Program A - Cuisine

Diploma: Sous Chef de Cuisine

Length: 20 weeks day, 40 weeks evening, 748 clock hours

This program is designed for beginners with little or no skills. Students will be introduced to classic and innovative cuisine where they will learn techniques of garde/manger, cooking in low and high temperature, smoking and freezing. They will also learn how to accomplish advanced techniques and skills in traditional and innovative ways of cooking like "sous vide". Upon completion of the program, students will be technically prepared for a variety of roles. Many plan to operate their own restaurant or catering business or be employable as the Chef de Partie, or Sous Chef de Cuisine, with the goal of becoming Chef de Cuisine. See our Class Schedule for Program A start dates.

Level I: Apprenticeship
(10 Weeks Day/20 Weeks Evening)
  •  Appetizers
  •  First Courses
  •  Soups & Creams
  •  Entrees
  •  Salads
  •  Veg.Mousses
  •  Pâté
  •  Quiche
  •  Fish and Seafood
  •  Meat and Poultry
  •  Pasta and Sauces  
  •  Regional Cuisine
  •  Plated Desserts
Level II: Intermediate
(5 weeks Day/10 weeks Evening)
  •  The Great Classics
  •  Antonin Careme
  •  Raymond Olivier
  •  Auguste Escoffier
  •  Modern Preparation
  •  Garde Manger
  •  Souffle
  •  Catering Buffet
  •  Brunch Buffet etc.
Level III: Advanced Cooking & Catering
(5 weeks Day/10 weeks Evening)
  •  Plate Decoration 
  •  Tray Decoration  
  •  Culinary Travel  
  •  Banquet Preparation etc.
  •  International Cuisine
  • Asian Cuisine
  • Italian Cuisine
  • American Regional Cuisine
  • Spa Cuisine
  • "Sous Vide"

Click here to watch the CIAML Viedo

Chef's Club
May 21, 2008
 Asian Finger Food

College Recruitment Day
June 14, 2008

Wine Tasting Class
August 05, 2008

Summer Camp
See Dates

10 Year Anniversary Celebration
*By Invitation Only
May 14, 2008



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