F&B 101 HYGIENE AND SANITARY SYSTEMS
Course Credit : 3 units (2 hours of theory and 2 hours of practice per week)
This is a compulsory course of Enderun’s Culinary Arts Program.
In the first half of the course, students will initially be made aware of the characteristics of food and nutrition. The student will discover the scope of the body’s needs through food, different food groups, as well as the notions of portions and the food chart.
He will then be introduced to different dietary patterns and to preparation methods of nutritionally appropriate menus according to consumers.
In the second half of the course, the student will be made aware of the regulations that apply to food hygiene. Students will then learn about the implementation of HACCP standards (Hazard Analysis Critical Control Point) in order to control risk factors related to most common food diseases and food poisoning.
Students will then be able to apply these rules and standards of hygiene specific to premises, staff, and food products, within the framework of applied technology sessions.
CA 101 INTRODUCTION TO CULINARY ARTS
Course Credit : 5 units (3 hours of theory and 4 hours of practice per week)
Pre-requisite : F&B 101
This is a compulsory course of Enderun’s Culinary Arts Program. It is an introduction to the culinary profession during which students master the basic skills involved in becoming a cook.
It mainly aims at teaching students the authenticity of products and the essential rigor needed in learning culinary basis.
Students will start the course through an introduction on the evolution and the influential cycles of international cooking. Then, they will be introduced to the environment of a kitchen: organization, premises, equipment and different types of power supply, as well as specific jargon. This theoretical part will be completed through a presentation, identification and differentiation of products (meat, poultry, game, aquatic products, aromatics, spices, dairy products, pasta, eggs) in terms of quality, various criteria, labeling and supply networks.
Moreover, through classes of applied technology (demonstration), students will learn about: basic technical moves, preparation, preliminary techniques and vegetable cooking as well as the elaboration of soups. This part of the course will be associated to site visits of various types of companies, part of this sector.
This course will be completed with a first practical application, during which students will learn about vegetable cut and cooking techniques.
CA 102 BASIC CULINARY ARTS
Course Credit : 7 units (1 hour of theory and 12 hours of practice per week)
Pre-requisite : CA 101, F&B 101
This is a compulsory course of Enderun’s Culinary Arts Program. This course will allow students to master the knowledge necessary to make basic preparations of international cooking using meat, poultry, game, fish and shellfish.
Students will first learn about cooking types. Then, they will visualize several products, in order to comprehend their quality and freshness criteria, so they can identify them better in terms of tastes and flavors, and therefore improve the contextual approach of their use.
The course will cover both preparation and preservation processes of each product and the preparation of basic stocks, corresponding juices and basic soups.
Students will then be able to master dressing, cutting, preparation of fillets, and specific cooking types for each product during practical sessions, which comprise part of the course, as well as to prepare different classic soups essential to the practice of basic culinary arts.
CA 103 BASIC PRINCIPLES OF CONFECTIONERY AND PASTRY
Course Credit : 4 units (1 hour of theory and 6 hours of practice per week)
Pre-requisite : CA 101, CA 102, F&B 101
This is a compulsory course of Enderun’s Culinary Arts Program.
Confectionery holds a dominant position in a kitchen, making quality desserts is a technical, elaborate process that requires learning and mastering basic principles, which will be taught during this course.
This course will start with a presentation of both confectionery and bakery history and of the sectors involved in these activities. Students will then get familiar with specific laboratories of each specialization of confectionery.
After learning about common products, and about how to prepare several recipes, students will learn, during practical sessions, basic techniques and recipes of French and international confectionery/bakery.
INT 1 INTERNSHIP 1
Course Credit : 4 units (300 hours)
Pre-requisite : CA 101, F&B 101, CA 102, CA 103, CA 106
This a compulsory course of Enderun’s Culinary Arts Program. This course is to be completed through an internship in a company, which will allow the student to apply, in a professional context, the whole range of knowledge he has acquired throughout his training.
The student has the opportunity to apply all types of culinary productions and to integrate into all types of positions within these structures.
The student is required to carry out this internship in the kitchen.
F&B 105 KITCHEN MANAGEMENT
Course Credit : 3 units (3 hours of theory per week)
Pre-requisite : CA 101, F&B 101, CA 102, CA 103
This is a compulsory course of Enderun’s Culinary Arts Program. This course offers an approach of operations management specific to the kitchen field.
Students will first learn general principles of organization, which will allow them to enjoy a concrete vision of chronic organizational constraints that can appear in any kitchen, and find the corresponding and appropriate solutions to these problems.
Students will learn necessary basic rules to managing a kitchen, which will provide them with a range of tools and processes that they will be able to apply to the daily management of a kitchen.
This course will be completed with a practical approach to management, adapted to a kitchen field.
CA 104 REGIONAL FRENCH CUISINE
Course Credit : 5 units (2 hours of theory and 6 hours of practice)
Pre-requisite : CA 101, CA 102, F&B 101
This is a compulsory course that makes up the foundation of Enderun’s Culinary Arts Program.
This course is an initiation to French culinary arts, according to the regional particularities (tradition, products and philosophy) that define them.
The student will begin the course with an introduction to the different regions in France and the raw ingredients native to each one. The student will then refine his knowledge of the region’s products, and will be able to identify them through tasting sessions in order to better comprehend their qualities and particular characteristics.
Finally, the student will learn to master different culinary techniques to be able to prepare typical dishes that cover the range of different French regions.
CA 105 ADVANCED CULINARY ARTS
Course Credit : 5 units (1 hour of theory and 8 hours of practice per week)
Pre-requisite : CA 101, CA 102, CA 103, F&B 101, F&B 105, CA 106
This compulsory course aims at initiating students to reinterpreting recipes that already exist throughout the world.
Students will first absorb the concept of deconstruction of a recipe and will then be made aware of the importance of both food design and table-setting styles.
Then, students will learn to master preparation and cooking methods specific to this concept.
Eventually, students will be able to create reinterpretation of dishes according to cooking trends, while respecting the right balance between tradition and evolution.
CA 109 INTERNATIONAL HOTEL CATERING
Course Credit : 4 units (1 hour of theory and 6 hours of practice per week)
Prerequisites : CA101, CA102, CA103, F&B101, F&B105, CA106, CA107
This course is optional and aims at initiating students to the various food services connected to an international hotel.
Students will be introduced to the various departments in charge of culinary services within an international hotel.
They will then have to identify and understand the difference between these services to eventually be able to master preparation, organization methods, as well as logistics and structural needs necessary to each of them.
ELECTIVES (OPTIONAL)
CA 106 ASIAN-INFLUENCED CUISINE
Course Credit : 4 units (1 hour of theory and 6 hours of practice per week)
Pre-requisite : CA 101, CA 102, CA 103, F&B 101, F&B 105, CA 106, CA 107
Optional course, aims at introducing students to Asian food cultures and eating habits.
First students will learn about each Asian country’s culinary philosophy, and about their geographical location and climate, which are closely linked to the raw materials used within these countries.
They will then have to identify and comprehend the taste of Asian products for each country, in order to understand the specific processing these products go through.
Eventually, students will learn culinary techniques specific to each country studied in this course, in which they will need to master the preparation of these countries’ most typical dishes.
CA 107 MEDITERRANEAN-INFLUENCED CUISINE
Course Credit : 4 units (1 hour of theory and 6 hours of practice per week)
Pre-requisite : CA 101, CA 102, F&B 101, F&B105, CA 106, CA 107
This optional course will serve as an introduction to Mediterranean cuisine. Students will first be made aware of the culinary cultures specific to each country and of the influence of history to these customs and cuisine.
In order to improve their knowledge, students must identify and taste commonly used ingredients within these countries and regions during applied technique sessions (demonstration). This first approach will allow students to become familiar with culinary peculiarities of these areas, in order to comprehend them better.
Eventually, students will learn culinary techniques specific to each of these countries and regions. Students will need to master these techniques in order to use them during practical sessions for the preparation of most typical and representative dishes, commonly used throughout the world.
CA 108 NEW TECHNOLOGIES
Course Credit : 4 units (1 hour of theory and 6 hours of practice per week)
This optional course aims at deepening students’ knowledge in both culinary and technology fields. Within this course, students will combine traditional cooking basics with new technologies, observing essential food hygiene rules and processes specific to vacuum cooking.
This course will first teach students vacuum technology methods including preparation, packaging, cooking and preserving modes, in order for them to better comprehend the various specifications of each product.
Students will then be able to master vacuum cooking and preserving, which will then be helpful during practical sessions, for the preparation of whole dishes.
CA 110 ADVANCED PASTRY-MAKING
Course Credit : 4 units (1 hour of theory and 6 hours of practice per week)
Pre-requisite : CA 103
This is an optional course that serves to develop and perfect basic pastry-making skills studied in CA 103.
The student will first discover the different sectors that exist in advanced pastry-making: Hotel management, food service, boutique service, as well as specific characteristics relative to each one of these sectors.
Students will then have to learn to master the different combination of tastes and textures associated with different types of pastries in each sector: entremets, pies, desserts plates and cake assortments.
In conclusion to this course, he will discover the principal techniques of fruit slicing and carving, as well as their presentation in a buffet.
Particular attention shall be focused on the notion of aesthetics and visual balance throughout this training.
