Program Overview

Phase One

The first phase includes studies in food safety and sanitation, basic cutlery, baking fundamentals, nutritional cuisine, cooking principles, and buffet service.

Phase Two

Phase two broadens skills in cake decorating, garnishes, pies, tarts, pastries, menu planning, and efficiency management.

Phase Three

Phase three covers advanced skills and management in the areas of purchasing, staff scheduling, vegetarian cuisine, banquets, and professional baking.

Phase Four

This optional phase is for students wishing to stay through the summer to serve in the kitchen, thereby honing the skills already learned while taking part in more advanced culinary experiences. By taking part in this last phase, students will have a $2,160 scholarship applied to their tuition payments for the first 9 months. (See cost breakdown for details.)

Instructors and Certification

The entire training is done under the instruction of Harold E. Grose, Certified Executive Chef, Certified Culinary Educator, and Certified Executive Pastry Chef. Chef Grose has directed the Culinary Arts program for 14 years, training many students to become leaders in the culinary field. Upon graduation from the Culinary Arts Education course, students are equipped to pursue culinary certification.

Length of Course

• Phases 1–3: nine months
• Phase 4: three months