Class Information

Culinary Curriculum and Class Information


Participants in the Community Culinary School job training program attend classes Monday through Friday from 9:00 A.M. to 3:30 P.M. for a total of 12 weeks. The curriculum covers all facets of work in a professional kitchen. The program includes hands-on training and classroom work instructed by accredited Chef Instructors and Guest Chefs who are leaders in the area food service industry. The instruction includes:

• Knife Skills
• Kitchen Safety
• Fruits, Vegetables and Fresh Herbs
• Stocks, Sauces, Soups, and Stews
• Meat, Poultry, and Seafood Cookery
• Grains, Pastas, and Starch Cookery
• Breakfast Cookery, Dairy, and Cheeses
• Principles of Baking
• Salads and Sandwiches
• Garde Manger, Garnishes and Hors d’Oeuvres
• Nutrition

In addition all graduates earn the title of Qualified Food Operator through the completion of the ServSafe Food Protection Manager Certification Course, the nationally recognized course from the National Restaurant Association’s Educational Foundation.

In addition to the experience gained through classroom instruction, the Community Culinary School Catering business, and through food preparation for the New Milford Food Bank, students spend one day a week for six weeks at an internship site.

The Life Skills training portion of the program includes:

• Job-readiness skills
• Applications
• Resume Writing
• Interview Skills
• Punctuality, Work Ethic, and Teamwork
• Basic Computer Literacy
• Financial Management

Upon completion of the program graduates are assisted in an intense job search to obtain full-time employment at local restaurants, hotels, caterers, institutions and other hospitality businesses.

To date the Community Culinary School has achieved:

• 96% job placement rate
• 95% job retention rate
• 100% of graduates have received ServSafe Food Protection Manager Certification

Graduates are required to be available for a review six months after graduation.