Mission:

Our Mission is to provide a place where Christians interested of entering the culinary industry can come and learn the skills necessary to enter the industry with confidence, being able to cope with the demands of their chosen profession while acting as effective witnesses. The program is also intended to provide Christian employers properly trained professionals with a Christian mindset.

Overview:

The program is very intense and intended only for those who are serious about entering the culinary industry.

The first phase of the program is divided into two sections:
1. Six months in the classroom and school kitchen
2. Six months of paid or non-paid internship in a school approved location.

During the first six months the student will learn basic and advanced culinary techniques and styles, sanitation, nutrition, pastry arts, culinary math, ordering and kitchen management. The student will study mainly in a fine dining environment preparing soups, sauces, vegetable, starches, meats, fish, breads and pastries. All items will be prepared from scratch in order to give the student the ability to modify recipes to accommodate other avenues in the food service industry. In addition to fine dining, the student will also participate in “mini-interns” learning about catering, short order, institutional and conference center cooking. The study and application of basic biblical principles will be incorporated into the culinary studies.

In the beginning of the program, the student will receive a set of knives, uniforms and required books.

To best prepare the student for the profession, a demanding schedule in the kitchen and classroom, in addition to homework, is given. Improper behavior, such as tardiness and laziness, is not accepted and may result in the removal of the student from the program. The student will be evaluated weekly and is graded on a pass/fail basis. To receive a certificate from the program, the student is expected to demonstrate a level of knowledge and skills necessary for graduation. Upon graduation, the student will receive a personal letter of recommendation, in addition to the certificate.

During the second section, the student will spend six months at a location approved by the program. The student may chose between a paid and a non-paid internship.

Goals:

CCCI does not create trained chefs. Instead, every student will leave the program being an educated culinary student with the ability to learn and advance under other great chefs.

• How to be an effective witness and glorify God
• How to be a professional with a Christian mindset
• How to pass the ServeSafe sanitation test
• How to use, hold, and maintain knives
• How to follow and modify recipes
• How to identify, fabricate and serve common fish, meat and poultry
• How to prepare soups, sauces, vegetables, starches, breads and pastries
• How to present and garnish food
• How to cook international cuisines
• How to accommodate special and medical diets
• How to work quickly and proficiently in food preparation and line cooking
• How to prepare resumes and menus
• How to conduct research
• How to communicate effectively
• How to use culinary math
• How to order food and supplies
• How to handle and maintain kitchen equipment

In addition the program provides:

• Real-life restaurant experience in the following styles:
  • Conference Center Cooking
  • Institutional Cooking
  • Short Order Cooking
  • Catering
  • Fine Dining
  • Serving (Casual & Fine Dining)
• Information on the wide range of foodservice opportunities available
• Personal focus on the student’s specific interests and goals
• Information on non-alcoholic and alcoholic beverages
• Job Placement Assistance

Prerequisites:

• A minimum of three (3) months and four hundred (400) hours of working in a commercial kitchen. (Assistance at obtaining this prerequisite is available)
• Faith in the Cardinal Doctrines of Christianity
• Proficiency in the English language, including reading and writing
• Transportation to and from “mini-interns” and to and from housing
• Three (3) letters of reference:
  • Pastor
  • Chef
  • Friend or Relative

The student has the option of returning for a second year. Students wishing to return for the second phase must submit an application before the end of the first phase.

The second phase of the program will teach the student advanced culinary styles and techniques. The student will learn kitchen management by participating in the instruction of the first year students. During the second year, the student may focus on a specific aspect of the food service industry and plan the “mini-interns” accordingly.