For more information, check out our Admissions page!
We designed this program with career professionals in mind and those who are passionate about changing their career focus. It’s perfect for those in food service, or anyone who wants more freedom and more passion from their career, but don’t have the time or money to attend an expensive two or four-year culinary school program.
We have built relationships with many reputable restaurant kitchens. If you desire an externship, we will provide the opportunity for a 24-week externship with one of our partners. The Cookology pro externship program is not mandatory for Certificate of Completion. There will be opportunities in-house for those who wish to pursue a Chef Instructor practical study program.
Our Chef Instructors are official Proctors for the NRAEF’s Foundation Exam Certification & ServSafe Exam Certification. Our curriculum covers all elements necessary to pass and receive these Certificates, in addition to your Certificate of Completion from Cookology. However, you are not required to sit for the NRAEF or ServSafe Exam to complete our course. Having a certificate is up to you. In order to gain a certificate of completion from Cookology you must complete your practical exam which is a one night chef’s table dinner for your friends and family.
Small classes are important to us essential for individual attention, creativity and exploration into the history and culture of food, and world cuisines. Most schools will lecture about multiple techniques, then relegate students to hands on practice for only one of the techniques covered, leaving gaps in your training, or forcing you to learn the technique on your own time.
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. These classes are offered separately from the core culinary program instruction and cost an additional fee.
Most schools will lecture about multiple techniques, then relegate students to stations to for only one of the techniques covered, leaving gaps in your education, or forcing you to learn the technique on your own time. Cookology is different! Every student experiences hands on practice in every technique.