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. This 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.

CCBC Pathway

Business Pathway - Pathways are designed to help you meet your academic and career goals by aligning related courses and programs.  Pathway students participate in a variety of activities that help explore career opportunities in their field of study.  You can meet with a CCBC advisor who help align — or realign — your educational plan with the Pathway that best supports you and your goals.

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 two certifications of ServSafe Food Handler and ServSafe Food Safety Manager. 

Certifying Organizations:  National Restaurant Association, www.restaurant.org. ServSafe®, www.servsafe.com 

 

Financial Aid and Payment Options

We offer financial aid by packaging public and private funding options to those who qualify, in select Continuing Education 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.

Length of Training

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.

Students are required to attend an Information and Orientation Session before registering for this class.

 

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 Coordinator 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

HSL079

FoodWorks Basic Culinary I

55

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

$965

T-$290/F-$675

HSL080

FoodWorks Basic Culinary I Practicum

84

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

$781

T-$234/F-$547

HSL104

FoodWorks Basic Culinary II

55

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

$965

T-$290/F-$675

HSL105

FoodWorks Basic Culinary II Practicum

84

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

$782

T-$234/F-$548

HSL106 FoodWorks Basic Culinary III 55 Textbooks, uniforms and supplies are provided and included in the course costs.

$965

T-$290/F-$675

HSL107 FoodWorks Basic Culinary III Practicum 84 Textbooks, uniforms and supplies are provided and included in the course costs.

$782

T-$234/F-$548

Course Series 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

Administrative Support Assistant: Kristal Parker | kparker3@ccbcmd.edu​|443-840-4483 |Owings Mills 302 ​​​