Master Culinary Arts Through Hands-On Learning
Join our comprehensive cooking program starting September 2025. Learn essential techniques, knife skills, and recipe development from experienced chefs who've worked in top kitchens across America.
Chef Raylan Trevino
Culinary Fundamentals
Twenty years in restaurant kitchens taught me that good cooking starts with understanding your ingredients. I focus on building confidence through repetition and practical application.
Chef Delilah Cortez
Technique & Flavor Development
My approach combines traditional methods with modern efficiency. Students learn why techniques work, not just how to follow recipes. That understanding makes all the difference.
Learn From Working Professionals
Our instructors bring real kitchen experience to every lesson. They've managed busy service lines, developed menus, and solved the same problems you'll face when cooking becomes second nature.
Progressive Skill Building
Each phase builds on previous knowledge while introducing new challenges. You'll work with seasonal ingredients and learn to adapt recipes based on what's available and fresh.
Foundation Skills
Weeks 1-4
Knife safety and cuts, basic cooking methods, ingredient identification, and kitchen organization. We start with simple preparations that teach fundamental principles.
- Proper knife grip and cutting techniques
- Understanding heat levels and timing
- Mise en place and workspace setup
- Basic stocks and flavor building
Technique Development
Weeks 5-10
Sautéing, roasting, braising, and sauce work. Students practice combining techniques to create complete dishes while learning to taste and adjust seasoning.
- Pan sauces and reduction techniques
- Protein cookery and temperature control
- Vegetable preparation and timing
- Seasoning and flavor balance
Menu Planning
Weeks 11-16
Creating balanced meals, cost considerations, and adapting recipes for different dietary needs. Students develop their own signature dishes.
- Recipe scaling and modification
- Seasonal menu development
- Food costing and portion control
- Presentation and plating basics
Advanced Applications
Weeks 17-20
Complex preparations, time management under pressure, and developing personal cooking style. Final projects showcase individual growth and creativity.
- Multi-course meal preparation
- Advanced knife skills and butchery
- Specialty dietary accommodations
- Professional kitchen practices
Application Process & Start Dates
Our next program begins September 15, 2025, with a second cohort starting January 2026. Classes meet twice weekly for hands-on practice and technique refinement.
Initial Application
Submit your application by June 30, 2025. We'll review your cooking experience and discuss program expectations during a brief phone conversation.
Skills Assessment
Participate in a practical cooking session where we evaluate current skill level. This helps us tailor instruction to your learning needs and goals.
Program Preparation
Receive your equipment list and kitchen basics reading materials. We'll also connect you with other incoming students through our orientation sessions.
First Day Ready
Begin your culinary journey with confidence. Our small class sizes mean personalized attention and plenty of opportunities to ask questions and practice.
