Sanitation and Safety, Knife Skills, Food Prep
Learn the inner-workings of a commercial or industrial kitchen in this introductory course. Topics covered include: sanitation and safety (accident prevention, storage of chemicals), hygiene (food borne illness, hair, hand washing, etc., allergies), kitchen math (ratios, reading a thermometer, measurement), inventory and purchasing, and protein and produce identification, short order cooking and knife skills aligned with the American Culinary Federation Guidelines.
Meat, Poultry, and Seafood
Extend your cooking knowledge with a basic butchery class, learning protein identification, preparation, and cooking in industrial and commercial settings.
Enhance your cooking skills by learning how to bake in industrial and commercial kitchens with an overview of techniques used when preparing baked goods and pastries.
The ServSafe Food Handler Certificate verifies basic food safety knowledge and is for individuals in food handler employee-level positions.
Student Support and Academic Services
- Access to student support advisors, who can provide career advisement and referral services.
- Access to academic, employability and interviewing support
- Access to employer networks