Natural Chef Certification Program
Natural Chef Summer 2013 Certification Program
Registration opens April 10th. Classes begin May 16th and run through August 1st.
Class Requirements: Natural Healthy Cooking and Introduction to Culinary Arts
Natural Healthy Cooking, C-2732
Students will cover holistic education, whole foods culinary techniques, fundamentals of nutrition and the connection between food, health and sustainability. Students will understand the general operations of a commercial kitchen, sustainable cooking and essential culinary and sanitation skills.
Introduction to Culinary Arts, C-2733
Students will cover holistic education, whole foods culinary techniques, fundamentals of nutrition, and the connection between food, health, and sustainability. Students will understand the general operations of a commercial kitchen, sustainable cooking, and essential culinary and sanitation skills.
For more information, see the Summer 2013 schedule at: http://www.cccc.edu/ecd/schedule/.
Students will experience hands-on professional development in the areas of sustainability, nutrition, whole foods, culinary technology, sanitation, knife skills, and restaurant management as well as many other areas of culinary operations. The entire certification program could be completed by taking a rigorous combination of courses in one semester or by encompassing two semesters. The approximate cost for the Certification is $800.00
Upon successful completion of the full certificate, students will be ready for a professional entry level career in culinary arts, with a specialty in sustainability and nutrition that will assist them in becoming a leader in the industry.
- Items available at: Triangle Healthcare Uniforms in Sanford
- Black Short Sleeve Chef's Jacket
- Checkered Chef's Pants
- Black Pill Box Chef's Cap item
SOLID-Black Slip resistant shoes. Must be close toed, solid black, and have a back!
Textbook Requirements (program students only)
- The Culinary Professional by Draz and Koetke isbn # 978-1-60525-118-9
- Staying Healthy with Nutrition by Haas isbn # 9781587611797
- ServSafe Manager Book 6th Edition ESX6 WITH ANSWER KEY
Knife and Tool Requirements
- BLACK sharpie, Thermometer, 8" Chef's Knife, Paring Knife, Boning Knife, Measuring Spoons Set, French Rolling Pin, Lint Brush/Roller
Next session offered: Mid May-Mid July 2013
Exact dates and registration will be announced early April 2013.
||The Culinary Arts program was established in part from Project Skill-UP funding provided through a grant from the North Carolina Tobacco trust Fund Commission.