Curriculum and Class Information
Participants in the Community Culinary School job training program attend classes Monday through Friday from 9:00 A.M. to 3:30 P.M. for a total of 12 weeks. The curriculum covers all facets of work in a professional kitchen. The program includes hands-on training and classroom work instructed by accredited Chef Instructors and Guest Chefs who are leaders in the area food service industry. The instruction includes:
• Kitchen Safety
• Fruits, Vegetables and Fresh Herbs
• Stocks, Sauces, Soups, and Stews
• Meat, Poultry, and Seafood Cookery
• Grains, Pastas, and Starch Cookery
• Breakfast Cookery, Dairy, and Cheeses
• Principles of Baking
• Salads and Sandwiches
• Garde Manger, Garnishes and Hors d’Oeuvres
• Nutrition
In addition all graduates earn the title of Qualified Food Operator through the completion of the ServSafe Food Protection Manager Certification Course, the nationally recognized course from the National Restaurant Association’s Educational Foundation.
In addition to the experience gained through classroom instruction, the Community Culinary School Catering business, and through food preparation for the New Milford Food Bank ,students spend one day a week for 6 weeks at an internship site
The Life Skills training portion of the program includes:
• Applications
• Resume Writing
• Interview Skills
• Punctuality, Work Ethic, and Teamwork
• Basic Computer Literacy
• Financial Management
Upon completion of the program graduates are assisted in an intense job search to obtain full-time employment at local restaurants, hotels, caterers, institutions and other hospitality businesses.
To date the Community Culinary School has achieved:
• 88% job retention rate
• 100% of graduates have received ServSafe Food Protection Manager Certification
Graduates are required to be available for follow-up post 6 months graduation.