Chinese Cooking Class

Class Hours
Monday to Friday, 8a.m. to 2p.m.
8a.m. to 10a.m. (ESL Class)
10a.m. to 2p.m.  (Cooking Class)

Training Period
18 Weeks (ESL 18 weeks)
Accept application in July and December

Tuition
Free

Content
Popular Northern and Southern dishes at Chinese restaurant in America. Practice duties and skills in different kitchen positions on a daily basis. Workshops on restaurant sanitation and topics about daily life.

Qualification to Enroll
New immigrants, below- moderate income or unemployed people. 

Job Referral
Assist to find a job. No guarantee. Base upon trainees’ qualifications, such as how well they master the cooking skills, past work experiences, English communication skills, expectations on pay, job location. And the specific requirements of the employer.  

Please call (415) 989-8224 or drop in our center for detail information. 

中  廚  班

上課時間
周一 至周五
8 a.m. 至 2 p.m.
8 am  至 10 am英文課(市立大學提供)
10 am to 2 pm 廚藝﹑午餐﹑清潔

訓練期
18周

學費
全免

學習內容
美國中餐館常見之南北菜式﹐每天均實習備料﹑刀法﹑拾碼﹑炒鍋等技巧。常及餐館日用英文﹐餐館衛生﹑就業及生活講座等。

入學基本條件
新移民﹑低收入或失業人士。

就業
輔助推薦就業﹐不保證﹐視學員本身條件﹐如掌握廚藝的程度﹐工作經驗﹐
英文程度﹐對薪酬﹑工作地點的要求及僱主的具體要求而定。

詳情請電 (415) 989-8224或親臨 本中心查詢.

2011 Chinese Cooking Class Curriculum

Focus of Curriculum:

• Participants receive the training and education they need to operate successfully as qualified food industry workers.
• Participants receive both technical knowledge and in-kitchen training simultaneously.
• Accelerated program designed to place participants into working positions at the end of the 18 week course.

The Charity Cultural Services Center’s free Western Cooking vocational class is designed to ensure that participants develop the fundamental skills necessary to operate successfully as qualified food industry employees. The coursework is centered upon current food industry standards of kitchen safety, proper handling of uncooked food items and of course, techniques necessary to prepare aesthetically pleasing and delicious culinary items.

Coursework is aimed at providing the knowledge and skills most restaurant require from their food preparation employees.

Upon graduation, trainees are capable of entering positions such as entry-level wok chef, preparation cook, deep-fried cook, steam-station cook, and different positions in the kitchen. Trainees will be able to prepare and cook the most common American food that can be seem in breakfast, lunch and dinner menu. 

Coursework includes:

• Pick out and purchase ingredients
• Ingredient identification and preparation including meat, seafood, vegetables, and dry food
• Proper handling, measurement and usage of various spices and sauces
• Proper cutting methods for different meat, vegetables, and presentation usage
• Preparation of soups, stocks, hot and cold sauces
• Different cooking methods including deep-fried, stir-fried, braised, spice-poach, broil, and blaze
• Menu design: balance, color, regional considerations, seasonality
• Education on personal hygiene, kitchen safety and sanitation, cross contamination of food items, adequate temperature control during storage and cooking
• Team building exercises to prepare the applicant to work as part of a kitchen crew
• Assistance on soft skills including English language and job readiness/placement

Total Training Time: 18 weeks
Daily class hours: 4 hours cooking  2 hours ESL
Students paid for their own meal expenses.