Professional Cooking

This culinary arts program emphasizes “learning by doing” with special attention given to the practical side of professional food preparation. In our New York cooking school, you are prepared for a career in restaurants, bakeries, food service departments of corporations and health-related institutions, as well as in the rapidly expanding fields of catering and “food to go.” Graduates of this culinary school program are fully prepared to fulfill many entry-level food service roles, including sous chef, gar de manger, baker, pantry person, short-order cook and line cook.

Planning an attractive presentation for catered affairs. Preparing, garnishing and serving hot and cold food for occasions such as parties, receptions and business conferences. Learning techniques of cooking and packaging gourmet food to go.

Classes are Monday through Friday

Morning  8:30 am to 1:30 pm 
Afternoon  1:30 pm to 6:30 pm

Classes Starting Soon

An introduction to professional cooking that covers all the basics from measuring and knife skills to menu planning and cooking techniques. Hands-on experience without the pressure of kitchen deadlines!

The ABC’s of the professional kitchen, including equipment and procedures used in professional food establishments. Mastering by doing the skills of food selection, handling and cooking. Displaying and serving prepared foods in an attractive and appetizing manner.

Supervising daily operations including recipe selection, cost controls and menu planning. Systems for controlling costs, keeping inventories and setting prices. How restaurant design and layout affects efficiency and profitability.

Planning an attractive presentation for catered affairs. Preparing, garnishing and serving hot and cold food for occasions such as parties, receptions and business conferences. Learning techniques of cooking and packaging gourmet food to go.

Baking breads, rolls, cakes, pies and pastries in quantity. Developing the art of decorating cakes with borders, lettering, flowers, designs and figures. Using color and form effectively to create a professional looking product.

Planning, cooking for and serving large numbers of people while controlling food quality and quantity. Learning to work as a team in a busy commercial kitchen. This subject includes real-life experience operating our in-house restaurant.