Career Programs
The Professional Chef’s Program

The Professional Chef’s Program (PCP) is a 37-week-long study into the culinary arts. The first half of the program emphasizes the basic techniques, principles, and theories of baking and savory cooking, including doughs, fillings, cakes, sugar, chocolate, meringue, gelatin, and yeast breads in the baking segment and egg cookery, stocks and soups, sauces, beef, veal, pork, lamb, fish/shellfish, pasta, and game in the savory segment. The second half concentrates on European Cuisine, primarily French and Italian, including classic and provincial preparations and techniques. Students also learn Asian, Fusion, and American cuisines. This program consists of a 19-hour a week schedule, which breaks down to two 8-hour labs and one 3-hour evening seminar per week.

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The Culinary Certificate Program

The Culinary Certificate Program (CCP) is a 16-week-long study into the basics of culinary arts. This program mirrors the first half of the Professional Chef’s Program so that in this program students learn the basics of baking and savory cooking. This structure makes it easy for a student to transfer into the Professional Chef’s Program if desired. This program consists of a 19-hour a week schedule, which breaks down to two 8-hour labs and one 3-hour evening seminar per week.

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The Professional Pastry Program

The Professional Pastry Program (PPP) is a 37-week-long study into the pastry arts. The first third of the program introduces the fundamentals, theories, and principles of pastry arts: traditional pastries, doughs, breads, cakes, and introductions to chocolate, sugar, gum paste, and marzipan. The second third of the program explores advanced techniques and presentations. Students will learn to create French, Italian, Austrian, Asian, Latin American, and American pastries as well as create and design a wedding cake and a show piece presentation. The focus of the final segment of the program will be on the fundamentals of savory cooking, including Boulangerie, artisan breads, pizza dough, and pasta, as well as eggs and meat cookery, stocks, and sauces. The program consists of a 19-hour a week schedule, which breaks down to two consecutive 8-hour labs and one 3-hour evening seminar per week.

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The Certificate Pastry Program

Certificate Pastry Program (CPP) is a 16-week-long study into the theory, science, and technique of pastry arts. This program mirrors the first portion of the Professional Pastry Program so that in this program students receive the same foundation of pastry arts as the professional program. Students learn the art of working with classic dough, pastry dough, breads, commercial breaking, fillings & mousses, dessert sauces, custards & meringues, cookies, classic and specialty cakes, and ice cream & sorbet. The structure makes it easy for a student to transfer into the Professional Pastry Program if desired. This program consists of a 19-hour a week schedule, which breaks down into two 8-hour lab classes and one 3-hour evening seminar per week.

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The Cambridge School of Culinary Arts

2020 Massachusetts Avenue
Cambridge, Massachusetts 02140-2104
(617) 354-2020
(617) 576-1963 fax

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