Culinary Arts

Overview

If you have a great passion for cooking and the drive to pursue your goal as a professional cook, food entrepreneur, and more, there is no better time to start a career in this thriving landscape. This program provides strong culinary foundations training with a hands-on optional externship.

Students can acquire intensive professional and practical experience with culinary preparations and operation of a professional kitchen. With a focus on foundational and fundamental skills development and reinforcement, universal and widely-adopted methods and techniques of cooking as well as recipes and activities, will reinforce the same principles taught in professional culinary schools around the world. This comprehensive course covers a full basic professional cooking school curriculum including, but not limited to kitchen and food safety, knife skills, moist- and dry-heat cooking methods, seasoning, culinary nutrition, basic breads and baking, salads and dressings, and pastry basics.

Who Should Attend

First-time cooks seeking to start a career as a professional cook
Entrepreneurs wishing to acquire foundational cooking techniques to help launch a culinary business
Experienced cooks brushing up on their techniques
Home cooks looking to learn these advanced techniques and methods

Career Insight

Occupational summary for chefs and head cooks.

134,749

Jobs
(2018)

12.2%

Projected Growth
(2018-2028)

^$34k-^$62k

Annual Salary
(25th-75th Percentile)

Course Schedule

August 6, 2019 – February 19, 2020
Two week-day (TBD) evenings: 6:30pm – 10:30pm (at a professional kitchen facility in Orange County, CA)

While we can accept enrollment up to the start date of the course, we strongly encourage students to register no later than July 16, so that their uniform and kitchen supplies can be timely delivered. Space is limited to ensure an optimal learning experience and hands-on training. Payment plan information is available upon request.

Required Courses

Title	Winter	Spring	Summer	Fall
MISC 815.02 Professional Culinary Foundations (15.00 CEU) MISC 815.02			Campus

Title

Winter

Spring

Summer

Fall

MISC 815.02

Professional Culinary Foundations (15.00 CEU)
MISC 815.02

Campus

Course schedules are subject to change. Individual courses may be taken without enrolling in the full certificate.

Receive Customized Training for your Employees

At the end of this course, students will be able to:

Understand basic food and kitchen safety and sanitation

Select, handle and maintain a knife and demonstrate knife cuts

Identify, describe and apply dry-heat cooking methods

Identify, describe and apply moist-heat cooking methods

Explain and demonstrate stock, short stock, and broth production

Demonstrate knowledge and application of seasoning and flavoring

Explain and apply principles of plating

Determine and evaluate basic nutrition in foods and specialty diets

Explain and demonstrate principles of egg cookery

Explain and demonstrate principles of salad production and vegetable cookery

Prepare and present a variety of classic and contemporary sauces

Explain and demonstrate principles of meat, poultry and fish cookery

Explain and demonstrate principles of pasta, legume, rice, and grain cookery

Demonstrate knowledge of basic bread, baking, and gluten functions

Demonstrate knowledge and application of basic pastry and chocolate use

Demonstrate and apply knowledge of plant-based and dairy-free diets

Where do trained chefs work?

Trained cooks are in demand in both the hospitality and tourism industries. Employment in the foodservice area is growing and will continue to grow. Some career possibilities include positions in restaurants, clubs, bakeries, hotels and institutions. There are many different kinds of foodservice organizations and, as a result, position titles vary.

Examples of position titles (depending on experience, education and other factors):

Chef de Cuisine

Chef de Partie

Sous Chef

Executive Chef

Line or Prep Cook

Caterer

Food Buyer

Food Stylist

Food & Beverage Director

Expediter

Assistant Cook

Research & Development Chef

Food Journalist

Food Critic or Blogger

Professional Kitchen

Our program highlights a professional training kitchen. The facility enables students to gain familiarity with the fast-paced environment and diverse tools of a working kitchen.

On-site Training Available

Our Corporate Training specialists can deliver this program or customize one that fits your organization’s specific needs. Visit Corporate Training or call (949) 824-1847 for information.

English Proficiency Requirement
All certificate programs at UCI Division of Continuing Education (classroom and online formats) require professional-level English language proficiency in listening and note-taking, reading comprehension and vocabulary, written expression, and oral presentation.