A comprehensive course in Culinary Arts Certification.
This course reviews culinary arts from the aspect of the cook. Not intended for executive chefs, this course provides information on food products, preparation techniques, organization, teamwork, display, etc.

It provides practical information to making ordinary food look and taste better; to take a salad bar and make it look better without extra cost; to operate within the menus given, budget and enhance customer satisfaction. One day is spent on higher level culinary skills which might be useful for special functions, VIP visits, etc.

Course Goal - To review, learn, and reaffirm the techniques required to prepare and serve food which is tasty, colorful, sanitary, within budget and to pass the written and practical examinations.

Educational Objectives - Upon successful completion of the comprehensive certification examination, as determined by the certifying agency, will meet the criteria established by a nationally recognized association.

Behavioral Objectives: *Demonstrate the fundamentals of culinary arts, the core cooking principles, as well as the skills neces sary to produce a wide array of culinary dishes, beyond the level they could attain prior to the class. *These to include kitchen safety, food safety, personal hygiene, chef tools, knife skills, artistic flow, design, layering, creating a mosaic, mise en place, kitchen flow, garnishes, complementary foods, colors, flavors and textures, use of convenience foods, creating stations and move. *Be conversant with culinary principles, skills and methods, thus enhancing their ability to building on that knowledge in the future. *Provide quality food in a variety of conditions; foods that look and taste better, utilizing the existing menu, products and recipes. *Make food more appealing in appearance through the use of garnishing, color, layout, all designed to enhance the dining experience of our guests. *Demonstrate some higher level culinary skills which may be used for special events.
*Care for and use knives properly, cut foods into a variety of classic shapes. *Identify, sore and serve a variety of fine cheeses. *Organize and plan work more efficiently; prepare items needed prior to actual cooking. *Understand basic flavoring techniques *Purchase appropriate meats and store them properly. *Understand the structure and composition of fish and shellfish. *Identify a variety of vegetables and how to store them properly.

Course manual: On Cooking Lite, taken from On Cooking - A Textbook of Culinary Fundamentals, by Sarah R. Labensky and Alan M. Hause, Published by Pearson Learning Solutions.

Requirement to be certified at Level I - Pass a comprehensive 80 question written exam including questions from each of the areas listed above.

Requirement to be certified at Level II or III - At the completion of the class, demonstrate to the instructor the required level of competence to achieve either Level II or Level III, at the instructors' discretion.. 

NOTE - Someone who is a graduate of a two or four year culinary arts college or university program, with a concentration on culinary arts, will be designated Level III once they pass the Level I examination and pay the special fee to upgrade..  Non-degree programs or experience may not be substituted.