Professional Culinary Program

Professional Culinary Program

Details | Curriculum | Externships

The Culinary School of Fort Worth prepares students to exemplify excellence in the culinary community. Our program, taught by instructors with a wide range of industry experience, helps you achieve success through repetition, exposure to different cuisine types, and a focus on the fundamentals.

Graduate With 2+ Months of Job Experience and Industry Connections

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

Chef Instructors Devoted To Your Success

Our instructors meet you where you are and take you to the next level.

Immerse Yourself In the Fundamentals

We take a deep-dive into classic French techniques which serve as the foundation for cooking all types of cuisines.

Repetition, Repetition, Repetition

85% of your time is spent in the kitchen.

Advance Your Skills, Become An Artist

Once you know the fundamentals…There are no limits to the creative side of the culinary world!

Our Goal Is To See You succeed

Our Admissions, Financial Aid, and Career Services teams are here to help you.

CSFTW is A Professional, Accredited Institute

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

  • 85% Hands-On Learning (in the kitchen)
  • 15% Lecture
  • 200+ Hours On-the-Job Training (Externship)

Classes

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

Curriculum

Foundational Techniques

Classes
  • Knife Skills
  • Sanitation Certification: Servsafe Food Manager
  • 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 Mange: Cheese Making
    and Charcuterie
  • Sous Vide and Gastronomy
  • Pasta Making: Rolled, Extruded,
    and Filled
  • Classic and Contemporary Sauces
  • Plating Technique: Individual, A la Carte,
    Flights, and Catering Styles

Baking & Pastry

Classes
  • Principles of Running a Bakeshop
  • Breads: Quick Breads, Yeasted Doughs,
    and Laminated Doughs
  • Cakes and Cake Decorating: Mixing,
    Building & Icing Cakes
  • Cookies and Cookie Decorating
  • Pies and Tarts
  • Custard, Creams, and Fillings
  • Frozen Desserts: Still and Churned
  • Plated Desserts: Saucing Techniques
    and Composing a Plated Dessert

Kitchen Management

Classes
  • Scaling Recipes
  • Menu Engineering
  • Menu Costing
  • Equipment Management: Organization and Maintenance
  • Kitchen Stock and Inventory Management

Nutrition

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

Industry ready

Classes
  • Ordering and Costing
  • Knife Skills Repetition
  • Front of House & Proper Service
Friends & Family Events
  • Buffet
  • Line Order
  • Dessert Event

Off-Site Externship

Professional Training Experience

Externship Sites

Details

  • 45+ Locations
  • 200+ Hours On-the-Job Training
  • Career Readiness
  • Mock Interviews
  • Resume Writing
  • Personality Assessment

Next Cohort Begins July 26, 2021

Priority Date: June 15, 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 Certificate is accredited by ACFEFAC.
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?

Fill out the form below to receive more information about our program and our application process.