About the Culinary Workforce Training Program
The pilot 8-week training program, which will be available for English language learners, is intended to develop strong culinary professionals and improve economic stability.
This course is designed to equip students with the necessary tools to succeed in the culinary industry. Throughout the program, participants will learn how to properly handle and prepare food, master basic cooking techniques, and create a diverse array of dishes from scratch. In addition, the course will cover important topics such as food safety, nutrition, menu planning and kitchen organization. By the end of the course, participants will have the skills and knowledge required to pursue a career in the culinary field and become a professional.
Course Overview
Starting Day:
June 3, 2025
Graduation Day:
August 2, 2025
Duration:
8 weeks
Cost:
Free
Unit 1: Foundations of Culinary Skills
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Tools Management
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Food and Kitchen Safety
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Nutrition and Menu Planning
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Ingredients & Seasoning
Unit 2: Building Essential Culinary Skills and Techniques
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Stocks, Soups, Salsa and Sauces
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Meat & Poultry
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Seafood
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Vegetables & Starches
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Pasta: Types, and Techniques
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Pastry
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Breakfast Basic
Unit 3: Kitchen Efficiency and Teamwork
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Team Building & Communication Skills
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Time Management in the Kitchen
Who Can Register?
Age Requirement:
Participants must be 18 years or older to enroll in the course.
Basic Literacy and Numeracy:
Participants should have a basic understanding of reading, writing, and arithmetic. This is important for following recipes, understanding instructions, and working with measurements in the kitchen.
Interest in Culinary Arts:
Applicants must demonstrate a genuine interest in pursuing a career in the culinary industry or improving their personal cooking skills.
Commitment to Attendance and Participation:
Participants must commit to attending at least 80-90% of the course sessions and fully participating in both practical and theoretical components of the program.
Health and Physical Fitness:
Any allergies, dietary restrictions, or medical conditions must be disclosed prior to enrollment for safety reasons.
Ability to perform basic tasks in a kitchen environment (e.g., lifting heavy items up to 40 pounds or large pots, moving around the kitchen safely, etc.).
Basic Kitchen Familiarity (Optional, but beneficial):
While prior cooking experience is not required, having a basic understanding of kitchen tools (e.g., knives, small appliances, stovetops, ovens) and simple cooking techniques may be beneficial for success in the course.
Language Proficiency:
Most of the course will be taught in Spanish, but technical culinary vocabulary will be taught in English; so participants should be comfortable learning and recognizing basic cooking terms in English.
Ability to Work in a Team:
The course will involve collaborative activities and team-based learning in kitchen settings, so applicants should demonstrate a willingness to work with others in a professional and respectful manner.
What Happens after You Register?
You will receive a confirmation email within 3–5 business days. If selected, the email will include full course details, the program schedule, and orientation information.
If you have any questions in the meantime, feel free to reach out to us at info@latinoculinary.org or call us at (214) 214-6228.