Professional Culinary Program

Your culinary journey doesn’t have to take 2 years to get started. Learn the essential skills needed to start a career in the food service industry. 

Professional Culinary Program

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

When I graduate, what do i gain?

a certificate from the culinary school of fort worth

CSFTW is 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
9 months of hands-on culinary training

Over 75% of the program is hands-on learning in commercial kitchens.

CERTIFIED CULINARIAN® (CC®) CERTIFICATION FROM THE AMERICAN CULINARY FEDERATION

Must have 1 year of industry experience for CC®. Graduates with less than 1 year of industry experience 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.

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.

The fact that you don’t have to choose between savory and pastry was a huge selling point for me. I really wanted to be able to immerse myself in the food world.

Megan B.

Class of May 2018

If you are looking to get started in the culinary industry, get training first. The Culinary School of Fort Worth is a great place to start. They will teach you the fundamentals to be a great cook.

Andrew O.

Class of March 2021

The chefs really helped me build my self-esteem. They encouraged me to follow my passion, and they’ve been so supportive.

Lorna B.

Class of April 2017

CURRICULUM

At The Culinary School of Fort Worth, we believe that learning happens best when you’re doing it. That’s why our culinary program is hands-on from start to finish. Our Chef Instructors are ready to teach you the skills and techniques you need for your culinary journey. Our curriculum is designed to give you the tools and confidence needed to succeed in the kitchen, no matter what career path you choose.

Friends & Family Events

Students organize and lead three different styles of events where they can invite their friends and family to attend. They plan everything from menu choices, food costing, cooking methods, and much more! They organize three different types of service events:

  • Dessert Plating Event
  • Buffet Style Event
  • Line Event

Field Trips

Students get to enrich and expand their knowledge in the food service industry by visiting different aspects of the industry. Our students visit 4 different establishments throughout the Professional Culinary Program to learn about the following topics:

  • Environmental Sustainability
  • Beverage Management
  • Pastry Careers
  • Fine Dining Service

Externship

Our students spend the last 2-months of the program in a supervised work experience designed to expand their career knowledge. An externship site helps the students with the following:

  • Career Readiness
  • Mock Interviews
  • Resume Development
  • Personality Assessment
  • 210-Hours of On-the-job Training
  • 50+ Partners to Choose

Foundational Techniques

The study of fundamental cooking techniques will provide you with an understanding of the rich tradition of culinary arts and its development over time. Topics of study include:

  • Knife Skills
  • Organization & Professionalism
  • Working with Commercial Kitchen Equipment
  • Dry & Moist Heat Cooking Methods
  • Meat, Seafood & Poultry Fabrication & Cookery
  • Production of Soups, Stocks, & Mother Sauces
  • Vegetable & Fruit Cookery
  • Egg Cookery
  • Plating

Baking & Pastry

Our curriculum includes learning both savory and sweet. Get to learn the principles and techniques used in the preparation of baked goods and pastries. Topics of study include:

  • Baking & Pastry Principles
  • Mixing Methods
  • Breads
  • Cakes
  • Cookies and Cookie Decoration
  • Pies & Tarts
  • Custards, Creams, and Fillings
  • Frozen Desserts
  • Dessert Plating

Savory

Our curriculum includes learning the overview of the savory component. This includes food preparation and plating techniques used by the casual dining, on-site catering, non-commercial, and retail segments. Topics of study include:

  • Sausage & Cheese Production
  • Salads & Emulsified Dressings
  • Sous Vide and Modernist Techniques
  • Fresh Pasta Making
  • Classic & Contemporary Sauces
  • Plating Techniques

Kitchen Management

It takes more than cooking to run a kitchen. Our students develop both leadership skills and management skills to run different types of food service operations. Some topics of study that help support our students include:

  • Scaling Recipes
  • Menu Engineering
  • Food Cost
  • Equipment Management
  • Principles of Mise en Place

Nutrition

Nutrition is the study of how food and drink impact the body. Our students will examine the basic concepts and principles of nutrition. Topics of study include:

  • Introduction/Basics
  • Macro/Micro Nutrient Calculations
  • Special Diets
  • Healthy Cooking & Baking
Professional Culinary Program

What Do Classes Look Like?

At The Culinary School of Fort Worth, we believe that you should be able to get the training you need to succeed right now. That’s why our curriculum is based on skills that are in demand in the industry and do not involve taking pre-requisite courses. Not only does this give you an advantage over other students, but it also allows for a much more immersive experience.

Professional Culinary Program

Student Life

Wondering what student life looks like? Learn about student life at The Culinary School of Fort Worth.

Professional Culinary Program

Alumni

Check out what our alumni have done after the completion of our Professional Culinary Program.

Professional Culinary Program

Admissions

Are you ready to start your culinary journey? Learn what items you need to take the first step.

Next Cohort Begins DECEMBER 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?

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