Culinary Essentials (Secondary/DE Only)

CIP Code: 12.05

The Culinary Essentials Certificate (CEC) is a 600 hour certificate program that prepares students to enter the culinary workforce in settings such as restaurants, country clubs, resorts, hotels and many other food service opportunities. Students learn culinary arts fundamentals-cooking methods, flavor development, fabrication techniques, world cuisines, baking and pastry, sanitation and safety, nutritional analysis and culinary math. Students work in a hands-on and immersive environment since two-thirds of the CEC Program is the practical application of knowledge and skills gained. The CEC Program requires a 240-hour internship to further bridge classroom learning with practical applications in the culinary field. 

 

Program Outcomes:

Based on the provided course descriptions for the Culinary Essentials Certification (CEC) program, here are the expected program outcomes:

 

• Students will acquire essential culinary skills including kitchen safety, knife skills, and basic cooking techniques such as stock production, soups, sauces, and fresh pasta preparation.
• Students will gain proficiency in more advanced culinary techniques including meat and seafood identification and fabrication, various cooking methods, and an understanding of different types of poultry, meat, seafood, vegetables, and fruits.
• Students will develop leadership skills and an understanding of human resource management in the hospitality industry, equipping them to manage and supervise culinary teams effectively.
• Students will gain hands-on experience in restaurant settings, understanding all aspects of restaurant service including table service, wine, coffee and tea service, and cooking at various kitchen stations.
• Students will acquire fundamental baking and pastry skills including making yeast breads, pastry doughs, custards, creams, mousses, and plated desserts.

 

• Students will understand food composition, nutrition, and the fundamentals of food safety and sanitation, including preventing foodborne illnesses and proper food storage and handling.
• Students will learn the art of the cold kitchen, including preparing cold sauces, soups, salads, sandwiches, cured and smoked foods, and various appetizers and hors d’oeuvres.
• Through a culinary internship, students will gain practical skills, relate theory to practice, and acquire industry experience by working in a hospitality or tourism organization.

 

These outcomes ensure that graduates are well-prepared for successful careers as food service professionals, with a strong foundation in culinary skills, leadership, and industry experience.

The program has one (1) exit point:

1) Culinary Technician - 600 hours
 

Professional Accrediting Body: N/A

State Agency/Entity Oversight: N/A

Applicable Certification/License or Industry-recognized Certificates to Be Awarded:

• National Career Readiness Certificate (NCRC)
• ServSafe Food Handler
• ServSafe Manager
• OSHA-10