The Culinary Arts Skills Training is an introductory course designed to give students the fundamental skills and practical working knowledge to enter the Food Service Industry.
The course focuses on the many tiers of food preparation including: ingredient selection, knife skills, edible design, recipe creation, kitchen communication, facility maintenance, health and safety factors and a whole host of basic skill sets to help students gain employment and thrive within an expanding industry.
Restaurateurs, corporate food service providers, schools, hospitals and catering companies all rely on a skilled workforce as the backbone of their businesses. Therefore, the course will also include 2 classroom hours dedicated to improving basic English and math skills to further ensure success in the classroom and in the field.
Within a professional kitchen setting, students will receive a blend of formal demonstration classes and direct immersion (hands-on) training. Class sessions will be divided into two formats consisting of 9 hours of structured class time, plus 88 immersion hours where students are required to work at a variety of active stations on a rotational basis. Lessons focus on one particular subject area per class, be it butchering and preparation of different meats, seafood, stews, sauces, herbs and spices or baking and pastries. As much as possible, all vegetables and herbs are provided by local Bronx community gardens and food collectives. (Kitchen curriculum subject to change based on seasonal availability of ingredients). Included in the 115 hours is 18 hours of Food Protection Training that will prepare students to take the New York City Department of Health’s Food Protection exam.
Exam fee of $24.60 is not included in tuition.
Upon completion of the course, students will have proficient knife handling skills, proper fundamental cooking techniques, practical knowledge of professional food production, the ability to follow recipes and instructions, capacity to create new recipes and expand on basic culinary concepts, the necessary communication, English and math skills needed to work well as a team player and a working knowledge of Health and Safety Codes. Students will be able to attain entry-level positions as professional food service workers with the solid foundational skills necessary to continue and grow within the industry.
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