Culinary Arts/Restaurant Operations

This program, under the direction of renowned Chef and cookbook author, Chef Joe Brown, is a hands-on instructional program designed to offer four levels of food service. The program includes, but is not limited to food preparation, service, and strategies for maintaining a successful career in culinary arts. Participants will enjoy a variety of culinary learning experiences that will enhance their future in the culinary arts field. In addition, students will be required to Complete a 6-week 96-hour apprenticeship at an approved site and will receive the industry recognized Serv-Safe Certification as a result of their training. Program levels are listed below. Level I Introduction (Safety and Sanitation, Basic Knife Skills, Measurements, Stocks and Sauces, MISE EN PLACE, Kitchen Lab) Level II Foundation of Cooking (Soups, Sauces, Understanding Vegetables, Cooking Vegetables, Potatoes, Legumes, Grains, Pasta and other starches, Kitchen Lab) Level III Methods of Cooking (Meats, Poultry and Fish, Roasting, Baking, Deep Frying, Sautéing, Salads and Salad Dressings, Understanding Basic Cuts of Meat, Cooking and Handling Meats, Understanding and Cooking Fish and Shellfish, Kitchen Lab) Level IV Restaurant Readiness (Food Presentation, Production, Service, Kitchen Lab, Baking Basics, Menu Recipes and Cost Management) Students enrolled in this program will receive ServSafe training and will take the associated certification exam.

This program, under the direction of renowned Chef and cookbook author, Chef Joe Brown, is a hands-on instructional program designed to offer four levels of food service. The program includes, but is not limited to food preparation, service, and strategies for maintaining a successful career in culinary arts. Participants will enjoy a variety of culinary learning experiences that will enhance their future in the culinary arts field. In addition, students will be required to Complete a 6-week 96-hour apprenticeship at an approved site and will receive the industry recognized Serv-Safe Certification as a result of their training. Program levels are listed below.

Level I Introduction (Safety and Sanitation, Basic Knife Skills, Measurements, Stocks and Sauces, MISE EN PLACE, Kitchen Lab)

Level II Foundation of Cooking (Soups, Sauces, Understanding Vegetables, Cooking Vegetables, Potatoes, Legumes, Grains, Pasta and other starches, Kitchen Lab)

Level III Methods of Cooking (Meats, Poultry and Fish, Roasting, Baking, Deep Frying, Sautéing, Salads and Salad Dressings, Understanding Basic Cuts of Meat, Cooking and Handling Meats, Understanding and Cooking Fish and Shellfish, Kitchen Lab)

Level IV Restaurant Readiness (Food Presentation, Production, Service, Kitchen Lab, Baking Basics, Menu Recipes and Cost Management)

Students enrolled in this program will receive ServSafe training and will take the associated certification exam.


Degree/Certificate:
Culinary Arts

Students will learn:

  • Back of the House Operations
  • Front of the House Operations
  • Food Preparation Technology
  • Nutrition Principles
  • Recipe Interpretation & Calculation
  • Equipment Use & Identification
  • Food Safety & Sanitation
  • Menu Planning & Development

Employment Opportunities

Upon successful completion of this course, students may secure employment in the following positions: Sauté Cook, Broiler Cook, Fry Cook, Garde Manager, Waiter/Waitress, Prep Cook and many other entry-level culinary or food service related positions.

Average starting yearly salary range for full-time employment:
$24,000 to $38,000

Lifetime job placement available for all successful program completers.

 

Admission Requirements

There are no special requirements for this program. However, a basic comprehension of reading and math is expected.

Career & Technical Institute of Camden County College

856-874-6004
tradetraining@camdencc.edu

Continuing Education

Additional information

CTI Code

CE.TRD-050

Hours

412

CEU

42.0