Culinary Arts Basic Techniques Certificate
Program Description
In the Basic Techniques Certificate Program, the Culinary Arts student learns the basic skills necessary to cook proficiently. The program includes two quarters of hands-on and theoretical culinary instruction with sanitation and nutrition training and one quarter of student internship. Students who have completed the Culinary Arts Basic Techniques Certificate Program at ICASI have excellent preparation for entry-level foodservice jobs.
Program Objectives
Students enrolled in the Culinary Arts Basic Techniques Certificate Program will:- Develop a professional vocabulary of terms related to food and its preparation
- Learn and effectively practice technical skills in food preparation
- Acquire the attributes of an entry-level foodservice employee, including professional caliber knife skills, organizational abilities, and food presentation artistry
- Receive sanitation training and obtain a ServSafe certificate
- Prep Cook
- Utility Cook
- Pantry Cook
- Line Cook
Culinary Arts Advanced Techniques Diploma
Program Description
In the Culinary Arts Advanced Techniques Diploma Program, students will develop the ability to modify and adapt techniques learned in Basic Techniques classes and put them to use under professionally appropriate conditions. Specific products and cooking styles are examined in detail, and the student learns to demonstrate both mastery of particular skills and creative adaptation fo techniques learned. Lecture classes cover a wide range of topics important to successful foodservice operations. Students who have completed the Culinary Arts Advanced Techniques Diploma Program at ICASI have excellent preparation to seek a career in kitchen supervision or management.
Program Objectives
Students enrolled in the Culinary Arts Advanced Techniques Diploma Program will:- Develop a professional vocabulary of terms related to food and its preparation
- Learn and effectively practice advanced technical skills in food preparation
- Explore major world cuisines
- Acquire professional caliber knife skills, organizational abilities, original recipe development abilities, and food presentation artistry
- Receive sanitation training and obtain a ServSafe certificate
- Learn foodservice operations including: commercial food production, dining room management, service and event planning
- Learn professional foodservice management principles and application including: menu development, food costing, ordering and inventory, staff scheduling and management
- Kitchen Shift Supervisor
- Sous Chef
- Kitchen Manager
- Caterer
- Personal Chef