Certificate Program

Professional Certification in

Culinary and Culinary

Management

(Offered Via Distance Learning)

 

This program requires a kitchen laboratory setting for learners at your site. Through lecture, demonstration, and practical application learners will earn a certificate at the completion of this fifteen week course

First five weeks:

Purchasing

Operations of store room from suppliers to

Food Science

Introduction to the safe handling of raw ingredients. Fabrication of meats, poultry, and seafood.

Pantry

Fundamentals and production of cold food items. Presentations will include salad, canapés, fruit carvings, and buffet platters.

Second five weeks:

Hot Foods

Development of skills and techniques in the preparation of classical luncheon cuisine.

Baking

Utilization of basic baking ingredients, and cake production. Learn the importance of weights, measures, and types of flour.

Pastry

Advanced baking methods including advanced preparation of cakes, decoration, and pastries.

 

Third five weeks:

Food Safety & Sanitation

Principles of bacteriology, food borne illness, sanitation and safety.

Supervision/Human Relations Management

Supervision and management procedures required in the food service industry.

Nutrition

Basic nutritional concepts in relation to current health concerns, healthy eating and low calorie diets.