CoC in Culinary Skills

This Certificate-level program in Culinary Skills is intended to provide the student with the basic skills and knowledge to step into Hospitality/Culinary industry kitchens, ready to perform tasks at or above entry level, and immediately be a part of a culinary team in that kitchen. It is always an expectation that Chefs and operators will train new employees in the specific duties of their establishment; this program will allow the students to bypass the basic training of an operating kitchen and jump right to the location-specific duties and expectations of the culinary staff in that kitchen.

Program Learning Outcomes

  • Practice food handling and service in accordance with NRA / ServSafe guidelines.
  • Develop kitchen terminology, safety, and stewarding skills - including industry-standard terminology, daily operations, cleaning, basic maintenance of equipment, kitchen processes and service.
  • Demonstrate production of high-quality stocks (veal, chicken, vegetable) and various soups and sauces to accompany meals, entrees, and preparations.
  • Demonstrate cooking techniques including moist heat, dry heat, and other methods of food preparation.
  • Demonstrate identification, selection, fabrication, and various preparations using beef, poultry, seafood, and other meats.
  • Demonstrate knowledge and skills in fundamental preparations of food from "supplemental" areas of the kitchen including pantry, bakery, vegetables, sides, etc. while ensuring efficiency and quality.
  • Demonstrate the basics of set-up, mise en place, execution, and service for various meal periods and stations on the cook's line and pantry area; breakfast, lunch, dinner, buffets, banquets and catering; and institutional volume cooking.
Year 1Credits
Summer
CULA 105 - Food Safety Sanitation1
CULA 106 - Kitchen and Food Production Fundamentals 2
CULA 112 - Fundamentals of Protein Cookery4
CULA 108 - Station Cookery3
Year Total: 10
Total Program Credits: 10

* Indicates Prerequisites

** Non-paid