Top Ten Reasons to Attend CSR

1. Independent and privately owned
   Culinary School of the Rockies' reputation for excellence is widespread - locally, nationally and internationally. Our educational experience is radically different from other cooking schools' formula programs. We graduate fewer than 100 students each year. We get to know you as an individual student. We nurture your success while you are here and after you graduate.
2. Nationally accredited
   Culinary School of the Rockies has been thoroughly reviewed and accredited by the Accrediting Council for Continuing Education and Training (ACCET). All aspects of our School meet their high and meticulous standards.
3. Cutting-edge emphasis on natural, sustainable cuisine and local agriculture
   Culinary innovators and restaurateurs are increasingly sourcing local, seasonal and artisinal products to create better tasting food. Buying locally and seasonally contributes to sustainable agriculture. Culinary School of the Rockies is cutting-edge. We tie our curriculum directly with Boulder's strong, passionate community of farmers and artisinal food producers. As a student, you learn from farmers, get your hands in the dirt, understand the entire food chain, and realize why the best ingredients lead to the best food. As a graduate of Culinary School of the Rockies, you have a distinct advantage throughout your culinary career.
4. Small class size — just 16 students
   Imagine a learning environment where an acclaimed chef instructor is right by your side, giving you the personalized attention you need to master culinary techniques. Ninety percent of your day is hands-on, experiential learning. At Culinary School of the Rockies, you cook and dine every day. You start and finish the program with the same 16-person cohort, acquiring the essential teamwork skills you need in the workplace. These things simply do not happen in larger cooking schools. Our mentoring process is the best way to learn the craft of cooking.
5. Short programs
   We understand the value of your time and resources. In six months, or one month for Pastry Arts, our comprehensive and intense programs provide the knowledge and skills you need to pursue a successful career quickly and effectively.
6. Choice of two innovative month-long externships for Culinary Arts students
   1. France for January students
   2. Colorado Farm to Table for July students
7. Placement and Lifetime Career Services
   Compare the lifetime, individualized attention you receive as one of Culinary School of the Rockies' 100 annual graduates with the spotty attention you are likely to receive from the bureaucracies of corporate cooking schools. Culinary School of the Rockies' placement team is full-service, including resume development and updates, letters of introduction, networking and weekly job emails. You show up, you call, you email, anytime - we are here for you.
8. Emphasis on palate development
   Culinary School of the Rockies' focus on palate development fundamentally distinguishes us from other culinary schools. Everyone's palate is unique, and you need to know your own. Everything we teach - techniques, methods, menu development, "System of Creation" - begins and ends with tasting. Most culinary schools do not teach this critical art of palate development. Your employers and customers will value this skill and recognize your competitive edge.
9. Innovative "System of Creation"
   When approaching a dish or menu, great chefs always think through the components, variables, techniques and methods before they begin. Our chef instructors have taken this time-honored process and developed their own innovative system and teach it effectively to students. Culinary School of the Rockies' "System of Creation" works. You learn it, you own it, you use it, and it's yours forever.
10. Located in Boulder, Colorado
    Picture yourself attending culinary school in Boulder, one of America's most beautiful small cities. A lively restaurant scene, unbeatable weather, endless outdoor opportunities and a burgeoning natural food industry make Culinary School of the Rockies a great choice.

And one more reason — Student Satisfaction and Transforming Lives. Our alumni say it best!

"If one is serious about food and restaurant work, this program definitely provides a head start that would otherwise take years of working one's way up the fine dining food chain. That, and the France experience was life changing."
~ Owen Clark, Culinary Arts, January 2005

"Not only were my expectations met but the program opened a whole other experience as well. I was taught all of the core elements of cooking as well as different perspectives, taste preferences, and other intangibles that were an extra bonus."
~ Theodore Vardell, Chef Track, August 2004