COURSES OFFERED BY JNA INSTITUTE OF CULINARY ARTS

This course describes common procedures used to prepare stock, ingredients used in making stock, and explains the function of a stock in making sauces and soups.

This courses begins with the basics of type, grade, and cuts of these main dish items. Discussions include: roasting, baking, broiling, frying, boiling, sauté, and braising. Recipes, seasoning, and serving are also covered.

Discussion includes: achieving proper doneness in vegetables, rice and pasta, general rules and methods of cookery, seasoning, and serving.

This course focuses on the special techniques necessary for preparing vegetarian entrees and side dishes.

Bread, in its simplest form, is nothing more than flour, water, and yeast. Yet, for something so simple, bread can be one of the most exciting and complex things to come out of a bakeshop.

This course discusses the characteristics and production methods of quickbreads and pies. Includes biscuits, muffins, loaf cakes, puff pastry, éclair paste, doughnuts and fruit desserts.

This course covers cake mixing methods, cake preparation fundamentals, assembling and icing, and decorating techniques.

This course covers the various responsibilities of the garde-manger and charcuterie kitchen areas and the types of items they produce, the fundamental techniques to use in this production area.

This course focuses on the special techniques necessary for breakfast cookery. Topics covered include eggs, hot cereal g, pancakes, crepes, waffles, and French toast, cooking, holding, portioning, and finishing for service.

A quick glance at this topic will seem over whelming because of the products it covers: custard sauces, pastry cream, puddings, custards, mousses, bavarians, soufflés, and ice creams to name a few.