Cooking

Culinary Basic Skills Training Class

The Culinary Basic Skills Class provides 150 hours of training for people interested in finding work in entry-level kitchen positions. We introduce students to culinary basics as well as how to safely work within a professional kitchen.  Through lecture and hands-on kitchen experience, students will learn about:

  • Basic knife skills
  • Personal hygiene & sanitary work habits
  • How to read and convert recipes & basic kitchen math
  • Identifying common kitchen tools & equipment
  • Preparation and organization prior to cooking
  • Basic cooking methods
  • Cooking food to the correct doneness
  • Vegetable identification & cooking
  • Stocks, soups & sauces
  • Cooking starches
  • Development of palate

This class is taught at CCSF's state of the art Chinatown/North Beach kitchen, located at 628 Washington Street.  Located on the 2nd floor of the CNB Annex building. the large and airy professional kitchen includes a deck oven, 3-wok station, pressure steamer, tilt fryer, 60 qt mixer, meat slicer, and tilting steam kettle, as well as student workstations equipped with 4-burner Jade stoves and reach-in refrigerators. The space also features a tech-enhanced classroom with a demonstration kitchen.

 

Graduates of the Course

Upon completion of the course, students are tested for and receive the California Food Handlers Card.

Graduates of the class will also receive one of the following classifications:

Successfully Attended
Student fulfilled the attendance requirements for the class and displayed some understanding of the learning objectives.  

Successfully Completed:
Student fulfilled the attendance requirements for the class as well as displayed a good understanding of the learning objectives. They demonstrated good basic knife skills and the ability to follow directions well. Effort shown during class met expectations, demonstrating job readiness.

Completed with Distinction:
Student fulfilled the attendance requirements for the class as well as displayed a very good understanding of the learning objectives. They took initiative and challenged themselves when given the opportunity for self-directed learning, as well as assisted other students. Effort shown in class exceeded expectations, demonstrating job readiness and leadership qualities.