Culinary Job Skills Training

Our program is based on the curriculum on a very successful program in Washington called DC Central Kitchens. Robert Egger developed those classes and has provided assistance with the Billings Food Bank program. The 12-week course is held in the Fortin Culinary Center, Monday through Thursday from 8 am to 2 pm and includes 10 weeks in the kitchen and 2 weeks in the community with actual food service. The 2-week community externships will provide placements based on individual interests of the students. In Billings there are many options from colleges, hospitals, nursing homes, and retirement centers to restaurants and hotels.

Course work includes everything from culinary terminology, knife skills, and food and kitchen safety, to preparation of fruits, vegetables, stocks, sauces, meats, poultry, pastas, and pastries. A special program called ServSafe is also included and will be taught by Food Services of America. Montana State University-Billings will certify that each student has completed the course. There will be weekly tests and quizzes, and for the final exam the class will plan, prepare, and serve a meal to their families and friends.

Apply online for the course here.