Chef Empowerment's Curriculum

Here are some of the basic culinary courses taught through Chef Empowerment!

Nutrition Science – Nutrition is the science of the nutrients the body needs to survive, and which nutrients are provuided by what foods. Our nutrition class covers concepts such as how to prepare a nutritionally balanced meal, which ingredients provide the most nutritional value, and cooking with special dietary needs in mind.

Knife Skills – This will be a hands-on subject that teaches students proper knifing techniques used in commercial kitchens. Students learn how to chop, slice, pare and use other knife techniques efficiently and safely.

Vegetables & Fruits – In this chapter we will teach the proper methods for identifying, washing, preparing and storing commonly used vegetables and fruits in a kitchen environment.

Meat Preparation & Serving – This section will cover the basics of identifying, carving, preparing and storing meats. Interns may learn about the various cuts of meat, as well as seasonings, flavors and safety associated with cooking and preparing meat.

Soups & Sauces – Sauces and soups can be one of the most challenging areas in culinary. Interns will learn the proper ways of preparing flavorful sauces and soups, including which ingredients to use, as well as proper storage and presentation.

Baking & Desserts – Baking and dessert class gives interns instructions on preparing pastries, tarts, cookies, pies and other dough-based foods. Baking times, temperatures and baking ingredients are covered in this section.

International Cuisine – Interns in this class will learn about foods from other cultures, including Asian, Middle Eastern, African, European and other popular cuisines. Herbs, spices and other ingredients are discussed and incorporated.

Hors D’oeuvres/Appetizers – The Hors d’oeuvre class teach students how to prepare small appetizers and other small dishes, including preparation, presentation and menu selection.

Restaurant Operations – Topics ranging from menu selection, overall cuisine direction to accounting practices, purchasing and kitchen staffing.

Catering – We will discuss cooking for specific clientele, covering food preparation and transportation as well as serving area setup, breakdown and presentation.