Cooking and Baking Professional

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:

• 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, roundel, 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, fl owers, 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 AW01-Worthington Atlantic City Campus, Caesars Entertainment Wing
Monday-Thursday, beginning October 7 (ends December 16) 5-10 p.m.