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Professional Culinary Skills Training

Professional Culinary Skills Training

Learn the basic principles within the food service and lodging industries. This program is separated into three key components: Hospitality, Basic Food Preparation and ServSafe Food Protection Manager Certification. The curriculum includes the history of the industries, current problems and trends, business operations, fundamental cooking methods, proper kitchen and sanitation standards, food preparation and knife handling. You will complete this program with the nationally recognized ServSafe Food Protection Manager certification.

Date and Hours Location Cost
Sept. 12 - Dec. 12, 2015
 8:30 a.m. - 4:30 p.m. (96 hours, 1 hour break for lunch)
(No class Sept. 26 or Nov. 28, 2015)

Main Campus, Pavilion, Room P2-06

$1,750 (Tuition: $1,682, Text: $68)
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