Natural Chef Culinary Certification Syllabus
Students will cover holistic education, whole foods culinary techniques, fundamentals of nutrition, and the connection between food, health and sustainability.
Course #: 2701
Dates: 05/19/14 – 07/31/14*
Time: 8:30A – 2:30P
Location Code: PMC
Building Location: Bldg 045 Rm 145
*Note; Classes will not be held on the following Days:
– May 26th Memorial Day
– The week of July 4th; June 30th – July 3rd
Cafe Hours: Mon. – Thurs. 12-1pm 5/27 – 7/30
Chef Gregory Hamm
Email: email@example.com Office Phone: 919.545.8070
Chef Jimmy Wilson
Email: firstname.lastname@example.org Office Phone: 919.545.8073
Attendance is expected for 90% of the course.
Tardiness to class will not be tolerated. Class will begin on time and students are expected to be on time. Students are required to arrive to class on time and in uniform. Students not wearing a proper uniform will not be permitted in the kitchen.
(Textbooks can be purchased at the CCCC bookstore or online)
On Cooking,Fifth Edition – ISBN#9780137155767
Staying Healthy with Nutrition, First Edition – ISBN # 9780133461664
The Flavor Bible, Eighth Edition – ISBN #9780316118408
(Uniforms are available at Triangle Healthcare Uniforms of Sanford or online)
2 Long Sleeve Black Chef’s Jackets
2 Pill Box Chef’s Hats
1 Nametag (provided by program)
1 Standard Knife Kit(see contents below)
1 French Rolling Pin
2 Black Sharpie’s
1 Lint Brush or Roller
SOLID – Black Slip Resistant Shoes – Must be close toed, solid black, and have a back.
Students should also come to lecture with notepad, pencil, pen, and basic calculator
Complete Uniform must beworn daily.
Fingernail Polish is not permitted. Nails must be short, clean, and neat.
No Jewelry outside of a wedding band and stud earrings (on ears only) will be permitted. No body jewelry, no necklaces, no bracelets are permitted.
Facial hair is not permitted. Hair must be behind shoulders at all times and in a restraint.
Chewing gum is never allowed within the program.
Students must arrive to class free of cologne, perfume, and scented lotions.Students must practice superior hygienewith breath, hair, skin, teeth, hands, and nails kept impeccably clean and washed before arriving to class.
Clothing must be cleaned, lint brushed, and free of pet hair and wrinkles.
Food and beverages MUST be kept in classroom or locker, and areNOT to be in the kitchen or in violation of health code or a class disturbance.
Knife Kit Contents:
(*onlyavailable at CCCC Bookstore)
M4CCAR: Central Carolina CC Cutlery
M20608B: 8” Chef’s Knife-Genisis-Bulk
M23210B: 10″ Wide Bread Knife
M22408B: 8″ Offset Wavy Bulk-Mill
M22206B: 6″ Narrow Boning-Semi Flex-Bulk-Mill
M23900: 3″ Paring Knife-Black-Bulk
M18780: 3-1/2″ Spreader-Wavy Edge-Mill Ennia
M23800B: 8″ Cooks Fork-Millenia-Bulk
M15910: 10″ Diamond Steel
M40000: Chef Garnishing Set
M32023: Measuring Spoon Set-Premium
M32020: Large Scraper-Heat Resistant
M31062: 2” Pastry Brush
M33070: Plastic Swiss Peeler
M33021: Oyster Knife-Plastic Handle
M31004: #4 Plain Tube
M31014: #4 Star Tube
M31141: 4 Pc Round Cutter Set
M33000: Pocket Thermometer
M18810: Bench Scraper – Bulk
M33243: Mini Mercer Rules – English
M33210: Double Pastry Wheel
M33005: Digital Probe Thermometer
M33301: Microplane Grater w/ Handle
M31071: 18” Polyurethane Pastry Bag
M30517M: Double Zip Case