Culinary Arts

This 875-hour program is for those seeking employment in the food industry, upon graduation. Classes are seven hours per day, five days per week (Monday to Friday), scheduled in the AM or PM.

Students are trained in state-of-the-art commercial kitchens with 90% hands-on instruction and 10% theory. In the first portion of our program, students focus on classic technique training and in the latter, operate the Institute’s on-site Restaurant and Catering division. Classes commence in January, April, June and September. Class ratio is 15 students to one Chef Instructor.

Please note there are limited seats available in July & September 2008 classes.

INSTRUCTION INCLUDES