Culinary and Baking Fundamentals I

What you'll learn

Put your passion for cooking to work with this Culinary and Baking Fundamentals I microcredential! The first in an optional two-microcredential series, this microcredential provides foundational skills in food safety, sanitation and preparation. You will practice preparing classic cooking and baking recipes in our lab kitchen including stocks, soups, breads and more. Importantly, you will have an internship opportunity to provide additional hands-on experience in a commercial kitchen setting. Successful completion of this microcredential prepares all students to continue their studies, provides American Culinary Federation certification (different levels available), and readies you to apply for entry level kitchen and baking staff positions such as a kitchen porter or prep cook. See details on the Culinary and Baking Fundamentals II microcredential below.

A face to face microcredential from SUNY Adirondack (11 credits). Registration is completed with SUNY Adirondack. Eligible for financial aid.

Who can enroll

Ages 18 and up.

Upcoming sections

What you can earn

Skills covered

Career outlook

Related occupations: Line Cook, Event Coordinator, Food Service Manager

Hospitality employers hire year-round across the state.