Course info

This Course provides the student with guidance and experience in a supervised foodservice setting under the direct supervision of the chef, his/her staff and a Tutor. The primary objective of this course is to guide each candidate to gain theoretical knowledge, practical experience, skills and insight to prepare for the American Culinary Federation's Certified Culinarian examinations.  This program is a structured experience brining together academic knowledge gained in the instructional kitchen and classroom with practical hands-on participation in various cooking tasks. 

The candidate has the opportunity to learn and utilize the skills that they have obtained through the following courses:

Basic Cooking, Safety and Sanitation, Baking and Pastry, Nutrition, Basic Culinary Math, Ethics and Professional Issues.