A comprehensive course in Culinary Arts Certification. This course reviews culinary arts from the aspect of the cook. Not intended
for executive chefs, this course provides information on food products,
preparation techniques, organization, teamwork, display, etc.
practical information to making ordinary food look and taste better; to take a
salad bar and make it look better without extra cost; to operate within the
menus given, budget and enhance customer satisfaction. One day is spent on
higher level culinary skills which might be useful for special functions, VIP
Course Goal - To review, learn, and reaffirm the techniques required
to prepare and serve food which is tasty, colorful, sanitary, within budget and
to pass the written and practical examinations.
Educational Objectives - Upon successful completion of the
comprehensive certification examination, as determined by the certifying agency,
will meet the criteria established by a nationally recognized association.
*Demonstrate the fundamentals of culinary arts, the core cooking principles,
as well as the skills neces sary to produce a wide array of culinary dishes,
beyond the level they could attain prior to the class. *These to include kitchen
safety, food safety, personal hygiene, chef tools, knife skills, artistic flow,
design, layering, creating a mosaic, mise en place, kitchen flow, garnishes,
complementary foods, colors, flavors and textures, use of convenience foods,
creating stations and move.
*Be conversant with culinary principles, skills and methods, thus enhancing
their ability to building on that knowledge in the future.
*Provide quality food in a variety of conditions; foods that look and taste
better, utilizing the existing menu, products and recipes.
*Make food more appealing in appearance through the use of garnishing, color,
layout, all designed to enhance the dining experience of our guests.
*Demonstrate some higher level culinary skills which may be used for special
events. *Care for and use knives properly, cut foods into a variety of
*Identify, sore and serve a variety of fine cheeses.
*Organize and plan work more efficiently; prepare items needed prior to
*Understand basic flavoring techniques
*Purchase appropriate meats and store them properly.
*Understand the structure and composition of fish and shellfish.
*Identify a variety of vegetables and how to store them properly.
Course manual: On Cooking Lite, taken from On Cooking - A Textbook of
Culinary Fundamentals, by Sarah R. Labensky and Alan M. Hause, Published by
Pearson Learning Solutions.
Requirement to be certified at Level I - Pass a comprehensive 80
question written exam including questions from each of the areas listed above.
Requirement to be certified at Level II or III - At the completion of
the class, demonstrate to the instructor the required level of competence to
achieve either Level II or Level III, at the instructors' discretion..
NOTE - Someone who is a graduate of a two or four year culinary
arts college or university program, with a concentration on culinary arts, will
be designated Level III once they pass the Level I examination and pay the
special fee to upgrade.. Non-degree programs or experience may not be