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.
Curriculum
- 6 Sections
- 25 Lessons
- 12 Weeks
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- Module 1: Food Storage2
- Module 2: Set Up Procedures7
- 2.0Define mise en place
- 2.1Differentiate between types of knives and the primary uses for each
- 2.2Recognize basic knife cuts and the primary uses for each
- 2.3Identify common kitchen tools and equipment, and the primary uses for each
- 2.4Identify common ingredients
- 2.5Given a recipe, identify the methods, ingredients, equipment, process, and outcome
- 2.6Calculate quantities to scale recipes and convert between measurements
- Module 3: Food Safety and Sanitation3
- Module 4: Kitchen Environment4
- Module 5: Cooking Methods and Terminology5
- Module 6: Clean Up4
