The entry level course, Professional Skills Intro I and II, begins on October 19th and will meet twice weekly on Tuesdays and Thursdays evenings between 6:30-10:30.
Our professional skills course teaches you the skills required for an entry level line cook position in a fine dining establishment.
We recommend our intermediate and advanced courses for more ambitious students. Our entire suite of culinary arts courses can be completed in as little as 46 weeks.
Ecole de Cuisine Pasadena actively encourages prospective students to thoroughly research other culinary schools or cooking schools in Los Angeles and Southern California before choosing the best.
We also offer charter courses with customized curriculum for businesses.
Email or call program director Susan Park to schedule an appointment for a tour and an interview. Appointments are available Monday- Saturday, from 11:00 a.m.-4:00 p.m.
info@ecolecuisine.com
818-641-6899
Textbook: The Professional Chef can be pre-ordered through ECP or online through vendors such as Powell’s or Amazon.
School Uniform:
Uniforms are mandatory and consist of a long sleeve chef’s white jacket and black and white checkered (or houndstooth) pants. We recommend the Marcou jacket from Bragard ($29.95). Other brands are available locally at stores such as Restaurant Depot or Surfas.
Knife Kits:
Students must have their own knife kits. We encourage students to purchase knives and gadgets as needed. Students have the option of purchasing their own tools or ordering from a limited number of quality manufacturers through ECP. Tools of the trade will be covered during new student orientation on October 5, 2010.
Basic kit includes:
Students will also have to purchase small kitchen tools and gadgets, but the can bought as needed. Spatulas, measuring spoons and cups, whisks, etc.. 
Sabatier, MAC Knife, Messermeister, Global, Shun, and Zwilling J.A. Henckels are popular brands with professional cooks and chefs.
Professional Skills Course -twelve weeks, twice a week. $2500
Students who have taken an equivalent course from another school may skip this course. Our professional skills course gives you the skills required for an entry level line cook position in a fine dining restaurant. We recommend our intermediate and advanced courses for more ambitious students.
Professional Skills Intro I-
Introduction to fundamental cooking techniques.
Topics of study include French culinary terms, kitchen line and station organization, timing, developing taste, knife skills, classic French vegetable cuts, stocks, soups, and mother sauces.
Professional Skills Intro II-
Cooking techniques for proteins, starches and vegetables. Introduction to the study of ingredients, garnishes and small sauces.
Topics of study include ingredient sourcing and ordering, food costs, menu development, menu writing, and multi-tasking.
Professional Skills Production-
Immersion learning in a production setting. Emphasis placed on kitchen line assembly and working as a team. Students will prepare multi-course menus consisting of soup, salad, an entrée with a vegetable and a starch and bistro desserts.