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Curriculum Level 1 Basics AM
Soups/Sauces - Leading & derivitave
Stock Preparations Recap
Intro to Starches - Potatoes & Grains
Poultry - Trussing, Butchering, Ballontine, Gallontine,
Frenching Techniques, Deboning, Classic French Technique
Level 1 Basics PM Class
Garde Manger Techniques
Salads & Vinaigrettes
Emulsions and Dressings
Mousseline Forcemeats
Garnishing Techniques
Intro to Aspic Glazes
Level 2 Advanced
Yield Costing
Inventory Control
Cost Controls
Menu Engineering
Menu Development
Mid-Term Examination
Major Project Due
Feed Your Passion!
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Main Ph -
705-812-1869
Toll Free -
877-812-1869
Diploma Programs
Liaison College of Culinary Arts offers three separate and distinct diploma programs and lets you choose the best one to suit your needs
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