Derian Beltran

Developed diverse skills in fast-paced culinary environment, focusing on precision and teamwork. Adaptable and capable of learning new techniques and procedures quickly. Seeking to transition into new field where these transferable skills can be effectively utilized.

• Learned how to pare and prepare greens and vegetables.
• Fundamentals skills for preparing vegetables, progressing from salads to complex vegetarian cuisine and breakfast cookery and begin to explore the techniques that underline fine cooking.
• learn techniques like sautéing, roasting, braising and grilling. Fabricate essential cuts and prepare stocks and sauces that completely utilize each ingredient.
• Students fabricate steaks, cutlets and chops. Learn how to prepare soups, brown sauces and pan sauces.
• These techniques will be applied to seafood, including flat fish, round fish and shellfish while learning the special skills that these foods require.
• Plating and Restaurant Simulation
• Students will further refine the abilities to prepare specialties like rabbit, quail and board. Students will also plate entrees as students simulate the experience of cooking in a restaurant.
• Pastry and Baking
• The skills taught in this course are not just for desserts- they can be used in savory cooking as well. From custards and pizza to biscuits and frozen desserts.
• Explore the staple ingredients, various flavor profiles and key dishes cuisine from the Mediterranean, from Greece to North Africa, Asia & Italy.
• France: Students become familiar with characteristic ingredients, methods and dishes from some of the most important culinary regions in the country: Provence, Burgundy, Normandy and Alsace.