Program Description
This fifteen week session covers the intricacies of savory cooking and baking/pastry arts. Through an in-depth study you will have the opportunity to learn the science and chemistry of basic cooking and baking techniques and learn to apply these techniques in both a home or professional setting. The savory basics curriculum incorporates Italian and French cuisine into most of the recipes. The program consists of 285 hours of intensive culinary training.
Certificate programs also include seminars in Food Management and Foodservice Sanitation. Food Management will provide a comprehensive discussion of restaurant management including concepts, menu design, and food cost control. Foodservice Sanitation provides a comprehensive look at food borne diseases and the Hazard Analysis Critical Control Point (HACCP) system of food safety. Successfully completed, this seminar results in a much sought after national certification.
Please note that except for the Sanitation course, certificate programs must be taken in their entirety. Students who meet the requirements of the program will receive a certificate of completion.
