Students may choose from the 27-week Professional Cooking program, 18-week Professional Baking program, or the Restaurant Management program, which combines Professional Cooking courses with classes in management skills. Length varies according to program, with a maximum of 810 instructional hours and an externship in a food-related business. Students in all three programs take classes in some variation of the following:
• Introduction: The Food Service Industry
• Sanitation, Safety, Tools and Equipment
• Culinary Terminology and Work-Related English
• Basic Cooking Principles: the Recipe, the Menu, and Pre-Preparation
• Stocks, Sauces and Soups
• Understanding and Cooking Meats, Poultry, Fish, Shellfish, and Vegetables
• Potatoes and Other Starches
• Salads, Dressings, Sandwiches, and Hors D’oeuvres
• Food Presentation and Garnish
• Recipes from International Cuisines
• Bakeshop Production
• Basic Math
• Intro to Computers
• Management Skills
MLVS also offers its intensive Vocational English as a Second Language courses to supplement the program.
For more information, please contact Ernesto Duenas at 415-641-3703 or Itala Portal at 415-641-3709.