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Culinary Arts Program Details
Two Unique Externships to Choose From
Culinary School of the Rockies is the only cooking school to incorporate an experiential, off-site, month-long externship. You have a choice:
- In the January Culinary Arts Program, you will immerse yourself in French cuisine at the source. Taste the flavors of Provence, go behind the scenes and cook with French chefs at the historic Château de Suze la Rousse, home of l'Université du Vin. Participate in a 7-8 day stage (apprenticeship) at a French restaurant, hotel, or pâtisserie.
- In the July Culinary Arts Program, you will experience the passion and commitment family farmers and artisan producers have for sustainable farming practices as you immerse yourself in Colorado Farms at the source. Taste the flavors of Colorado, go behind the scenes and work side-by-side with farmers and artisans in the North Fork Valley and Boulder county. Participate in a 7-8 day stage in some of Colorado's finest restaurants whose chefs purchase directly from local family farmers.
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Rich and Varied Curriculum
Culinary Art's curriculum is in-depth and comprehensive. You explore and learn Classic French cooking techniques and methods, pastry and baking, international cuisines, French Haute Cuisine, "System of Creation", wines, culinary vocabulary, kitchen management, product identification and usage, culinary history and cultural references, and palate development.
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Excellent Teaching Staff
Culinary Arts instructors are internationally acclaimed Chefs and masters of their craft. Their in-depth expertise, professionalism, and personal attention are central to developing your culinary skills and helping you realize your potential. Bottom line - our chefs are passionate about food, cooking and your education. This passion is infectious.
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Small Class Size — Just 16 Students
Other cooking schools boast of their high enrollments... we boast just the opposite. You remain with the same 16-person cohort throughout the Culinary Arts Program. Unlike other cooking schools, you are not a number, shuffled from classroom to kitchen to lecture halls, mixed up with hundreds of other students. We know you and can focus on your interests, strengths and needs. From two Culinary Arts programs a year, we graduate no more than 32 students. Be one of them!
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Hands-On Learning
The best way to learn is by doing. Ninety percent of our culinary program is hands-on. You cook every day, working closely with fellow students and Chef Instructors. You prepare a complete meal, going beyond technique to include taste, style, aroma, composition and presentation. You taste and dine, learning to refine your cooking, appreciate what it takes to get great results, and work toward culinary artistry.
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Management and Teambuilding Skills
Teamwork and management skills, critical components in the hospitality industry, are built into the Culinary Arts curriculum. Every week, each student tackles a different management or teamwork position. This allows you to rotate through a standard kitchen brigade and experience first hand the responsibilities associated with each role.
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Lifetime Career Services
Our culinary alumni have the competitive edge. Our culinary career services team is diligent and thorough, providing 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.
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Month-long Externship
Rich & Varied Curriculum
Excellent Teaching Staff
Small Class Size
Hands-On Learning
Teambuilding Skills
Lifetime Career Services
"The overall experience was awesome. The attention to quality, the passion for great cuisine, the knowledge of the staff, the constructive criticism, and the care from the staff make you want to succeed."
Marcie Brooks
Culinary Arts, January 2005 |
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