Wooded Trail

Natural Chef Culinary Program

Program Outline

Full Program: 18 weeks; 28 hours/week, total of 504 hours

Section I: 18 weeks, 16 hours/week
Basic Culinary Techniques:
9:00 am - Noon: M, T, W, Th, and F (4 hours)
  • ServSafe
  • Knife Skills
  • Kitchen Equipment/Tools
  • Culinary Math
  • Food and Cooking Terminology
  • Menu Planning
  • Beginning Baking
  • Garde Manger
  • Basic Culinary Techniques
  • Friday Lunch
Learn more about Section I
Section II: 18 weeks, 16 hours/week
The Natural Chef:
1:00 pm - 4:00 pm: M, T, W, Th, and F (4 hours)
  • Nutrition/Therapeutic Cooking
  • Food Science
  • Farm to Fork/Seasonal Foods/Organic/Preserving/Slow Foods
  • International and U.S. Regional Cooking
  • Culinary Business Management
  • Friday Lunch
Learn more about Section II
Internship: 100 Minimum Hours
Friday Restaurant Class: Lunch:
10:00 am - 2:00 pm
  • Students will plan menus, prepare and serve lunch on Fridays. Classroom work for the first few weeks will prepare students for the opening of the restaurant. Lunch will be served to the public from noon to 1:00.

Upon completion, graduates will earn a Natural Chef Culinary Arts certificate through the college's Continuing Education department.

Minimum Entrance Requirements: High School Diploma or GED