The ten-week Culinary Training Program (CTP) consists of six weeks of classroom training in classical French cooking techniques, followed by a four-week externship. In addition to lectures and hands-on demonstrations covering the equivalent of the first year of culinary school, the classroom training also includes workshops in job search strategy and life skills on topics such as resume preparation, interview techniques, effective communication, time management and culinary theory.


Campuses

Venice, CA

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