Western Cooking Class (WCC)

About the Class

The Western Cooking Class (WCC) is an 18-week intensive training program focusing on the general study of cooking and related culinary arts to prepare individuals for a variety of jobs with the food service industry. Coursework is centered upon current food and beverage industry standards of food preparation, cooking and plating techniques, equipment operations and maintenance, sanitation and safety, communication skills, applicable regulations, and principles of food service management.

Training course content includes

• Knowledge of technical culinary terminology and overview of French, Italian, Spanish and American cuisines including history, culture, customs, etc.

• Ingredient preparation of meats, seafood, vegetables and dry foods

• Proper handling, measurement and usage of various spices and sauces

• Knife cutting skills and techniques for cooking and presentation

• Preparation of soups, stocks, hot and cold sauces

• Proper handling of baking equipment and ingredients

• Cooking methods such as deep-frying, braising, scalding, and steaming

• Knowledge of proper hygiene, food safety standards, and kitchen safety and sanitation

Students who have completed our program currently work at Whole Foods, Sodexo, Bon Appetit, Pacific Union Club, SFUSD, General Hospital, Safeway, Lemonade and other local restaurants and establishments. Looking to hire our students? Let us know here!