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Course Title
Culinary Boot Camp


You asked for it, so we created it! Whether you're an amateur who has never felt comfortable in the kitchen or an advanced home cook who wants to take your skills to the next level, our dynamic eight-week Culinary Boot Camp is right for you. Through hands-on cooking and chef demonstrations, you will learn knife skills, kitchen terminology, stocks, sauces, dry-heat cooking methods (roasting, grilling, sautéing, pan-frying and stir-frying), and moist-heat cooking methods (braising, shallow poaching, deep poaching and steaming). You'll learn the basic science and proper cooking methods from various experienced chef instructors that will make all cooking fun - from quick weeknight family meals to entertaining for a crowd!


Learn the skills taught in Culinary School without obtaining an Associate's Degree.


  1. Knife Skills
    • Identify the various types and parts of knives
    • Learn how to properly hold a knife
    • Safely use knives
    • Practice knife cuts
      • Uniform knife cuts
      • Irregular knife cuts
  2. Kitchen Basics
    • Learn to set up a home kitchen
    • Learn to read a recipe and follow directions
    • Learn to shop for kitchen supplies and ingredients
    • Learn to prepare easy to follow recipes
    • Learn to prepare breakfast and lunch
    • Distinguish smells and taste
    • Adjust flavors appropriately
  3. Soups, Stocks and More
    • Learn how to prepare basic stocks
    • Learn how to use stocks to make a variety of soups
  4. Don't Be Chicken
    • Purchasing
    • Home Sanitation
    • Preparation of whole chicken
    • Cleaning the bird
    • Taste and feel product to determine quality and doneness
  5. The Magnificent Meat Case
    • Safe handling of meat
    • Purchasing meat
    • Identifying meat cuts
    • Properly prepare meat through various cooking methods
    • Properly check meat temperatures
  6. Technical Standards
    • Lift and move without assistance cookware typically found in a commercial kitchen
    • Lift and move without assistance cookware containing product
    • Lift, move and stock supplies up to 50 pounds
    • Lift supplies from floor, pallet or table and place on storage racks
    • Lift and transport trays with plated foods, china and small wares
    • Operate machinery and equipment safely and efficiently
    • Efficiently use whisking, dicing, and piping skills
    • Stand and move about the kitchen/laboratory for up to six hours
    • Move freely, quickly, and safely in a close environment
    • Safely pour liquids including hot liquids.
    • Safely handle hot foods and equipment
    • Receive instructor’s voice in a noisy kitchen/lab environment
    • Complete equitable share of kitchen duties
    • Participate in team projects with other students
    • Provide assistance to fellow students and instructors when asked
    • Maintain a cooperative spirit while working in a hot, crowded environment






Method of Instruction

  • Lecture
  • Demonstration
  • Class Participation/Hands-On


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