Culinary Curriculum
Orientation to Culinary Arts includes the foundation skills necessary in the food service industry, and The Center of Culinary Cultivation uses a system of care that requires a commitment to cultivating environments and relationships that foster trauma recovery for some students. Without skills in situational and self-awareness, emotional regulation, and creating cultures of care, providers may unintentionally cause harm or retraumatize the individuals they are seeking to support. Our staff to student check-ins are a critical component of the over-all curriculum at The Center of Culinary Cultivation. Once the pre-evaluation has been completed our student workforce team works from a list of industry proven techniques.
Content such as food safety and sanitation, equipment, safety, culinary foundations, and introduction to the hospitality industry are included in the course. Mastery of the competencies listed in the food safety and sanitation unit will prepare the student to take the NRA’s SERV Safe exam to become SERV Safe Food Safety certified. Our students are required to take this exam and pass it to continue the course work. Orientation to Culinary Arts Certificate Program– 145 hours
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Lesson 1: Introduction
Orientation and Introduction to Culinary Arts : Orientation to Culinary Arts includes a variety of foundational skills necessary in the foodservice industry. Content such as food safety and sanitation, equipment, safety, culinary foundations, and an introduction to the hospitality industry are included in this course.
Orientation and Introduction to Culinary Arts : Orientation to Culinary Arts includes a variety of foundational skills necessary in the foodservice industry. Content such as food safety and sanitation, equipment, safety, culinary foundations, and an introduction to the hospitality industry are included in this course.
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Lesson 2: Human Relations Management
This course is the study of the theories and concepts of management with an emphasis on human relations skills and managerial techniques as applied to chefs and kitchen managers. Legal aspects of the industry are introduced as part of human resources and executive team responsibilities.
This course is the study of the theories and concepts of management with an emphasis on human relations skills and managerial techniques as applied to chefs and kitchen managers. Legal aspects of the industry are introduced as part of human resources and executive team responsibilities.
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Lesson 3: Food Safety and Sanitation
In this course, our experts will teach you how sanitation, pest management, and other key prerequisite programs impact your ability to meet food safety expectations and produce safe food products. Learning these crucial concepts will help support your development and management of critical food plant programs that allow you to produce safe, legal food products and exceed your customers’ food safety expectations
In this course, our experts will teach you how sanitation, pest management, and other key prerequisite programs impact your ability to meet food safety expectations and produce safe food products. Learning these crucial concepts will help support your development and management of critical food plant programs that allow you to produce safe, legal food products and exceed your customers’ food safety expectations
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Lesson 4: Foodservice Equipment, Safety, and Knife Skills
Become acquainted and adept with the most classic and important of chef's tools, and your time in the kitchen will be transformed. In this hands-on class, you'll hone basic knife skills and practice the fundamental cuts—mince, dice, brunoise, bâtonnet and julienne. Plus, our instructor will teach you a few advanced techniques and offer tips for keeping all your knives maintained, safe and sharp. You'll use these knife skills every time you cook.
Become acquainted and adept with the most classic and important of chef's tools, and your time in the kitchen will be transformed. In this hands-on class, you'll hone basic knife skills and practice the fundamental cuts—mince, dice, brunoise, bâtonnet and julienne. Plus, our instructor will teach you a few advanced techniques and offer tips for keeping all your knives maintained, safe and sharp. You'll use these knife skills every time you cook.
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Lesson 5: Culinary Foundations
This course provides new chefs with an overview of fundamental cooking methods and theories through lectures, discussions, demonstration and production exercises. An emphasis will be placed on the selection of appropriate ingredients, equipment and techniques. Products will be compared, evaluated and critiqued to demonstrate cooking techniques that are most appropriate to specific applications.
This course provides new chefs with an overview of fundamental cooking methods and theories through lectures, discussions, demonstration and production exercises. An emphasis will be placed on the selection of appropriate ingredients, equipment and techniques. Products will be compared, evaluated and critiqued to demonstrate cooking techniques that are most appropriate to specific applications.
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We are committed to educating, nurturing and cultivating the talent of young adults to provide them with professional culinary skills by emphasizing individual and community health by growing and preparing sustainable, locally grown and sourced food products to benefit the overall health of the communities we serve.
