The Advanced Culinary Arts Program
The Advanced Culinary Arts Program (ACAP) is a 41.9 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 be trained in the art of worldwide cuisine. Here's a sample of some of the classes you will take as an Advanced Culinary Arts student:
- Basic Culinary Skills –Theory
- Basic Culinary Skills –Technique
- Fabrication and Cookery –Meat & Poultry
- Fabrication and Cookery –Fish and Garde Manger
- Nutrition and World Cuisines –International
- Nutrition and World Cuisines –North and South America
- Advanced Culinary Operations –Advanced Competencies
- Advanced Culinary Operations –Food Service Operations
The day ACAP program consists of four 15-week semesters. Students attend 40 weeks of on-site education and then take
approximately 20 weeks to complete a total of 380 hours of paid externships. Completion of the day program takes approximately 60 weeks.
The evening ACAP program consists of six 15-week semesters. The first four semesters are on-site education, and the last two
are used to complete 380 hours of paid externships. Completion of the evening program takes approximately 90 weeks.
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.
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