Culinary Opportunity Program

A Program for Adults with Developmental Disabilities

This Culinary program has been designed for students with developmental disabilities and will offer a Certificate of Completion  to students who complete all 80 hours of instruction (Part 1 and Part 2). The curriculum affords an introduction to the skills needed to be successful in a food production environment.

The goal of this program is to teach basic culinary skills that may transfer to employment with local supermarkets, restaurants, and fast food establishments. This course is not meant to teach independence skills in preparing food for oneself, as this is a prevocational training program.

Part 1

SERV-SAFE FOOD HANDLING (10 hrs) 

  • Sanitation
  • Safety
  • Food Safety
  • Personal Hygiene
  • Pest Control

COOKING TRADITIONS (30 hrs) 

  • Professional Cooking
  • Preparation and Cooking Skills
  • Standard Recipes
  • Mise en Place
  • Classical Master Sauces

Part 2

MODERN COOKING (30 hrs) 

  • Production Cooking
  • Entrees
  • Starches
  • Vegetables
  • Desserts

HOS WORK EXPERIENCE (10 hrs) 

  • Personal Appearance
  • Work Schedule
  • Customer Service
  • Communications
  • Guest Experience

The program meets two days per week. Prospective students will be welcomed into this non-credit program under the auspices of the Center for Workforce Development Program. Limited to 8 students per session.

88601. 23 Sessions: 80 hours, CEU 8.0
Student Center, SC 241

Time: 8:30 a.m.-12 p.m., Wed and Thurs, Sept 18-Dec 11 (no class Nov 27-28)

Cost: $1,999

Student Eligibility Criteria

A student entering this program will be expected to purchase a uniform and exhibit the following behaviors:

  • Each student is responsible for their own self-care: This includes personal hygiene and maintaining a clean uniform and professional appearance. (We will study this further in Serv-Safe Food Handling.)
  • No inappropriate outbursts and the ability to self-monitor and self-regulate behavior, use of appropriate language and actions. (Please see the CCM Student Conduct for details: https://www.ccm.edu/academics/academic-policies/.)
  • Behavior appropriate for the workplace including public arena. Applicant must be able to self-regulate and be aware of his/her own body in space
  • Self-Manage the work task
  • Self-Motivated in managing the work
  • Able to organize work flow
  • Respect for others
  • Effectively manage mild stress (e.g. time demands)
  • Able to work in a team or individually
  • Remain organized during tasks and classwork
  • Cognitive and psychomotor skills sufficient to function in a culinary environment and be able to understand basic instructions and carry out those instructions, consistently with moderate supervision.
  • Read, comprehend and follow basic directions and recipes, including the transfer to action.
  • Ability to recognize a hazardous/unsafe situation/environment and act upon it appropriately.
  • Reasoning sufficient to understand a critique and correction of work and/or constructive criticism.
  • Read, comprehend and follow basic directions and recipes, including the transfer to action.
  • Sustained attention to workload over time and goal achievement.
  • The student has the desire and motivation to participate in a pre-vocational college experience. Willing to learn about and use commercial kitchen equipment such as mixers, gas stoves, hoods, convection ovens, and dishwashers. Can use basic technology (cell phone, tablet, laptop, etc.).
  • Can self-administer medications.
  • Able to communicate with others and express needs
  • Able to handle changes in routine and can be flexible in fluctuating circumstances

Questions? Contact Workforce Development at wfd@ccm.edu or 973-328-5187