Professional Skills Series

Culinary and Cooking Professional

The Professional Skills Series provides you with the foundation skills necessary to secure a position in the culinary field. This program provides instruction in:

  • ServSafe Manager Certification: The ServSafe Food Safety Training Program will teach students to recognize the responsibilities involved in the prevention of food-borne illnesses. The training also will help foodservice workers understand the importance of proper storage, food preparation, cleaning and sanitizing to ensure safe food handling.
  • Knife Skills: Students will learn basic knife skills to include; care and maintenance of tools, sharpening and proper grip. Cuts will include dice, roundel, bias, julienne, brunoise and Tournne. Emphasis will be on mastery of consistency and speed.
  • Pantry Production: Learn product identification, composed salads and dressings. Course includes garnish, canapes, raw bar and sausage making. Learn the skills necessary to be successful in the food service industry.
  • Professional Line Cooking: Hone your skills in organization, knife cuts, equipment use, cooking techniques and fundamentals. Focus on sauté, grilling, frying and vegetable cookery. Successful completers will be ready to take on the hot line.
  • Stocks, Soups and Sauces: Learn the secrets to a good stock and your soups and sauces will be exceptional. Start with the basics and learn mother sauces, small sauces, contemporary sauces and a variety of thickening techniques. Then move on to soups including consommé, creams, purees and chowders.

CULI-507 (160 Hours, 8 Weeks)

Fee: $2,299 (Tuition/Lab: $1,729, Supplies: $570)

  • Section AW01-Worthington Atlantic City Campus, Caesars Entertainment Wing
    Monday-Thursday beginning Sept. 17 (Ending Nov. 8)
    3-8 p.m.

Gastronomía y Cocina Profesional

Las Series de Destrezas Profesionales te proveen los fundamentos necesarios para asegurar una posición en el campo culinario. Este programa ofrece instrucciones en:

  • Certificación de ServSafe Manager: El programa de adiestramiento ServSafe al manejo y seguridad de alimentos, enseñará a los estudiantes a reconocer las responsabilidades involucradas en la prevención de enfermedades transmitidas por los alimentos. El adiestramiento también ayudará a trabajadores en el área de servicios de comidas a entender la importancia de almacenar correctamente alimentos, preparación de alimentos, limpieza y saneamiento para asegurar el buen manejo de los alimentos.
  • Habilidades con el cuchillo: Los estudiantes aprenderán las destrezas básicas con el cuchillo, incluyendo: cuidado y mantenimiento de herramientas, afilado y correcto agarre. Los cortes incluirán, cortes en cubitos, rodajas, sesgadas, juliana, brunoise y torneado. El énfasis será en el dominio de la consistencia y velocidad.
  • Producción de cocina fria: Aprenda la identificación de productos, ensaladas compuestas y aderezos. El curso incluye adorno, canapés, Raw Bar y fabricación de embutidos. Aprender las habilidades necesarias para tener éxito en la industria de servicios de comida.
  • Cocinero Profesional: Perfecciona tus destrezas en la organización, cortes con el cuchillo, uso del equipo, fundamentos y técnicas de cocina. Este curso se concentran en saltear, asar, freir y cocinar vegetales. Aquellos que terminen exitosamente, estarán listos para tomar la cocina.
  • Caldos, sopas y salsas: Aprenda los secretos para un buen caldo y sus sopas y salsas serán excepcionales. Empieza con lo básico y aprenda las salsas madres, pequeñas salsas, salsas contemporáneas y una variedad de técnicas de espesar. Luego pasar a sopas, incluyendo; consomé, cremas, purés y sopas.

CULI-509 (160 Horas, 8 semanas)

Costo: $ 2,299 (Matrícula / Laboratorio: $ 1,729.00, Suministros: $ 570)

  • Sección: AW01-Worthington Atlantic City Campus, Caesars Entertainment Wing
    Lunes a jueves comenzando el 29 de octubre hasta el 20 de diciembre.
    Horas: 3 p.m. a 8:30 p.m.

Baking and Pastry Professional

The Professional Skills Series provides you with the foundation skills necessary to secure a position in the culinary field. This program provides instruction in:

  • ServSafe Manager Certification: The ServSafe Food Safety Training Program will teach students to recognize the responsibilities involved in the prevention of food-borne illnesses. The training also will help foodservice workers understand the importance o proper storage, food preparation, cleaning and sanitizing to ensure safe food handling.
  • Piping and Pastry Bag Skills: An introductory class covering a variety of boarder designs, flowers, balloons and other cake decorations. Students will also learn to work with chocolate and royal icing for run outs and garnishes. Students will develop skills in cake writing.
  • Pastry: Focus on organization, equipment, pastry bag techniques, specialty ingredients, chocolate work, decorating, garnishes and classic pastry shop items.
  • Artisan Bread Baking: Learn to make exceptional breads using old world recipes and modern techniques. This course will teach you the use of different grains and techniques, including dense breads with crispy crusts using artisan flavors such as asiago cheese, potato and rosemary olive oil.
  • Commercial Baking: This class helps students develop applicable skills using commercially produced product. Start by preparing basic staples of a commercial bakery and then transform them to plated desserts, specialty items, signature and unique creations. This is the true function of a commercial bakeshop. Students will be challenged to use staples to express their creativity.

CULI-508 (160 Hours, 8 Weeks)

Fee: $2,299 (Tuition/Lab: $1,729, Supplies: $570)

  • Section AW01-Worthington Atlantic City Campus, Caesars Entertainment Wing
    Monday-Thursday beginning Sept. 17, 2018 (Ending Nov. 8, 2018)
    3-8 p.m.

Sanitation Training - ServSafe Manager Certification

This program covers sanitation guidelines as suggested by the National Restaurant Association’s “ServSafe” program. The ServSafe Manager Certification verifies that a manager or person-in-charge has sufficient food safety knowledge to protect the public from foodborne illness. Individuals that successfully pass the 90-question, multiple-choice exam will receive a ServSafe Manager Certification and wallet card. The ServSafe Manager Certification is accredited by the American National Standards Institute (ANSI) under the Conference for Food Protection Standards. Participants will take the test on the last day of the course.

FDBV-200 (12 Hours)

Fee: $189 (Tuition: $149, Supplies: $40)

  • Section AW01-Worthington Atlantic City Campus
    4 Fridays beginning Oct. 19, 2018 (Ending Nov. 9, 2018)
    9 a.m.-noon