As part of the Hospitality and Culinary Arts Careers program, the Culinary Foundations certification exam is endorsed by the World Associations of Master Chefs (WAMC), a global network of professionals who push innovation and creativity in food service. This course empowers learners to be confident in professional kitchens, immediately start working, and be more qualified
for advanced opportunities.
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Module 1: Food Storage
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Module 2: Set Up Procedures
- Define mise en place
- Differentiate between types of knives and the primary uses for each
- Recognize basic knife cuts and the primary uses for each
- Identify common kitchen tools and equipment, and the primary uses for each
- Identify common ingredients
- Given a recipe, identify the methods, ingredients, equipment, process, and outcome
- Calculate quantities to scale recipes and convert between measurements
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Module 3: Food Safety and Sanitation
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Module 4: Kitchen Environment
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Module 5: Cooking Methods and Terminology
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Module 6: Clean Up