Culinary Fundamentals
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 Knife Kit Chef Coat, Pants, and Hat |
Cost
$330 $185 from the CFCC Bookstore 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 .
