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Introduction: Students begin
their exciting journey into the culinary arts field with
classes that include basic culinary techniques and
skills, State Health Department training and
certification (ServSafe), and restaurant design.
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Intermediate: Training
focuses on basic baking techniques and bread styles, the
art of pastry and pastry cream, cake decoration, and
traditional and contemporary desserts.
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Advanced: The advanced
segment prepares students for graduation into their
first internship. Content includes soups, stocks, and
sauces, garde manger techniques, international cuisine,
and advanced chef skills.
The
prestigious culinary arts program at Aims Academy blends
classical French cuisine with American in a nine month
culinary specific program. Aims Academy offers its
students a practical hands-on approach to innovative
methods and classical culinary techniques. The school’s
acclaimed faculty of executive chefs offers over 100
years of hospitality industry experience. The
training at Aims Academy School of Culinary Arts covers
the diverse areas of culinary arts including knife
skills, fabrication, food service management, practical
baking and pastries, food service production, and a
directed internship at an area hotel or restaurant.
Daily hands-on practice provides our students with the
opportunity to master competencies through a developing
sequence of recipes designed to cover the cooking
techniques, preparation and presentation of a wide range
of food products. Knowledge and understanding of
the identification, selection, classification, storage,
preparation and cooking of foods are presented in daily
lectures. Personal palate development and an
understanding of the compatibility of food and wines are
also included in the culinary arts program.
