FoodWorks: Basic Culinary Training, Continuing Education Certificate

​This 12-week workforce development program is designed to give students interested in the food service industry on-the-job training experience in the Maryland Food Bank's Bauer Community Kitchen, a state-of-the-art culinary facility. The unique course teaches an array of cooking techniques, including knife cuts, recipe conversions, and commercial equipment use, as well as food safety and sanitation standards. As part of their real world experience, students will use donated food and locally-grown fresh ingredients to prepare a variety of meals from scratch for Maryland Food Bank Kids Supper Club and Summer Club programs, which are served daily in afterschool and summer enrichment programs

Program objectives

Successful Completion:

CCBC Credential: Students will be awarded a Continuing Education Workforce Training Certificate, and will have access to a Continuing Education academic record (transcript).

Financial Aid and Payment Options

Continuing Education Opportunity Grant
Partial Payment Option (through Nelnet Business Solutions)
Tuition Waiver for those who qualify
Baltimore County College Promise
Workforce Development Sequence Scholarship
Employer/Sponsor Paid Tuition
Division of Rehabilitation Services (DORS)
Local Office of Workforce Development

Program Length

12 weeks – 268 academic hours plus 205 on-the-job training hours

Monday through Friday; 8:00 a.m. to 4:30 p.m.

This program is offered 4 times each year with course series starts in January, April, July and October.

Program Requirements

GED or High School Diploma preferred. Must be 18 years of age.

Student are required to attend an Information and Orientation Session when registering for this class.  Dates and times are available from hospitalitycareers@ccbcmd.edu or call 443-840-5840.

Application Process

To apply, go to ccbcmd.edu/apply and complete the CCBC Non-Credit Workforce Training Certificate application.  An email will then be sent with program information and any additional requirements necessary to apply for the program.

Provisional Entry - Students must contact the Program Director to apply for acceptance into this program - email hospitalitycareers@ccbcmd.edu for further direction. After provisional acceptance, students must complete a drug screening and background check. Prospective students must apply at least 2 weeks prior to the start of the course series.

Prior Learning Assessment

This program has no options for obtaining course waiver(s) for prior learning.

Program Course Sequence

Course Number

Course

Title

Course Hours

Textbook Information

(approximate cost; subject to change)

Costs

T=Tuition/F=Fees

HSL 044

FoodWorks Basic Culinary I

98

Textbooks, uniforms and supplies are provided and included in the course costs.

$1,550

T-$465/F-$1,085

HSL 045

FoodWorks Basic Culinary I Practicum

75

Textbooks, uniforms and supplies are provided and included in the course costs.

$196

T-$59/F-$137

 

HSL 046

FoodWorks Basic Culinary II

85

Textbooks, uniforms and supplies are provided and included in the course costs.

$1,550

T-$465/F-$1,085

 

HSL 047

FoodWorks Basic Culinary II Practicum

65

Textbooks, uniforms and supplies are provided and included in the course costs.

$197

T-$60/F-$137

HSL 048 FoodWorks Basic Culinary III 85 Textbooks, uniforms and supplies are provided and included in the course costs.

$1,550

T-$465/F-$1,085

HSL 049 FoodWorks Basic Culinary III Practicum 65 Textbooks, uniforms and supplies are provided and included in the course costs.

$197

T-$60/F-$137

Totals:

 

473

 

$5240

T-$1,574/F-$3,666

Additional Information

Skills for Success:
​Punctual, prompt and prepared to work; maintains a well-groomed professional appearance; accepts responsibility willingly; ability to follow written and oral instructions and safety rules and regulations; ability to interact with others in a courteous and tactful manner; ability to complete assigned tasks on time.

Career Opportunities:
​The FoodWorks program prepares students for entry level cooking and food preparation for restaurants, caterers, institutional facilities and other hospitality venues.

Career Coach

Research your career interests, explore live job postings, take a career assessment, discover which companies in the Baltimore region are hiring, and more.  View a brief tutorial video on how to use Career Coach at: https://youtu.be/C7KpznbPYfA .  Explore career and training opportunities at: https://ccbcmd.emsicc.com/.

Program Contact Information

Program Coordinator: Yumi Kim|hospitalitycareers@ccbcmd.edu|443-840-5840|Owings Mills|305D

Administrative Assistant: Kate Talton | ktalton@ccbcmd.edu |443-840- 4483 |Owings Mills 302