Culinary Program

Certified Fundamentals Cook Certification (Beginner) 

The Certified Fundamentals Cook (CFC) is a 6-month certification program for beginners. The program combines hands-on learning and immersive industry experience using a learn-by-doing approach in the program’s on-campus restaurant. The CFC program will provide the guidance and experience needed to work in a food-service setting under the direct supervision of a chef and culinary instructor. Gain the practical experience, knowledge, skills, and insight into the food-service occupation with the final goal of testing for and obtaining the American Culinary Federation Certification. Once you pass the certification exam, you'll receive the credential of being a Certified Fundamentals Cook (CFC) by the American Culinary Federation (ACF).

Higher certification levels may be offered based on your education and work experience.  

The Certified Fundamental Pastry Chef (CFPC) Certification option is also available.  If you meet the work and education criteria that match an ACF certification level above CFC, we'll work to match you with the appropriate certification at the time of the exam.  You will be required to pay the additional registration fee and the cost of the exam to achieve the desired certification. Once you meet the criteria for a higher level, the Program Manager will notify you of the next steps. 

**This program certifies students with the ACF Certified Fundamentals Cook (CFC) Certification. There is also an option to test for the Certified Fundamentals Pastry Chef (CFPC).  The CFPC requires no additional courses.  To achieve the CFPC certification, just pay an additional $450 which will cover your exam registration, costs, and supplies.

Program Requirements

6-month program for Beginners 
Program Dates: August 21, 2023 - April 2024 (dates subject to change) 

Program Application Registration : June 21, 2023- August 17, 2023
Tuition Payment Deadline: August 17, 2023 at 12 pm
Cost: $4,500

Course schedule can't be selected until full tuition is paid. Dates subject to change
Classes are taken in order by block and are not repeated once each block is complete.

Certification Exam, Closing Ceremony and Final Pop up Restaurant March 18 - April 2024

Block 1: August 21, 2023 - October 12, 2023
CUL 100 Introduction to the Professional Kitchen
CUL 200 The Fundamentals of Sanitation
CUL 300. Protein Fabrication
CUL 400- Production Kitchen Skills

BLOCK 2: October 16, 2023- Dec 8, 2023
CUL 500. Culinary Nutrition
CUL 600. Vegetable Preparation
CUL 700. Sauces, Soups, and Dressings
CUL 800. Supervision in the Kitchen
Intern050: Career Exploration: Front of the House and Guest Experiences

Block 3: Jan. 16, 2024 - March 8, 2024
CUL 900. Plate Designing and Finishing
BKBR Intro to Baking and Pastry
Intern100: Culinary Internship and Career Exploration

The program includes the following courses (some classes may be combined into one class):

1. Introduction to the Professional Kitchen
2. The Fundamentals of Sanitation
3. Protein Fabrication
4. Production Kitchen Skills
5. Culinary Nutrition
6. Vegetable Preparation
7. Sauces, Soups, and Dressings
8. Supervision in the Kitchen
9. Plate Designing and Finishing
10. Baking and Pastry/ Breakfast cookery Basics
11. Culinary Internship and Career Exploration 

Program Requirements

  • Must be at least 16 years old
  • Provide a valid government picture I.D. with the application
  • Submit current local health card
  • Create account with UVI CELL and complete Application, of which includes Culinary Interest essay
  • Submit proof of completion of high school or equivalent program 
  • Students must have access to a desktop, laptop or tablet to complete assignments. Use of a cell phone is prohibited to complete assignments.
    **Test of Adult Basic Education (TABE)testing will be administered**

Note: Housing and Transportation are not provided for this program.


The Certified Fundamentals Cook consists of a series of courses. To apply for the entire program, click the "Apply Today" button.   

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