What You’ll (Probably) Cook: A Four-Year Preview
This is a preview, not a promise. Every course evolves based on pacing, student progress, seasonal ingredients, and events — so think of the dishes below as examples of the types of things you’ll learn to cook, not a guaranteed menu. As time allows, we’ll cover recipes like these at each stage of the program.
Depending on how quickly your class gets through each section, you may do more! If your class is moving a bit more slowwwwwwly, you might do less. And so much depends on things outside our control: testing schedules, last-minute changes, difficulties with product orders… you’ve got to stay flexible!
But what you’ll find below is our GOAL — and we’re going to do our best to hit it!
Culinary 1 — Kitchen Foundations & Food Safety
| Topic | Recipes / applications |
|---|---|
| Kitchen safety & first aid | How to work in our kitchen (safely) |
| Knife (parts, handling, sharpening, use) | Classic knife cuts, Pico de Gallo / fresh salsa (knife-skills application) |
| Cleaning and sanitation | How to keep our kitchen clean and sanitary / dish machine operations |
| Recipes (commercial and standardized) | Rice Crispy Treats, Pop Tarts |
| Stocks | Chicken Stock (three ways), Vegetable Stock |
| Bechamel & roux | Mac ‘n Cheese (bechamel-based) |
| Mother sauces | Biscuits and Gravy (veloute-based) |
| Quick breads | Cheddar Bay Biscuits, Monkey Bread |
| Basic yeast bread | Big Fat Yeast Rolls, Hawaiian Rolls |
| Soups | Chicken Noodle Soup, Broccoli Cheese Soup, Baked Potato Soup |
Content: Introduction to the industry; ServSafe (one full quarter)
Culinary 2 — Intermediate Cooking Skills, Introduction to Foodservice
| Topic | Example recipes / applications |
|---|---|
| Sandwiches | Gourmet Grilled Cheese, Monte Cristo, Cuban vs. Panini |
| Pizza + intro to Cafe & Commercial Equipment | Pizza Dough, Pizza Margherita |
| Vegetables | Vegetarian Stuffed Peppers, Tempura Fried Vegetables with Tentsuyu |
| Salads, dressings, emulsification | House Mayonnaise, Caesar Dressing, Ranch, Vinaigrette; Chicken Caesar Salad |
| Hot sauce; intro to fermentation | Learn to make our signature “Mustang Heat” hot sauce |
| Fruits | Pineapple Mango Salsa, Bananas Foster, Apricot & Berry Compote, Poire Belle Hélène |
| Eggs & Dairy | Deviled Eggs, Chocolate Soufflé, Quiche Lorraine |
| Breakfast | Classic French Omelet, Eggs Benedict, Buttermilk Pancakes |
| Starches & grains | Baked & Au Gratin Potatoes, Rice Pilaf, Mushroom Risotto, Hand-Cut French Fries, Refried Beans |
| US regional cuisine (end of year, only if time allows) | New England Clam Chowder, Southern Fried Steak, TexMex Chimichangas, Cajun Jambalaya |
Content: FOH/BOH operations; introduction to catering; presentation & plating; science of taste
Culinary 3 — Advanced Skills / Techniques, Professional Operation of Mustang Enterprises
| Topic | Example recipes / applications |
|---|---|
| Fresh pastas | Spinach Fettuccine, Ravioli, Tortellini, Gnocchi; Pesto, Marinara, Alfredo |
| Custards | Crème Anglaise, Crème Pâtissière, Flan, Chocolate Pot de Crème |
| Combination cooking | BBQ Ribs, Fried Okra, Spicy Braised Collard Greens |
| Poultry | Southern Pan-Fried Chicken, Chicken Piccata |
| Pork | Stuffed Pork Loin, North Carolina Pulled Pork, Handmade Sausage, Pork Chops |
| Bacon / cured meat introduction | House-Cured & Smoked Bacon |
| Beef | Hawaiian Marinated Sirloin Steak, Corned Beef, Short Ribs, Smashburgers |
| Yeast breads (advanced) | Brioche, Sourdough, Cinnamon Rolls |
| Seafood | Salmon en Papillote, Fried Calamari, Steamed Clams, Grilled Trout |
| Pastry & desserts | Carrot Cake with Cream Cheese Icing, Peach Galette, Lemon Meringue Pie |
Content: Catering (on/off site, banquet set-up, tools & equipment); nutrition; intro to management: costing, inventory control, labor control and scheduling, communication
Culinary 4 — International Cuisines, Specialized Projects & Full Management
| Topic | Example recipes / applications |
|---|---|
| French | Escargot, Ratatouille, Beef Bourguignon, Raspberry Clafoutis |
| Italian | Arancini, Osso Buco alla Milanese, Tiramisu |
| Spanish | Tortilla de Patatas, Paella, Gambas al Ajillo |
| Contemporary American | Recreate the Pebbles menu: Thumbits, Baked Chèvre, Chicken Vesuvio, Perciatelli Piedmontese |
| Asian (wok cooking) | Recreate the P.F. Chang’s menu: Chicken Lettuce Wraps, Egg Rolls, Chang’s Spicy Chicken, Mongolian Beef, Fried Rice & Lo Mein |
| Japanese (Sushi) | California, Volcano, Spicy Tuna, Rainbow Rolls; Tuna & Salmon Sashimi |
| South American/Caribbean | Flank Steak with Chimichurri, Ceviche, Jerk Chicken, Conch Fritters |
| Bakery: Baguettes | French Baguette |
| Bakery: Laminated doughs | Croissants |
| Bakery: Donuts | Cruller, Cake, and Yeast donuts — various glazes and toppings |
| Bakery: Cookie Sale | Recreate the Crumbl Holiday cookie collection |
| Chocolate from scratch | Roast, grind, flavor, and pour handmade chocolate |
| Pastry: Chocolate | Chocolate Mousse, Sachertorte with Ganache, Chocolate Lava Cake |
| Gelato | Make all 8 classic gelato flavors |
| Garde manger | House Pickles, Fresh Mozzarella (made in-house) |
Content, by quarter: Restaurant management competition (Q1) · Off-property event/catering management (Q2) · Resume & interview practice (Q3) · Prep for ProStart exams (Q4)