Commercial Cooking

Designed for students seeking evening cooking school instruction, this program focuses on “learning by doing” in areas like food preparation, catering, skills development and quantity food production. A special internship helps you prepare for an exciting position in the culinary arts after graduation.

Classes are Monday through Thursday Evening
6:30 pm to 10:30 pm

Classes Starting Soon

An introduction to commercial cooking that covers all the basics from measuring and knife skills to menu planning and cooking techniques. Hands-on experience without the pressure of kitchen deadlines!

The ABC’s of the commercial kitchen, including equipment and procedures used in professional food establishments. Mastering-by-doing the skills of food selection, handling and cooking. Displaying and serving prepared foods in an attractive and appetizing manner.

Planning an attractive presentation for catered affairs. Preparing, garnishing and serving hot and cold food for occasions such as parties, receptions and business conferences. Techniques of cooking and packaging gourmet “food-to-go.”

Planning cooking for and serving large numbers of people while controlling food quality and quantity. Learning to work as a team in a busy commercial kitchen. This subject includes “real life” experience operating our in-house restaurant.

To assure that every graduate has mastered the basic skills necessary to succeed, the school places each student in an externship position which is best-suited to their training. The externship is a continuation of the student’s learning experience, and the faculty of the School is available to assure they receive the maximum benefit from their placement.