Professional Classes

 

The Culinary School of Fort Worth has developed our courses for the food enthusiast who wants to develop professional cooking skills.

 

Our programs are based on the idea that many people would like to be trained as a chef, but cannot spare the time and/or expense to attend a full-time program.

 

Our affordable, fast-track curriculum teaches essential chef skills and knowledge that will equip students for a wide range of culinary careers.

 

Internship and restaurant experience are available through the school's Theme Dinners, Sunday Brunches, and other cooking school events.

• Want to secure a career in a professional kitchen and possess the knowledge and skills to start immediately climbing the career ladder?
• Desire a career as a personal chef, caterer, culinary teacher, food-related business owner or other culinary profession?
• Want to gain a broad-based knowledge of cooking?
• Are you a recreational gourmet and want to hone your cooking skills and dazzle friends and family with culinary expertise and exquisite cookery?

The Culinary School of Fort Worth is for you.

 

Gastronomy and Kitchen Management

 

The Gastronomy and Kitchen Management Program emphasizes gastronomy (the art and science of good cooking and eating), culinary arts, pastry arts and kitchen management with an emphasis on day-to-day operations.

 

Students will learn basic and advanced culinary skills, Garde Manger (cold side of the kitchen), nutritional cooking, World cuisines, basic and advanced baking techniques, lean and enriched yeast doughs, pastry doughs, basic and advanced cakes and tortes and custards and creams.

 

Essential business related topics include: menu development, pricing and costing of goods, food safety and sanitation, mise en place and kitchen organization.

 

Lastly, students will explore the history of food and study trends and topics including: molecular gastronomy, classic versus modern techniques and fusion cuisine.

 

The Gastronomy and Kitchen Management Program, when compared to our other programs, is more in-depth and allows for more skill repetition as well as exposure to additional topics.

 

Culinary Arts Diploma

 

The Culinary Arts diploma includes the following courses:  Chef Pro I, Chef Pro II, Pastry Pro I and Chef Pro III.

 

A required hands-on final practical is taken at the last session of each course.

 

Chef Pro I Courses include:

• Basic Culinary Skills (knives, stocks, sauces, cooking techniques)
• Food Safety and Sanitation
• Poultry and Meat Fabrication
• Vegetable, Starch, Egg, and Soup Cookery
• Basic Nutrition
• Wine 101

 

Chef Pro II Courses include:

• Salads and Salad Dressings
• Charcuterie
• Flavors and Flavorings
• Advanced Sauces
• Seafood Cookery
• International Cuisine
• American Regional Cuisine
• Advanced Nutrition
• An Introduction to Food Production and Service

 

Chef Pro III Courses include:

• Food Production and Service
• Menu Development
• Recipe Costing and Development
• Organization and Administration
• Cooking for Special Dietary Needs
• Restaurant Trends
• Advanced Regional and International Cooking

 

 

Pastry Arts Diploma

 

The Pastry Arts diploma includes the following courses:  Chef Pro I, Pastry Pro I, Pastry Pro II, and Pastry Pro III.

 

A required hands-on final practical is taken at the last session of each course.

 

Pastry Pro I Courses include:

• Basic Baking Skills 
• Yeast Breads
• Cookies, Brownies, Pies, and Tarts
• Laminated Doughs
• Cakes, Syrups, and Icings
• Custards and Creams
• Chocolate

 

Pastry Pro II Courses include:

• Classic Tortes
• Petite Four Sec and Individual Pastries
• Frozen Desserts
• Sugarwork
• Chocolate
• Advanced Yeast Breads
• International Desserts
• Advanced Cakes

 

Pastry Pro III Courses include:

• Bakery Production and Service
• Menu Development
• Formula Costing and Development
• Organization and Administration
• Dessert Trends
• Advanced Baking Techniques

 

 

The Art and Business of Catering

 

The Art and Business of Catering Seminar prepares culinary graduates in the event planning field, as caterers or as personal chefs.

 

Students will gain comprehensive skills in event planning including general business practices, securing business, marketing plan fabrication, menu planning, budgeting, preparation and timelines, event logistics, portfolio development, quantity preparation and problem solving.

 

Prerequisites include a culinary or pastry arts certificate from a certified or accredited program or successful completion of the Chef Pro I subject and professional resume including 3 years experience in the foodservice field in the past 7 years.

 

 

Lab Practicum

 

Each trimester, our students are required to fulfill 22 - 28 hours of hands-on, real world meal preparation and service for the public.  These hours are completed in addition to the student's classroom time during each trimester.

 

Our Sunday Brunches serve as a lab, enhancing the students classroom experience by offering chef supervised exposure to what its like to work in a restaurant or food service establishment.

 

 

Certificate of Completion

 

Each student receives a certificate of completion after fulfilling all the requirements of each course.

 

Students are expected to attend classes, only being allowed to miss one class per semester, turn in their homework, participate in the lab practicum and during class, and receive a satisfactory grade on their final exam.

 

 

International Travel