Billings Forge Community Works (BFCW) is partnering with Capital Community College’s Division of Continuing Education to introduce a new 73-hour certificate program that combines classroom instruction with on-site experiential learning that will enable individuals receiving Supplemental Nutrition Assistance Program (SNAP), Work Force Investment Act (WIA), and Veterans Education Benefits to enter the field of professional culinary arts.
The Certificate in Culinary Arts & Food Service Safety begins April 1st, 2014 and includes a variety of topics in both the classroom and kitchen settings, such as knife skills, nutrition, global cuisine, soups & sauces, plating and presentation, culinary math, microorganisms and allergens and facilities management.
Classroom lecture sessions will be held each Tuesday evening from 5:30 PM – 7:00 PM at Capital Community College.
Practical lab sessions will be held each Wednesday evening from 5:30 PM – 9:30 PM in the commercial kitchen facility at The Kitchen at Billings Forge on Broad Street. Kitchen labs will emphasize hands-on practical learning, including knife skills, cooking methods, product identification and proper food handling.
The final exam for this certificate program is the ServSafe Food Handler’s exam, a widely recognized industry standard for food safety and a required certification for all food service managers.
Participants must have a high school diploma or GED. Enrollment is limited to 15.
SNAP, WIA and Veterans Education Benefits may be used to support partial or full cost of this program. Call for details.
For more information or to apply for the Certificate in Culinary Arts & Food Service Safety program, please call (860) 906-5130, or email Nuirth Vidal at NVidal@ccc.commnet.edu.
