Program Overview

The Culinary Arts training program will help students become proficient in fundamental cooking and baking techniques through hands-on skills classes in the kitchen. The focus on Sustainable Foodways will integrate your training with sustainability, advocacy and critical thinking about the role of chefs in our food systems. Additionally, externships provide the opportunity to collaborate closely with sustainably minded chefs and gain real-world experience with on-the-job training in kitchens of participating local establishments.

Transform your passion for food and cooking into a dynamic culinary career with a program that goes beyond the kitchen. Under the guidance of James Beard Award-nominated chef instructors, you’ll master essential culinary techniques while embracing a holistic understanding of food—from sustainable sourcing and food systems to nutritional impact and environmental responsibility. Our robust academic curriculum is brought to life through personalized externship placements at premier restaurants that match your unique interests. Enriched by insights from high-caliber guest speakers and supported by dedicated career services that connect our graduates with top dining establishments throughout the area. This is culinary education designed for the modern chef: skillful, sustainable, and successful

Program Details

Students will receive their ServSafe Food Manager Certification upon successful completion of the final exam (good for five years), recognized by the National Restaurant Association.

Upon successful completion of the training program, students will receive their Culinary Arts Digital Credential that verify accomplishments and documents skills. Like a digital resume, the credentials can be shared on social media and with potential employers.

Program Requirements:

Age 18 & older
Completed application and Resume
High School Diploma, GED or HiSet
Interview

Program Schedule:

12-week hybrid program including
- Hands-on kitchen class, 120 hours
  - M-W 5:30-8:30PM
- Online Nutrition class
- Externship in local establishments, 60 hours

Curriculum includes (but is not limited to):

Kitchen safety, sanitation, knife cuts
Garde Manger: cold preparations, sauces, cheese, charcuterie
Butchery: whole animal, preparation, farm tour
Fish ID and filleting, fishery tour
Bread Baking: sourdough starters, shaping, proofing, baking
Pastry Techniques: pies, tarts, laminated doughs, finished pastries
Nutrition: allergens, functional foods, micro/macro nutrients
Business: recipe writing, costing, labor and inventory management
ServSafe Manager Certification (with successful completion of exam)

Culinary Arts Program Dates

2026 Dates:

February 17 – May 6, 2026
September 14 – December 9, 2026

How to Apply

Send the following documents to [email protected].

Complete the online application
Submit Resume
Submit Diploma (College, High School, GED or HiSet)

The Selection Committee will review your application and supporting documentation and reach out to you for an interview.

The selection process will consider:

Candidates who are 18 years or older
Candidates who have a desire to work in the culinary field
Candidates who will commit to an intense twelve-week/180-hour program of instruction and externship

Job Outlook

Employment of chefs and head cooks is projected to grow 7% from 2025-2033
In May 2024, the median annual wage for chefs and head cooks was $60,990*
According to the National Restaurant Association, the culinary workforce is projected by grow by 200,000 jobs by the end of 2025
There will be a greater emphasis on sustainable practices, such as reducing food waste, sourcing local and organic ingredients, and using eco-friendly packaging. Chefs will be expected to create menus that are not only delicious, but also environmentally responsible

*From the United States Department of labor’s website.