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Who is Jesus?
© 1998-2007
Christian Chefs Fellowship

Christian Chefs Culinary Institute

Program Curriculum

Homepage - Overview - Cost - Application Process - Contact Us

First Phase

Program Breakdown

  • 6 months (26 weeks): Mid March - Mid August
  • 750-850 lecture, classroom kitchen, & production kitchen hours (20 weeks)
  • 200+ mini intern hours (6 weeks)
    • 2 weeks - Short Order Kitchen
    • 1 week - Institutional Kitchen
    • 1 week - Caterer
    • 1 week - Conference Center
    • 1 week - Christian Camp
Lecture & Classroom Kitchen Curriculum

Every Term

  • International/American Regional Cuisine
  • Meat, Vegetable, Starch, & Sauce Cookery
  • Line Cooking
  • Sanitation Control
  • Practical Dining Room Experience
  • Basic Biblical Principles
  • Evaluation and Feedback

Term A - Week 1-2

Lecture

  • Course overview/introduction
  • Intro to gastronomy
    • Professionalism
    • Culinary Terminology
    • Teamwork & Communication
    • The heart of service
    • Different Chefs, Different Styles
    • Hospitality
  • Dining Room Procedures - Part I
  • Product ID, Receiving, Seasonality & Storage
  • Kitchen Equipment & Knife handling, storage, & upkeep
  • Food preparation overview (soups, meat, fish, veg, starch, etc.)
Classroom Kitchen
  • Course Overview (baking, pastry, bread, buffet, fine dining, service)
  • Knife Cuts
  • Product ID, Receiving & Storage
  • Culinary Introduction Crash Course (to see the big picture throughout the course)

Term B - Week 3-4

Lecture

  • Soups/Sauces/Stocks
  • Research, English, Writing - Part I
  • Sanitation (ServSafe/HACCP)
Classroom Kitchen
  • Soups/Sauces/Stocks
  • Continuation of Term A learning the general workings of the kitchen

Term C - Week 5-6

Lecture

  • Culinary Math (Converting, Fractions/Decimals, Metric, ordering quantities, Food Costing)
  • Vegetable & Starch Cookery
Classroom Kitchen
  • Vegetable & Starch Cookery

Term D - Week 7-8

Lecture

  • Garde Manger
  • Plate Presentation & Garnish
  • Supervision in the Kitchen - Part I
Classroom Kitchen
  • Garde Manger

Term E - Week 9-10

Lecture

  • Meat, Fish, & Poultry Cookery
  • Research, English & Writing - Part II
Classroom Kitchen
  • Meat, Fish, & Poultry Cookery

Term F - Week 11-12

Lecture

  • Breads & Pastries
  • Nutrition - Part I
Classroom Kitchen
  • Breads & Pastries

Term G - Week 13-14

Lecture

  • International & American Regional Cuisine
  • Menu Design
  • Catering - Part I
  • Applying for a job (practice with applying for externship)
Classroom Kitchen
  • Advanced Culinary Principles & Procedures

Term H - Week 15-16

Lecture

  • Food Science (test kitchen) - Part I
  • Dining Room Procedures - Part II
  • Beverages - Part I (wine, beer, coffee, soda, smoothies, hard liquors, etc.)
Classroom Kitchen
  • Test Kitchen
  • Beverages

Term I - Week 17-18

Lecture

  • Special Diets/Allergies/Vegetarianism
  • Legal Aspects of Professional Cooking
  • Back-end management - Part I (Accounting, Marketing, Hiring/Firing, etc.)
  • Kitchen First Aid
Classroom Kitchen
  • Emphasis on individual students' culinary goals

Term J - Week 19

Lecture

  • Overview
  • Practical Exam
  • Restaurant Planning & Design - Part I
  • Written Exam
Classroom Kitchen (taken throughout weeks 19 & 20)
  • Proficiency Exam - be able to cook seafood, steak & lamb to proper temperatures, plate presentation, bake bread, pastries, serve guests, etc. in a reasonable amount of time.

Week 20

Lecture

  • Industry Overview
  • Plan Externship
  • Catering/Retreat Project must have been completed & report due
  • Evaluation

Term K - Externship 6 months


Second Year

(after completing year 1 and qualifying for year 2 program)

More Mini-Interns

  • (focusing more on individual student's goals & visions)

Lecture

  • Nutrition, Special Diets, & Allergies - Part II
  • Vegetable & Herb Gardening
  • Advanced Test Kitchen
  • Advanced Culinary Principles
  • Restaurant Planning & Design - Part II
  • Computers in Foodservice (Nutrition, Word, Excel, Costing, etc.)
  • Supervision in the Kitchen - Part II / Food Service Managment
  • Beverages - Part II (wine, beer, coffee, soda, smoothies, hard liquors, etc.)
  • Back-end management - Part II (Accounting, Marketing, Hiring/Firing, etc.)
  • Dining Room Procedures - Part III
  • Becoming a ServSafe Instructor (to teach your staff)
  • Verbal communication & presentation
  • Classical vs. Contemporary Cooking Styles & Methods
  • Kitchen Equipment upkeep, repair & where to go when you need help
  • Demonstration Cooking
  • Research, English & Writing - Part III
  • Catering - Part II
Classroom Kitchen
  • Advanced Culinary Principles
  • Advanced Test Kitchen
  • Kitchen Management (assisting in limited instruction of first year students)
  • Ordering/Receiving
  • Advanced Culinary Concepts & Techniques
  • Focus on speed, efficiency and quality during prep and line cooking times
  • Classical & Contemporary Cooking Styles & Methods
  • Demonstration Cooking
  • Catering

Projects

  • Advanced Catering/Retreat Project
  • Restaurant Design Project