Food Service Training Program is a program with a combination of classroom instruction and hands-on training which may be combined with an externship at a local restaurant, or other food service site. Students work in the school's kitchens in a simulated restaurant situation preparing meals for classmates, staff, and guests. The program prepares the student for entry-level employment in a wide variety of food service operations.
This course discusses the major historical influences on the food service industry, restaurant history and evolution, major influential figures, current trends, and career opportunities.
This course focuses on one the most important parts of a culinary program - having the necessary ingredients at hand and in the appropriate state before beginning a dish. This course covers the basic techniques necessary to prepare a full repertoire of stocks, soups, both classic and contemporary sauces, and main dishes.
This course focuses on the type of heat transfers, cooking methods, and the effects heat has on various types of foods. Basic methods covered include both dry and moist heat methods.
This course focuses on the components of standardized recipes, how to analyze a recipe, important aspects of measurement and portion control, procedures for converting recipes
Laboratory practicum illustrating the topic covered in the FS-1XX class series.
This course describes common procedures used to prepare stock, ingredients used in making stock, and explains the function of a stock in making sauces and soups.
This course focuses on the procedures necessary to prepare a full repertoire of both classic and contemporary sauces. Their uses, and the reasons for using a sauce to finish a dish.
This course discusses the classifications of soups, preparation methods, methods of thickening, holding, and serving.
This courses begins with the basics of type, grade, and cuts of these main dish items. Discussions include: roasting, baking, broiling, frying, boiling, sauté, and braising. Recipes, seasoning, and serving are also covered.
Discussion includes: achieving proper doneness in vegetables, rice and pasta, general rules and methods of cookery, seasoning, and serving.
This course focuses on the special techniques necessary for breakfast cookery. Topics covered include eggs, hot cereal g, pancakes, crepes, waffles, and French toast, cooking, holding, portioning, and finishing for service.
This course covers the various responsibilities of the garde-manger and charcuterie kitchen areas and the types of items they produce, the fundamental techniques to use in this production area.
This course focuses on the special techniques necessary for preparing vegetarian entrees and side dishes.
Laboratory practicum illustrating the topics covered in the second term classes.
This course compares different yeast products, discusses the steps of yeast dough production, mixing, fermentation, and baking.
This course discusses the characteristics and production methods of quickbreads and pies. Includes biscuits, muffins, loaf cakes, and doughnuts.
This course lists and describes cookie characteristics, discusses preparation fundamentals and basic decorating techniques.
This course covers cake mixing methods, cake preparation fundamentals, assembling and icing, and decorating techniques.
This course covers the preparation of custards, puddings, Bavarians, mousses, soufflés, and frozen desserts.
Laboratory practicum illustrating the topics covered in the third term classes.
This course offers a study of goals, the importance of maintaining good relationships with fellow workers and supervisors, work habits, interviewing techniques, evaluating information, and the decision making process.
This course discusses the major historical influences on the food service industry, restaurant history and evolution, major influential figures, current trends, and career opportunities.
This course focuses on one the most important parts of a culinary program - having the necessary ingredients at hand and in the appropriate state before beginning a dish. This course covers the basic techniques necessary to prepare a full repertoire of stocks, soups, both classic and contemporary sauces, and main dishes.
This course focuses on the type of heat transfers, cooking methods, and the effects heat has on various types of foods. Basic methods covered include both dry and moist heat methods.
This course focuses on the components of standardized recipes, how to analyze a recipe, important aspects of measurement and portion control, procedures for converting recipes
Laboratory practicum illustrating the topic covered in the FS-1XX class series.
This course compares different yeast products, discusses the steps of yeast dough production, mixing, fermentation, and baking.
This course discusses the characteristics and production methods of quickbreads and pies. Includes biscuits, muffins, loaf cakes, and doughnuts.
This course lists and describes cookie characteristics, discusses preparation fundamentals and basic decorating techniques.
This course covers cake-mixing methods, cake preparation fundamentals, assembling and icing, and decorating techniques
This course covers the preparation of custards, puddings, Bavarians, mousses, soufflés, and frozen desserts.
Building on previous knowledge students learn to prepare artisan and ethnic breads; and breads using specialty grains.
This course explores products like Éclair Paste, Phyllo Dough, Puff Pastry, Croissant and Danish Pastry.
Building on previous baking and pastry classes, students will research formula, produce the product, evaluate and cost the results.
An introduction to preparation and decoration of display pieces, occasion cakes, seasonal cakes, and classical and contemporary wedding cakes. Topics covered include chocolate, sugar, and marzipan; finishing techniques using an air brush; use of molds and templates.
Building on previous classes, students will research formula, produce the custard, mousse or cream product, evaluate and cost the results
This class explores presentation techniques used by pastry chefs when his or her creation is served and presented to guests. Students will learn to plate desserts with the care and attention needed to create a truly memorable presentation.
Laboratory practicum illustrating the topics covered in the FS-4XX class series
This course offers a study of goals, the importance of maintaining good relationships with fellow workers and supervisors, work habits, interviewing techniques, evaluating information, and the decision making process.
The staff and faculty seek to help the student develop positive self-images as well as marketable skills The faculty, using modern educational techniques, teaches the students in a realistic job setting.
There are a great many things to learn about the culinary industry; but most of the skills needed are built on a foundation of good technique. JNA’s programs are designed to give students a strong foundation of techniques to develop their career path upon. Everything new or great in the culinary field begins with the base skills taught in our classes and reinforced in our hands-on labs.
Proper equipment utilization
Disciplined knife skills
Applying cooking techniques to food using classic rules
Students are given how along with the why so they can develop their own recipes and be on the cutting-edge of the industry before long. Culinary training not just about reading a recipe and following instructions; it more about the how and why of the recipe. It is about the exploration of varied and exotic ingredients. Whether it is modern day sous vide, century old charcuterie or profitable meat fabrication an understanding of the theories of quantity food production are a prerequisite.
Gaining firsthand knowledge of where the base techniques are heading
Industry and social trends are discussed in class as well as labs
Utilization of scientific and equipment advances
Balance and symmetry are taught in plating techniques
Students are given insight into the determination needed to progress in the hospitality career path. Over 100 years of combined experience shared by instructors lead a thorough representation of the hospitality industry in its varied forms Our location in center city Philadelphia allows student the opportunity to explore a limitless variety of culinary/hospitality concepts. Through classroom demonstrations by innovative chefs and class field trips restaurant and other hospitality locations students are given the opportunity to meet the movers and shakers of our industry.
