This advanced training program prepares emerging culinary leaders to operate as effective second‑in‑command within a professional kitchen. Designed for individuals pursuing a Certified Sous Chef credential, the course builds on foundational cooking skills and expands into high‑level competencies such as menu execution, station leadership, inventory management, food safety oversight, and coordination of back‑of‑house operations. Learners gain hands‑on experience supervising line cooks, maintaining quality standards during peak service, and supporting the executive chef in both daily production and long‑term planning. Whether you’re advancing from a cook position or strengthening your leadership profile, this certification equips you with the technical mastery, organizational discipline, and professional communication skills required to thrive in a fast‑paced culinary environment.
Key Topics Include:
Advanced cooking techniques and culinary production management
Leadership of kitchen stations and supervision of line staff
Menu execution, plating standards, and service coordination
Inventory control, ordering, and cost‑conscious kitchen operations
Food safety oversight, sanitation compliance, and hazard prevention
 
Approximately 12 Weeks.
 
*Displayed tuition reflects anticipated financial aid and scholarship adjustments.