SOWELA's Culinary Fundamentals course introduces high school students to essential skills used in professional kitchen environments. This three-week workforce training course is designed for students in grades 10-12 who are interested in learning food safety, kitchen fundamentals, and entry-level cooking skills.
Students will receive training related to ServSafe and Kitchen Cook while gaining hands-on experience with kitchen safety, sanitation, tools and equipment, food preparation, and basic cooking principles.
Students will learn foundational culinary skills, including food safety, sanitation, kitchen tools and equipment, basic cooking principles, food preparation techniques, and professional kitchen expectations.
This course is designed to help students explore culinary and hospitality career pathways while building practical skills used in food service and kitchen environments.
The Culinary Fundamentals course covers ServSafe and Kitchen Cook content. Students will learn important food safety and kitchen fundamentals that support entry-level culinary training.
For more information, contact SOWELA Workforce Solutions.
Email: workforce@sowela.edu
Phone: (337) 421-6560
