Culinary Arts Certificate Introduction (TDCJ), CERT1

(CIP 12.0503)

281-756-3949

Purpose: The Culinary Arts Certificate 1 is designed for the individual to have a foundation in culinary to begin working within the industry. The student will receive instruction in basic hot food cooking techniques, knife skills, healthy cuisine, baking and pastry, as well as soup and sauce making.

Program Requirements: In addition to the general requirements for ACC, entry into the Culinary Arts program requires an industry approved knife kit and chef uniform.

Physical Requirements:

• Standing for extended periods of time.
• Working in hot or cold, high-pressure environments.
• Lifting heavy items (minimum of 15lbs to 50lbs)
• Communication, behind, corner, heard, sharp, hot, etc.
• Carrying trays, crates, and boxes.
• Reaching, bending, kneeling, and climbing to access supplies or clean.
• Fine motor skills for cutting, chopping, garnishing, etc.
• Handling hot or sharp objects safely.
• Noise from equipment and staff.
• Exposure to slippery floors, steam, and cleaning chemicals.