Culinary Institute Alain and Marie LeNotre - featuring training and continuing school education in baking program, bread school, catering program, chef career, chef program, chef school, cooking education, cooking through intensive, hands on culinary classes, with a low student-teacher ratio.

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"