Culinary Fundamentals

Are you looking for a pathway into a culinary career? Are you an at home chef looking to hone your skills?

CFCC’s 12-week culinary class is a great way to learn skills that will help you meet your goals.

The course is designed to introduce the fundamental skills and techniques utilized in the food industry kitchen setting. Coursework includes safe food and equipment, recipe conversion, measurements, garde manger, knife skills, flavorings and seasonings, stocks, sauces and soups. Students will also be prepared to take the ServeSafe Certification exam. Search & Register for Upcoming Courses

JOB OUTLOOK*

Overall employment of cooks is projected to grow 6% from 2022 to 2032, faster than the average for all occupations.

About 439,300 openings for cooks are projected each year, on average, over the decade. Many of those openings are expected to result from the need to replace workers who transfer to different occupations or exit the labor force, such as to retire.

*Information provided by bls.gov

COSTS

Item

Registration

Chef Coat, Pants, and Hat

Cost

$365

Approximately $70

Looking to transfer into a degree program?

Culinary Fundamentals is eligible for transfer into the CFCC Culinary Arts (A.A.S.) Program . Students must receive a satisfactory grade and their ServSafe Food Handler.

Interested in other Culinary Trainings? Go to Baking & Pastry Fundamentals .

Este curso también se ofrece en español. Consulta los horarios disponibles de Fundamentos Culinarios .

Course Technical & Physical Requirements

To be successful in this course, students must be able to:

  • Students will be in a working classroom/ Kitchen laboratory environment for 4-5 hours.
  • This will require endurance to stand for long periods of time.
  • Students must be able to lift objects 25-40 pounds at least up to counter height, and bend down to reach the floor.
  • Tasks include, wearing specific kitchen approved apparel, calculating basic math, percentages, fractions, and understanding ratios.
  • Follow written and verbal instructions related to recipes, production processes, and customer service procedures.
  • Work collaboratively with instructors and classmates as part of a kitchen team.
  • Work safely around commercial kitchen equipment including ovens, mixers, espresso machines, and dishwashing stations.
  • Sanitation: students are expected to adhere to basic sanitation procedures, washing hands, participating in washing dishes as per proper dishwashing procedure, arriving to class having practiced good physical and oral hygiene and maintaining high personal hygiene standards throughout the class.
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