CULINARY

Program Objective

The six-month culinary program at Knowledge Innovations Academy prepares students with entry-level skills for positions in the kitchen and food service industry; such as a cook, prep cook, and cafeteria cook. It combines a foundation of culinary and management skills within the industry demands. Students will be able to gain hands-on knowledge and work experience by preparing and participating in BLOOM USA’s Catering events. They will study and practice kitchen-related methods of cooking: sauces, stocks and soups, starches, and vegetable cookery. Additional training involves table service, menus, cost controls, storeroom, stewarding, safety, and sanitation.

Students will receive a Certificate of Completion in Culinary Skills after completing the six-month program with a passing grade. The certificate testifies that students have finished the basics in culinary skills.

Upon completion of this program, students will be able to:

Demonstrate basic knife skills;
Prepare stocks, sauces, and soups from fundamental ingredients following industry practice;
Produce several ethnic dishes from within the United States and internationally;
Demonstrate different cooking techniques such as sauteing, roasting, grilling, boiling, steaming, and braising;

Establish cost and purchase controls in food management;
Apply hospitality laws to any kitchen/dining service venue;
Serve as a waiter at an event;
Learn and effectively practice basic and advanced technical skills in food preparation and service;
Gain experience in the proper use and maintenance of professional food service equipment;
Become familiar with the layout and workflow of professional kitchens;
Develop a sense of professionalism necessary for working in the foodservice industry.