Our newest and quickest cooking diploma, Culinary Fundamentals, is a great way for you to get started in the culinary arts field!
The objective of this program is to prepare students to perform the tasks necessary for the successful operation of the brigade, line operation, or baking/pastry bench in a food service-related industry.
Graduates will be prepared for entry-level employment as: assistants, apprentices, commis de cuisine, station chefs, line cooks, short-order cooks, and hotel and institutional cooks. Students will also be prepared to perform entry level tasks at the baker’s bench as a baker and pastry assistant.
This program consists of 40 weeks, 58 quarter credit hours of cookery theory and associated lab work.