Cooking Certificate: Kitchen Fundamentals and Chef Training at Kendall
This quick and intensive module-based and customizable certificate program allows individuals to pick and choose topics in the kitchen that peak their interest.
– Gain a greater understanding of food and cooking
– Obtain a higher level of confidence in the kitchen
– Reinforce cooking skills and enhance your technique
– Learn from Kendall College Culinary faculty
– Build your own unique, non-credit bearing certificate
Modules run throughout the year on either a M/T or W/R schedule. All modules are 6-11 p.m. for five weeks. The culinary certificate of completion can be obtained in just under a year.
– One module $1,695
– Culinary Certificate $10,170 (six modules)
REQUIRED ONE-TIME FEES
– Jacket $27
– Basic Knife Kit $136
– Book $140
If you purchase three or more modules at once you will receive a complimentary knife kit valued at $750. All modules are non-credit bearing and modules and fees are not eligible for financial aid.
Each module runs for five weeks, meeting twice a week from 6–11 p.m. for a total of 40 learning hours. You will earn your certificate of completion after finishing six of the 10 available modules.
Fundamentals of Cooking Techniques (recommended to be taken first)
Cover the main kitchen basics and classic preparations focusing on sanitation, knife skills and basic techniques. Participants will have the opportunity to work with whole chickens, flat and round fish as well as learn shortcuts and best practices when slicing, dicing and mincing.
Starts January 16, 2017
Stocks, Sauces and Soups
Explore the art of making delicious stocks, the foundation to good sauces and soups. From there, participants will move on to create cream/puree soups, consommé and court bouillon. This course will also cover Escoffier’s Mother sauces including béchamel, veloute, espagnole, tomato and the every tricky hollandaise as well as different thickening agents and how to get the best results.
Starts November 16, 2016
Starts February 20, 2017
Hor d ’Oeuvres, Salad and Cold Preparations
Learn the art of cold food preparation using traditional and modern techniques. Participants learn how to cook the perfect egg, create artistic composed and compound salads, and canapé as well as smoke fish, make pates and work with fruits.
Starts April 3, 2017
Baking and Bread Applications
Build the foundation for baking and pastry and gain an understanding of the science and methods in baking and apply it in a hands-on setting. Participants will start with quick breads, scones and biscuits and then work with laminated doughs and bread applications such as such as lean, fortified and yeast doughs.
Starts April 5, 2017
Entrée and Hot Preparations
Hone the basic methods of cooking vegetables, starches, meats, poultry and fish including but not limited to boiling, poaching, steaming, pan-searing, grilling, etc. The rationale for each method is presented along with the techniques required to achieve success. The proper use of different equipment and tools is demonstrated and practiced.
Starts February 22, 2017
Advanced Skills Development
This course challenges participants to plan, prepare and serve a multi-course meal using traditional methods of cooking and presentation. Emphasis is placed on timing, organization and execution and students will work in an individual and team setting.
Starts May 10, 2017
Pastry, Custards and Pies
Create classical desserts that inspire and review the basic science and chemistry behind the art of pastry. Learn the techniques used by the masters to produce European tarts, tortes, cakes, custards, pastries and American pies.
Gain insight into what makes this type of foodservice unique in the industry. Students learn the fundamentals of catering including menu planning, costing, event planning and recipe testing.
Starts July 19, 2017
Healthy and Special Diets
Understanding healthy cooking and special diets are key in the foodservice industry. Explore nutritional and culinary strategies and techniques to address dietary concerns without sacrificing flavor or food.
Learn about how today’s chefs incorporate contemporary techniques of food preparation into their menus and recipes. This course will review the science behind cooking and cover molecular techniques such as sous vide and foams.
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