The Advanced Culinary Arts Program
The Advanced Culinary Arts Program (ACAP) is a 52 credit hour program designed to provide students with the knowledge and skills required to begin or advance in their culinary career.
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Our educational approach is to manage the balance of lecture, theory, demonstration, and practical application of the culinary arts. In short, students learn best by listening, observing and DOING!
A Delectable Education.
You'll learn from professional chefs the ingredients of culinary success. And you'll master the art of worldwide cuisine. Here's a sample of some of the classes you will take as an Advanced Culinary Arts student:
- Sanitation and Safety
- Knife Skills and Equipment Use
- Nutrition and Wellness
- Basic Culinary Skills
- American Regional and Current Trends
- Introduction to Culinary Career Management
- Purchasing and Receiving
- Italian and Mexican Cuisine
- Asian, African and Middle Eastern Cuisine
- European Cuisine
- Baking and Pastry Arts
- Fabrication, Yield and Cost Control
- Garde Manger/Charcuterie
- Wine and Beverages
- Café - Back of the House
- Café - Front of the House
- Externship and Career Management
- Culinary Externship
Students are prepared for entry into the culinary field as sauté chef, pastry chef, catering chef, saucier, chef garde manger, and other culinary positions. Upon successful completion of the program and all of its requirements, a student earns the Institute's diploma of graduation.
Modular Curriculum.
The day ACAP program is offered in three 12-week modules for a total of 36 weeks of on-site education and culminating with a 600-hour paid externship that lasts for 24 weeks. Completion of the day program takes approximately 60 weeks.
The evening ACAP program is offered in five 12-week modules for a total of 60 weeks of on-site education and a paid externship of 600, which is completed in 30 weeks. Completion of the evening program takes approximately 90 weeks.
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