Culinary Arts Specialists

The New Community Workforce Development Center’s Culinary Arts program provides students with the skills to prepare food for restaurants and other settings in the food service industry including hospitals, airlines, corporations, schools and cruise ships. Graduates are trained for employment as a First Cook Grill person, Butcher, Salad Preparer or Sauté Person.

Students learn to select and create recipes and to prepare, cook and serve meats, sauces, soups and vegetables. They are trained in food safety and sanitation, and gain practical experience preparing food in commercial, institutional, cafeteria and fine dining environments. All students complete a 150-hour internship in a food service environment.

The Culinary Arts program includes instruction in food terminology and equipment, nutrition, methods of food preparation, grilling and broiling, deep frying, meat preparation and cuts, cost control, fruits, vegetables, salads, sandwiches, soups, stocks, sauces, and health, safety and sanitation. All graduates receive a certificate and a food handler’s license.

Curriculum

The course work is divided into intensive modules that include instruction in the following areas:

Nutrition
Health and Safety
Kitchen Skills
Food Terminology
Cost Control
Methods of Cooking

Class Schedule

30 Weeks
900 Clock Hours
Monday Through Friday
9:00 AM to 4:00 PM