Salmon dish

June 10 - August 14, 2024

Learn foundational skills to begin working in the culinary or hospitality industry!

Registration closes June 3, 2024!

This nine-week non-credit summer offering will provide participants with the knowledge and skills to bypass the basic training of an operating kitchen and jump right to industry-specific duties as culinary staff in various kitchen settings. Over the span of nine weeks, you will learn:

  • Safe food handling and service in accordance with NRA / ServSafe guidelines (ServSafe certification available).
  • Kitchen terminology, safety, and stewarding - including industry-standard terminology, daily operations, cleaning, basic maintenance of equipment, kitchen processes and service.
  • Production of high-quality stocks (veal, chicken, vegetable) and various soups and sauces to accompany meals, entrées, and preparations.
  • Cooking techniques including moist heat, dry heat, and other methods of food preparation.
  • Identification, selection, fabrication and preparation of beef, poultry, seafood, and other meats.
  • Fundamental preparations of food in the areas of pantry, bakery, vegetables, sides, etc.
  • Basics of set-up, mise en place, execution, and service for various meal periods and stations on the cook's line and pantry area; breakfast, lunch, dinner, buffets, banquets and catering; and institutional volume cooking.

These courses are currently non-credit, however, Continuing Education Units (CEUs) are available for an additional $25 fee.

Location: Hannon Hall, MSU Campus, Bozeman

Dates/Times: June 10th - Aug 14th, Monday-Thursday 8am-2pm (no classes the week of July 1)

Qualifications: No culinary experience necessary!

Cost: $2,069 + uniform, tools and textbook (around $250-300)



Note: A minimum of 8 participants is required for this summer offering to run. A full refund will be provided if the minimum is not met.