The Art of Cooking

Diploma

The Art of Cooking diploma program is highly focused on fundamental skills and cooking techniques and food science. Instructors address cooking skills, baking and pastry, American regional cuisine with emphasis on plating, presentation and production.

Keep reading, or complete our form to get more information today!

Skills Developed:
  • Basic cooking, baking & pastry techniques
  • Plating, presentation & production
  • Weight & measures
  • Product identification
  • Food & beverage operations
  • Pastry skills & artistry
Subjects Learned:
  • Culinary concepts
  • Menu planning & purchasing
  • Regional cuisine
  • Food science & equipment
  • Sanitation & safety
  • The art of the "cold kitchen"
Career Opportunities:
  • Line cook
  • Prep cook
  • Short-order cook

For more information, complete the request form at the top right of the page.

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