The VTC’s culinary program offers 13 weeks of training that will prepare students with crucial and basic employable skills needed to secure a career working in commercial kitchens. Techniques and methods such as food safety, knife skills, operating and maintaining food service equipment, cuisine origins, menu planning, understanding recipe standards and hands-on food preparation and presentation. Upon successful completion of the program, participants will receive the “Entry-Level Skills-Centered Culinary Arts Certificate.” This includes the ServSafe Certification.

* Currently offered in Baltimore, MD