The mission of the Christian Culinary Academy is to provide high-quality training in order to enable students to enter the industry with confidence, cope with the demands of their chosen profession, and act as effective witnesses for their faith. The program is very intense and intended only for those who are serious about entering the culinary industry.

The program is divided into two sections:
Section 1: Nine months of training
Section 2: Three months of paid or non-paid internship in a school approved location

In the beginning of the program students will receive a set of knives, a uniform, and the required study material.

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

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 or laziness, may result in the removal of a student from the program. Upon graduation the student will receive a personalized letter of recommendation, in addition to the certificate.

During the second section the student will spend three months at a location approved by the school. The student may choose either a paid or a non-paid internship. CCA will assist students in finding an internship that matches their industry goals.

Goals

CCA 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. Upon graduation students will have attained the following goals:

• 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