The Basic Culinary Program is a 20‑hour, in‑person course designed for individuals ages 15 and older. Participants receive both classroom instruction and hands‑on training in a commercial kitchen under the guidance of a professional chef.
Class sizes are limited to no more than 10 students to ensure personalized instruction. Full attendance and a passing score on the final exam are required to earn the ServSafe Certification, a nationally recognized credential that can be applied toward continued education in vocational programs.
