We are excited to offer students the opportunity
to learn Classical Cooking Techniques in a
commercial kitchen environment, Molecular
Gastronomy Techniques in a kitchen laboratory
environment, Farm to Table Techniques at local
schools, farms, and ranches, leadership skills as
students work in teams, mathematic and
scientific exploration, and creative development
in a kitchen and lab setting.
What Will You Learn?
You’ll do more than cook, you’ll have access to
one-on-one mentoring from distinguished chefs,
you’ll learn the importance of organization and
creativity. You will have the opportunity to earn a
Food Safety Manager Certificate from the National
Registry of Food Safety Professionals (NRFSP) and
so much more!