2 weeks

Students prepare a wide array of seasonal lunch items. Organization skills are focused on as well as a la minute techniques. Soups, salads and other lighter styles of foods are prepared from scratch during this class.


2 weeks

Baking and pastries teaches students fundamental baking techniques such as cakes, pies, and small pastries, various doughs, breads, classic creams and ice cream preparation. Piping, decorating and other pastry techniques are taught.


2 weeks

This class outlines the fundamentals of dining room service. Restaurant law, ethics, and other responsibilities are taught when serving alcoholic beverages. Students are also given a brief overview of table service, wine and an understanding of the point of sale system.


3 weeks

Students are a taught the dynamics of seating and managing a restaurant with an in-depth view of food and beverage cost, formulas for labor, overhead and directing the flow of goods.


3 weeks

The final class at EDWINS asks students to work at an approved restaurant where they will spend 4 weeks working and applying what has been taught at EDWINS. Students are required to keep a detailed notebook of their experience which is submitted upon completion as a final examination.


1 week

The class is based upon the five grand sauces and their many derivatives. Sauce stocks are explained at length as well as classic food pairings and garnishes.


5 weeks

Introduction to dinner service allows students to apply the knowledge gained from previous classes while they are rotated through different stations in the restaurant. Students work through a range of posts learning proper cooking techniques, station management, inventory control (food ordering), and food cost while operating their individual stations. Preparing a variety of garnishes and a la minute sauces is also highlighted.

Pasta- Students will be taught the cooking methods for the many different types of pasta as well as regional sauce and garnish parings. Students will also learn how to make many types of fresh pasta.

Garde Manger- Applying the lessons used from Cold Food Preparation, students will hone their skills by making classic and contemporary dishes while using a broader repertoire of ingredients and cold food preparation techniques. Hors d’ oeuvres and garde manger classics are created.
Meat and Poultry- Identification, butchering and fabrication of animals is demonstrated. A variety of meats and poultry items including wild game are handled throughout the class. Cooking methods including grilling, braising, stewing, and smoking are among a few of the techniques instructed.

Seafood- Identification, fabrication and different cooking techniques are taught during this comprehensive class. Flatfish, round fish, shellfish and other types of seafood such as squid and eel are explored. Special attention is paid to the delicacy and perishability of these items. Poaching, pan-frying, baking, grilling, and en papillote are among a few methods used to teach the art of cooking seafood.

Vegetarian- The significance of dietary restrictions for vegans and vegetarians and the food made to satisfy their needs are taught and applied during vegetarian cookery.

Pastry- The fundamentals of baking and pastry are expanded upon. Classic pastry, chocolate tempering and contemporary desserts are learned and applied throughout class.


3 weeks

Students are taught to manage tables. Extensive teaching is given to provide proper table side techniques including wine service. Wine and food pairings and cheese service are emphasized.


2 weeks

Students are assigned a mentor to aid in career direction. The mentor assists in exposing the student to a variety of culinary experiences, highlighting restaurant and hospitality options they can pursue after graduation. In this class each student will reflect upon their personal goals accomplished during the program and will outline an individual business plan with goal setting for the future.