While the exact recipes culinary students learn are associated with their chosen specialty, a basic beef stock is a typical starting point. Most culinary students learn how to make fresh pasta, too.
To make a basic beef stock, roast 5 pounds of beef marrow bones at 450 degrees Fahrenheit for 30 minutes in a roasting pan. Add carrots and celery cut into 3-inch pieces and halved onions and garlic. Roast an additional 30 minutes.
Pour all the vegetables and bones into a stock pot and cover with cold water. Pour the fat off of the pan and add 1/2 cup water. Scrape up the browned bits and add them to the stock pot. Mix in parsley stems, thyme, 2 bay leaves and 1/4 teaspoon black peppercorns, bring to a boil and reduce the heat. Simmer for four hours, skim off the fat and strain.
Another basic recipe is for pasta noodles. To make pasta noodles, whisk 3 cups flour with 1/2 teaspoon salt in a large bowl. Make a well in the center and crack four eggs into the well. Use a fork to lightly beat the eggs and then start incorporating the flour. Turn the dough out onto a floured surface and knead for five minutes.
Wrap the dough in plastic and let it sit for two hours. Use a pasta maker to create the desired noodles.