Culinary Program (now offered as Community Culinary Course Series)

This series of culinary courses is a comprehensive, hands-on approach to teaching students basic cooking, pastry, and food safety skills.  Upon completion, students will be confident in a professional kitchen and ready to begin or enhance their careers in the hospitality industry.  A short internship is required (to be completed during regular class hours). Students who complete the culinary program and pass the required certification exams will be eligible for the following professional certifications: Certified Kitchen Cook (CKC); Certified Fundamentals Pastry Cook™ (CFPC™); ServeSafe Food Handler

Our Culinary Program has shifted to a Community Culinary Course Series

Certified Kitchen Cook (CKC)

Students will learn general hospitality knowledge and soft skills needed in the hospitality industry; students will also learn how to train new or prospective employees to perform these 18 key tasks:

  • Use basic kitchen tools and equipment, including knives
  • Converting standard recipes based on portion size and number of portions
  • Handling special guest situations, including substitutions
  • Demonstrating basic kitchen safety and sanitation guidelines

Certified Fundamentals Pastry Cook™ (CFPC™)

Earners of this designation have demonstrated fundamental knowledge and skills in pastry food preparation, baking, food safety, and sanitation.

ServSafe Food Handler Certificate

Certificate holders will learn the following:

  • Basic food safety
  • Personal hygiene
  • Cross-contamination and allergens
  • Time & temperature
  • Cleaning and sanitation

Common duties of cooks and pastry cooks include:

Cooks season and prepare foods, including soups, salads, entrees, and desserts. Bakers (aka pastry cooks) mix ingredients according to recipes to make bread, pastries, and other baked goods.

Where can cooks and pastry cooks work?

Cooks work in restaurants, schools, hospitals, private households, and other places where food is prepared and served. Their work hours may include early mornings, late evenings, holidays, and weekends. Most cooks work full time, although part-time work is typical.

Most bakers work in retail or commercial bakeries (manufacturing facilities), grocery or wholesale club stores, and restaurants. Work shifts often include early mornings, nights, weekends, and holidays.

APPLY NOW

Course Schedule

Course length: 22 weeks

Course term: January 15, 2024 – June 10, 2024

Day & time: Mondays; 4 pm – 8:30 pm

Job Outlook

Employment of bakers and cooks is projected to grow 8 to 16%, respectively, from 2021 to 2031, much faster than the average for all occupations.

BLS data cooks

BLS data bakers

Tuition, Fees, and Program Requirements

Tuition for the Culinary Program is $1,200 and includes all classroom materials and the exam fee.

Financial Aid Eligibility

Need-based scholarships are available.  All program applicants will be given the opportunity to indicate their need for financial aid during the application process.

Culinary Program (now offered as Community Culinary Course Series)
Course Information
  • Days: Monday
  • Timings: 4pm - 9pm
Department
Culinary

Related Courses