FoodWorks: Basic Culinary Training

Program Description

Cooks are responsible for the detail and presentation of each order. They prepare ingredients by following recipes; slicing, cutting, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals; receiving deliveries; maintaining a sanitary kitchen. ​Entry level food preparation jobs are found in a variety of facilities​.​

This 12-week workforce development program is designed to give students interested in the food service industry on-the-job training experience in the Maryland Food Bank’s Bauer Community Kitchen, a state-of-the-art culinary facility. The unique program teaches an array of cooking techniques, including knife cuts, recipe conversions, and commercial equipment use, as well as food safety and sanitation standards. As part of their real world experience, students will use donated food and locally-grown fresh ingredients to prepare a variety of meals from scratch for Maryland Food Bank Kids Supper Club and Summer Club programs, which are served daily in afterschool and summer enrichment programs

Students entering this program should have good communication skills, be punctual and prepared to work, willing acceptance of responsibility, ability to follow written and oral instructions, ability to follow safety rules and regulations, attention to detail, interact with others in a courteous and respectful manner, strong customer service skills, strong time management skills, be well organized, work as part of a team, be flexible, have good problem solving skills, and the ability to complete assigned tasks on time.​

Jobs as cooks, sous chef, line cook, prepcook, and kitchen staff are found at restaurants, caterers, institutional facilities, hospitals, and other hospitality venues. Additional career information may be found in Career Coach: https://ccbcmd.emsicc.com/.​​

Program Outcomes

Upon successful completion of this Continuing Education Workforce Certificate, students will be able to:

​1. combine basic culinary knowledge with hands-on skills experience to be an effective chef or line cook,
2. demonstrate food safety and sanitation standards,
3. meet the eligibility requirements for certifications of the ServSafe Food Handler and ServSafe Food Safety Manager offered by the National Restaurant Association (NRA), and
4. prepare to gain employment in the food service industry.​

CCBC Pathway

Business Pathway - Pathways are designed to help you meet your academic and career goals by aligning related courses and programs.  Pathway students participate in a variety of activities that help explore career opportunities in their field of study.  You can meet with a CCBC advisor who help align — or realign — your educational plan with the Pathway that best supports you and your goals.

Program Credentials

CCBC Credential: Students will be awarded a Continuing Education Workforce Training Certificate, and will have access to a Continuing Education academic record (transcript).

External Credential: Students will receive two certifications of ServSafe Food Handler and ServSafe Food Safety Manager. 

Certifying Organizations: National Restaurant Association (https://www.restaurant.org); ServSafe® (https://www.servsafe.com). 

Financial Aid and Payment Options

We offer financial aid by packaging public and private funding options to those who qualify, in select Continuing Education courses and programs. Additional opportunities for financial support include partial payment options through Nelnet Business Solutions and tuition waivers for those who qualify. Resources outside of CCBC may also be available through employer/sponsor paid tuition, the Department of Rehabilitation Services (DORS), and your local office of workforce development.

Some CE Workforce Development Certificate Programs are eligible for early high school funding through Maryland Blueprint for qualifying BCPS high school students.  Please check with your School Counseling Office to determine your eligibility for the BCPS Tuition Benefit Program. 

Length of Training

​12 weeks – 165 academic hours plus 252 on-the-job training hours.

Monday/Tuesday; 9 a.m. - 4 p.m. Wednesday/Thursday/Friday; 8 a.m. - 4 p.m.

This program is offered 4 times each year with course series starts in January, April, July, and October.​

Program Requirements

Information sessions offered monthly. Check the CCBC Continuing Education Schedule of Classes for locations, dates, and times.

GED or High School Diploma preferred. Must be 18 years of age.

Students are required to attend an Information and Orientation Session before registering for this class.

Application Process

To apply, go to www.ccbcmd.edu/apply and complete the CCBC Non-Credit Workforce Training Certificate application.  An email will then be sent with program information and any additional requirements necessary to apply for the program.

Provisional Entry - Students must contact the Program Coordinator to apply for acceptance into this program; email hospitalitycareers@ccbcmd.edu for further direction. After provisional acceptance, students must complete a drug screening and background check. Prospective students must apply at least 2 weeks prior to the start of the course series.​

Prior Learning Assessment

This program has no options for obtaining course waiver(s) for prior learning.

Program Course Sequence

Career Coach

Research your career interests, explore live job postings, take a career assessment, discover which companies in the Baltimore region are hiring, and more.  View a brief tutorial video on how to use Career Coach at https://youtu.be/C7KpznbPYfA.  Explore career and training opportunities at https://ccbcmd.emsicc.com/.

Program Contact Information

Program Coordinator: Yumi Kim | hospitalitycareers@ccbcmd.edu | 443-840-5840 | Owings Mills | 305D

Administrative Support Assistant: Kristal Parker | kparker3@ccbcmd.edu​ | 443-840-4483 | Owings Mills 302 ​​