Curriculum

Cook Street’s 180° program provides a complete culinary education, focusing on:
Culinary Arts

• Soups and stocks
• Hot and cold sauces
• Garde manger: salads, cheese, charcuterie, forcemeats and mousselines
• Eggs
• Poultry identification, fabrication and preparation
• Seafood: flat and round fish identification, fabrication and preparation, shellfish, caviar
• Meat: beef, veal, pork, lamb, and game identification, fabrication and preparation
• Vegetables, fruits, beans, grains, herbs and spices
• Menu design: balance, color, regional considerations and seasonality
• Palate development
• Knife skills
• Culinary vocabulary and technical terms
• Analysis of French and Italian regional cuisines: history, culture, customs, geography, climate and agriculture
• Kitchen safety and sanitation

Pastry

• Cake components, assembly and decoration
• Laminated dough: danish, croissant and puff pastry variations
• Pies and tarts
• Sugar cookery
• Custards, creams and meringues
• Ice creams and sorbets
• Chocolate work, piping, and other decorative techniques
• High altitude theory

Bread

• Yeasted and non-yeasted dough
• Classic baguette, batard, boule, brioche, focaccia, grissini and other regional French and Italian breads
• Wood-fired bread baking techniques
• High altitude theory

Wine

• Wine vocabulary and technical terms
• Tasting techniques
• Analysis of wine properties
• Rating and comparing wines
• Palate development
• Food and wine pairing
• Wines of France and Italy
• Wines of the U.S. and other major wine producing regions
• Culinary history, culture and regional considerations
• Wine service

Table Service

• Formal serving techniques
• The art of presentation