Art of Cooking - The Art Institute of California - San Diego

Art of Cooking from The Art Institute of California - San Diego is a Campus Certificate Food degree that prepares you for a Vocational Programs career. The Art of Cooking diploma program is highly focused on fundamental skills, cooking techniques, and food science. The program concentrates on cooking skills, baking and pastry, and American regional cuisine with emphasis on plating, presentation and production. The program also offers Sanitation & Safety, Garde Manger (the art of the "cold kitchen"), Management, Supervision & Career Development, and Purchasing & Product Identification? all to balance their skills. Students in the Art of Cooking program have the opportunity to develop skills in weight and measures, knife skills, equipment and tools identification, plating and presentation, cost control, ingredient mixing methods, soups and stocks, starch and pasta, vegetable cooking , breakfast cookery, cold salads, sauces, sandwiches, poultry and meat, and fish and shellfish handling and preparation. Students have the opportunity to learn the proper procedures of food safety and foodservice temperature control. At the end of the Sanitation & Safety class, students take the ServSafe written test and will receive a ServSafe Manager certificate after passing the test. Management,Supervision & Career Development teaches students how to run the kitchen and manage personnel. Students have the opportunity to learn how to write a resume and thank you letter, and develop job-hunting and interviewing skills. The strength of this program lies in its teaching of basic skills, techniques for cooking and baking, and production. PROGRAM OBJECTIVES Upon successful completion of the program, graduates should be able to: Demonstrate the knife skills, use of mise en place, appropriate use and care of equipment, selection of appropriate cooking techniques, and other recipe preparation skills (measuring and product identification) to successfully follow directions orally and from recipes. Plan, prepare, produce, and professionally present dishes while consistently maintaining a safe and sanitary work environment as defined by HACCP standards. Demonstrate the ethical and professional values of the culinary profession (including demonstrating the ability to conform to professional standards of conduct related to timeliness, appearance, behavior in a kitchen, especially in relating to diverse populations among coworkers and customers) through successful preparation of a resume and cover letter and the completion of team-oriented tasks. Seek entry-level positions in the food service industry, such as prep cook, short-order cook, and line cook. View more details on The Art Institute of California - San Diego . Ask your questions and apply online for this program or find other related Food courses.