Arizona Culinary Institute
The programs offered by Arizona Culinary Institute were developed to utilize your time and resources efficiently and sensibly. Diploma programs can be completed in as few as nine months.
The campus of Arizona Culinary Institute is centrally located in Scottsdale and is housed in a roomy building 18,000 square feet in size. Their five professionally designed kitchens include a Front Line Kitchen, Saucier Kitchen, Bakery, Advanced Baking and Showpiece Kitchen, and a dedicated Basic Culinary Arts Kitchen. The du Jour Restaurant, which acts as both laboratory and classroom to students, is one of the essential resources offered at ACI. To additionally enhance learning experiences, they maintain a well-stocked library, three classrooms/demonstration rooms as well as a nice indoor/outdoor student break location.
The course at the Arizona Culinary Institute commences with a thorough grinding in the "Basics", which takes up 6 weeks giving you an opportunity to start your career or take it to a higher level from the word go. Get ready to begin cooking in Arizona Culinary Institute's professional kitchens immediately; you will never learn these basic skills in a classroom.
Baking Culinary Arts I
In Baking Culinary Arts I, students receive a complete introduction to the essential theories, techniques, ideas, and skills necessary to succeed in the culinary profession. The focus is on classical French cooking theory, covering topics such as The principles of escoffier, mother sauces, and a number of traditional and modern preparation techniques. Students receive training in working with and handling knives, in hygiene, and in safety practices, and are also taught ServSafe Certification. Both theory and practical aspects are covered in the class.
Baking Culinary Arts II
BCA II offers the student information that makes up part of a solid foundation for additional learning. With enough practice, techniques and speed are improved and refined. A great variety of sauces and soups, vegetables that are fresh, stocks, and produce are introduced to and prepared by students. Instructors introduce students to critical information concerning garde manger, food presentation techniques, and mise en place. The class contains both theoretical and practical elements.
Saucier and Meat Fabrication
Students learn advanced soups, stock making, and several different modern and traditional sauces. Learn advanced skills with knives and garde manger duties. Students learn how to concoct menu items and to work effectively with a wide range of meat, poultry, and seafood items. Sausages, pates, and galantines are among the items of charcuterie and forcemeats that are taught. Classes incorporate both theory and practice. There are also courses in culinary French methods.
Basic Baking
As a student, you will learn the most elementary skills required for working in a bakery or preparing a bakery product. Students are taught to apply the theories of baking as they relate to weights and measures as well as to safety and hygiene. Items such as icings, frostings, pastry creams, pastry, cakes, pies, croissants, yeast breads, and quick breads will all be prepared by the students. Practical and theory are two words to describe the class.
Spirits, Wines, and Management
The skills that are required for the management of staff and the supervision of employees in a restaurant are taught to students in this course.
Restaurant Operations
This teaches concepts related to design, budgeting, staff development, and supervision, as well as conceptual research and marketing skills. Certain legal issues in the hospitality industry such as those related to liability, EEOC, and ADA compliance, are identified and explained. In the wines and spirits section, students will learn about varieties of wine and how to pair them with food, as well as historical and legal issues concerning licensure and dram shop laws.
Advanced Baking, Restaurant Operations, du Jour Restaurant, Nutrition, Pastry and Showpieces, Advanced Cuisine, and Internship are other courses in the program.
