The Culinary School at Eva’s Village was established in 2013 as a private career school where students earn a Certificate of Completion and ServeSafe Certification. The focus of the 20-week program is to train and place students in culinary careers. 95% of our graduates have found employment in the hospitality industry.
Mission
To provide students with current and culturally relevant culinary training for the food service and hospitality industry, to empower our students with the basic skills necessary to obtain sustainable employment. our goal is to:
- Provide hands-on job training by industry professionals
- Provide current and culturally relevant training to prepare students for careers in a food production kitchen and teach proper kitchen etiquette
- Prepare students for entry level positions in the industry
Module A: Professionalism, Industry Standards, and Terminology
ServSafe Food Handlers Course
Equipment Identification
Kitchen Terminology
Kitchen Safety
Stewarding (Dishwashing, Pot washing, Kitchen cleanliness standards)
Basic Knife Handling and Skill Development
Basic Culinary Foundations
Professional Standards (attendance, appearance, behavior)
Equipment Identification
Kitchen Terminology
Kitchen Safety
Stewarding (Dishwashing, Pot washing, Kitchen cleanliness standards)
Basic Knife Handling and Skill Development
Basic Culinary Foundations
Professional Standards (attendance, appearance, behavior)
Module B: Skill Refinement, Product Identification, and Food Preparation
Mise En Place and Knife Skills
Product Identification
Standards of basic food prep for a production kitchen (including preparation and proper storage procedures)
Introduction to Basic Cooking Methods
Product Identification
Standards of basic food prep for a production kitchen (including preparation and proper storage procedures)
Introduction to Basic Cooking Methods
Module C: Internship
Hands-on Community Kitchen internship under supervision of chef instructor.
Module D: Food production & procedures
Hot Food Production I
Cold Food Production I
Short Order Cooking I
To-Go food procedures I
Healthy Food Preparation I
Cold Food Production I
Short Order Cooking I
To-Go food procedures I
Healthy Food Preparation I
MODULE E:
ADVANCED FOOD PRODUCTION & BAKING
Hot Food Production II
Cold Food Production II
Short Order Cooking II
To-Go Food Procedures II
Healthy Food Preparation II
Buffet Services
Desserts and Baking
Cold Food Production II
Short Order Cooking II
To-Go Food Procedures II
Healthy Food Preparation II
Buffet Services
Desserts and Baking
