FoodWorks: Basic Culinary Training, Continuing Education Workforce 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

Upon successful completion of this Continuing Education Workforce Certificate, students will be able to:

​1. combine basic culinary knowledge with hands-on skills experience to be an effective chef or line cook,
2. demonstrate food safety and sanitation standards,
3. meet the eligibility requirements for certifications of the ServSafe Food Handler and ServSafe Food Safety Manager offered by the National Restaurant Association (NRA), and
4. prepare to gain employment in the food service industry.

Program Credentials

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).

External Credential: Students will receive a ServSafe Food Safety certification.​

Certifying Organization:  National Restaurant Association Educational Foundation  www.restaurant.org

Financial Aid and Payment Options

CCBC currently offers Continuing Education (CE) financial aid to those who qualify. We package public and private funding options to benefit students which include COVID-19 relief funding, the Maryland Sequence Scholarship, CCBC Opportunity Grant funding, Maryland Promise, and Baltimore County College Promise. Financial aid funding is available for select CE courses and programs. 

Additional opportunities for financial support include partial payment options through Nelnet Business Solutions and tuition waivers for those who qualify. Resources outside of CCBC may also be available through employer/sponsor paid tuition,  the Department of Rehabilitation Services (DORS), and your local office of workforce development. 

For more information about funding resources and how to apply for them, please contact the CCBC Continuing Education Information Center at 443-840-4700.

Program Length

12 weeks – 165 academic hours plus 252 on-the-job training hours

Monday/Tuesday; 9 a.m.- 4 p.m. Wednesday/Thursday/Friday; 8 a.m. - 4 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.

Contact at email hospitalitycareers@ccbcmd.edu or call 443-840-5840.

Application Process

To apply, go to www.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 079

FoodWorks Basic Culinary I

55

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

$965

T-$290/F-$675

HSL 080

FoodWorks Basic Culinary I Practicum

84

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

$781

T-$234/F-$547

 

HSL 104

FoodWorks Basic Culinary II

55

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

$965

T-$290/F-$675

 

HSL 105

FoodWorks Basic Culinary II Practicum

84

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

$782

T-$234/F-$548

HSL 106 FoodWorks Basic Culinary III 55 Textbooks, uniforms and supplies are provided and included in the course costs.

$965

T-$290/F-$675

HSL 107 FoodWorks Basic Culinary III Practicum 84 Textbooks, uniforms and supplies are provided and included in the course costs.

$782

T-$234/F-$548

Totals:

 

417

 

$5240

T-$1,572/F-$3,668

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