COURSE CURRICULUM

The Culinary Skills program is structured over two semesters with a total of 766 hours of study and practical training designed to prepare students for careers in professional kitchens. In the first semester, students focus on foundational skills starting with Basic Cooking Techniques (70 hours), Basic Foodservice Cooking (84 hours), and Basic Baking and Pastry Skills (70 hours). They also learn Basic Kitchen Management and the role of a professional chef (28 hours), alongside Basic Food Theory and Product Knowledge (42 hours). Food safety is emphasized through a Basic Food Service Safety and Certification course (10 hours). To complement these technical courses, students select a Communications course and a General Education course, each accounting for 42 hours. The first semester totals 388 hours of instruction and hands-on learning.In the second semester, students advance their skills with courses like Advanced Cooking Techniques (70 hours), Advanced Foodservice Cooking (84 hours), and Advanced Baking and Pastry Skills (70 hours). Advanced Kitchen Management and the Profitable Chef course (42 hours) further develops leadership and business management abilities. Advanced Food Theory and Product Knowledge (28 hours) deepen students' understanding of ingredients and culinary science. Again, students take a Communications course and a General Education course (42 hours each) to enhance their professional and academic skills. The second semester totals 378 hours.Throughout the program, students engage in rigorous practical training aligned with Level 1 and Level 2 Cook Apprenticeship requirements. This comprehensive curriculum integrates classical and contemporary culinary techniques with essential business and safety knowledge. Graduates are well-prepared for lifelong career success in diverse culinary environments, supported by strong industry connections and a focus on professionalism and skill mastery.