Student Recipe Library

Access our extensive collection of recipes organized by cuisine type, technique, and course level. All recipes include detailed instructions, ingredient lists, and chef's notes.

Breads & Doughs

Artisan breads, pizza doughs, laminated pastries, and enriched doughs

Pastry & Desserts

Cakes, tarts, mousses, plated desserts, and confections

Sauces & Stocks

Mother sauces, demi-glace, pan sauces, and broths

Proteins

Meat, poultry, seafood preparation and cooking techniques

Garde Manger

Cold preparations, salads, charcuterie, and appetizers

International Cuisines

French, Italian, Asian, Latin American, and Mediterranean recipes

Technique Video Library

Watch step-by-step demonstrations of essential culinary techniques. Videos are available to current students through the Student Portal.

Category Videos Skill Level
Knife Skills 24 videos Beginner
Cooking Methods 36 videos Beginner - Intermediate
Butchery & Fabrication 18 videos Intermediate
Bread Making 28 videos All Levels
Pastry Techniques 42 videos Intermediate - Advanced
Chocolate Work 16 videos Advanced
Plating & Presentation 20 videos All Levels

Kitchen Safety Guidelines

Safety First

All students must complete the Kitchen Safety Certification before beginning hands-on coursework. Review the materials below and complete the online assessment.

Equipment Checkout

Students may check out specialty equipment and tools from the Equipment Room for practice and projects. Checkout available during campus hours with valid student ID.

Knife Kits

Professional knife sets

Pastry Tools

Piping bags, tips, molds

Thermometers

Digital & probe types

Molds & Pans

Specialty bakeware

Sous Vide

Immersion circulators

Torches

Culinary torches