Culinary Program

 

 

A 6-month Beginner Certification Program 

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 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.  

Location: UVI Orville E. Kean Campus, St. Thomas, VI 

Program Dates -- Certified Fundamentals Cook

6-month program for Beginners 
August 2023 - April 2024 (dates subject to change) 

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 

The Certified Fundamental Pastry Cook (CFPC) Certification option is also available.  It requires no additional courses, however, there is an exam fee of $450.  Higher-level Chef positions are also available.  If you meet the work and education criteria that match an ACF certification level above CFC or CFPC, we'll work to match you with the appropriate certification at the start of the program. You will be required to pay the additional registration fee and the cost of the exam to achieve the desired certification. Fees vary for each level. Once you meet the criteria for a higher level, the Program Manager will notify you of the next steps.

Course Descriptions (Certified Fundamentals Cook) 

CUL-100/300: Introduction to the Professional Kitchen and Protein Fabrication 
This lecture/lab course is designed to introduce the student to the culinary arts training program and to present and practice the key fundamentals required to be effective in a food production kitchen. The students will explore the proper terminology, usage, and safety of common kitchen equipment. The students will perform station set-up and breakdown while developing learning about foundational cooking techniques. Overall kitchen workflow will be discussed along with the correct procedures to accurately weigh and measure ingredients.

CUL 100/300

Mondays 9:30 am - 12:30 pm or 
Mondays 5:30 pm - 8:30 pm 

CUL-200: The Fundamentals of Sanitation 
This course is designed to introduce the student to the occupational and educational requirements of food service safety and sanitation. The student will explore personal hygiene and general kitchen safety.

CUL-200

Thursdays 8:45 am - 11:45 am or 
Thursdays 5:15 pm - 8:15 pm 

CUL-400: Production Skills
This practical course is an introduction to the ABCs of a professional kitchen that covers the basics in knife skills, proper cooking techniques, and equipment usage, as well as how to mise en place a station to accomplish food production. 

CUL-400

Tuesdays 8:30 am - 11:30 am or
Tuesdays 5:30 pm - 8:30 pm 

Tuition: $3000 Limited Time Offer (for the entire 6-month session; fee includes supply kit)

Program Requirements

Note: Housing and Transportation are not provided for this program. Students MUST follow all COVID-19 protocols. 

Registration 

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

Note: Housing and Transportation are not provided for this program. Students MUST follow all COVID-19 protocols. 

COVID-19 Policy 
All students are welcomed back and are able to attend in-person classes with new University protocols. The new Covid-19 Policy encourages vaccinations for students. However, regular testing on campus for Covid-19 is mandatory for every vaccinated and unvaccinated student, 24 to 48 hours prior to the start of the Semester. Students who do not test will be restricted from attending classes in person. Non-vaccinated students will be required to get tested once per month during the Fall 2022 semester. Masks are mandatory. Testing information, vaccine reporting, and other information for UVI CELL students are forthcoming. 

Available Funding Opportunities

Registration 

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

Apply Now