Culinary Arts Programs | Branford Hall Career Institute
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Branford Hall’s Culinary Arts Program

If you are considering Culinary Arts programs, read about some of our courses so you can discover how our training will get you started on the path to your new career.

Title of Course Course Description
Bakeshop This course provides an overview of the principles of baking. Students will learn the composition of a variety of flours, the development of gluten, and the aging and bleaching process of flour. Sugars, sweeteners, thickeners, leaveners, gelatin and their uses in the bakeshop will be discussed. Students will prepare a variety of baked goods including, yeast breads, quick breads, muffins, pies, pastries and cookies and cakes.
Vegetables, Fruits, Nuts, Herbs & Spices This course provides an overview of vegetables, fruits, nuts, herbs, and spices. Students will gain information about how plants grow and develop and the nutritional value of plants. They will learn to identify and use in recipes a wide variety of plant products. Students will prepare a variety of vegetables using various cooking techniques.
Hors D'Oeuvres & Appetizers This course provides an overview of finger foods, canapés, cold hors d’oeuvres, hot hors d’oeuvres, caviar, vegetable mousse, cheeses, and other starters for meals and buffets.
Stocks, Soups & Sauces

As an overview of stocks, soups, and sauces, this course includes creating the grand sauces (or mother sauces) and their derivative sauces. The course also covers practice in creating stocks. Stocks are evaluated on flavor, color, aroma, and clarity. A variety of clear and cream soups will also be demonstrated and created.

Desserts This course provides an overview of a variety of foods served as the last course of a meal. The course includes: cream desserts, frozen desserts, candies, chocolates, cooked fruits, spiced fruits, and frosted desserts.

The curriculum helps prepare students with a strong foundation for a rewarding career in the field of culinary arts. The combination of academic, laboratory, and hands-on classes develops the skills needed to excel not only in food preparation, but also in cost control, nutrition, sanitation, and food marketing. With this challenging coursework, combined with an externship placement in a food service setting, students are prepared to start their new career.

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  1. BRANFORD HALL HAS NO EXISTING AGREEMENT WITH EMPLOYERS TO PROVIDE JOBS TO STUDENTS AND DOES NOT GUARANTEE EMPLOYMENT.
  2. MANY OF THE JOB LISTINGS PROVIDED BY BRANFORD HALL ARE COMPILED FROM PUBLIC SOURCES. THE SCHOOL MAY ALSO RECEIVE DIRECT REQUESTS FROM EMPLOYERS OR REFERRALS FOR JOB LISTINGS FROM GRADUATES WORKING IN THE FIELD, INSTRUCTORS, STAFF MEMBERS, EXTERN PROVIDERS, ETC.
  3. BRANFORD HALL IS AN OPEN ADMISSIONS SCHOOL AND ADMITS ALL STUDENTS WHO MEET THE ADMISSION CRITERIA AS SET FORTH IN THE CATALOG.
  4. THE CERTIFICATE OR DEGREE YOU OBTAIN FROM BRANFORD HALL UPON GRADUATION IS NOT THE SAME AS LICENSURE OR CERTIFICATION FOR EMPLOYMENT, WHICH MAY BE REQUIRED FOR SOME OCCUPATIONS, EMPLOYERS, OR STATES. THE COST OF ANY LICENSURE OR CERTIFICATION OR THE COST OF ANY EXAMINATION FOR LICENSURE OR CERTIFICATION IS NOT INCLUDED IN THE TUITION COST OF THE PROGRAM AND IS ONLY INCLUDED IN THE TOTAL PROGRAM COST IF IT IS SPECIFICALLY ITEMIZED ON YOUR ENROLLMENT AGREEMENT.