Your path in culinary arts starts here
We've designed our programs around how people actually learn to cook—through hands-on practice, real-time feedback, and building skills step by step. Whether you're switching careers or leveling up your existing knowledge, you'll work with experienced instructors who've spent years in professional kitchens. Each session is structured to move you forward, covering foundational techniques, ingredient knowledge, flavor development, and kitchen management that you'll use immediately.
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Choose how you want to learn
We offer different learning tracks depending on where you're starting from and what you're trying to achieve. Each track covers practical skills you'll actually use, with direct access to instructors during live sessions.
Foundation track
If you're new to professional cooking or want to build solid fundamentals, this track covers essential knife skills, basic cooking methods, ingredient selection, flavor balancing, and kitchen organization. You'll learn through structured exercises that progress from simple techniques to more complex preparations, with each session building on what you've already practiced.
- Core cooking techniques and proper tool usage
- Understanding heat control and timing
- Ingredient preparation and storage methods
- Recipe reading and measurement accuracy
- Kitchen safety and workflow efficiency
Advanced techniques
For those who already have kitchen experience and want to refine specific skills or learn specialized methods, this track focuses on advanced preparation techniques, complex flavor development, plating aesthetics, and adapting recipes for different dietary requirements. Sessions are more intensive and assume you're comfortable with basic cooking operations.
- Advanced sauce preparation and emulsification
- Protein cooking precision and temperature control
- Pastry fundamentals and dough handling
- Flavor pairing and recipe development
- Professional plating and presentation
Cuisine specialization
This track lets you focus on specific regional cuisines or cooking styles, learning the authentic techniques, ingredient combinations, and cultural context that define different culinary traditions. Each module explores a different cuisine in depth, covering traditional methods, modern adaptations, and how to source or substitute ingredients when needed.
- Regional cooking methods and equipment
- Traditional ingredient usage and substitutions
- Cultural food practices and service styles
- Authentic recipe interpretation
- Modern fusion approaches and innovation
Professional development
Beyond cooking skills, running a kitchen or food business requires understanding cost control, menu planning, staff coordination, and operational efficiency. This track covers the business side of culinary work, including recipe costing, inventory management, menu engineering, and building systems that scale beyond a single cook.
- Menu planning and recipe standardization
- Food cost analysis and pricing strategies
- Kitchen workflow and team coordination
- Supplier relationships and ordering systems
- Health regulations and documentation