Professional Culinary Program

Professional Culinary Program

Details | Curriculum | Externships

When you graduate from CSFTW’S Professional Culinary Program, You Gain…

2+ Months of On-The-Job Experience and Industry Connections

100% of our students work in an off-site professional culinary environment during their externship.

9 Months of Culinary Training with Chef Instructors As Mentors

75%+ is hands-on in CSFTW commercial kitchens and at your externship site.

A certificate from The Culinary School of Fort Worth

CSFTW is nationally accredited by ACCET, approved and regulated by the Texas Workforce Commission. The Professional Culinary Program is accredited by ACFEFAC (American Culinary Federation Education Foundation Accrediting Commission).

15 Credits toward an Associate Degree at American Public University

Applies to A.A.S Culinary and Foodservice Management and A.A. Hospitality (both 100% online).

Certified Culinarian® (CC®) certification from The American Culinary Federation

Must have 1 year of industry experience for CC®. If you have less than 1 year of industry experience, graduates are awarded the Certified Fundamentals Cook® (CFC®) certification.

ServSafe® Food Protection Manager Certification

If you receive a score of 75% or higher on ServSafe exam proctored by CSFTW instructors.

Dedicated Placement Assistance by CSFTW Faculty and Staff

 

Take Your Culinary Skills To The Next Level

Advance your skills, become and artist, and graduate with 2+ months of job experience and industry connections.

Apply Now

Program Details

Program Length

  • 9 Months/ 900 Hours

Program Composition

  • 75%+ Hands-On Learning (in the kitchen)
  • 210 Hours On-the-Job Training (Externship)

Classes

  • Classes 5 days per week (Monday – Friday)
  • Class Length: 5 hours
  • Class Times: 8am – 1pm or 4pm – 9pm
View Course Overview

Curriculum

Foundational Techniques

Classes
  • Knife Skills
  • Organization and Professionalism
  • Learning Commercial Kitchen Equipment and Products
  • French Classical Techniques: Moist Heat, Dry Heat & Combination Cooking Methods
  • Meat Fabrication: Poultry, Seafood, Beef and Pork
  • Production of Soups, Stocks, and Mother Sauces
  • Vegetable and Fruit Cookery
  • Egg Cookery
  • Plating

Savory

Classes
  • Garde Manger: Pickling, Curing,
    and Preserving
  • Advanced Garde Manger: Cheese Making
    and Charcuterie
  • Sous Vide and Modernist Techniques
  • Fresh Pasta Making
  • Classic and Contemporary Sauces
  • Plating Technique: A la Carte,
    Banquet, Fine Dining, Buffet Set-Up

Baking & Pastry

Classes
  • Principles of the Bakeshop
  • Breads: Quick Breads, Yeasted Doughs,
    and Pastry Doughs
  • Cakes: American and European Style, Cake Assembly and Decorating
  • Cookies and Cookie Decorating
  • Pies and Tarts
  • Custard, Creams, and Fillings
  • Frozen Desserts: Still and Churned
  • Plated Desserts: Saucing Techniques
    and Composition a Plated Desserts

Kitchen Management

Classes
  • Scaling Recipes
  • Menu Engineering
  • Food Cost
  • Equipment Management: Organization and Maintenance
  • Principles of Mise en Place

Nutrition

Classes
  • Introduction/Basics
  • Macro/Micro Nutrient Calculations
  • Special Diets: Food Allergies and Vegan/Vegetarian
  • Healthy Cooking and Baking

Industry ready

Hospitality Classes
  • Service
  • Event Planning
  • Guest Relations
Field Trips
  • Environmental Sustainability
  • Beverage Management
  • Pastry Careers
  • Fine Dining Service
Friends & Family Events
  • Dessert Event
  • Buffet Event
  • Plated Line Cooking Event

Off-Site Externship

Professional Training Experience

Externship Sites

Details

  • 45+ Locations
  • 210 Hours On-the-Job Training
  • Career Readiness
  • Mock Interviews
  • Resume Development
  • Personality Assessment
  • Industry Guest Speakers

Next Cohort Begins October 4, 2021

Space Is Limited! Apply Now

Enrollment is limited and applications are accepted on an ongoing basis

Apply Now

Accreditation

Approved and Regulated by the Texas Workforce Commission, Career Schools and Colleges, Austin, Texas.
The Professional Culinary Program is accredited by ACFEFAC (American Culinary Federation Education Foundation Accrediting Commission).
The Culinary School of Fort Worth is accredited by ACCET (Accrediting Council for Continuing Education and Training).

AffiliationS

Program Outcomes and Success Measures

2019-2020

Professional Culinary Certificate

  • Student graduation rate: 81.3%
  • Student job placement rate: 68.9%
  • ACF Certification Rate: 46.2%
2018-2019

Professional Culinary Certificate

  • Student graduation rate: 62.9%
  • Student job placement rate: 68%
  • ACF Certification Rate: 0%
2017-2018

Professional Culinary Certificate

  • Student graduation rate: 80.7%
  • Student job placement rate: 67.2%
  • ACF Certification Rate: 0%

Ready To Get Started at the Culinary School of Fort Worth?

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