Curriculum - The Arizona Culinary Institute

Students are given a thorough introduction into the basic skills, techniques, concepts and theory involved in professional cooking. Emphasis is given to Classical French Cooking Theory including The Principles of Escoffier, The Mother Sauces, and a variety of traditional and modern preparation techniques. Students are taught proper knife skills and handling, safety and sanitation including ServSafe Certification. Class is theory and practical.

The knowledge gained in BCA I is further enhanced to complete a solid foundation upon which to build. Techniques and speed are improved and refined with practice. Students are introduced to and prepare a greater variety of stocks, soups and sauces, fresh vegetables and produce. Essential knowledge of mise en place, Garde Manger and food presentation skills are introduced. Class is theory and practical.

Advanced soups, stock making, and a great variety of modern and traditional derivative sauces are taught. Knife and Garde Manger skills are further enhanced. Students continue to work with a variety of meat, seafood and poultry and are taught to fabricate menu items. Charcuterie and forcemeats taught include a variety of sausages, pates and galantines. Class is theory and practical. Culinary French is also taught.

Students are taught the fundamental skills used in bakeries and preparing bakery products. Baking theory is taught and applied including weights and measures, safety and sanitation. Students will prepare quickbreads, yeast breads, croissants, cakes, pies, pastry, pastry creams, brioche, frostings and icings. Class is theory and practical.

This course teaches students the skills needed to manage, staff, and supervise restaurant employees. Restaurant Operations, design, concept research and marketing, budgeting, staff supervision and training is covered. Hospitality industry legal issues including liability, EEOC and ADA compliance are discussed. The Wines & Spirits section includes wine varieties and food matching, history and legal issues including licensing and dram shop laws.

A concise and practical overview of nutrition, dietary guidelines and their impact on food preparation and menu selection is taught. Students learn about nutritional sources including fats, carbohydrates, proteins, vitamins, minerals and amino acids. Current trends in food, diets and supplements are discussed. Special diets and dietary substitutions are taught.

Baking skills are polished as students learn more difficult baking, pastry and dessert techniques. Emphasis is placed on presentation, plating and appearance. Curriculum includes chocolate work, sugar work and complex cake decorating including wedding cakes and fondant. Class is theory and practical.

Students will operate du Jour Restaurant, ACI’s fine dining facility. du Jour is open to the public and students gain a practical understanding of operations by running the restaurant and staffing all positions including, maitre d’, waiting and bartending. Although culinary terminology is taught throughout the program, students in this class are taught the vocabulary of Culinary French. Class is theory and practical.

Complete meals are prepared by our most advanced students in the fully equipped front line kitchen. Weekly menus served to the public include a variety of European, American and International cuisines and items are rotated daily. Students gain experience by moving among various stations and using only the finest ingredients. Class is theory and practical.

The final course of our program is a paid position as an Intern at a restaurant, resort, catering or other culinary location. You will be paid to work as you gain and document valuable experience. The Internship period will give you beneficial exposure and will help you choose and attain permanent employment that is right for you.