OSUIT Workforce & Economic Development offers culinary training designed as non-credit, certificate, or short-term intensive courses of study.
Foundations of cooking to include culinary knife skills and proper production methods of stocks, sauces, and soups using commercial equipment.
This course is designed to teach students to identify and fabricate a variety of proteins, including beef, pork, lamb, chicken, and fish into standard food service cuts. Learners gain an understanding of the importance of proper knife care, federal inspection standards and the grading system for food service purchasing.
Proper cooking methods and techniques in a public restaurant including how to plan, requisition, and execute weekly menus. Emphasis is on applying knowledge of culinary procedure, proper mise en place, production, sanitation, and the dedication to quality needed to produce consistent, fresh, appealing and flavorful meals.
This course is an overview of strategies for controlling food service costs to ensure profitability in the food service industry. Learners gain an understanding of the importance of managing assets through proper budgeting, utilizing income statements, calculating food cost, controlling labor cost, and proper receiving and inventory control processes.
This course will teach cake decorating techniques, including piping, fondant and tiered cake production. Develop skills producing mousse cakes, entremets, laminated doughs, chocolates, and confections.