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The Culinary Arts Upgrading Program is a modularized program, which can be taken both on a full-time or part-time basis. This course is designed for people with experience in the food industry. It provides training in a variety of cooking areas (modules) lasting for a four-week period.
If you wish to upgrade your cooking skills, we can customize a training program which is both flexible in time and skills to meet your needs so that you can continue to work while attending UCC. You may select one or more courses to suit your special needs.
CKUP 250 |
CORE - A la carte cooking and dining room |
CKUP 251 |
ENTREE - Meat, poultry, seafood and sauce cooking |
CKUP 252 |
VEGETABLE - Vegetables and starch cooking |
CKUP 253 |
MEAT CUTTING - Beef, veal, pork, lamb, poultry cutting |
CKUP 254 |
STOCKS/SOUPS - Preparation of stocks and soups |
CKUP 255 |
BAKERY - Yeast goods, quick breads, cookies |
CKUP 256 |
PASTRY - Pies, pastries, cakes, desserts |