Culinary Arts Training

Sonia Gutierrez Campus
Morning and Evening

Two students

Food Service Principles (FSP) 

For those who desire to pursue a career in the hospitality industry with little or no experience, this course is designed for you!

This 5-month training program will prepare you for a career in foodservice within the hospitality industry by focusing on basic kitchen skills, cooking principles, and customer service foundations.

Upon successful completion of the course, students will be eligible to apply for an entry-level position in the hospitality industry, in either front or back of the house. Such as Prep cook, cook, assistant baker, pastry cook, short-order cook, front or back of the house steward, runner, host, busboy, bar Back among many others.

Course Content Summary

Safety & Sanitation, Product Knowledge, Basic Knife Skills, Cooking Principles, Planning & Preparation, Culinary Math, Dietary, Nutrition & Wellness trends, Front of House Foundations, Employment Readiness, Digital Literacy, Sexual Harassment Prevention, and Unconscious Bias training in the hospitality industry for employee.

Entry Requirements

  • Eligible for ESL 6 (low intermediate) or higher
  • Advising Session

Certifications Earned

  • ServSafe Food Handler
  • ServSafe Allergens

 

*Due to COVID restrictions, this will be a hybrid course  — part virtual and part in-person at the school kitchen.  

 

Food Service Operations (FSO) 

If you are ready to take the next step in your hospitality career, this course is tailored for you!

This is an excellent option for those applicants who are currently working in a food services environment that displays the desire to grow into a leadership role.

This 5-month skills training program will prepare our students for a career in food services, restaurants, and the hospitality industry in both Back and Front of the House. The course emphasizes workplace organizational skills, food production, menu planning, customer service skills, and team-building skills that can be applied in a wide variety of settings.

Course Content Summary

Production planning & preparation, Recipe scaling, Station management, Menu development, Nutrition planning, Kitchen communications, Catering essentials, Basic Business, Operations, Front of House Service training, Customer Service, Employment Readiness, Digital Literacy, Sexual Harassment Prevention & Unconscious Bias training in the Hospitality Industry.

Entry Requirements

  • Eligible for ESL 7 (intermediate) or higher
  • 300 hours of either BOH or FOH exp.
  • Advising Session

Certifications Earned

  • ServSafe Food Protection Manager
  • ServSafe Alcohol

 

*Due to COVID restrictions, this will be a hybrid course  — part virtual and part in-person at the school kitchen. 

 

 

 

Questions about the program? Email: careertraining@carlosrosario.org