Introduction to Culinary Arts: Kitchen Cook is a comprehensive workforce training program designed to prepare students for entry-level careers in restaurants, hospitality, and commercial food service operations. Over the course of 13 weeks, students will develop essential culinary skills through hands-on instruction in a professional kitchen environment.

Under the guidance of an experienced Chef Instructor, students will learn the core techniques used in commercial kitchens, including food preparation, knife skills, sanitation, ingredient sourcing, recipe execution, time management, and kitchen organization. Coursework focuses on preparing a variety of classic menu items featuring meats, seafood, grains, vegetables, fruits, sauces, fresh pasta, dairy, and desserts while reinforcing industry-standard food safety practices.

Students will prepare, plate, and evaluate each dish in a restaurant-style setting, building the practical experience and confidence needed to succeed in today's food service industry.

Upon successful completion of the program, graduates will have the foundational skills to pursue entry-level employment in restaurants, resorts, catering operations, healthcare facilities, and other commercial kitchens. Students will also earn their ServSafe® Manager Certification, a nationally recognized credential that demonstrates expertise in food safety and sanitation and is highly valued by employers.

Courses and Program Costs

Time to Complete Program

13 weeks

Location of Training

Career Technology and Training Center (CTTC)

116 Industrial Park
Accident, MD 21520

Occupational Outlook

Overall employment of cooks is projected to grow 6% from 2022 to 2032, faster than the average for all occupations. About 439,300 openings for cooks are projected each year, on average, over the decade