Course Details

Food Service Training Diploma (Professional Cooking)

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.

Course Overview

First Term Classes

  • FS-102 Characteristics of the Food Service Industry

    This course discusses the major historical influences on the food service industry, restaurant history and evolution, major influential figures, current trends, and career opportunities.

  • FS-103 Preparation

    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.

  • FS-104 The Cooking Process

    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.

  • FS-105 Cooking Science

    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

  • FS-199 Lab Series I

    Laboratory practicum illustrating the topic covered in the FS-1XX class series.


Second Term Classes

  • FS-202 Stocks

    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.

  • FS-203 Sauces

    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.

  • FS-204 Soups

    This course discusses the classifications of soups, preparation methods, methods of thickening, holding, and serving.

  • FS-205 Meat, Fish, & Poultry Cookery

    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.

  • FS-206 Vegetable, Rice, & Pasta Cookery

    Discussion includes: achieving proper doneness in vegetables, rice and pasta, general rules and methods of cookery, seasoning, and serving.

  • FS-207 Breakfast Cookery

    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.

  • FS-208 Pantry Cookery & Garde-manger

    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.

  • FS-209 Vegetarian Cookery

    This course focuses on the special techniques necessary for preparing vegetarian entrees and side dishes.

  • FS-299 Lab Series II

    Laboratory practicum illustrating the topics covered in the second term classes.


Third Term Classes

  • FS-301 Yeast Dough

    This course compares different yeast products, discusses the steps of yeast dough production, mixing, fermentation, and baking.

  • FS-302 Quickbreads and Pies

    This course discusses the characteristics and production methods of quickbreads and pies. Includes biscuits, muffins, loaf cakes, and doughnuts.

  • FS-303 Cookies

    This course lists and describes cookie characteristics, discusses preparation fundamentals and basic decorating techniques.

  • FS-304 Cakes

    This course covers cake mixing methods, cake preparation fundamentals, assembling and icing, and decorating techniques.

  • FS-305 Custards & Creams

    This course covers the preparation of custards, puddings, Bavarians, mousses, soufflés, and frozen desserts.

  • FS-399 Lab Series III

    Laboratory practicum illustrating the topics covered in the third term classes.

  • JP-100 Job Readiness

    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.


First Term Classes

  • FS-102 Characteristics of the Food Service Industry

    This course discusses the major historical influences on the food service industry, restaurant history and evolution, major influential figures, current trends, and career opportunities.

  • FS-103 Preparation

    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.

  • FS-104 The Cooking Process

    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.

  • FS-105 Cooking Science

    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

  • FS-199 Lab Series I

    Laboratory practicum illustrating the topic covered in the FS-1XX class series.


Second Term Classes

  • FS-301 Yeast Dough

    This course compares different yeast products, discusses the steps of yeast dough production, mixing, fermentation, and baking.

  • FS-302 Quickbreads and Pies

    This course discusses the characteristics and production methods of quickbreads and pies. Includes biscuits, muffins, loaf cakes, and doughnuts.

  • FS-303 Cookies

    This course lists and describes cookie characteristics, discusses preparation fundamentals and basic decorating techniques.

  • FS-304 Cakes

    This course covers cake-mixing methods, cake preparation fundamentals, assembling and icing, and decorating techniques

  • FS-305 Custards & Creams

    This course covers the preparation of custards, puddings, Bavarians, mousses, soufflés, and frozen desserts.


Third Term Classes

  • FS-401 Advanced Bread and Rolls (Prerequisite FS-301)

    Building on previous knowledge students learn to prepare artisan and ethnic breads; and breads using specialty grains.

  • FS-402 Laminated and Pastry Doughs (Prerequisite FS-302)

    This course explores products like Éclair Paste, Phyllo Dough, Puff Pastry, Croissant and Danish Pastry.

  • FS-403 Cookies, Tarts, & Mignardises (Prerequisite FS-303)

    Building on previous baking and pastry classes, students will research formula, produce the product, evaluate and cost the results.

  • FS-404 Confectionery Art & Special Occasion Cakes (Prerequisite FS-304)

    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.

  • FS-405 Advanced custards, mousses and creams (Prerequisite FS-305)

    Building on previous classes, students will research formula, produce the custard, mousse or cream product, evaluate and cost the results

  • FS-406 Dessert Plating and presentation (Prerequisites FS-401 through 405)

    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.

  • FS-499 Pastry Lab

    Laboratory practicum illustrating the topics covered in the FS-4XX class series

  • JP-100 Job Readiness

    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.


Technical skills are taught and practiced

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


Theories are investigated

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.


Innovative cooking and presentation skills are explored

  • 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.