Culinary Arts Training
CULINARY ARTS CERTIFICATE PROGRAM
This introductory course in the culinary arts will provide students the opportunity to learn the basic principles of professional kitchen techniques. Lecture of topics will include the history of the food service industry, standards of professionalism, culinary terminology and culinary math. The student will learn to identify tools and equipment of a commercial kitchen. Daily lessons will include the many different cooking methods, product identification and recipe interpretation. The foundation for classical stocks and sauces, breakfast cookery and knife skills. Students will be introduced to fabricating various protein products, vegetable and starch cookery. Also covered is an introduction to kitchen cleaning to build knowledge on how to maintain a clean and safe environment. Proper food handling and storage of products are reinforced daily. This training will enable the student to undertake and complete ServSafe®, a food safety and sanitation course administered by the national restaurant association educational foundation.
Our goal is to prepare our students for an entry level position in the food service industry. The final module of this course will require the student to work in a real-work kitchen environment as an intern. During this four week internship, the student will be applying both professional and technical skills under the supervision of a chef/kitchen supervisor. Successful completion of this hands-on lecture based course counts as six months of industry experience. The student will be able to begin a career in the food service industry with many opportunities for advancement.
I look forward to discussing how together we can help our students and the business community.
James Hornes
Director Culinary Arts Certificate Program
973-684-6838
Our goal is to prepare our students for an entry level position in the food service industry.
Culinary Arts Training, Servsafe Certification, Front of The House Training,
Individual Contract Training.
