Length: 30 weeks day, 60 weeks evening, 1122 Clock Hours
This program is designed for beginners with little or no skills and possessing a high motivation to become a professional chef. The student will be mastering traditional basic techniques, equipment and feats of skill of classic and innovation French Cuisine and Pastry. After completion of all coursework, students are expected to be able to work in fine food service establishments, catering, bakery, cafe, or restaurants and will be technically prepared to open their own food operation. Program C combines all of Program A with the first half of Program B.
See our Class Schedule for Program C start dates. Students in program C will also receive an American Culinary Federation junior membership.
| Level I Apprenticeship Cuisine 10 weeks day, 20 weeks evening | |
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| Level II Intermediate Cuisine 5 weeks day, 10 weeks evening | |
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| Level III Advanced Cuisine 5 weeks day, 10 weeks evening | |
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| Level I Apprenticeship Pastry and Baking 10 weeks day, 20 weeks evening | |
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