PROFESSIONAL
CULINARY ARTS
TRAINING PROGRAM
32 Depot Square ▪ Hampton, NH 03842
603-926-2202 ▪ [email protected] ▪
OUR MISSION: To share our
passion for food and cooking by
providing a quality culinary arts
education in a professional
environment.
OUR GOAL: To teach our
students how to cook with
passion from scratch without
relying on pre-processed
convenience products.
OUR OBJECTIVE: To
instruct individuals in the art
and science of cooking and
baking from scratch by
adopting, utilizing and
embracing the ideals
behind the slow food
movement’s philosophical
approach.
OUR PLEDGE: We will teach
you basic safe food handling,
preparation procedures,
presentation skills and
techniques needed to begin your
career in the culinary arts.
‘This program has
already given me so
many ideas at my
restaurant and I have
been slowly
implementing new menu
items and mise en place
in my own kitchen.’
J. Leonzi 2016 Student
Table of Contents
Letter from the
Chef
2
Professional
Instructors
3
Upcoming Class
Dates
4
Professional
Curriculum
5
Pastry Curriculum
7
Tuition Options
8
Admissions
9
Policies
& Procedures
10
Application for
Admission
11
Chez Boucher Cooking School opened in January of 2003 as a place for the
general public to come and learn how to cook. Due to the spiraling cost of a
culinary education in 2007 I decided to create a professional training program for
anyone interested in a career in the culinary arts or looking to elevate their
current skill level for personal enrichment or in hopes of a promotion or career
advancement.
The opportunities for you in the culinary field are endless. Join the ranks of a professional restaurant, caterer,
club or other foodservice kitchen team, open your own food business or become a personal or private chef.
Our passion for food combined with our experience and enthusiasm to teach you the fundamentals and basic
culinary skills is everything that you’ll need to succeed.
The Chez Boucher Advantage:

Chez Boucher French Cooking School is licensed program recognized through the New Hampshire
Department of Education. We teach you everything that you need to know to apply for your first job or
promotion with skill and confidence.

Unlike other more traditional culinary programs, our class size is limited to no more than twelve
students per session. This allows us to provide an individual, supervised, hands-on, quality training
program.

Our program is a very time conscious and affordable approach to entry level culinary arts training.

We adopt and adhere to the slow food movement through our approach, philosophy, and food
production practices.

Our commercial-grade kitchen serves as our classroom laboratory, providing a real-life atmosphere in
which to learn and create.

Our core curriculum can be easily modified to meet your individual needs.

Guest chefs and local culinary celebrities are often invited into the classroom laboratory to share their
experience, recipes, and love for the culinary field.

Our final project allows the students to demonstrate what they have learned from menu planning,
ordering, pricing, cooking, plating and presentation. This is a challenging experience that every student
learns from and can use in their culinary career.

We also offer a supervised on-the-job training/internship at our on-site bistro restaurant. This
experience provides a real world hands-on training opportunity in a professional kitchen environment.
You will participate in the preparation and production of our full-service bistro menu, starting with
Garde Manger, grill, char-broiler, fryer, oven, and sauté stations.

Tuition payment options and scholarships are available to all students, no matter what their financial
condition.

We provide job placement assistance after graduation.

We are conveniently located within one hour from Boston, MA, Portland ME and Manchester NH. Our
culinary school is minutes from downtown Portsmouth, where the choice of restaurants grows daily,
with offerings from Vegetarian & Vegan cuisine to the freshest seafood around.

Chez Boucher cooking school is administered by an American Culinary Federation Certified Chef and
fellow member of the American Academy of Chefs.
We encourage you to call us to set up an appointment for a private tour of our facilities or to contact us with
any questions about any of our programs.
We hope to see you in the kitchen!
Sincerely,
Ronald Bucher, CEC,AAC
Executive Chef/Owner
Chez Boucher Culinary Arts Training Center
603-926-2202/[email protected]
2
A LETTER FROM THE CHEF
Since that time, we have graduated over 50 students from our professional
training program. At Chez Boucher we teach you all that you need to know to
apply for a job in the culinary arts field with confidence. Many of our students are
currently working at upper level high paying jobs. In fact the current chef and
sous chef at our bistro restaurant are graduates of our professional training program.
PROFESSIONAL INSTRUCTORS
PROFESSIONAL CULINARY PROGRAM
Patty Davis
Chef Patty Davis gained most of her training on the island of
Maui, Hawaii. She graduated from the Maui Culinary Academy
with honors and with degrees in Culinary Arts, Baking and
Patisserie, and Restaurant Supervision. While on Maui, Patty
got her start working and training in Wolfgang Puck’s Spago
for two years. She then moved into an Assistant Instructor
position at Maui Culinary Academy while she worked as a
private chef for many of Maui’s local and visiting VIPs.
After spending 4 years on Maui, Patty decided it was time to
head home to Washington State. During her year home she
contracted herself to Desert Canyon Golf Resort and then to a
private retreat center for a season. Patty then returned to Maui
for her private clients over the holiday season. When she
returned to Washington, Patty began with Destination Hotels
and Resorts at Suncadia resort in the Cascade Mountains.
Destination then asked her to come to Maine to be on the
opening team of the newly renovated Cliff House Resort in
Ogunquit. Patty now joins us at Chez Boucher and Savory
Square Bistro and is thrilled to be teaching again! Outside of
work, Patty spends time the people who mean the most to her and spends time volunteering with her
church. She also spends her time disappearing from civilization to play on the water, in the country, or
in the woods.
PROFESSIONAL PASTRY PROGRAM
Alyssa Hendrix
Alyssa Hendrix, Pastry Chef at the Sheraton
Portsmouth Harborside Hotel in
New Hampshire, credits her pastry skill and
passion to her education at the esteemed
French Pastry School in Chicago. Learning
from World Pastry Champions and Master
Bread Bakers instilled in her not only a great
attention to detail, but also a great love for
both the science and the craft of pastry.
Completing her internship at The French
Pastry School, Alyssa honed her skills at The
James Hotel in Chicago under Executive
Pastry Chef Jove Hubbard, a contestant in
the World Chocolate Masters Competition.
After spending a year abroad, Alyssa and her husband moved to the Seacoast. Alyssa
began teaching at Chez Boucher as well as working under Pastry Chef Tyler Elliot at
Wentworth by the Sea, one of the grand hotels of New Hampshire. In 2013, Alyssa took
a third position, making croissants and (their signature pastry) Kouign Amann for
Figtree Kitchen, a local bakery. In September of 2014 Alyssa was offered the position of
Pastry Chef at the Sheraton Portsmouth Harborside Hotel. She has expanded the new
department exponentially over the past year, and has just finished creating a new menu
for the grand opening of the recently renovated in-house restaurant, 250 Market.
3
PROFESSIONAL CULINARY
& PASTRY ARTS PROGRAMS
Class times are Tuesday & Wednesday mornings from 8:00 am – 1:00 pm for
culinary and runs for 12 weeks, for a total of 120 hours on hands on training. The pastry
program class times are Monday & Tuesdays from 8:00 am - 1:00 pm and runs for 12 weeks,
for a total of 120 hours of hands on training. Upon completing the
program, you will be given a Certificate of Completion from Chez Boucher Cooking School.
Professional Culinary Arts 12-Week Program
Tuesday & Wednesday
8:00 am – 1:00 pm
Next Start Date: September 12, 2017
Tuition $5995.00* (includes, book & materials)
Professional Pastry Arts 12-Week Program
Mondays & Tuesdays
8:00 am – 1:00 pm
Next Start Date: To Be Determined
Tuition $4995.00* (includes, book & materials)
*Receive a 10% discount if paid in full before start date or pay as you go
with weekly or monthly payments.
4
UPCOMING CLASS DATES
In an effort to continue to provide quality culinary and pastry arts education at an
affordable price, we have created the Chez Boucher Professional Culinary Arts
Training Program & Pastry Arts Training Program. This program is based on our former
professional programs but at half the cost and time, and offers twice as many hours of instruction as our non-professional/recreational programs.
PROFESSIONAL CURRICULUM
Session One
Weeks 1—7
Cooking Essentials
& Food Fundamentals
Week One:
Introduction to French Cooking Principles
Equipment Identification - tools of the trade,
power equipment use and safety
Cutlery - classical cuts, trimming, pairing and
garnishing with fruits and vegetables
Week Three: The Incredible Egg
Understanding Eggs - the proper use, storage and
science behind the incredible egg
Egg recipes, preparations and procedures for
making: Quiche, Strata, Eggs Benedict, Crepes,
and Soufflés
Introduction to cheese making: Fresh and aged
cheese preparation and production procedures
Sample recipes include: Hollandaise Sauce,
Poached Pear & Apricot Tart, Chocolate Soufflé,
Ham, Apple & Brie Cheese Crepes, Spanish Tortilla, Quiche Lorraine
French Culinary Cooking Terms
French Cooking Methods: The Transfer of Heat
to Food
Moist Heat Cookery, Dry Heat Cookery, and Dry
Heat Cookery Using Fat
The Art of Seasoning and Flavoring:
Spices, Herbs, and Flavoring Agents
The Introduction and Understanding of the
Alchemy of Taste, Umami and other Flavor
Profiling Techniques
Stocks Made Simple: Stock Preparation Procedures
An Introduction to Soups and Sauces: Understanding the relationship between them, and
exploring their similarities and differences
The Alchemy of Taste: An introduction to the five
senses and the basics of flavor profiling
Introduction to Sanitation & Food Safety - The
ServSafe Program
Our Commitment to Slow Food: Purchasing,
preparing and serving wholesome foods and
nutrition from a chef’s perspective
Week Four: Farmers Market (‘Slow Food’ &
Vegetarian Dishes)
From the Farm, to the Kitchen,
to the Table
Creative salads and salad dressings preparations
and procedures: Identifying and using greens and
other salad related vegetables.
French Salad Dressing Preparations and Procedures: Emulsifications, vinaigrettes, mayonnaise,
aioli, boiled dressings
Vegetarian Cuisine: Identifying vegetables, grains
and other farinaceous foods. Purchasing, storage,
handling procedures, preparation, cooking and
serving techniques
Sample recipes to be prepared in class: Heirloom
Tomato Salad, Caesars Salad, Green Goddess,
Salad Lyonnais, Salade Framboise, Grilled Romaine Salad, Spinach Salad, Risotto A La Parmigiana, Asparagus & Barley Risotto, Stir-Fried Pineapple-Cashew Quinoa, Lebanese Tabbouleh,
Gratin Dauphinoise, Wild Rice Pilaf, Smashed Red
Potatoes with Roasted Garlic Aioli, Israeli Couscous with Pistachios & Apricots, Black Bean, Corn
& Wild Rice Cakes, Curried Apple Couscous
Week Two: Soups & Sauces
French Mother Sauces: Demi-Glace, Tomato
Sauce, Veloute, Béchamel, and Hollandaise
Modern Day Sauce Making Techniques, Recipes
and Procedures
Classic Soup Preparations - Broth Soups, Stock
Soups, Cream Soups, Bisques, Chowders and
Stews
Modern Day Soups - recipes, preparations and
procedures
Sample recipes include: Fumet, Chicken & Beef
Stock, Court Bouillon, New England Fish
Chowder, Cream of Tomato Soup, Carrot &
Ginger Bisque, Beef Stroganoff Stew, Creamy
Dijon Cauliflower Soup, Tomato Sauce
5
Week Five: Introduction to Hot Food
Preparations and Procedures for Seafood
Sample recipes to be prepared in class: Grilled
Mediterranean Style Tuna, Sweet & Sour Tilapia,
Pan roasted Citrus Salmon with Cucumber Relish,
Sautéed Trout Meuniere with Pecans, Baked Haddock Au Gratin, Pan Fried Codfish Cakes
Week Six: Introduction to Hot Food
Preparation and Procedures for Poultry
Identification, Handling, Butchering and Processing
Suggested Cooking Methods, Recipes, Preparations and Procedures
Sample recipes to be prepared in class: Chicken
Cordon Bleu, Baked Stuffed Chicken Legs Poele,
Turkey Scaloppini Marsala, Oven Roasted Chicken
with Fresh Herbs, Sautéed Chicken Tarragon,
Country Fried Chicken with Buttermilk, Poached
Chicken Breasts Princess Style
Week Seven: Introduction to Hot Food
Preparation and Procedures for Meats
Identification, Butchering, Handling, and Processing Beef, Lamb, Pork, Veal and Wild Game
Suggested Cooking Methods for Varying Meats
and Meat Bi-Products
Sample recipes to be prepared in class: Steak
Marchand D'Vin, Pan Seared Steak Au Poivre,
Marinated London Broil, Roast Beef with Garlic
Rosemary Aujus, Pan Roasted Pork Tenderloin
with Leeks, Beef Bourguignon, Grilled Lamb
Chops,
Relish, Sautéed Trout Meuniere with Pecans,
Baked Haddock Au Gratin, Pan Fried Codfish
Cakes
Week Eight: Hot and Cold Appetizers and
Hors d’ Oeuvres
Recipes, Preparing, Plating, and Serving
Sample recipes to be prepared in class: Assorted
Canapés, Shrimp Scampi Bruschetta, Oysters
Rockefeller, Smoked Salmon & Chicken Sausage,
Asian Swordfish Skewers, Steamed Clams in Curry
Butter, Smoked Trout & Artichoke Bottoms
Week Nine: Hearty Soups, Stews and
Sauces
Modern Sauce Making Techniques
Slow Cooking Methods - Ragouts, Cassoulets,
Fricassees and Others.
Sample recipes to be prepared in class: Blanquette
de Veau, Beef Bourguignon, Pork Curry & Apple
Stew, Braised Chicken with Port Wine & Fresh
Figs, Seafood Gumbo, Chestnut Bisque
Week Ten: Preparation and Handling Procedures for Seafood – Level II
Sautéing, pan searing, pan roasting, roasting, baking, frying, broiling, grilling, and poaching
Sample recipes to be prepared in class: Baby Clam
Risotto with Radicchio, Baked Stuffed Shrimp
with Lobster Americaine Sauce
Week Eleven: Preparation and Handling
Procedures for Poultry – Level II
Sautéing, pan searing, pan roasting, slow roasting,
braising, stewing, poaching, broiling and grilling
Sample recipes to be prepared in class: Duck Confit & Strudel, Chicken Princess Style, Chicken Ballontine, Stuffed Cornish Game Hen, Roast Duck
with Dark Cherries, Turkey Stew
Week Twelve: Preparation and Handling
Procedures for Meats – Level II
Braising, stewing, roasting, sautéing, pan searing,
pan roasting, and grilling
Sample recipes to be prepared in class: Roast
Rack of Lamb, Veal & Lobster Roulade, Roast
Pork Wellington, Beef a la Mode
6
PROFESSIONAL CURRICULUM
Understanding and Identifying Shellfish, Ocean
Fin Fish, Crustaceans, and Fresh Water Species v/
s Fish Farming
Suggested Methods for Cooking Seafood - recipes
and preparation procedures
Fresh vs. Frozen - handling, processing and preparing seafood
Session Two
Weeks 8—12
Bistro Cuisine
PASTRY CURRICULUM
Week One: Introduction to the
Bakeshop
Equipment Identification
Ingredient Identification
Scaling & measuring
Baking & pastry vocabulary &
terminology
Week Two: Quick Breads
Muffins, batters & biscuits
Week Three: Pies & Tarts
Fruit tarts, filling varieties
Pie & Tart dough production
Docking versus blind baking
Week Seven: Custards, Mousse &
Pate â Choux
Stirred
Baked
Sugar cooking procedures
Week Eight : Icings, Glazes, Sauces
& Cake Basics
Uses and applications
Meringues, Coulis
Foaming, cutting, filling & icing cakes
Week Nine: Frozen Desserts
Ice creams, sorbets & granite
Semi-freddos, bombes
Week Four: Cookies and Mignardise Week Ten: Chocolate & Confections
Mixing methods
History
Bulk method production and presentation The art of tempering
Preparation & presentation of chocolate
Week Five: Artisan Breads
& confectionaries
Understanding bread production
Natural starters
Week Eleven: Dessert
Yeast types and their differences
Presentation I
Gluten development
Flavor pairings
Plating characteristics
Week Six: Laminated Dough
Presentation formatting
Puff-Pastry
Danish Dough
Week Twelve:
Croissant
Dessert Presentation II
Flavor pairings
Plating characteristics
Presentation formatting
7
Tuition Payment Plan
A registration fee of five hundred (500.00) dollars is required upon signing
our enrollment agreement contract. The registration fee is refundable but only
until thirty (30) days prior to the program start date. Note: Tuition is separate and is in addition to the registration fee.
Please review the following options, initial next to the option of your choice,
sign and return to Chez Boucher at 32 Depot Square, Hampton, NH 03842
prior to August 12, 2017.
_______
TUITION OPTIONS
_______
Option (1) Tuition is due thirty (30) days prior to the program start
date. A 10% discount is extended to anyone who pays in full by that
date.
Option (2) Four Part Payment Plan – tuition can be paid in four
equal installments. The first payment is due thirty (30) days prior to
the program start date. The next installment is due on the start date
and the remaining payments are due over the next two months. A
five (5%) percent discount is applied to the final payment due date.
See example below:
Program Start Date 09/12/17
First quarterly payment is due on 08/12/17
Second Payment is due on 09/12/17
Third Payment is due on 10/12/17
Fourth Payment is due on 11/12/17
_______
_______
Option (3) One Year Payment Plan
A twenty five (25%) percent down payment is required for all financing plans thirty (30) days prior to the start date.
Ten (10%) percent interest rate will be applied to this financing option.
Installment payments begin on the start of the program and will
continue for twelve (12) months or until the balance is paid in full.
Option (4) Two Year Payment Plan
A twenty five (25%) percent down payment is required for all financing plans thirty (30) days prior to the start date.
Twelve (12%) percent interest will be applied to this financing option.
Installment payments begin on the start date of the program and
will continue for twenty four (24) months or until the balance is
paid in full.
__________________________________________
Signature & Date
8
The admissions process at Chez Boucher French Cooking School is a wonderful
opportunity for us to get to know our prospective students as well as for
you to determine if the culinary field is right for you.
Eligibility and Application Procedures
Applicants must be at least 18 years of age and have completed high school or
the equivalent. Special consideration will be granted for high school students
participating in a technical out-reach program through their school. Applicants
are required to submit and will be evaluated on the following:
1. A completed application form (available within this packet or on our
website: www.chezboucher.com)
ADMISSIONS
2. A cover letter describing your reasons for applying, level of interest,
culinary goals and career objectives.
3. A resume
4. Official copies of your most recent educational transcripts (GED, high
school, college).
5. Two letters of reference from an employer, colleague, or personal
acquaintance.
Please submit all materials to:
Chez Boucher French Cooking School
Attn: Admissions
32 Depot Square
Hampton, NH 03842
Once all application materials have been received, the applicant will be
contacted to arrange their interview. Application interviews typically take place
at Chez Boucher, offering the potential student an opportunity to tour the facility. Phone interviews will be granted under special circumstances.
Enrolling in Chez Boucher French Cooking School:
Once the student has decided to enroll, they must complete the Chez Boucher
Enrollment Agreement and submit it with a $500 non-refundable processing
fee. This will secure the student’s seat in the upcoming session and establish
the payment method the student has, elected.
Financial Aid:
The Chez Boucher French Cooking School offers third party financing through
TFC Tuition Financing. If you would like assistance please contact our
Financial Aid Officer at 603-926-2202.
Veterans:
Chez Boucher is approved for the training of veterans and/or eligible persons.
Applicants who qualify must obtain and complete VA Form 22-1990
Application for Educational Benefits. Determination of eligibility and notification of approval amount will be issued directly through the VA.
9
Cancellation Policy:
Per NH RSA 361-B ‘Any buyer may
cancel this transaction any time
prior to midnight of the third
business day after the date of this
transaction’. Please refer to the
Refund Policy for a breakdown of
refunds.
Withdrawal Policy:
After the class start date, should you
wish to withdraw from this
program, you must inform the
school in writing of your
termination. The withdrawal and
subsequent refund will become
effective on the date such letter is
received at Chez Boucher French
Cooking School.
Refund Policy:
If a student wishes to withdraw
from the program after the initial
start date, refunds will be given
based on the percent of course
hours completed. Refund is based
upon cost of the program ($500
registration fee is nonrefundable,
therefore not included in this
calculation). Prorated refunds will
be paid within 30 days of
cancellation date.
10
POLICIES & PROCEDURES
Student Conduct:
Students are expected to conduct
themselves as responsible adults and
to have respect and consideration for
instructors, staff, fellow students, and
property. If faculty determines a
student to be displaying
unsatisfactory conduct, then they will
receive a warning. After three
warnings, faculty will determine
whether the student will be allowed to
complete the program. Dismissal
from the program is possible.
Dress Code:
The daily dress code during school
hours is a chef’s coat, solid black or
black & white checkered pants and
dark, close-toed shoes with a rubber
sole. Anything comfortable is allowed
as long as they are kitchen safe.
Make-Up Work:
Any classes missed can be made up
during the next Professional Training
Program. Another option would be to
attend a recreational class with
related material to the class missed in
the professional program.
If student misses a quiz he or she will
have one week in which to make it up.
Complaint/Grievance Policy:
A student seeking to resolve
concerns, complaints or grievances
should first contact his or her
instructor. If the issue is still
unresolved, it may be brought before
the Director of the School. If your
complaint/grievance has not been
resolved in a timely manner, please
contact Kimberly Kenneally, with the
NH Office of Career School Licensing,
at 603-271-6443.
APPLICATION FOR ADMISSION