Program Overview

The Culinary Arts training program will help students become proficient in fundamental cooking and baking techniques through hands-on skills classes in the kitchen. The focus on Sustainable Foodways will integrate your training with sustainability, advocacy and critical thinking about the role of chefs in our food systems. Additionally, externships provide the opportunity to collaborate closely with sustainably minded chefs and gain real-world experience with on-the-job training in kitchens of participating local establishments.

Through the guidance of local chef instructors, students will participate in a 12-week, 180-hours training program offering courses in cold preparation, butchery, bread baking and pastry techniques, among others. Outside of the kitchen, students will have the opportunity to visit local farms and fisheries to learn about the complex ecosystem of food distribution and the importance of sustainable agriculture. Online classes in Nutrition will help illustrate how food affects our bodies and how nutritious food has a direct and meaningful impact on both people and planet. Complementary business classes will focus on costing, labor management, recipe writing, purchasing and inventory management to provide a well-rounded education of culinary systems.

Program Details

Students will receive their ServSafe Food Manager Certification upon successful completion of the final exam (good for five years), recognized by the National Restaurant Association.

Upon successful completion of the training program, students will receive their Culinary Arts Digital Credential that verify accomplishments and documents skills. Like a digital resume, the credentials can be shared on social media and with potential employers.

Program Requirements:

• Age 18 & older
• Completed application and Resume
• High School Diploma, GED or HiSet
• Interview

Program Schedule:

• 12-week hybrid program including
  • hands-on kitchen class (M-W 5:30-8:30PM)
  • online Nutrition class (Th 5:30-7:00PM)
  • externship in local establishments (5 hours per week/weekend)

Curriculum includes (but is not limited to):

• Kitchen safety, sanitation and knife cuts
• Garde Manger: cold preparations, sauces, cheese, charcuterie
• Butchery: whole animal, preparation, farm tour
• Fish ID and filleting, fishery tour
• Bread Baking: sourdough starters, shaping, proofing, baking
• Pastry Techniques: pies, tarts, laminated doughs, finished pastries
• Nutrition: allergens, functional foods, micro/macro nutrients
• Business: recipe writing, costing, labor and inventory management
• ServSafe Manager Certification (with successful completion of exam)

Culinary Arts Program Dates

• February 18 – May 9, 2025
• Fall, 2025: TBD

How to Apply

Send the following documents to [email protected].

• Complete the online application
• Submit Resume
• Submit Transcript or Diploma

The Selection Committee will review your application and supporting documentation and reach out to you for an interview.

The selection process will consider:

• Candidates who are 18 years or older
• Candidates who have a desire to work in the culinary field
• Candidates who will commit to an intense twelve-week/180-hour program of instruction and externship

Job Outlook

• Employment of chefs and head cooks is projected to grow 8% from 2024-2033
• In May 2023, the median annual wage for chefs and head cooks was $58,920*
• According to the National Restaurant Association, the culinary workforce is projected by grow by 200,000 jobs by the end of 2024
• There will be a greater emphasis on sustainable practices, such as reducing food waste, sourcing local and organic ingredients, and using eco-friendly packaging. Chefs will be expected to create menus that are not only delicious, but also environmentally responsible

*From the United States Department of labor’s website.

Questions?

Learn more about the Culinary Arts & Sustainable Foodways program via email [email protected] or by phone 603-427-7651