Course Offerings

Would you like to build skills for work in the culinary/restaurant industry? This course introduces the fundamental concepts, skills and techniques in basic cookery. Emphasis is placed on safe food/equipment handling, nutrition, recipe conversion, measurements, terminology, classical knife cuts, flavorings/seasonings, stocks/sauces/soups and related topics. Upon completing this hands-on class, students should be able to exhibit the basic cooking skills used in the food service industry and build self-confidence to work in a commercial environment.

Course Objectives

Learn the basic techniques on how the kitchen and a restaurant operate

Perform kitchen prep, pre-meal, service and post-meal job duties

Understand both theory and practical applications for work within the foodservice industry

Recognize and perform basic food safety sanitation skills

Perform point-of-sale duties

Perform restaurant and banquet set-up

Work as a team to fulfill assignments in the time given

Learn basic nutrition information

Prepare for the American Culinary Federation Practical & Theory Exams

Outline of Instruction

Kitchen Cook Training: Introduction to kitchen safety, which includes knife holding techniques; appliances, equipment and ingredients; understanding of menu; standardized recipes; kitchen prep and terminology; principles of cooking soups, stocks and sauces

Basic Breakfast, Salads, Introduction to Restaurant Server Training (pre-meal, during and post-meal duties)

Hors D'Oeuvres, Sandwiches, Sides & Entrees

ServSafe Training & Exams

Job Search Skills (self-assessment, resumes, cover letters, interview preparation)

Dessert, Buffet Prep & Service, Final Exams (Restaurant Server, Kitchen Cook Certification)

Contact Hours

112

CEUs

1

Industry Standard, State or National Certification

Certification

ServSafe (National Restaurant Association), Restaurant Server Certification (American Hotel & Lodging Educational Institute), Certified Fundamentals Cook Certification (American Culinary Federation).

Website

https://ahlei.servsafebrands.com/, https://www.servsafe.com/, https://www.acfchefs.org/

Certification Learning Outcomes/Requirements

Students will receive the ServSafe Certification (National Restaurant Association), Restaurant Server Certification (American Hotel & Lodging Educational Institute) and Certified Fundamentals Cook Certification (American Culinary Federation).

CE or CU Articulation

No

Prerequisites

Students should have a 10th-grade high school certificate of completion or higher.

Learning Supplies Needed

"ServSafe 8th Edition Managers Book" (ISBN #978-0866127400), "Restaurant Server" (ISBN #978-0866124522), "Culinary Arts NOCTI Study Guide" (for ACF certification), "Nutrition for Foodservice and Culinary Professionals 9th Edition" (ISBN #978-1119148494)

Clinical Site/Special Facilities

A kitchen will be required to conduct the hands-on training part of the course. Kitchen tools such as knives, cutting boards, peelers, chef coats and aprons will be required.

Requirements for Successful Completion

90% attendance
Students must adhere to the policies set forth by the instructor.,Students must wear clean uniforms daily. Use the locker box to keep all personal belongings and valuables. (Keys will be provided for safekeeping). Keys must be returned at the end of each class.,Students are responsible to keep the kitchen space neat and clean upon finishing their activities.,Students must arrive on time on Practical Exam testing day; students will not be allowed in the classroom after the test begins. No makeup testing dates will be offered.,Students must pass ServSafe (70% or higher), Nutrition (70% or higher) and ACF written exam (75% or higher) to demonstrate competency and complete required assignments to receive the Wake Tech completion certificate and the ACF certification.

Accreditation/Special Approval Requirements

N/A

Intended Audience

Entry-level cooks working in the industry, students wanting to enter the culinary and restaurant field, banquet staff, students wanting to start a culinary business

Specific Industry or Business Support Needs

Kitchen cooks, line cooks, prep cooks, restaurant servers, table bus personnel, banquet set-up

Wake County Need for Industry Positions

An estimated average of 1,350 openings per year for 2022-2032, which is a 15% increase

Industry or Job Titles Related to Training Outcomes for Employment

Prep cooks

Line cooks

Restaurant servers

Cashiers

Banquet staff

Related Courses

CUL-3075C3

CUL-3075A3

Course Contact Information

Community & Career Education Staff
919-532-5700
[email protected]