Culinary Certificate Program (CCP)

The Culinary Certificate Program (CCP) is a 16-week long study into the basics of culinary arts. This program mirrors the first half of the Professional Chef’s Program, so that in this program students learn the basics of baking and savory cooking. This structure makes it easy for a student to transfer into the Professional Chef’s Program if desired. This program consists of a 19-hour a week schedule that breaks down into two 8-hour labs and one 3-hour seminar per week.

Objective

The objective of the Culinary Certificate Program is to introduce the student to the science of cooking. In 16 weeks, students will be exposed to food chemistry and the proper techniques of classical culinary preparation through hands-on laboratory training. This intensive program is designed to give students a solid foundation in savory cooking and baking. The knowledge and confidence gained through the successful completion of the program will prepare graduates for entry-level employment.

Class Descriptions

Laboratory Classes
Lab classes meet twice a week, lasting approximately 8 hours each class.

Food Basics
In this series of classes, students will thoroughly examine the fundamentals of cooking with eggs, sauces, vegetables, pasta, stocks, seafood, poultry, and meats, including game. Students learn techniques (both simple and sophisticated), critical evaluation of each stage of preparation, time-temperature-sensitive steps, chemical properties of ingredients, theory, methods, and other practical information. Complete meals drawn from a variety of international recipes are prepared, presented, consumes, and evaluated.

Baking
A thorough foundation in baking is developed by studying the theory and principles of sweet and savory baked goods. Various doughs, such as puff pastry, pâte brisée, pâte à choux, brioche, strudel, and yeast breads are explored. Meringues, pastry cream, custards and sauces, and cakes, tortes, chocolate, buttercreams, and advanced decorations are taught. Emphasis is placed on the most modern methods of preparation, the chemical function of ingredients, perfecting techniques, decoration, and presentation.

Evening Seminars
Evening seminars convene once a week for approximately 3 hours.

Knife Skills
In this seminar, students are introduced to a variety of knives and knife sizes. Each student will learn how to select the appropriate knife for his or hand size. Working with the right knife, students will practice the fundamentals of chopping, dicing, slicing, and mincing. Instruction emphasizes proper cleaning, storage, and knife sharpening. Students will also learn how to use a professional slicer and a mandoline.

Foodservice Sanitation
This five-week course is an intensive study of the foodservice sanitation standards established by the National Restaurant Association Education Foundation (NRAEF). Using the Applied Foodservice Sanitation Certification Coursebook, students are introduced to the basic tenets of food microbiology, significant foodborne illnesses, practices defined and mandated by regulatory agencies, and the Hazard Analysis Critical Control Point (HACCP) system of food safety management. Students take an examination the fifth week of class. Students passing the exam are presented with a ServSafe^® Certification.

Food Management
This seminar series focuses on the business aspect of the food industry. Students learn about myriad culinary occupations and career progression to management. Students study purchasing, cost control, projections, menu planning, recipe development, and general skills relating to time, stress, and personnel management. The legal aspects of opening and running a business are also addressed and include such issues as incorporating, partnership or sole proprietorship, trademarks, and registering the business name.

Butchering
In this three-week course, students are exposed to diverse aspects of the meat industry, including grading services; the U.S. Food and Drug Administration's role in approving and monitoring the use of antibiotics, growth hormones, and pesticides; meat physiology, aging, flavor, and tenderness; branded programs; and purchasing/vendor relationships. Students will learn to break down chicken, lamb, beef, and pork and learn to filet round and flat fish.

Information Session Dates

School Calendar

September 2008 Admission

Class Schedule

Flexible scheduling is a unique feature of the Culinary Certificate Program and allows students to work while attending school. Students may elect from day and evening laboratory classes to formulate a schedule that best suits their needs. Morning classes begin at 8:30 a.m. and evening classes at 4:30 p.m. Students must elect an evening lecture schedule from either Tuesday or Wednesday nights. Lectures begin at 6:00 p.m.

The program mandates two lab classes and one evening seminar per week. The school does not offer a part-time status. To view the January and May Culinary Certificate Program schedules, view our FAQ page.

Program Costs

September 2008
Culinary Certificate Program
Admissions Costs:

The $45.00 application fee is non-refundable

The $45.00 application fee is non-refundable

*Prices subject to change.

Tuition may be paid in full or by halves. Our payment plans are interest free.

Request information about our professional programs

See the Professional Chef's Program for additional application and admissions information.

Download in PDF Format:
CSCA Professional Catalogue
CSCA Culinary Certificate Schedule & Fees
CSCA Application Form