Program Overview

 Classic and Native American Culinary Program classes are held Monday thru Thursday, from 8:00am to 3:30pm daily, for twenty four consecutive weeks (6 months).

Classes begin with a one hour lecture with our lead instructor Chef Pascal Dionot, who describes and demonstrates the day’s menu, typically a three course lunch

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Afterwards students spend three hours in the kitchen preparing the day’s menu, during which they repeat the morning’s demonstration and are evaluated on organization, presentation, and taste. Afternoon classes begin after lunch. Native American Cuisine Studies classes are held Thursday afternoons from 2:30pm – 3:30pm.

Our teacher to student ratio is 3 instructors to every 30 students. Our max class size is 20 students.

Upon completion of the program students receive a Classic Cooking Academy Diploma in Culinary Arts.

Program hours are divided as follows:

Total 672 classroom hours

Total 240 hours of classroom instruction including food lectures and demonstrations

Total 432 hours of hands-on food preparation on the following topics:

Hors d’oeuvres
Appetizers
Eggs
Stocks
Soups

Sauces
Fish
Shellfish
Protein
Meat fabrication

Poultry
Vegetables
Grains
Desserts
Pastries