Typical Courses and Foods Prepared in Culinary Schools

A lot of people have an innate passion for cooking and experimentation in the kitchen. It’s one thing to have developed a handful or a dozen first-rate dishes. It’s another thing to have a broad understanding of the culinary arts, how different ingredients and methods of preparation can inform entire cooking style or palette, how different types of cuisine have evolved and borrowed from each other over time. It’s at this point that many people seek out a more formal education in the culinary arts.

Interested in culinary school? What does a list of commonly taught food items are taught at these culinary schools? There is no universal list, and most schools and faculty members are willing to help you out with any dish if you have something in particular in mind. That said, check out this sampling of skills and recipes you’re likely to learn in a full-time culinary program: 

Mornay Sauce 
Bearnaise Sauce 
beurre rouge 
Lemon Orzo 
Pheasant and Lentil Soup 
Eggplant Maite 
Turkey, Gravey, Cranberry Relish 
Boiled New Potatoes with Dill 
Creole Chicken Stew 
She-Crab Soup 
Marinated Breast of Chicken with a Roasted Garlic Custard Tart and Roasted Pepper Coulis 
Grilled Lamb Chops 
Bartending 
Busser 
Maiter D 
Banana Nut Bread and Buttermilk Biscuits 
Croissant Dough 
Croissants and Danishes 
Blueberry Pie and Soft Rolls 
Baguetts 
Angel Food Cake 
Tart with Pastry Cream 
Fish (Tilapia) 
Veal 
Sausage (Chorizo) 
Receiving Crustaceans and Mollusks 
Shucking Oysters and Clams 
Cheese Omelete 
Sausage Patties and Homefries 
Pancakes with Warm Fruit Compote and Sausage Links 
French Onion Soup and Asparagus Soup 
Any Pasta Dish wth Steamed Clams 
Lunch Buffet Food 
Carrot Soup with Curry and Ginger 
Coffee and Tea 
Beer and Beer Making 
Wine, Winemaking, Types of Grapes 
Mixology 
Taste and Taste Location on Tongue 
Healthier Cooking and Vegetables 
Pasta 
Pork Tenderloin with Peach and Zinfindel Sauce 
Scallops with a Yellow-Pepper Coulis and a Tomato Coulis 
Winter Pear and Bleu Cheese Salad with Port Wine Dressing and Toasted Walnuts 
Stuffed Rolled and Tied 3 Ducks 
Asian hors d’oeuvres 
Spinach Soup 
Chicken and Coconut Milk Soup 
Polynesean Chicken and Vegetable Soup 
Tabelside Cooking and Grilling 
Food Running 
Food Ordering 
Crepes Suzette 
Pastry Cream 
Crème Anglaise 
Lemon Tarts 
Chocolate and Caramel Sauces 
Strudels 
Chocolate Raspberry Mousse Cups 
Appel Strudel 
Chocolate Tart 
Ice Carving 
Aspic 
Salads and Desserts 
Seafood Mousse and Smoked Trout Terrine 
Sea Bass Rolls and Veggie Rolls 
Shrimp and Mussel 
Ginger 
Pasta Salad 
Beef Tenederloin 
Foie Gras with Truffles