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Basic Culinary Training

Certificate Program

This 10-week culinary training program equips students with the essential skills needed for entry-level roles such as kitchen assistants, nutrition assistants, and line cooks. Participants gain foundational knowledge in food handling, preparation techniques, knife identification and safety, recipe measurements, conversions, and professional kitchen conduct. The program includes ServSafe Certification.

Offered at the following location(s): Stanton

What You Can Do

In this program, you will gain the knowledge and skills to prepare you for positions such as:

• Kitchen Assistants
• Nutrition Assistants
• Line Cooks

What You Will Learn

Measurable Performance Objectives

Upon completion of this course, the student will:

1. Describe the basic fundamentals of sanitation.
2. Describe the different classifications, occurrences, and prevention of foodborne illnesses, and how they can occur and be protected against.
3. Describe the Hazard Analysis and Critical Control Point (HACCP) system of food safety and specific measurement and monitoring methods to guard against foodborne illnesses.
4. Explain the importance of establishing and maintaining barriers to food protection.
5. Describe how the facility and its cleanliness can affect the overall safe handling of food.
6. Describe the factors involved in crisis management.
7. Describe the procedure for a sanitary health inspection.
8. Describe the foundations or requirements necessary to become a food service professional.
9. Apply sound culinary practices to promote safe food handling.
10. Perform standard culinary or baking procedures using knives, tools, and equipment.
11. Demonstrate the principles of food preparation to produce a variety of hot and cold food within realistic time constraints.