Culinary Academy of Long Island Commercial Cooking Degree Program

Designed for students seeking evening instruction, this program focuses on “learning by doing” in areas like food preparation, catering, skills development and quantity food production. A special Externship helps you prepare for an exciting position in the culinary arts after graduation.

SKILLS DEVELOPMENT

An introduction to commercial cooking that covers all the basics from measuring and knife skills to menu planning and cooking techniques. Hands-on experience without the pressure of kitchen deadlines!

FOOD PREPARATION

The ABC’s of the commercial kitchen, including equipment and procedures used in professional food establishments. Mastering by doing the skills of food selection, handling and cooking. Displaying and serving prepared foods in an attractive and appetizing manner.

INTERNSHIP

Students should learn to implement the skills that they have obtained in classroom and kitchen appropriate to the student's ability and performance. This provides actual on-site experience.

QUANTITY FOOD PRODUCTION

Planning, cooking for, and serving large numbers of people while controlling food quality and quantity. Learning to work as a team in a busy commercial kitchen. This subject includes real life experience operating our in house restaurant.

CATERING

Planning an attractive presentation for catered affairs. Preparing, garnishing and serving hot and cold food for occasions such as parties, receptions and business conferences. Learning techniques of cooking and packaging gourmet food to go.

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About Culinary Academy of Long Island

Culinary Academy of Long Island, Inc. is accredited by the Accrediting Commission of Career Schools and Colleges of Technology as a vocational school for training in the exciting Culinary Arts field. Our licensed teaching staff is comprised of professionals who relate program material to "how it is" in the real world of food service. Our performance-based training emphasizes the skills you will need in the real world of work.