Summer Culinary Skills Training

Learn foundational skills to begin working in the culinary or hospitality industry!
This summer program will provide participants with the knowledge and skills to bypass the basic training of an operating kitchen and jump right to industry-specific duties as culinary staff in various kitchen settings. Over the span of 9 weeks, you will learn:

• Safe food handling and service in accordance with NRA / ServSafe guidelines (ServSafe certification available).
• Kitchen terminology, safety, and stewarding - including industry-standard terminology, daily operations, cleaning, basic maintenance of equipment, kitchen processes and service.
• Production of high-quality stocks (veal, chicken, vegetable) and various soups and sauces to accompany meals, entrees, and preparations.
•  Cooking techniques including moist heat, dry heat, and other methods of food preparation.
•  Identification, selection, fabrication and preparation of beef, poultry, seafood, and other meats.
•  Fundamental preparations of food in the areas of pantry, bakery, vegetables, sides, etc. 
•  Basics of set-up, mise en place, execution, and service for various meal periods and stations on the cook's line and pantry area; breakfast, lunch, dinner, buffets, banquets and catering; and institutional volume cooking.

This is currently a non-credit program, however, Continuing Education Units (CEUs) are available for an additional $25.
Location: Hannon Hall, MSU Campus, Bozeman

Dates/Times: June 10th-Aug 14th, Monday-Thursday 8am-2pm (no class the week of July 1)

Qualifications: No culinary experience necessary! Participants must be 18+ years old.

Cost: Discounted rate of $2069.00, Additional costs include uniform, textbook and tools.

Questions? Email: Lindsey at Lindsey.buehler@montana.edu or call 994-5534