The Culinary School of Fort Worth has developed our Chef Pro & Pastry Pro courses for the food enthusiast who wants to develop professional cooking skills.

Our program is based on the idea that many people would like to be trained as a chef, but cannot spare the time and/or expense to attend a full-time program.

Our affordable, fast-track curriculum teaches essential chef skills and knowledge that will equip students for a wide range of culinary careers.

Internship and restaurant experience are available through the school's Theme Dinners, Sunday Brunches, and other cooking school events.

  • Want to secure a career in a professional kitchen and possess the knowledge and skills to start immediately climbing the career ladder?
  • Desire a career as a personal chef, caterer, culinary teacher, food-related business owner or other culinary profession?
  • Want to gain a broad-based knowledge of cooking?
  • Are you a recreational gourmet and want to hone your cooking skills and dazzle friends and family with culinary expertise and exquisite cookery?

The Culinary School of Fort Worth is for you.

The Culinary Arts diploma includes the following courses:  Chef Pro I, Chef Pro II, Pastry Pro I and Chef Pro III.

A required hands-on final practical is taken at the last session of each course.

Chef Pro I Courses Include:

  • Basic Culinary Skills (knives, stocks, sauces, cooking techniques)
  • Food Safety and Sanitation
  • Poultry and Meat Fabrication
  • Vegetable, Starch, Egg, and Soup Cookery
  • Basic Nutrition
  • Wine 101

Chef Pro II Courses Include:

  • Salads and Salad Dressings
  • Charcuterie
  • Flavors and Flavorings
  • Advanced Sauces
  • Seafood Cookery
  • International Cuisine
  • American Regional Cuisine
  • Advanced Nutrition
  • An Introduction to Food Production and Service

Chef Pro III Courses Include:

  • Food Production and Service
  • Menu Development
  • Recipe Costing and Development
  • Organization and Administration
  • Cooking for Special Dietary Needs
  • Restaurant Trends
  • Advanced Regional and International Cooking

The Pastry Arts diploma includes the following courses:  Chef Pro I, Pastry Pro I, Pastry Pro II, and Pastry Pro III.

A required hands-on final practical is taken at the last session of each course.

Pastry Pro I Courses Include:

  • Basic Baking Skills 
  • Yeast Breads
  • Cookies, Brownies, Pies, and Tarts
  • Laminated Doughs
  • Cakes, Syrups, and Icings
  • Custards and Creams
  • Chocolate

Pastry Pro II Courses Include:

  • Classic Tortes
  • Petite Four Sec and Individual Pastries
  • Frozen Desserts
  • Sugarwork
  • Chocolate
  • Advanced Yeast Breads
  • International Desserts
  • Advanced Cakes

Pastry Pro III Courses Include:

  • Bakery Production and Service
  • Menu Development
  • Formula Costing and Development
  • Organization and Administration
  • Dessert Trends
  • Advanced Baking Techniques

Each trimester, our students are required to fulfill 22 - 28 hours of hands-on, real world meal preparation and service for the public.  These hours are completed in addition to the student's classroom time during each trimester.

Our theme dinners and Sunday brunches serve as a lab, enhancing the students classroom experience by offering chef supervised exposure to what its like to work in a restaurant or food service establishment.

Each student receives a certificate of completion after fulfilling all the requirements of each course.

Students are expected to attend classes, only being allowed to miss one class per semester, turn in their homework, participate in the lab practicum and during class, and receive a satisfactory grade on their final exam.