Culinary Bootcamp (WTHM-145-03)

What You'll Learn

• Industry-standard culinary terminology and equipment usage.
• Food safety, sanitation, and kitchen operations.
• Knife skills and cooking techniques focused on ratios over recipes.
• Stock and soup preparation fundamentals.
• Nutritional principles in food handling and storage.
• Advanced food preparation and plating techniques.
• Professional kitchen workflow and team collaboration.

Why Choose This Program?

• Hands-on culinary labs paired with expert-led instruction.
• Build practical skills for immediate employment in food service.
• Prepare for nationally recognized ServSafe certification.
• Learn in a supportive, career-focused environment.
• Gain experience aligned with employer expectations and industry standards.

Certification Opportunity

Students will have the opportunity to pursue ServSafe Certification through the National Restaurant Association Educational Foundation (NRAES).

Career Pathways

This program supports entry into roles such as:

• Line Cook
• Prep Cook
• Catering Assistant
• Institutional Food Service Worker
• Culinary Apprentice