All students must wear their branded chef jacket, pants, pillow box hat, neckerchief, apron, and black non-slip shoes during kitchen instruction. We take safety and professionalism seriously—it starts with what you wear.
Absolutely. All of our programs are designed with manageable weekly hours (usually around 20–25 hours/week) to allow plenty of time for part-time work or other life commitments. Many of our students work while they are attending school.
We are currently using The Professional Chef: The Culinary Institute of America 10th Edition. This copy was released in September 2024 and is the most recent edition of the textbook.
As early as possible! Spots fill quickly, especially in the January and September intakes. We recommend applying 2–3 months before your intended start date so that your spot is reserved.
Our diploma programs are fast-tracked to get you into the workforce sooner.
- Culinary Arts Diploma: 23 weeks (~5 months)
- Sous Chef Diploma: 37 weeks (~9 months)
- Professional Chef Diploma: 54 weeks (~12 months)
- Culinary Management Diploma: 23 weeks (~5 months)
