Accelerated Curriculum

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  • Safe Operation & Hygiene
  • Garde Manger
  • Sauces
  • Cooking Methods
  • Meats & Poultry
  • Eggs, Dairy
  • Starches
  • Food Service Operation
  • Professional Practice
  • Baking & Pastry
  • Classical & Modern French Cuisine
  • Asian
  • Middle Eastern
  • Americas
  • Sustainability
  • Nutrition & Diets
  • Wine, Beer, Spirits, Service
  • Open for Business

Advanced Curriculum

Coming Soon

  • Safe Operation & Hygiene
  • Soups & Sauces
  • Butchery & Meat Cooking
  • Taste & Flavor Theory
  • Advanced Cold Kitchen
  • Art Of Plating
  • The Italian Kitchen
  • Cake & Pastry
  • Plated Dessert & Techniques
  • Classical & Modern French Cuisine
  • The Classics
  • Wine, Beer, Spirits, Service
  • Open for Business

Culinary Baking & Pastry Curriculum

Coming Soon

  • Sanitation and Safety; Nutrition Principles; Equipment, Mise En Place, Storage
  • Principles of Nutrition
  • Baking Essentials & Diets/Allergies
  • Yeast Breads and Rolls
  • Quick Breads, Cookies, Batter
  • Desserts & Plating
  • Cakes, Petit Fours
  • Chocolate
  • Sugar Work
  • Cake Decorating
  • Business Class