This comprehensive program equips students with essential skills for entry-level roles in restaurants. Over an intensive 21-week series, students will gain foundational expertise in food preparation and safety through hands-on experience in a professional kitchen setting.

Students will delve into the core techniques required for success in the culinary field. Each class is designed to focus on specific elements of classic restaurant dishes, including meats, fish, grains, vegetables, fruits, sauces, fresh pasta, dairy, and desserts. Students will learn to source, measure, prepare, manage, and serve each dish under the guidance of a Chef Instructor who will provide detailed recipe discussions and demonstrations.

Participants will apply their knowledge by cooking and tasting each dish, gaining practical experience in a restaurant-style environment. Upon successful completion of the program, students will possess the qualifications, confidence, and skills needed to embark on a rewarding career in the food service industry.

Students will have the ability to earn both the ServSafe Food Manager certification as well as the Certified Kitchen Cook certification from the American Hotel and Lodging Institute at the completion of the program.

Courses and Program Costs

Time to Complete Program

5 months

Location of Training

Career Technology and Training Center (CTTC)

116 Industrial Park
Accident, MD 21520

Occupational Outlook

Overall employment of cooks is projected to grow 6% from 2022 to 2032, faster than the average for all occupations. About 439,300 openings for cooks are projected each year, on average, over the decade