information packet - The Culinary School of Fort Worth

INFORMATION PACKET
2014-2015
Accredited by ACCET- A Partnership for Quality®
ALWAYS DREAMED OF
CULINARY TRAINING?
THE CULINARY SCHOOL OF FORT WORTH’S
AFFORDABLE, FAST-TRACK CURRICULUM
INCLUDES ESSENTIAL SKILLS
TO EQUIP STUDENTS FOR
A WIDE RANGE OF CULINARY CAREERS
CULINARY ◦ PASTRY ◦ GASTRONOMY
KITCHEN MANAGEMENT ◦ CATERING
CONTENTS:
The Culinar y Schoo l o f Fort Wo rth
History
Our Location and Facilities
Our Team
Professional Courses
Gastronomy and Kitchen Management
Culinary Arts
Pastry Arts
Catering Seminar
Tuition and Fees
Admission Requirements
International Opportunities
Press Comments
Contact Information
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The TARGET STUDENT
is anyone who:
Wants to gain broad-based
WORKING KNOWLEDGE
of cooking
Wants to secure a career in a
PROFESSIONAL KITCHEN
with the working knowledge and
skills to immediately
start climbing the ladder
Desires a career as a
PERSONAL CHEF,
CATERER, FOOD-RELATED
BUSINESS OWNER
OR PROFESSIONAL CHEF
Already works within the
foodservice industry and is looking
for additional
CULINARY TRAINING
Recreational gourmets who want to
hone their cooking skills and
DAZZLE
FRIENDS AND FAMILY
with culinary expertise
THE HISTORY
O F
T H E
CULINARY SCHOOL
OF FORT WORTH
Judie Byrd founded the Culinary School of Fort Worth in 1984. She founded a cooking school
in her home kitchen, teaching busy moms and dads easy and practical ways to prepare food
for their families. After 17 years, she moved the school to the present location. At this time,
her husband, businessman and entrepreneur, Bill Byrd, came into the business and developed
the school into what it is today: The Culinary School of Fort Worth.
A member of the International Association of Culinary Professionals, Judie has shared her
recipes and cooking ideas in various magazines including Family Circle, Reader’s Digest, Women’s
Day and Shine. She is a frequent guest on local and national TV and radio. She is the Food
Editor of Fort Worth, Texas: The Cities’ Magazine and spokesperson for Honeysuckle White
Turkey.
Judie has studied cooking at the CIA in Hyde Park, NY, Le Cordon Bleu School of Cookery in
London as well as in the Orient, France, Belgium and Italy. She studied entertaining and
catering at the home and studios of Martha Stewart in Westport, CT. A cookbook author,
Judie’s cookbooks are Help! My Family’s Hungry and Meals in Minutes. Judie also has a cooking
show, Judie Byrd’s Kitchen, airing on FamilyNet.
Bill Byrd has 35 years of experience starting, maintaining, growing and selling businesses.
A published author of two books and a novel and host
of a Radio Show called “Sweet Success”, Bill’s
successful career has been built on staying true to his
biblical principles and using basic, sound
entrepreneuring wisdom, and a large dose of
determination.
The Byrd’s commitment to quality, education and service shine through at The Culinary School of Fort
Worth.
our
LOCATION
& FACILITIES
The Culinary School of Fort Worth is located in
The Balcony Restaurant’s former location on Camp
Bowie Boulevard above La Madeleine’s Restaurant.
We have over 5000 square feet of kitchen, lab, and dining
space, equipped with gas ovens, cook tops, convection oven, a
deep fryer, griddle, broiler, steel prep tables, a walk -in
refrigerator and freezer, and all the pots, pans and utensils to
effectively learn the chef skills needed.
E a c h c l a s s i s n o m o r e t h a n 1 6 s t u d e n t s p e r o n e i n s t r u c t o r.
our
TEAM : l e a d i n s t r u c t o r s
D I R EC TO R /C U LI NAR Y / PA STR Y
I NS TR UC TO R
Chef Heather Kurima is the Director of the Culinary School of Fort
Worth, has worked as executive chef for Four Star Coffee Bar and Café
Bliss, opened a learning café called the Thinking Cup and has been a
personal chef and caterer for over 14 years. Chef Kurima specializes in
International cuisines, healthy cooking, flavor development and specialty
techniques. Her culinary inspirations are Alice Waters, and Alton Brown.
C UL I NA RY / PA S TRY
I NS TR UC T O R
Chef Brian Latner is an honors graduate from The Art Institute of
Dallas and is currently a chef instructor and the kitchen manager at
the school. Chef Latner was one of the original creators of the culinary
and pastry programs at The Culinary School of Fort Worth. He has
worked in the food industry for over 20 years with roles including
foodservice manager at a nationwide natural food corporation along
with numerous sous and executive chef positions. Chef Latner
specializes in classical French cuisine. His culinary inspirations are
Ferdinand Point, Andre Soltner, and Thomas Keller.
C UL I NA RY /
PA STR Y
IN ST R UC TO R
Chef Brad Waier is a graduate of the Culinary School of Fort Worth
and the Executive Chef for the schools’ bimonthly Sunday Brunches
and has traveled to Italy as an instructor of the school to aid setting up
the Italian Exchange program for the Culinary School of Fort Worth.
Chef Waier specializes in seafood cookery, garde manger and
International cuisine. His culinary inspirations are Julia Child,
Jacques Pepin and Thomas Keller.
our
TEAM : g u e s t i n s t r u c t o r s
C UL I NA RY / PA S TRY
I NS TR UC T O R
Chef Eric Olson received his training at a wide variety of culinary schools
including: California Culinary Academy in San Francisco, The Culinary Institute
of America at both locations in Napa, California, and Hyde Park, New York,
Sushi School in Tokyo, Japan, Beringer Vineyards School for American
Chefs in St. Helena, California, Le Cordon Blue in Paris, France, Le Cordon
Rouge in Sausalito, California, The Richmonte Bakery School in Lucerne,
Switzerland, The Thai Cooking school in Bangkok, Thailand, and the
Gritti Palace in Venice, Italy. Chef Olson specializes in promoting local and
sustainable cooking as well as international cuisine.
C UL I NA RY
IN S TR UC TO R
Fort Worth native, Chef Jon Bonnell, is owner of Bonnell’s Fine Texas Cuisine
and has received countless awards including “Outstanding Restaurateur
of the Year” by the Texas Restaurant Association. Chef Bonnell
specializes in wine education and food and wine pairings.
C UL I NA RY / PA S TRY
I NS TR UC T O R
Chef Gwin Grogan Grimes is the pastry chef/owner of Artisan Baking
Company in Fort Worth, the author of three cookbooks and member of the
Bread Bakers Guild of America, Chefs Collaborative, International
Association of Culinary Professionals, Slow Food and the Texas Chef’s
Association. Chef Grimes specializes in Pastry,
Artisan Baking and Recipe Development.
C UL I NA RY / PA S TRY
I NS TR UC T O R
Chef J.D. Loy is the Executive Chef and Owner of The Chaparral Chef,
Executive Chef and Dining Services Coordinator with Broadway Plaza at
Westover Hills, a Fine Dining Assisted Living Property, and has achieved the
highly sought after status of Certified Executive Chef with The American
Culinary Federation. Chef Loy specializes in pastry. saucier, major cooking
techniques, garde manger, food trends, seafood and Southwestern cuisine.
C UL I NA RY
IN S TR UC TO R
Chef Kevin Martinez is a Texas native who grew up in a large family that
was very passionate about food. Chef Martinez attended the Tarrant
Community College culinary program while working at The Ashton Depot
and The Worthington Hotel In Fort Worth. While working in numerous
restaurants in the metroplex, he started working at Tokyo Café where he is
currently the Chef De Cuisine. Chef Martinez specializes in Asian
cuisine, seafood cookery and saucier.
our
PROGRAMS
GASTRONOMY AND KITCHEN MANAGEMENT
An accelerated course that prepares individuals for entry-level jobs in a food
related position. Graduates may find suitable employment with restaurants, hotels,
cruise ships, catering companies, as personal chefs, entry level cooks or bakers.
Students will learn basic and advanced culinary skills, Garde Manger (cold side of the
kitchen), nutritional cooking, World cuisines, basic and advanced baking techniques,
lean and enriched yeast doughs, pastry doughs, basic and advanced cakes and tortes
and custards and creams. Essential business related topics include: menu development,
pricing and costing of goods, food safety and sanitation, mise en place and kitchen
organization. Lastly, students will explore the history of food and study trends and
topics including: molecular gastronomy, classic versus modern techniques and fusion
cuisine.
CULINARY ARTS
Prepares individuals for entry-level jobs in the culinary profession. Graduates
may find suitable employment with restaurants, hotels, cruise ships,
catering companies, as personal chefs or entry level cooks.
Students will learn basic culinary skills, Garde Manger (cold side of the kitchen),
nutritional cooking, American regional cuisines, international cuisines, menu
development, pricing and cost control. Graduates may work in production/commercial
kitchens, private kitchens, staging kitchens and all entry levels of the
classic kitchen brigade.
PASTRY ARTS
Prepares individuals for entry-level jobs in the pastry profession.
Graduates may find suitable employment with restaurants, hotels, cruise ships,
catering companies or entry level bakers.
Students will learn basic culinary skills, basic and advanced baking techniques, lean
and enriched yeast doughs, pastry doughs, basic and advanced cakes, tortes, custards
and creams, menu development, pricing and cost control. Graduates may work in
production/commercial bakeries, private kitchens, staging kitchens, and all entry levels
of the classic pastry shop.
CATERING: THE ART AND BUSINESS
Prepares culinary graduates in the event planning field, as caterers or as
personal chefs. Graduates may find suitable employment with restaurants,
hotels, cruise ships, catering companies, as personal chefs or self-employed caterers.
Students will gain a more comprehensive knowledge in event planning
including general business practices, securing business, marketing plan fabrication,
menu planning, budgeting, preparation and timelines, event logistics,
portfolio development, quantity preparation and problem solving.
Graduates may work in production/commercial kitchens, private kitchens,
staging kitchens and all entry levels in the catering or event planning fields.
0
GASTRONOMY
&
KITCHEN
MANAGEMENT
GKM I– GASTRONOMY AND KITCHEN MANAGEMENT I
Students will learn culinary skills such as knife skills, cooking techniques, identification of
kitchen equipment and products, time management, food service and food preparation,
producing stocks, soups and sauces, egg cookery, basic baking principles, mixing methods,
quick breads, cookies and pastry dough. Students will also learn about meat fabrication,
poultry fabrication, starch and vegetable cookery.
GKM II- GASTRONOMY AND KITCHEN MANAGEMENT II
Students will explore international and regional cuisine and gain experience with day to day
operations, food production and service and continue advancing their culinary skills with
topics such as: sauce work, nutritional cookery, seafood fabrication and cookery, wine basics,
enriched yeast dough, cakes, pies, tarts, laminated dough, recipe development and plate
presentation.
GKM III- GASTRONOMY AND KITCHEN MANAGEMENT III
Students will refine their skills learned in nutrition, garde manger preparation and cookery,
wine information, cakes and laminated dough and be introduced to chocolate basics, icings,
fillings and dessert sauces. In order to advance the students experience in kitchen management
and food recognition, there will also be a concentration on timed cooking, food critique, recipe
development and classic techniques.
GKM IV- GASTRONOMY AND KITCHEN MANAGEMENT IV
Students will refine their culinary skills and continue their training in international cuisine,
history of gastronomy and advanced topics including: garde manger, nutrition, plate
presentation, pastry and wine pairing.
CULINARY
ARTS
CP I: CHEF PRO I
Students will learn culinary skills such as knife skills, cooking techniques, identification of
kitchen equipment; time management; information about food service and food prep;
producing stocks, soups, and sauces; egg cookery. Students will also learn about
regional cuisine, basic nutritional cookery, and International cuisines.
CP II: CHEF PRO II
Students will learn garde manger prep and cookery encompassing hors d’oeuvres, canapés,
salads, sandwiches, charcuterie, cheese making. Students will also focus on International and
American regional cuisines and preparations, advanced sauce work, food
production and service, seafood fabrication and nutritional cookery.
PP I: PASTRY PRO I
Students will learn basic baking principles, quick breads, lean and enriched yeast doughs,
cookies, cakes, pies, tarts, pastry basics, laminated doughs, syrups, fillings,
sauces, icings, hot and cold desserts, chocolate, the art of plating
desserts as well as finished pastry composition.
CP III : CHEF PRO III
Students will continue their training in culinary skills including classic recipes, fusion cuisine.
Restaurant trends, international cuisine, timed cooking, plated presentation and advanced
nutritional cookery. Students will also focus on food production and service and
organization and administration of the professional culinary kitchen.
PASTRY
ARTS
CP I: CHEF PRO I
Students will learn culinary skills such as knife skills, cooking techniques, identification of
kitchen equipment; time management; information about food service and food prep;
producing stocks, soups, and sauces; egg cookery. Students will also learn about
regional cuisine, basic nutritional cookery, and International cuisine.
PP I: PASTRY PRO I
Students will learn basic baking principles, quick breads, lean and enriched yeast doughs,
cookies, cakes, pies, tarts, pastry basics, laminated doughs, syrups, fillings, sauces,
icings, hot and cold desserts, chocolate, the art of plating desserts
as well as finished pastry composition
PP II: PASTRY PRO II
Students will continue to expand and advance all of the basic skills and techniques learned in
Pastry Pro I, and spend more time working on an individual basis including plated desserts,
candy works, assembled cakes, International desserts, frozen desserts, healthy baking, yeast
breads,
PP III : PASTRY PRO III
Students will continue their training in advanced baking and pastry skills, production and
service and organization and administration of the professional bake shop. Topics include
quantity flavoring, bakery café recipes, dessert buffet, savory pastries, component baking,
restaurant desserts, sugar works and dessert wine pairings.
CATERING:
the ART and BUSINESS
Students will gain a more comprehensive knowledge in event planning including
general business practices, securing business, marketing plan fabrication,
menu planning, budgeting, preparation and timelines, event logistics,
portfolio development, quantity preparation and problem solving.
Catering: the Art and Business is comprised of 10 class sessions. There may be one
week of vacation during the seminar depending on what holidays fall within the subject.
Prerequisites: A culinary or pastry arts certificate from a certified or accredited
program or successful completion of the Chef Pro I subject and professional resume
including 3 years experience in the foodservice field in the past 7 years.
CP I: CHE
CP I: CHEF PRO I
GASTRONOMY
and KITCHEN MANAGEMENT PROGRAM
tuition
Costs
$13863.70
Sales Tax
n/a
Total
$13,863.70
Tuition:
Gastronomy and
Kitchen
Management
Program
There is a tuition payment plan available if students wish to pay in four
equal Increments of $4625.00 due at the beginning of each subject.
$195.00
$16.09
$211.09
Uniform Fee
The uniform package will include two chef coats, two pairs of pants,
three aprons, two neckerchiefs, two toques, one polo and one T-shirt.
$385.14
$31.77
$416.91
Knife Roll
The knife roll will include a chef’s knife, boning knife, paring knife, offset serrated knife,
slicer, peeler, steel, melon baller, channel knife, citrus zester, corer, scissors, microplane,
instant read thermometer, Sharpie markers and a culinary ruler.
$78.06
$6.44
$84.50
Pastry Kit
The pastry kit will include a candy thermometer, a chocolate thermometer,
digital scale, piping bag, pastry tips, bench knife and squeeze bottles.
$185.87
$15.33
$201.20
Textbooks
Textbooks will include Cookwise: The Hows and Whys of Successful Cooking by
Shirley Corriher, Culinary Artistry by Andrew Dornenburg and Karen Page,
And On Cooking by Sarah Labensky
Grand Total with tuition, uniform fee,
knife roll, pastry kit and textbooks
$13,863.70
CULINARY
and
PASTRY ARTS PROGRAMS
tuition
tuition
Culinary Arts
Program
supplies
total
sales tax
total
supplies
$9,980.00
$755.00
$62.29
$817.29
Culinary Arts Program includes the following subjects:
Chef Pro I, Chef Pro II, Pastry Pro I, and Chef Pro III
Pastry Arts Program
$9,980.00
$665.00
$54.86
$719.86
Pastry Arts Program includes the following subjects:
Chef Pro I, Pastry Pro I, Pastry Pro II, and Pastry Pro III
total
$10, 797.29
$10,699.86
Individual Subjects include:
Chef Pro I
Chef Pro II
$2,495.00
$428.00
$35.31
$463.31
Supplies include a uniform (chef coat, checkered pants, toque,
neckerchief, & apron), Wustof knife roll,
and On Cooking by Sarah Labensky
$2,495.00
$155.00
$12.79
$167.79
$2,958.31
$2,662.79
Supplies include Wustof garnishing kit and knife and Garde Manger by the CIA
Chef Pro III
Pastry Pro I
Pastry Pro II
$2,495.00
$0.00
$2,495.00
$2,495.00
$172.00
$14.19
$186.19
Supplies include decorating kit and On Baking by
Sarah Labensky; Uniform and Knife Roll are also required
$2,681.19
$2,495.00
$0.00
$65.00
$0.00
$5.36
$70.36
$2,565.36
Supplies include Baking and Pastry by the CIA
Pastry Pro III
$2,495.00
$0.00
$0.00
$0.00
$2,495.00
A $100 registration fee is included within the tuition of the above programs and subjects
CATERING
the ART and BUSINESS
tuition
Tuition:
Catering: The Art
and Business
Seminar
Costs
$1,750.00
Sales Tax
n/a
Total
$1,750.00
There is a tuition payment plan available if students wish to pay in two equal
increments of $825.00 due at the beginning and midway point of the seminar.
A $100 registration fee is included within the tuition of the above programs and subjects.
ADMISSION/ENROLLMENT
REQUIREMENTS
ADMISSION REQUIREMENTS:
Individuals applying for the program are required to: Be at least 18 years of
age; and Present proof of secondary education (high school diploma or
GED certificate).
NON-DISCRIMINATION POLICY:
The Culinary School of Fort Worth does not
discriminate on the basis of race, national origin, age, sex, sexual
preference, or disability in the admissions process. In the case of mental or
physical disability, each application is assessed on a case-by-case basis,
taking into account the demanding physical and mental nature of
cooking.
REGISTRATION:
A $100 deposit reserves your spot in each course. This is then applied
toward the tuition for each course. When you are ready to proceed to the
next course, an additional $100 deposit is required. This deposit is again
applied to the tuition for the course.
POLICY FOR GRANTING CREDIT:
The Culinary School of Fort Worth will review all transcripts.
The Culinary School of Fort Worth does not grant credit for training at
other schools. Each student must start with Chef Pro I and progress from
that point.
The Culinary School of Fort Worth does not offer credit hours that can be
transferred to another school.
CANCELLATION POLICY:
A full refund will be made to any student who cancels the enrollment
agreement within 72 hours (until midnight of the third day excluding Saturdays,
Sundays and legal holidays) after the enrollment agreement is signed and a tour
of the facilities and inspection of the equipment is made by the
prospective student.
INTERNATIONAL OPPORTUNITIES
EXCHANGE PROGRAM
to
REGGIO EMILIA, ITALY
The Culinary School of Fort Worth in
conjunction with Fort Worth Sister Cities
and the Instituto Alberghiero “A Motti” in
Reggio Emilia, Italy provided an exchange
program in September 2008 for Italian
Students to visit and intern at various Fort
Worth restaurant establishments.
In September 2010, students from the
Culinary School of Fort Worth will
have the opportunity to travel to regions
abroad including: Reggio Amelia, Parma,
Bologna and Provence and work with chefs
from various regions as well as learn
specialty foods each region produces.
Along with our Reggio Amelia
exchange, we look to expand to
various sister cities including:
NAGAOKA, JAPAN
TRIER, GERMANY
BANDUNG, INDONESIA
BUDAPEST, HUNGARY
TOLUCA, MEXICO
MBABANE, SWAZILAND
PRESS COMMENTS
The Culinary School of Fort Worth has been
recognized by various publications including being rated:
Fort Worth, Texas Magazine: The Cities Magazine
“Best Cooking Class”
STAFF PICK
Events open to the Public
AT
THE
CULINARY SCHOOL OF FORT WORTH
Theme Dinners
$35.00 per person
Sunday Brunches
$16.95 for Adults—$5.95 for Children
Taste Classes
$50.00 per person
Pop Up Dinners
Prices vary per event
www.csftw.com for days and times
All our e ven ts are BYOB
C ome be a p art
of our S tude n t’ s E ducati on !