Professional Cooking

The ACE Professional Cooking Program includes 30 in-class sessions, field trips, and complete school uniform (monogrammed chef’s coat, chef’s pants, skull cap & apron).  A Grand Diploma is awarded to those who complete all three 10-week segments, requirements and pass the final project. Guest chefs & former graduates may come to some classes as guest instructors or to do a special demo within the class. We reserve the right to change class order, topic, recipes/techniques, or tours as listed due to unforeseen circumstances such as unavailable ingredient(s), guest instructor/speaker cancellation or other emergencies.

Part One: Professional Cooking

Class 1: Outline, Intro to the Food Service Industry, Culinary Terminology, Mise en Place
Class 2: Knives, Kitchen Tools & Equipment, Knife Skills
Class 3: Safety & Sanitation, Basic Nutrition, Stocks
Class 4: Thickeners & Mother Sauces, Soups
Class 5: Salads & Salad Dressings, Herbs, Spices & Leafy Green Identification & Tasting
Class 6: Measurements, Conversions, Dairy, Basic Baking, Puff Pastry, Fruit Tart
Class 7: Egg Cookery & Breakfast Preparation
Class 8: Chicken & Application of Basic Cooking Techniques
Class 9: Chicken Part II
Class 10: Vegetables & Produce Identification & Preparation
Field Trip #1: Day Starts at 6am meet downtown for a guided tour of LA Wholesale Produce Market, breakfast at the Pantry, walking tour of LA Wholesale Flower Market, Dim Sum lunch in Chinatown, followed by a walking tour of Chinatown (a pharmacy, a butcher shop, an equipment store & tea shop)

Part Two: Professional Cooking

Class 11: Potatoes & Other Starches
Class 12: Whole Grains, Rice, Risotto, Couscous, Polenta, Quinoa, etc.
Class 13: Pizza, Basic Pasta & Sauces
Class 14: Advanced Pasta
Class 15: Basic Meats – Understanding Cuts & Uses
Class 16: Meat Preparation Continued
Class 17: Fish Preparation
Class 18: Fish Preparation continued, Yeast Breads & Sandwiches
Class 19: Appetizers & Hors d’oeuvres, Tray Presentation & Garnish
Class 20: Introduction to Wine

Part Three: Professional Cooking

Class 21: Mollusks & Cephalopods – Oysters, Clams, Mussels, Scallops, Calamari
Class 22: Advanced Vegetable Cookery
Class 23: Crustaceans – Lobsters, Crabs, Soft-shell crab, Shrimp, Crayfish
Class 24: Menu Writing, Initial Discussion of Final Project – Graduation Banquet
Class 25: Game Identification and Preparation
Class 26: Basic Asian Cookery
Class 27: Basic Mexican & Southwestern Cookery
Class 28: Sausages, Pates, Terrines & Galantines
Class 29: Food Costing, Quantification, Purchasing & Organization of
Banquet Production Timeline
Class 30: Preparation & Graduation
Field Trip #2: Tour of Santa Monica Farmers’ Market, Meet & Greet with graduates, chefs and restauranteurs workng in various areas of food industry, and market inspired lunch.

Single Payment Option – $6,395.00 due upon enrollment.
Includes $195.00 non-refundable registration fee.
Installment Plan Option – $7,395.00
Includes $195.00 non-refundable registration fee.
$195.00 – Registration Fee – Due upon enrollment
$3,200.00 – Installment Plan – Part 1 – Due upon enrollment
$2,000.00 – Installment Plan – Part 2 – Due before class #11
$2,000.00 – Installment Plan – Part 3 – Due before class #21

School Policy
Complete school uniform (chef’s coat, chef’s pants, skull cap, non-skid shoes) is required to participate in class.
Students who are absent and fail to provide 24 hours advance notice will not receive a refund for missed classes but may make up missed classes in future programs based on space availability, plus food cost expense. Students who missed classes with advanced notice may make up missed classes in any future programs without incurring additional fees.
Certificates will only be given to students who complete the entire course including graduation requirements.

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