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Culinary Arts Certificate
This 256-hour hands-on program provides the opportunity to train under a distinguished chef in a professional kitchen. This noncredit certificate is offered in the fall and spring. The courses must begin in the fall.
Chef Peter Gilmore will lead you through everything you need to know about basic knife skills, cooking methods, culinary terminology, kitchen sanitation and safety. Apply the skills to soups, sauces, meat and seafood, while executing the skills of the garde manger, as well as plating and garnishing. You will then also be introduced to the production of baked goods, pastries, plated desserts, garnishes and buffet presentations. Finally, you will create classical desserts, sauces, pulled candy and sugar work.
Skills & Competencies
Safe use and care of commercial food service equipment, use of culinary terminology, ability to identify food products and their common use, exhibition of cooking methods and presentations, ability to prepare and present food that meet employers’ standards, application of principles of good nutrition for consumer demands, demonstration of knowledge of safe food handling practices, acquisition of food manager’s certification, ability to pursue a job search and career in commercial and non-commercial food service operations.
Tuition: $3,999 (includes books and materials)
Contact: Community Education to register and for more information at 610-359-5025.
For more on the College's credit degree and certificates, visit www.dccc.edu/culinary.