Embark on an unparalleled culinary journey with our CMC Workshop led by Master Chef Rich Rosendale. This intensive three-day course is designed for chefs aspiring to elevate their skills to the next level, focusing on creativity, innovation, and preparation to take the CMC Exam. 

Day 1: Introduction, Freestyle Cuisine, and Market Basket

8:00 AM - 9:00 AM: Orientation and Welcome

• Introduction to the CMC exam process
• Overview of the schedule and objectives for the three days
• Distribution of materials and resources

9:00 AM - 12:00 PM: Freestyle Cuisine and Market Basket Session

• Objective: To demonstrate creativity and innovation in cooking.
• Activities: Practice sessions focusing on creative dishes, using various ingredients and techniques.

12:00 PM - 1:00 PM: Lunch Break

1:00 PM - 4:00 PM: Freestyle Cuisine and Market Basket Practical

• Hands-on Practice: Candidates create freestyle dishes and menus using a mystery basket while being evaluated on creativity, technique, and presentation.
• Evaluation: Constructive feedback and discussion on each dish prepared.

4:00 PM - 5:00 PM: Q&A and Review

• Open forum for questions about the day's activities
• Review key points and provide additional tips for improvement

Day 2: Healthy Cooking and Global/European Cuisine

8:00 AM - 9:00 AM: Healthy Cooking Overview

• Objective: To understand nutritional balance and healthy cooking techniques.
• Discussion: Nutritional requirements and how to incorporate them into meals.

9:00 AM - 12:00 PM: Healthy Cooking Practical

• Activities: Hands-on preparation of healthy dishes, focusing on meeting nutritional guidelines while maintaining flavor and presentation.
• Evaluation: Feedback session on the prepared dishes.

12:00 PM - 1:00 PM: Lunch Break

1:00 PM - 4:00 PM: Global and European Cuisine Session

• Objective: To demonstrate knowledge and skills in preparing dishes from various global and European cuisines.
• Activities: Introduction to different global and European cuisines, key ingredients, and cooking methods.

4:00 PM - 5:00 PM: Global and European Cuisine Practical

• Hands-on Practice: Prepare dishes from selected global and European cuisines.
• Evaluation: Immediate feedback and discussion.

Day 3: Baking and Pastry, Buffet Catering, and Classical Cuisine

8:00 AM - 10:00 AM: Baking and Pastry Overview

• Objective: To master fundamental baking and pastry techniques.
• Discussion: Key principles of baking and pastry, common challenges, and solutions.

10:00 AM - 12:00 PM: Baking and Pastry Practical

• Hands-on Practice: Prepare a variety of baked goods and pastries.
• Evaluation: Review and feedback session on the baked items.

12:00 PM - 1:00 PM: Lunch Break

1:00 PM - 2:30 PM: Buffet Catering Overview

• Objective: To demonstrate skills in preparing and presenting buffet items.
• Discussion: Techniques for creating visually appealing and delicious buffet dishes.

2:30 PM - 4:00 PM: Buffet Catering Practical

• Hands-on Practice: Prepare and arrange buffet items.
• Evaluation: Feedback session focusing on presentation and variety.

4:00 PM - 5:00 PM: Classical Cuisine Overview and Practical

• Objective: To master classical cooking techniques and dishes.
• Activities: Prepare a classical dish, focusing on traditional methods and presentation.
• Evaluation: Final feedback and discussion, review of key points covered over the three days.

5:00 PM - 5:30 PM: Closing Session

• Recap of the training
• Q&A session
• Providing additional resources and tips for further study and practice
• Certification of participation