they rotate through various areas of the kitchen to complete their ultimate project.
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