Professional Culinary Program

Program Description

The Professional Culinary Program (PCP) emphasizes gastronomy (the art and science of professional cooking and eating), culinary arts, baking and pastry arts and kitchen management with an emphasis on day-to-day operations.

Students will learn basic and advanced culinary skills, Garde Manger (cold side of the kitchen), sauces and flavors, meat fabrication, nutritional cooking, International cuisines, basic and advanced baking techniques, lean and enriched yeast doughs, pastry doughs, basic and advanced cakes and tortes and custards and creams.

Essential business-related topics include: menu development, pricing and costing of goods, food safety and sanitation, mise en place and kitchen organization. We also include career development classes that cover interview training and resume building.

Lastly, students will explore the history of food and study trends and topics including: molecular gastronomy, classic versus modern techniques and fusion cuisine.

More Info

  • Classes are Monday through Friday
  • Class times 8am to 1pm or 4pm to 9pm
  • Length of program: 9 months/900 hours
    • 767 hours of Hands on Learning (85% of the program)
    • 133 hours of Lecture
  • 200+ hours of off-site externship (included in the 900 hours)
  • Upcoming start dates:
    • September 2018
    • January 2019
    • April 2019
    • July 2019
    • October 2019

Externship Sites