Professional Culinary Program
Professional Culinary Program
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 Hands-On Culinary Training with Chef Instructors As Mentors
Over 75% of the program 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.
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
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
- The Mansion on Turtle Creek
- Four Seaons Resort and Club Dallas at Las Colinas
- Vaquero Golf Club
- Colonial Country Club
- The Fort Worth Club
- Just Encased (Food truck)
- Legends (AT&T Stadium)
- Black Rooster Bakery
- Cafe Modern
- Kimbell Art Museum
- Provender Hall
- Gaylord Texan Resort & Covention Center
- Paris 7th
- The Meat Board
- Southern Methodist University Campus Dining (Aramark)
- Texas Christian University Campus Dining (Sodexo)
- And Many More!
Details
- 45+ Locations
- 210 Hours On-the-Job Training
- Career Readiness
- Personality Assessment
- Industry Guest Speakers
Next Cohort Begins September 7, 2022
Space Is Limited! Apply Now
Enrollment is limited and applications are accepted on an ongoing basis
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
2020-2021
Professional Culinary Certificate
- Student graduation rate: 71.4%
- Student job placement rate: 85%
- ACF Certification Rate: 100%
2019-2020
Professional Culinary Certificate
- Student graduation rate: 63.25%
- 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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