The Culinary Institute of America, San Antonio
San Antonio, Texas, United States
http://www.ciachef.edu/

A Taste of Mexico: Puebla and Oaxaca

Intrigued by the unique flavors and textures of authentic Mexican food? Anyone who has tasted the genuine regional dishes of Mexico is struck by their rich complexity. Join us for a culinary tour of Puebla and Oaxaca as we explore Mexican cuisine’s wide variety of regional dishes, cooking methods, and indigenous ingredients. This stimulating class will introduce you to the rich history, classic......
 

Bursting with vibrant flavor and color, Mexican cuisine is one of the most dynamic around. From complex, sophisticated dishes to deliciously informal antojitos—Mexico’s version of small plates—this distinctive fare offers tremendous versatility and culinary excitement. Now you can bring the traditional flavors of Mexico to your table with the skills and recipes you’ll learn in this course. With......
 

Prepare, taste, serve, and evaluate traditional, regional dishes of Europe and the Mediterranean. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines of the Middle East, Spain, France, Italy, and Eastern Europe. ...
 

An introduction to the principles and techniques used in the preparation of high-quality baked goods and pastries, with an emphasis on fundamental production techniques and evaluation of quality characteristics. Topics include bread fermentation and production, ingredient functions, and custard ratios and preparations. ...
 

An introduction to three main areas of the cold kitchen: reception foods, plated appetizers, and buffet arrangements. Learn to prepare canapés, hot and cold hors d’oeuvre, appetizers, forcemeats, pâtés, galantines, terrines, salads, and sausages. Curing and smoking techniques for meat, seafood, and poultry items will be practiced, along with contemporary styles of presenting food and prepa......
 

An introduction to the basic skills necessary to prepare breakfast and lunch in a foodservice operation. Learn to organize and maintain a smooth work flow on the breakfast line, present and garnish food, and the basic methods of egg cookery, quick breads, grains, fruit plates, breakfast beverages, meat, and potatoes. Prepare, taste, serve, and evaluate traditional and contemporary lunch items s......
 

Prepare, taste, serve, and evaluate traditional, regional dishes of the Americas. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines of the United States, Central America, South America, and the Caribbean. ...
 

Culinary Skill Development I An introduction to, and application of, fundamental cooking theories and techniques. Topics of study include tasting, kitchen equipment, knife skills, classical vegetable cuts, stock production, thickening agents, soup preparation, grand sauces, timing, station organization, palate development, culinary French terms, and food costing. Culinary Skill Development ......
 

An introduction to food production practices governed by changing federal and state regulations. Topics to be covered include prevention of food-borne illness through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating. Students will take the National Restaurant ......
 

An introduction to the social, historical, and cultural forces that have affected the culinary, baking, and pastry professions; traditional foodways; and ways these traditions translate into the professional environment of the foodservice industry today. Topics include the contemporary challenges facing food professionals in the twenty-first century and etiquette as a historical, social, and pr......
 

An exploration of percentages, ratios, the metric system, conversion factors, yield tests, and recipe costing as they relate to the foodservice industry. Students will develop projections and analyze costs in yield tests and recipe pre-costing. ...
 

The Culinary Institute of America is considered the world’s premier culinary college. You may not even be aware of what the CIA has meant to the food world. From hometown cafés to the finest gourmet restaurants, from banquet tables to alumni on TV and in magazines, the CIA is behind the scenes and at the center of it all. We have been setting the standard for culinary excellence for more than 6......
 

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