Culinary Institute of the Pacific
Essential Foundations of Culinary
June 23-June 27, 2025
Immerse yourself in an exciting, hands-on culinary experience designed to jump-start your culinary journey! In this dynamic course, you’ll master essential cooking fundamentals and explore a variety of foundational techniques that form the backbone of any successful culinary career. From perfecting the timing of service to mastering plating artistry, you’ll gain practical skills by preparing soups, sauces, salads, entrées, and side dishes. Engage in tastings and discussions on salt, olive oil, and umami to deepen your understanding of flavor. The course culminates in a thrilling capstone market basket challenge, where you’ll showcase your creativity and newfound expertise. Upon completion, you’ll earn a certificate with corresponding continuing education hours from The Culinary Institute of America, celebrating your growth and culinary accomplishments.
Downloadable Material:
PowerPoint Day One: Safety, Mise en Place, Basic Culinary Preparations, Knife Skills, and Stocks
PowerPoint Day Two: Dry-Heat Cooking Methods: Cooking with Fats and Oils, Thickening Agents, and Sauces
PowerPoint Day Three: Dry-Heat Cooking Methods: Cooking without Fats and Oils
PowerPoint Day Four: Combination Cooking Methods, Moist-Heat Cooking Methods, and Soups
Supplemental Chef Lecture Notes
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