Culinary Fundamentals

Culinary Fundamentals Certificate of Achievement

Students who complete the Culinary Fundamentals Certificate of Achievement will acquire essential information, skills, and training to apply their knowledge in the selection, storage, preparation, and service of food in quantity. The program emphasizes culinary techniques used by chefs, institutional cooks, bakers, and catering services, ensuring that students develop practical skills to successfully enter culinary employment or advance within their organization. The program requires students to purchase the designated program uniform and provide documentation of a negative Tuberculosis (TB) screening. Career Opportunities: Line Cook, Prep Cook, Kitchen Assistant, Catering Assistant, Institutional Cook, Food Service Worker. Upon completion of the required courses with at least a "C" or "P" (pass) grade in each course, the student will be eligible for a Certificate of Achievement.

Program Learning Outcomes

• 1. At the conclusion of this program, the student should be able to demonstrate essential culinary techniques for the selection, storage, preparation, and service of food in high quantity.

• 2. At the conclusion of this program, the student should be able to apply food safety and sanitation practices in various culinary settings.

• 3. At the conclusion of this program, the student should be able to execute basic kitchen skills, including knife techniques, baking techniques, cooking methods, and food presentation.

• 4. At the conclusion of this program, the student should be able to demonstrate collaboration with team members in a fast-paced kitchen environment.

• 5. At the conclusion of this program, the student should be able to evaluate recipes for high-quantity food production while maintaining quality standards.

Program Requirements