List | Flavors Academy

Culinary School Curriculum Program Duration: 12-18 Months

Semester 1: Foundations of Culinary

Course 1: Introduction to Culinary Arts

1

History and Evolution of Culinary Arts
Kitchen Safety and Sanitation (ServSafe Certification)
Culinary Terminology and Equipment

Course 2: Basic Knife Skills and Food Prep

2

Knife Handling and Maintenance
Vegetable, Meat, and Poultry Cuts
Stock, Broth, and Sauce Basics

Course 3: Nutrition and Food Science

3

Principles of Balanced Nutrition
Understanding Ingredients and Dietary Needs
Food Allergies and Special Diets

Semester 2: Intermediate Techniques and Cuisine

Course 4: Cooking Methods and Techniques

4

Dry and Moist Heat Cooking Methods
Grilling, Roasting, Braising, and Sautéing
Egg Cookery and Pasta Making

Course 5: Baking and Pastry Arts

5

Bread Baking Fundamentals
Cakes, Pastries, and Desserts
Plating and Presentation

Course 6: World Cuisines

6

Exploration of International Cuisines (French, Italian, Asian, Latin American)
Cultural Influences on Food
Regional Ingredients and Flavor Profiles

Semester 3: Advanced Culinary and Business Skills

Course 7: Advanced Culinary Techniques

7

Molecular Gastronomy and Modern Cooking
Sous Vide and Fermentation
Butchering and Charcuterie

Course 8: Menu Development and Cost Control

8

Recipe Development and Food Pairing
Menu Engineering and Costing
Inventory Management

Course 9: Restaurant Management and Entrepreneurship

9

Front-of-House and Back-of-House Operations
Customer Service and Dining Experience
Business Planning for Restaurants

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