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Culinary Training

Program Object

The six-month culinary program at Knowledge Innovations Academy prepares students with entry-level skills for positions in the kitchen and food service industry; such as a cook, prep cook, and cafeteria cook. It combines a foundation of culinary and management skills within the industry demands. Students will be able to gain hands-on knowledge and work experience by preparing and participating in BLOOM USA’s Catering events.  They will study and practice kitchen-related methods of cooking: sauces, stocks and soups, starches, and vegetable cookery.  Additional training involves table service, menus, cost controls, storeroom, stewarding, safety, and sanitation.


Students will receive a Certificate of Completion in Culinary Skills after completing the six-month program with a passing grade.  The certificate testifies that students have finished the basics in culinary skills.

Upon completion of this program, students will be able to:
  • Demonstrate basic knife skills;

  • Prepare stocks, sauces, and soups from fundamental ingredients following industry practice;

  • Produce several ethnic dishes from within the United States and internationally;

  • Demonstrate different cooking techniques such as sauteing, roasting, grilling, boiling, steaming, and braising;

  • Establish cost and purchase controls in food management;

  • Apply hospitality laws to any kitchen/dining service venue;

  • Serve as a waiter at an event;

  • Learn and effectively practice basic and advanced technical skills in food preparation and service;

  • Gain experience in the proper use and maintenance of professional food service equipment;

  • Become familiar with the layout and workflow of professional kitchens;

  • Develop a sense of professionalism necessary for working in the foodservice industry.

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