Accelerated and Intensive Cooking Programs at Kitchen Academy

Study Culinary Arts or Professional Baking and Pastry at Kitchen Academy. This career-driven school started with its Sacramento, California campus and has since added a location in Seattle. Kitchen Academy’s mission is multi-fold and includes: delivering top quality professional cooking courses and programs, accessibility to a wide range of students, and placement of grads into good entry-level culinary jobs designed to jumpstart their careers.

Curriculum at Kitchen Academy

Keys to Kitchen Academy’s curriculum include:

• Students learn and work in the kitchen facilities immediately, no wasted time on academics or classroom learning.
• Programs are immersive and accelerated, some designed to put you into jobs in 30 weeks.
• Externships available with hot restaurants, hotels and resort companies.

The school’s trademarked Accelerated Training System ensures you get absolutely the most concentrated set of skills and techniques and that every bit of every course is focused on driving those home. And the coursework is designed to arm you with the most current industry technical and professional skills—those that most restaurants require from experienced cooks.

Skills include:

• Knife handling and use of professional cutlery.
• Ingredients—such as pasta, herbs and spices, types of vegetables and beans, cereals and grains-- and measurements and kitchen nomenclature.
• Meat and seafood, including cutting and cleaning your own cuts of meat and seafood.
• Team-building skills and cooking projects.
• Baking equipment and techniques including various doughs and handling.
• Menu development, nutrition, portion size and cost control.

Programs for High School Students and Adults

Unlike most traditional colleges and universities a culinary school is vocation or career driven. Kitchen Academy aims to attract high school students interested in a career versus a four-year college, but it also has designed its curriculum to embrace adults looking for a career change. The school opens programs to enrollment 8 times every year, provides flexible daily class start times as early as 6 a.m. and well into the evening to accommodate working people and students with families.

Student Facilities

Classes are small and taught by chef instructors with recent professional experience. Campus kitchens are outfitted with commercial grade and state-of-the-art kitchen equipment.