Culinary and Hospitality Capstone Program
The Culinary and Hospitality Capstone Program is a unique “earn-n-learn” real-life, real-time community program connects aspiring chefs and entrepreneurs with restaurant industry professionals from the Colorado Springs community to learn practical business skills and creative expression in the kitchen within a working restaurant.
Want to Learn Culinary Skills?
Opus Creative Industries has launched a first-of-its-kind Hospitality and Culinary program. The program offers advanced food preparation skill, creative expression and fine dining menu building with training in business and resource management, finance, and ordering.
Program participants receive their ServSafe Manager’s Certification and a Custom Made Chef’s Knife upon completion.
Culinary Program Competencies
- Real-Life, Real-Time Experience
Students have been exposed to various food service scenarios, developing a sense of urgency required to serve paying customers promptly. - Prep and Knife Skills
Students are trained to follow recipes and master proper knife skills and safety. They have experience preparing a range of produce, meats, and seafood. - Food Safety and Cleanliness
All students complete the program with the “ServSafe Manager” food safety certification.
- Food Service Processing: From Purchase to Plate
Students learn to create menus, develop recipes, and design plate presentations. They also gain experience in ordering, receiving, and properly storing goods. - Hospitality & Front of House Basics
Students develop communication and professional socialization skills with guests. They learn to set up dining rooms, prepare and serve beverages such as coffee, tea, and soft drinks, and are introduced to the basics of opening and pouring wine.
Our Culinary Apprenticeship has expanded to a second location! At Opus Creative Cafe, located inside the Citizens Service Center, you’ll find delicious food with fast and friendly service. Click here to see our menu!
The Hospitality Capstone Program was born from colliding trends: 1) COVID-19 pandemic devastation of the restaurant industry; 2) culinary program graduates and military cuisine veterans with only entry level skills; and 3) lack of advanced hospitality training options. Five powerhouse employers are determined to create a culinary hospitality career ladder: Brother Luck, Jay Gust (Ascent), and Justin Miller (Broadmoor). CSCCC’s program incorporates advanced food preparation skills and fine dining menu building with training in business and resource management, finance, ordering – the resources to build a successful career.