CULINARY SKILLS COURSE

Culinary School of the Rockies developed the Culinary Skills course for students who are passionate about food and cooking and committed to becoming truly accomplished cooks.

Culinary Skills is an in-depth, 20-week course with a topical curriculum designed toward a professional level of cooking knowledge and skills. Culinary Skills provides a thorough understanding of:

• Flavor components and ingredients
• Orchestration of entire meals
• Techniques and methodology
• Plate presentation

Students spend one evening a week in our professionally equipped teaching kitchen with a chef instructor exploring a logical sequence of topics including knife skills, sensory awareness, stocks and soups, sauces, vegetables, fish, poultry, meats, wines, and cheeses. The course culminates with a grand finale celebration, for which you and your class prepare a five-course meal for 30 people.

Students who have taken this course say they are more intuitive, independent, and creative in the kitchen. Culinary Skills can also serve as a foundation for a future food-related business endeavor, such as becoming a small-scale personal chef.

• Taught by Chef Michael Montgomery
• Classes are limited to 14 students
• Each class is 4 ½ hours in length — 90 hours total
• Students must be at least 18 years old
• Completion of Knife Skills, Basic Cooking Techniques or a similar class is highly recommended
• The next course will begin September 2010
• Tuition: $2,485

Please contact Sharon Halkovics for additional information at sharon@culinaryschoolrockies.com or 303.494.7988.

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