Culinary Arts Assistant
Certificate Program

Next class begins Feb. 22 at Davies Career and Technical High School in Lincoln.

Did you know that both national and state employment projections indicate a minimum increase of 30 percent in job openings in the food service industry over the next three to five years?  Start your career today!

• About the Program
• Enrollment Information
• Class Schedule Information
• Cost
• Courses Included in the Training

What is the Culinary Arts Assistant Certificate Program?

The Culinary Arts Assistant program is a college-level program that provides both academic preparation and skills training in food production that are required for today’s job market.

The purpose of this program is to address the expressed need for entry-level skilled workers in the Rhode Island food service industry. Surveys of many of the more than 2,500 eating establishments in Rhode Island indicate a strong desire for this certificate, which is designed to put competent people to work in a variety of establishments such as hotels, restaurants, universities and hospitals. Graduates will work as cooks, banquet chefs, dining room managers/staff, private caterers, sous-chefs and club stewards.

Why not let CCRI prepare you to enter the Rhode Island food services industry!

This exciting certificate program has its genesis in a collaborative partnership between the college, the Federal Hill House Association, the Chefs Association of Rhode Island, and Rhode Island Hospital. The facilities at Rhode Island Hospital (Lifespan), Newport area businesses and other local venues will be utilized for internship placement in a work-based environment.

Who Can Enroll?

The program is open to anyone who:

• has a high school diploma or GED
• completes a reading and math assessment
• attends a Culinary Arts Student Information Session
• submits a CCRI application ($20-No Registration Fee Applies)

How Do I Enroll?

All students must contact the Center for Workforce and Community Education at the Warwick Campus, at (401) 825-2320 for application information.

When Are Classes Held?

Classes are held from 3-8:30 p.m. Monday, Wednesday and Thursday and from 3 to 5:30 p.m. on Friday. The program lasts 15 weeks. Students also will be advised as to internship and laboratory schedules.

Where are Classes Held?

Classes are held at the Davies Career and Technical High School in Lincoln and at the Newport County Campus. Kitchen facilities are utilized as a working laboratory, where students will receive hands-on training in a fully-operational training facility. Internship placements may occur at CCRI and other venues across the state and will be scheduled on an individual basis.

What is the Cost?

The cost of this program is $3,399. This includes books, tuition, lab fees and all materials required for the program. You may be eligible for financial assistance. Call (401) 825-2320 for details.

Why Take This Program at CCRI?

The Culinary Arts Assistant Certificate Program provides the skills and training in food production required for today’s job market.

The purpose of this program is to address the expressed need for entry-level, skilled workers in the Rhode Island food service industry. The program is designed to put competent people to work in a variety of establishments such as hotels, restaurants, universities and hospitals. Graduates will work as cooks, banquet chefs, dining room managers/staff, private caterers, sous-chefs and club stewards.

What is Covered in the Training?

The program includes the following four courses:

Fundamentals of Food Production I

This course introduces the basics of the culinary arts in preparation for a career in the food service industry. You will learn basic food preparation as it relates to composition, structure, appearance and nutrition. Major topics include professionalism, knife skills, tools and equipment, review of sanitation and principles of cooking.

Fundamentals of Food Production II

This is a continuation of Food Production I with an emphasis on menus and recipes, production processes and hands-on food preparation in a simulated employment environment. Major topics include recognition, selection, and proper use of tools and equipment; organization of a kitchen; and maintenance and cleaning of equipment.

Fundamentals of Food Sanitation and Safety

This course will provide instruction on the extreme importance, reasoning and biological basics of sanitation practices related to the food industry. You will learn practices and procedures for safe food storage, handling, presentation and disposal. Topics include sanitation principles, prevention of illnesses, HACCP, accident prevention and food bacteriology, among others.

Fundamentals of Restaurant Operations

This course will provide an introduction to the world of culinary management and general industry standards. You will learn basic management skills needed in today’s food service environment and an overview of various segments of the industry. Topics include basic supervisory skills, decision-making, leadership, problem solving, training and national industry standards.

Please note that this certificate program must be taken in its entirety. Courses are not available separately.

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Every effort has been made to ensure the accuracy of all information contained on this website; however, this information is not in any manner contractually binding and my be subject to revision at any time.

This page last modified on: January 20, 2010