WEEK 1: KITCHEN BASICS
Knife cuts, knife skills and vegetable cuts
Basic kitchen terms, utensils, accessories, pantry
Trussing and Fabricating a Chicken
Trussing a Chicken
WEEK 2: STOCKS AND SAUCES
Build upon prior weeks (all weeks do this)
Brown stock, white stock, Introduction to sauces: Puree and starch thickened.
New cooking techniques: Simmering, sautéing, roasting, caramelizing
WEEK 3: PROTEINS, STARCHES, VEGETABLES Layered sauces, pasta making.
Sourcing and using seasonal ingredients
New cooking techniques: Blanching, rendering
WEEK 4: MOTHER SAUCES
Vinaigrettes, Introduction to potatoes and grains
New cooking techniques: Stewing, Braising
WEEK 5: MEATS AND SEAFOOD
Introduction to meats, Basic meat fabrication
Pan and reduction sauces, emulsions, Seafood
New cooking techniques: Searing, reduction,
pan roasting, braising. gratinee
WEEK 6: ASIAN FUSION
Glazes, fragrance, Sauces and vinaigrettes, julienne, spices
New cooking techniques: Poaching, layering
Please note class curriculum, order, menus and instructors subject to change without notice.
PREP Kitchen Essentials Professional Chef
with Executive Chef Dylan Regan
PREP's six-week Pro Chef Series is a Certificate Series designed for people interested in positions in the food service industry as well as for home cooks who want to take their cooking to a professional level. We teach attendees the equipment, ingredients, techniques, skills and temperaments used by professional chefs and necessary to work in the food service industry. This is NOT an accredited course.
Our Pro Chef Series is a boot-camp like teaching and learning environment, taught at a faster and more intense pace than our Learn To Cook 3-Week Series. While prior cooking experience is not a requirement, students who benefit the most from this series are those who have a grasp of the basics and can spend time at home practicing the skills and techniques they learn after each class. Students learn what it is like to work in a Professional Kitchen, from start to finish, from mis-en-place to sanitation and clean-up. Classes progress each week, building upon the prior weeks' lessons with an expectation that students have practiced course techniques and little prior week review is needed.
Our affordable yet comprehensive course is perfect for students who, due to time, scheduling or financial constraints, are not able to attend full-time culinary school. Tuition covers all equipment and ingredients used in the class.
Each Professional Chef Series class meets once a week for six weeks with both day and evening sessions available. Enrollment is generally limited to 14 students.
We hold one to two Professional Chef Series every month with Chef Dylan Regan. Our next Professional Chef Series run:
PRO Chef 1 - Six Week Series run Sundays from 10a-2:00p (unless noted)
Starting Sunday January 14 at 10a
$899 -- Sale $599 ENROLL
Week 1 January 14
Week 2 January 21
Week 3 January 28
Week 4 February 5
Week 5 February 12
Week 6 February 19
Missed Class Policy for Professional Series: Please note we are not able to accommodate make up sessions as most of our Professional Chef Series fill to capacity. As such, we ask that you please plan accordingly. Please also see our cancellation policy.