This program will provide you with the fundamental skills necessary to secure a position in the culinary field. The program provides hands-on experience in cooking and baking to help you start you career in the cooking and bakery field.
This program includes instruction in:
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ServSafe® Manager Certification: The ServSafe Food Safety Training Program will teach students to recognize the responsibilities involved in the prevention of food-borne illnesses. The training also will help food service workers understand the importance of proper storage, food preparation, cleaning, and sanitizing to ensure safe food handling.
Cooking Modules include:
- Knife Skills: Students will learn basic knife skills, including care and maintenance of tools, sharpening, and proper grip. Cuts will include dice, rounded, bias, julienne, brunoises, and tournée. Emphasis will be on mastery of consistency and speed.
- Pantry Production: Learn product identification, composed salads, and dressings. The course includes garnish and canapes. Learn the skills necessary to be successful in the food service industry.
- Professional Line Cooking: Hone your skills in organization, knife cuts, equipment use, cooking techniques, and fundamentals. Focus on sauté, grilling, frying, and vegetable cookery.
- Stocks, Soups, and Sauces: Learn the secrets to a good stock, and your soups and sauces will be exceptional. Start with the basics and learn mother sauces, small sauces, contemporary sauces, and a variety of thickening techniques. Then move on to soups, including consommé, creams, purées, and chowders.
Baking Modules Include:
- Piping and Pastry Bag Skills: An introductory class covering a variety of border designs, flowers, balloons, and other cake decorations. Students will develop skills in cake writing.
- Pastry: Focus on organization, equipment, pastry bag techniques, specialty ingredients, chocolate work, decorating, garnishes, and classic pastry shop items.
- Artisan Bread Baking: Learn to make exceptional bread using old-world recipes and modern techniques. This course will teach you the use of different grains and techniques.
- Commercial Baking: This class helps students develop applicable skills using a commercially produced product. Start by preparing basic staples of a commercial bakery and then transform them into plated desserts, specialty items, signature, and unique creations.
CULI-510 (200 hours)
Cost: $4,429 (Tuition: $3,424, Materials/supplies: $970, Campus Safety Fee: $25,
Registration Fee: $10)
Section AW02-Worthington Atlantic City Campus, Caesars Entertainment Wing
Monday-Thursday, beginning March 10 (ends May 15) 5-10 p.m.
