Culinary Arts Program October 4, 2010

Earn a diploma in Culinary Arts in just 6 months at The Professional Culinary Institute (PCI) in Campbell, CA. PCI’s small student to teacher ratio in the Culinary Arts Program provides aspiring chefs hands-on personalized training. Classes start Monday, October 4th or Monday, January 10, 2011 and can be taken from 7 am to 12:30 pm or 12:30 pm to 6:00 pm Monday to Friday as well as three evenings a week from 6:00pm to 11:00 pm, Mondays, Tuesdays and Wednesdays.
Working with The award-winning French Culinary Institute in New York City, PCI’s Culinary Arts Program and its European apprentice training system has a new energy. All techniques are taught using PCI’s exclusive Artisense™ method of culinary training: explanation, demonstration, and execution.
Through PCI’s program you will learn classical techniques that form the essential skills of the culinary arts, as well as explore contemporary food-related subjects, including:
• Physiology of taste and smell
• Knife skills, selection, and safety
• The five mother sauces and derivative sauces
• Broths, bisques, and pureed soups
• Garde manger—preparing and presenting cold foods
• Baking and pastry
• Plated desserts
• Regional cuisines of Asia, Europe, the Americas, Africa, and the Middle East
• Current topics in the food industry
• Alternative food-related professions
Their world-class facility in Campbell, California was designed to support its hands-on Artisense method of culinary training. Each student has his or her own workstation in their state-of-the-art kitchen-classrooms, with access to a wide variety of professional equipment.
Upon graduation, PCI provides job placement assistance and follow-up with a team solely dedicated to identifying job opportunities and forming relationships with employers. A diploma from PCI means you can count on a lifetime of career assistance and continued support and guidance.
To find out more about a career in the culinary arts, please contact PCI to schedule a tour of the school now working with The French Culinary Institute.
Contact: 1-866-318-CHEF (1-866-318-2433)
Visit: http://www.professionalculinaryinstitute.com