CCE-Culinary Certificate: Essentials of the Professional Kitchen
The Essentials of the Professional Kitchen Culinary Certificate is designed to equip you with basic skills in culinary arts for the professional kitchen. The program provides instruction in culinary concepts and terminology, kitchen safety and sanitation, equipment usage, basic nutritional guidelines, standard and metric measurements, food costing, and theory and practice in the production of culinary products. Topics emphasize fundamental cooking techniques and preparation methods for hot foods, breakfast items, salads, sandwiches, dressings, bread, and pastries. You'll learn about the interesting, multifaceted careers available in the restaurant industry. You'll be taught how restaurants run in both the front and the back of the house operations. You'll begin by developing knife skills and progress to learning cooking methods for different foods and gain hands-on experience in a modern up-to-date kitchen. Also, you'll be certified in sanitation and will develop both individual and team culinary skills through small- and large-scale food production.
By the end of the course you'll be able to:
1. Identify the career ladders and pathways to become a food service professional.
2. Learn the basic principles and foundations of becoming a professional chef.
3. Understand the importance of food handling and sanitation through the serve safe certification program (all students will be tested and certified through this program).
4. Understand safety procedures and how to use the different equipment types needed during production in a professional service kitchen.
5. Identify and learn how to prepare a wide variety of food including proteins, vegetables and fruits, basic baking and pastry arts.
6. Learn about farm-to-table food practices and how to source locally produced foods.
7. Learn how to write menus and develop recipes for a professional kitchen.
8. Understand how to work individually and as a team to produce food in a working environment.
9. Learn how to apply for an interview for a professional job in the foodservice industry.
Introduction to Cooking
Cooking I: Soups and Sauces
Cooking II: Meats and Entrees
Cooking III: Buffet Preparation
Garnishing and Food Presentation
Baking Principles & Pastries and Desserts
Program graduates have employment opportunities in the following fields
Chefs and Head Cooks, First-Line Supervisors of Food Preparation and Serving Workers
Cooks, Private Household, Cooks, Restaurant.
All Student Program Completed Rate
All Student Credential Attainment Rate
All Student Employment Rate During 2nd Quarter After Exit
All Student Employment Rate During 4th Quarter After Exit
All Student Median Earnings in Employment During the 2nd Quarter After Exit
WIOA Participant Program Completion Rate
WIOA Participant Credential Attainment Rate
WIOA Participant Employment Rate During 2nd Quarter After Exit
WIOA Participant Employment Rate During 4th Quarter After Exit
WIOA Participant Median Earnings in Employment During the 2nd Quarter After Exit
NOTE: "N/A" indicates that there is insufficient data and/or a program served fewer than ten WIOA students to calculate the performance measures at this time.