(SAN BERNARDINO, Calif.) Beginning Saturday, November 10, and continuing one day a month through May 24, culinary students in the “Passport To A Tasty Future” program can learn from some of the nation’s top culinary professionals in a hands-on environment at The International Culinary School at The Art Institute of
California – Inland Empire.
This pioneering program is a fresh, exciting way to introduce high school students to one of the most creative, challenging and rewarding fields in America – Culinary Arts.
And with a student limit of just 24 enrollees, there’s plenty of opportunity for a one-on-one learning experience.
The first session, November 10, begins with a Knife Cuts demonstration where students learn techniques from Julienne to Tourne cuts while focusing on repetition and consistency. They’ll explore methods of chopping, mincing and cutting of vegetables and proteins. Also that Saturday attendees will study proper food amounts for ideal plate presentations along with menu development.
The following month, on December 15, the class will learn a variety of important cooking methods such as sautéing, grilling, frying, braising and poaching, along with the importance of timing and heat distribution.
Then on January 26 students will apply those techniques to cooking vegetables, in the process learning about acid, alkaline and the use of salt in cooking procedures.
February 16 marks the introduction of starches to meals, learning how to apply the various cooking methods to the three different types of rice and potato cookery.
In March, on the 22nd, students concentrate on fish and other seafood, learning to steam and poach them while emphasizing the retention of nutrients as well as flavor.
Things get even more challenging the next month on the 19th when the class highlights regional cuisine, targeting ingredients and fusion cooking of North and South America.
The “Passport” sessions conclude May 24 with an expansive exploration of the cooking of Asia and Europe. The high school students will be shown the varying ingredients and cooking methods of these two widely differing cuisines.
The check-in for each session is at 9:30 a.m. with programs starting at 10 and ending at 1 p.m.
For information on openings for the “Passport To A Tasty Future” workshops contact the Coordinator in Charge, Mario Alcazar, at The Art Institute of California – Inland Empire, 630 East Brier Drive in San Bernardino, or call him at (800) 353-0812 ext. 2165. Interested parties may also e-mail him at malcazar@aii.edu..
The Art Institute of California – Inland Empire is one of the Art Institutes (www.artinstitutes.edu), a system of more than 35 locations throughout North America, providing an important source of design, media arts, fashion and culinary arts professionals.
For more information call (909) 915-2100 or go on line to www.ArtInstitutes.edu/InlandEmpire.
Photo caption: A beautiful roast beef entree is an example of the students work at The Art Institute of California Inland Empire.
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