Length: 20 weeks day, 40 weeks evening, 748 clock hours
This program is designed for beginners with little or no skills. Students will be introduced to classic and innovative cuisine where they will learn techniques of garde/manger, cooking in low and high temperature, smoking and freezing. They will also learn how to accomplish advanced techniques and skills in traditional and innovative ways of cooking like "sous vide". Upon completion of the program, students will be technically prepared for a variety of roles. Many plan to operate their own restaurant or catering business or be employable as the Chef de Partie, or Sous Chef de Cuisine, with the goal of becoming Chef de Cuisine. See our Class Schedule for Program A start dates.
| Level I: Apprenticeship (10 Weeks Day/20 Weeks Evening) | |
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| Level II: Intermediate (5 weeks Day/10 weeks Evening) | |
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| Level III: Advanced Cooking & Catering (5 weeks Day/10 weeks Evening) | |
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