Professional Chef Program: Overview

The Professional Chef Program is an intensive 6-month course involving rigorous and comprehensive training. Integrating classical and modern culinary techniques with strong kitchen management skills, the Program focuses on hands-on skill development and practical application of techniques. Class is in session from 8:30am to 2:30pm daily, Monday through Friday.

The Program emphasizes procedures as well as the evolution and diversity of the culinary arts. Students will begin by learning essential sanitation, hygiene and safety procedures. As they begin the process of mastering knife skills, they will learn the basic techniques used in all kitchens for stocks and sauces, and they will learn to identify, fabricate and portion meats, poultry and fish. The mastery of these basic skills will lead into the exploration of world cuisine, where students will understand the classic preparations and techniques upon which modern cuisine is based. They will also study the preparation of breads, pastries, desserts, appetizers, soups, garde manger, charcuterie, entrees and the pairing of wine. Finally, students will study cost control management and styles of table service.

The Laguna Culinary Arts Professional Chef Program provides comprehensive training that will enable students to work with any cuisine in any kitchen, through a professional curriculum reflective of the reality of the skills needed at all levels in the culinary marketplace. Guest chefs will provide students with a diversity of techniques and philosophy. Field trips will be used to view real working life experiences and quality of products.

Externships give students a true sense of the profession, and provide the opportunity to put training into practice, as well as providing exposure to excellent career opportunities without geographic limits. Job leads and career assistance are provided to all enrolled students and extends to alumni for lifetime assistance.