Culinary Certificate Program

The Culinary Certificate Program (CCP) introduces you to the art and science of cooking and provides a solid foundation in savory cooking and baking.

Upon graduation, you will be prepared for entry-level employment such as prep cook, line cook, or garde manger, but you may also find success as a personal chef or food writer.

Upon satisfactory completion of the Culinary Certificate Program, you will have the option of transferring directly into the Professional Chef’s Program to further refine your culinary knowledge and skillset.

• Complete over 300 hours of culinary training and education in just 16 weeks

• Scheduling flexibility in selecting two (eight-hour) days of laboratory instruction and three hours of seminar instruction weekly

• Intimate, hands-on laboratories working with instructors in a 12 to 1 student to instructor ratio

• Graded coursework includes lab performance, quizzes, seminar exams and projects, events, final practicum, portfolio, and final written exam

• Event credits may be fulfilled through teaching assistantships, offsite event support, and additional culinary opportunities as presented

Our lab classes will put you in the middle of the action, working side by side with your instructors and classmates in one of our commercial kitchens.

Food Basics:

Learn the fundamentals of working with eggs, sauces, vegetables, grains, meat, poultry, and seafood that will help you succeed in a professional kitchen.

Our instructors emphasize food safety and sanitation, product identification, and palate development during this extensive course. Practice classic and advanced techniques of preparation and cooking, focusing on the theory, methods, and critical evaluation of each.

With your peers, you will complete meals drawn from a variety of international sources, preparing, presenting, and evaluating them as a group.

Baking:

Acquire a thorough foundation in baking by delving into the ingredients, tools, and techniques utilized in developing sweet and savory pastry and desserts. This course emphasizes the chemical function of ingredients and scalability of items for commercial baking.

Learn to make and identify classic and laminated doughs, yeast doughs, cakes, fillings, chocolate, and meringues. Practice traditional and modern techniques of preparation and decoration, working with cakes and individually plated desserts that will be presented and evaluated with your peers.