Method of Delivery
Daytime Hours, Evening Hours
Instructional Program (CIP)
Introduces students to the foodservice industry and professional cooking. Basic cooking methods are described and practiced, including simmering, frying, roasting, and grilling. Other topics discussed and practiced include kitchen measurements, recipe conversion, sanitation, and professionalism.
Program Length (Weeks)
WIOA Approved Program
One Industrial Drive, East Millinocket ME
1 - Northeastern Workforce Board
Type of financial aid offered or have access to
Is the proposed curriculum currently certified by an accrediting agency or similar national standardization program?
Is this proposed curriculum considered a nontraditional program of training services for women?
Is this proposed curriculum considered a nontraditional program of training services for men?
Total In-State Program Cost