Class #1 - Knife Skills/Introduction to the Kitchen – Knife skills is the most important basic technique to be taught to all culinary students.  Also includes basic kitchen equipment and sanitation instruction.  Class #2 – Stocks – Any chef will tell you that a great stock is the key to many recipes.  We make many different kinds.  Class #3 - Grand Sauces – The Grand Sauces are Hollandaise, Béchamel, Veloute, Demi-Glace and Tomato Sauce.  Students acquire important skills for sauce making.  Class #4 – Soups – Many a great meal starts with wonderful soup.  We explore a variety of recipes.  Class #5 - Contemporary Sauces – Students learn to prepare fresh and tasty modern-style sauces perfect for accompanying all meals, including today’s lighter menus.  Class #6 - Breakfast and Egg Cookery – The pleats on a Chef's hat reflect the number of ways s/he can cook eggs.  Students learn the versatility of breakfast and egg cookery with a variety of menus.  Class #7 - Vegetable Cookery – Proper buying and storage of produce is taught in this class as well as delicious preparations of seasonal items.  Class #8 - Potato Cookery – Potatoes are an essential item in any kitchen.  Several different cooking techniques will be used by students in this important section.  Class #9 - Dry Heat Cooking Methods – This class focuses on dry heat methods of cooking: sautéing, broiling, grilling, and roasting.  Class #10 - Moist Heat Cooking Methods – Students will practice moist heat cooking techniques like poaching, braising, stewing and steaming.  Class #11 - Pasta, Rice and Dumplings – This class will be spent learning the variety of cooking methods for rice, dumplings and pasta.  Class #12 - Appetizers and Hors d’ouvres – The focus here is on dishes that might be enjoyed as a first course in a multi-course meal, as well as delectable tidbits to be nibbled at a cocktail party.  Class #13 - Garde Manger and Charcuterie – We will examine the importance of sausages, terrines, pates and smoked items in the kitchen and dining room.  Class #14 - Yeast Doughs and Quick breads – This class will introduce students to basic and important bread-making techniques and baking skills.  Class #15 - Cakes and Batters – Here students will learn critical cake-making skills that all chefs know, and learn to frost them with ease.  Class #16 - More Dry Heat Cooking – We reinforce the techniques covered in class #9, with different ingredients and recipes.  Class #17 - More Moist Heat Cooking – We reinforce the techniques covered in class #10, with different ingredients and recipes.  Class #18 - Wine and Food Pairing – The Chef constructs a menu with seasonal ingredients that the students prepare and then suggests wines to accompany the menu as we taste several varieties with our meals.  Class #19 - Instructor Menu – The Chef selects recipes for the students to make without substantial assistance and critiques plating, presentation and taste of the menus.  Class #20 - Final Class – Students make an intricate menu with an entrée, vegetable and side dish without the use of recipes.  Last class food critique and discussion follows as we wind up our Culinary Chef I Program and certificates are presented.