Full-time 23-wk Professional Culinary Arts diploma program featuring 5-wk Farm to Table externship. Part-time, evening 18-wk Chef Track program. 5-wk full-time or 15-wk part-time Professional Pastry Arts diploma program covers pastry & baking.
Group Size or S:T Ratio
Baking, French, Italian
Chef Adam Dulye, formerly of Vail Manor; Chef Michael Scott, formerly of Denver's Opus Restaurant; Chef Marilyn Kakudo, Pastry Chef Amy DeWitt.