PEP010 Gourmet Cooking: Stocks, Sauces, and Soups

In this course, students will be introduced to the layout and design of gourmet kitchens, as well as buffet design, setup, and presentations. Students will also learn the fundamental recipes for making stocks, sauces, and soups. Students will learn to appreciate subtle nuances of flavor and texture by experimenting with various recipes for sauces and soups.

• Lesson 1: The Gourmet Kitchen
• Lesson 2: Stocks and Sauces
• Lesson 3: Soups
• DVD: Chef’s Skills
• Textbook: The Professional Chef
• Cooking Lab: Seared Beef
• Cooking Lab: Carmelized Onion Frittata

PEP015 Gourmet Cooking: Fruits, Vegetables, and Herbs

Students will learn the essentials about fruits, vegetables, and herbs, followed by a basic mise en place. They will work through their textbook to learn the primary cooking methods for vegetables and fruit, including grilling and roasting; sautéing and frying; submersion and steaming; and braising and stewing.

• Lesson 1: The Basics of Fruits, Vegetables, and Herbs
• Lesson 2: Cooking Methods for Fruits, Vegetables, and Herbs
• DVD: Stir-Fried Beans
• Cooking Lab: Stir-Fried Beans

PEP020 Gourmet Cooking: Meat

Working through the material in this course, students will learn to cook remarkable, mouth-watering recipes for beef, veal, lamb, and pork. This course includes an enormous amount of information that will help students reach their goal of learning to prepare and cook meat. Cooking methods include grilling and broiling; roasting and baking; sautéing and frying; steaming and submersion; and braising and stewing.

• Lesson 1: Beef and Veal
• Lesson 2: Lamb and Pork
• Cooking Lab: Chateaubriand
• Cooking Lab: Rack of Lamb
• DVD: Filet with Red Wine Mushrooms

PEP025 Gourmet Cooking: Poultry and Game

Students are up for an adventurous experience in this course. Not only will they learn to prepare chicken and other poultry dishes, they'll find an intriguing exploration of game meat preparation. They will also learn to appreciate the importance of achieving the expertise that will turn common chicken into an extraordinary culinary experience.

• Lesson 1: The Basics of Poultry
• Lesson 2: Cooking Methods for Poultry and Game
• DVD: Stuffed Chicken Breast
• Cooking Lab: Stuffed Chicken Breast

PEP030 Gourmet Cooking: Fish and Shellfish

Because of the enormous nutritional value of fish and as people become more health-conscious, there’s an increasing demand for fresh fish served in delectable ways. In this course, students will learn to take advantage of the wealth of available fish and shellfish by experimenting with the many preparation techniques to create light, healthful fish and shellfish dishes.

• Lesson 1: The Basics of Fish and Shellfish
• Lesson 2: Cooking Methods for Fish and Shellfish
• DVD: Seared Tuna
• Cooking Lab: Striped Sea Bass

PEP035 Gourmet Cooking: Grains, Legumes, and Pasta

In this course, students will explore the many flavors and textures of legumes, grains, and pasta. With comprehensive cooking instructions, students will have the opportunity to explore new combinations and flavors using these age-old staples.

• Lesson 1: Grains
• Lesson 2: Legumes
• Lesson 3: Pasta
• Cooking Lab: Sesame Shiitake Noodles

PEP040 Gourmet Cooking: Baking and Pastry

Many professional chefs find that bread, pastry, and desserts are among the most pleasing dishes they make. In this course, students will learn about the ingredients most often used in baking. Students will learn the differences in yeast breads and quick breads. They will also learn about a variety of dessert sauces and creams, as well as how to prepare pastry dough and cookies.

• Lesson 1: Baking
• Lesson 2: Pastry
• Cooking Lab: Phyllo Pear Tart

PEP045 Gourmet Cooking: Breakfast, Garde Manger, and World Cuisines

In this final course of gourmet cooking, students will learn an unusual mix of information—from breakfast delights, to tasty sandwiches, to appetizers and hors d’oeuvres. These recipes allow the student to create clever, tempting taste experiences. This course concludes with an expansive-yet-concise tour of culinary practices around the world.

• Lesson 1: Breakfast and Garde Manger
• Lesson 2: World Cuisines
• Cooking Lab: Preparation of an Entire Meal
• Textbook: Great Kitchens: At Home with America’s Top Chefs
• Textbook: The New Food Lover’s Companion