L'Academie de Cuisine's Culinary Career and Pastry Arts students can quickly rise to the top of their field.
Find out how L'Academie de Cuisine can give you the hands-on training, personal attention, and postgraduate assistance necessary to launch a successful career as a culinary professional.
Students learn the theoretical skills and techniques necessary for a successful career in the foodservice industry.Graduates are prepared to enter any number of culinary-related fields, including food research, writing, teaching, catering or cooking at fine dining establishments.
The first 24 weeks of study permit students to develop competence in all areas of food preparation and presentation. Classes are held 7.5 hours per day, 5 days a week for a total of 35 hours a week.
A typical day includes a morning lecture and demonstration, followed by a hands-on practical session implementing the techniques and menu preparation outlined in the morning class.
The result is the daily preparation of the noon meal.The afternoon may include additional lectures and/or hands-on sessions. Classes generally consist of 30-36 students, with a student/teacher ratio of 13:1 for hands-on practical sessions.
L'Academie de Cuisine now offers Part-time Professional courses for the working cook. The Professional Culinary Development Series (PCDS) objectives are to increase cooks' knowledge of the food industry and broaden their understanding of the professional kitchen. These courses are available in English and Spanish.
The Professional Culinary Development Series is designed for cooks who lack a formal culinary education to learn the classic French techniques and skills that will move them forward in their careers. Offered through a series of three 8-week courses, this series has been praised as "the missing link" for good cooks who already work in the kitchen but need to know the essentials of fine cuisine.
