0002 - Culinary

Course Description

If you have a great passion for cooking and the drive to pursue your goal as a professional cook, food entrepreneur, and more, there is no better time to start a career in this thriving landscape. 

Students can acquire intensive professional and practical experience with culinary preparations and operation of a professional kitchen. With a focus on foundational and fundamental skills development and reinforcement, universal and widely-adopted methods and techniques of cooking as well as recipes and activities, will reinforce the same principles taught in professional culinary schools around the world. This comprehensive course covers a full basic professional cooking school curriculum including, but not limited to kitchen and food safety, knife skills, moist- and dry-heat cooking methods, seasoning, culinary nutrition, basic breads and baking, salads and dressings, and pastry basics.

Notes

A Certificate of Completion will be granted to a student who successfully meets the following conditions: 

• Scores a cumulative average of 75% percent or higher on the online assessments
• Receives a satisfactory score for each weekly hands on kitchen assessment
• Receives a 75% or higher on the Culinary Foundations 1 and 2 final exams, and
• Receives a 75% or higher on the ServSafe Food Handler Safety certification examination
• Receives a 75% or more on the kitchen practical final exam