We will teach you all ins and outs of teaching a group of people in an intimate setting. Learn set up, discussion techniques, how to be engaging.
The art of catering involves planning and patience.
The world of the Personal Chef involves more than just cooking. Learn the art of selling, menu planning, working outside of a professional kitchen, working with clients.
Learn the basics of business management.
Every business requires a great message and a great marketing plan for sharing that message. We will teach you how.
This class is taught by professional photographers who will discuss lighting, food styling and more.
You love food so much everyone turns to you for the best wine, best restaurants, latest trends. How can you turn this into becoming a reputable food critic?
Local, published and popular Food Bloggers who have a large following and are making money doing what they love will teach Lectures.
Click Here for more info on Admissions and Tuition
The National Restaurant Association’s Education Foundation (NRAEF) has created a professional culinary program that Cookology will be following throughout the program.
You have the option of taking the exam, and the practical exam; by doing so and passing both exams, you will be awarded a Certificate of Completion from both NRAEF and the chef instructors of the Cookology Professional Culinary School.
Week 1: Knife Skills/Breakfast/Meats/Condiments
Week 2: Nutrition & Serv Safe Instruction
Week 3: Stocks, Soups and Sauces
Week 4: Salads: Fruits/Vegetables, Sustainability, Farming
Week 5: Meat: Butchery, Identification, Demonstration
Week 6: Continuation of Meats & Seafood
Week 7: Starches: Potatoes, Pasta, Rice, Grains
Week 8: Intro to Baking & Pastry, Flours, Gluten Free
Week 9: Asia, Africa, Middle East
Week 10: Europe
Week 11: Central and South Americas
Week 12: Wine /Spirits I
Week 13: OPTIONAL: NRAEF Proctored Exam and or
Cookology Final Practical Exam
To round out your cooking education, we recommend that you continue with these cooking classes, offered three days per week, 6 hours per day. You can take one week or all twelve weeks.
These classes can be taken by the novice cook who wants a more comprehensive culinary education.
Our goal with our practical study classes is to create a well-rounded, well-educated passionate and professional culinarian.
As a chef you are able to pull together a paycheck or multiple paychecks by wearing different culinary hats. You don’t have to stay in one place, if you don’t want to.
This also gives you the flexibility to travel around the world working as a private chef or instructor for a local culinary school.
Not only will you gain a strong technical foundation in cooking, but our training goes beyond the technical and into the heart and soul of the ART of cooking. With our Professional Program, you can expand your dreams to include learning more about these food industry practical study classes. Each category will consist of two weeks’ worth of instruction, and will be taught by industry professionals.