Professional Culinary Program

Program Description

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.

LEAVE 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

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: 8 am– 1pm, 12pm – 5pm, 4pm – 9pm

Space Is Limited! Apply Now For April 2019 Semester

Enrollment is limited and applications are accepted on an ongoing basis

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 and Pork
  • Production of Soups, Stocks, Vegetables and Fruit
  • Egg Cookery
  • Plating

Savory

CLASSES

  • International Cuisines: Italian, French,
    Asian, Spanish
  • American Regional Cuisines: Southern,
    Southwestern, Northern
  • Healthy Cooking
  • Nutrition
  • Plant Based Diets: Vegan and
    Vegetarian
  • Pickling
  • BBQ: Smoking Meats
  • Game Meat Cookery
  • Classic and Contemporary Sauces
Beef medallions topped with spiralized zucchini and sweet potato frites over grilled sweet potato.

Baking & Pastry

CLASSES

  • 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
  • Bakeshop
  • Healthy Baking
  • Gluten Free Baking
  • Sugar and Chocolate Work
Strawberry sponge cake topped with whipped cream and strawberries.

Kitchen Management

CLASSES

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

Advanced Techniques

CLASSES

  • Cheese Making
  • Charcuterie
  • Plating
  • Sous Vide
  • Modernist Cooking
  • Filled Pasta
  • Liquid Nitrogen
  • Beer and Wine Pairing
  • Chocolate Work
  • Sugar Work
  • Candy Making

Externship Sites

  • The Mansion on Turtle Creek
  • The Fort Worth Club
  • Meyer & Sage
  • Just Encased (Food truck)
  • Legends (AT&T Stadium)
  • Mira Vista Country Club
  • Black Rooster Bakery
  • Omni Hotel
  • Grace
  • McKinley’s Fine Bakery and Cafe
  • Saint-Emilion
  • And Many More!

DETAILS

  • 30-40 Locations
  • 200+ Hours On-the-Job Training
  • Career Readiness
  • Mock Interviews
  • Resume Writing
  • Personality Assessment
  • Entrepreneurial Ownership

Student Led Experiences

CLASSES

  • Restaurant Wars
  • Mystery Basket Competition
  • Front of House and Proper Service

FRIENDS & FAMILY EVENTS

  • Buffet
  • Plated Four Course Meal
  • Line Order
Shrimp pho with roasted red peppers and lime.