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Our Educational Objectives and Philosophy
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Our Professional Chef's Program offers a European approach to culinary education. The purpose of CSCA is to provide training and education for both the novice and the experienced cooking student. Classes provide an opportunity to develop one's palate (degust) in the process of learning the preparation and presentation of fine foods. Individuals not only develop culinary avenues of creative expression but come to appreciate the nuances of various ingredient combinations and techniques. The program also offers a unique insight into the culinary history, origins, and theory of food. Students learn the principles of sanitation, microbiology, food history, practical aspects of good business management, and human resource management for overall kitchen efficiency. Speed, stamina, dexterity, and a sense of food artistry are also developed during the program. |
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This comprehensive foundation in the culinary arts is offered in an intensive, full-time, thirty-seven week program. Since students can attend their classes three times a week, day or evening, it is possible to maintain a job while fulfilling the program requirements. The instructors are accomplished chefs who provide close supervision and encourage culinary creativity. Whether you have years of professional experience or none at all, CSCA will broaden your understanding and enhance your knowledge of food. If your career goals include working in a classical, provincial, or bistro style restaurant, our program will expose you to the changing worlds of European, French, Italian, Asian, and American cuisine.
The Cambridge School of Culinary Arts is accredited by the Accrediting Commission of Career Schools and Colleges of Technology, and is one of only two private trade schools in Massachusetts currently licensed by the Commonwealth of Massachusetts Department of Education to train professional chefs. Our goal is to furnish each student with a lifelong investment and an intense personal sense of professionalism. Upon graduation the student is ready to enter confidently and proficiently into the food industry.
Distinctive Aspects of the Professional
Chef's Program
- The Professional Chef's Program offers
flexible scheduling that allows students to be employed while they are
attending the program. Students are required to attend class a total of 20
hours of each week and may select from a schedule of day or evening classes or
any combination thereof. The completion of the Professional Chef's Program
requires 648 clock hours of study (a clock hour is defined as a 50–60 minute
period of instruction time).
- The Professional Chef's Program is designed
for students in the profession and for students without any formal culinary
experience.
- A limited number of students are accepted
into each program every term, which allows the School to provide personal
attention to every student; the maximum lab class size is 15 students.
- There is one chef instructor for every 15
students and an assistant instructor whenever possible.
- The CSCA Placement Office provides students
with personalized, effective job guidance and direction in finding employment.
- Emphasis is on the theory and principles of
cooking that can be applied to cooking for 10 as well as 100 people.
- Students learn the importance of treating a
recipe as a series of techniques rather than by rote memorization of
ingredients and measures.
- The student body at CSCA is international,
creating an atmosphere of cultural diversity.
Class Descriptions
Laboratory Classes
Lab classes meet twice a week. Each class is approximately 8 hours.
The first half of the program encompasses Food Basics and Baking in which the rudiments of classical training are taught. Students begin by learning to identify and properly use equipment including their chef knives and implements. Then through a carefully designed progression of classes, students gain the practical and theoretical knowledge that readies them for the second half of the program: an in-depth study of classical French cuisine, and the authentic regional cuisine of Italy and France. American regional cooking and Asian cuisine culminate in an expression of today’s Fusion cooking, and all together provide the stepping stones to a wide variety of jobs in the foodservice sector.
Baking
In this series of classes, the foundations of baking are taught through an intensive study of the theory and principles of preparing dough, pastry cream, custards, sauces, meringues, cakes, tortes, phyllo, strudel, chocolate, and buttercreams. Emphasis is placed on the most modern methods of preparation, understanding the chemical functions of ingredients, perfecting specific and unique techniques, as well as decoration and presentation.
Food Basics
Through a series of carefully crafted classes, students thoroughly examine the fundamentals and theory of cooking with eggs, stocks, sauces, vegetables, meats, fish, shellfish, and pasta. Students learn both simple and sophisticated techniques, critical evaluation of each stage of preparation, temperature-sensitive steps, chemical properties of ingredients, theory, methods and other practical information. Complete meals drawn from a variety of international recipes are prepared, presented, consumed and evaluated.
Provincial French Cuisine
Regional Italian Cuisine
The cultural and culinary history of the individual countries is presented in lecture. Each class is an intensive study of the ingredients, foods and their preparation, and well-known products associated with the culinary traditions, wines and specialties of each province or region.
Intensive French Cuisine
Encompassing Classical, Haute cuisine, and Garde Manger, this comprehensive course offers application, practice and refinement of basic French techniques in classical French dishes. Students trace the history of the food movement in France and learn the contributions of the great Master chefs. The cold buffet table becomes an imaginative work of art. All aspects of hors d'oeuvres, canapés, patés, terrines, galantines, charcuterie, chaud-froid, aspic, mousses and vegetable garnishes are taught. Tasteful and creative decoration in display work is emphasized.
 Nouvelle Cuisine
Much maligned and misrepresented by the American press, the Nouvelle Cuisine movement of the late '60's and '70's has strongly influenced the direction food has taken through the '80's and '90's. This course traces the movement through its rediscovery and refining of classical French cuisine eliminating elaborate and laborious techniques and emphasizing new ways of preparing and presenting foods. Reduction sauces, "architectural" presentations, emphasis of fresh ingredients, and overall simplification are the focus of this curriculum.
Asian Cuisine
Designed to familiarize the student with basic Asian ingredients and culinary techniques, this course focuses on the cuisine of China, Japan, India, Vietnam and Thailand. Students also explore a new blend of culinary styles known as East meets West or Pacific Rim Cooking.
Fusion Cuisine
Fusion cuisine focuses on the combination of ingredients and techniques from diverse cultures (often Asian) to create an end result which challenges the artistic, innovative and creative spirit of the chef and diner.
American Cuisine
Regional American products and the trends of the '80's and '90's are the focus of these classes. Little-known regional specialties are explored, as are new combinations employing classical techniques, which are the basis of contemporary restaurant menus.
Evening Seminars
Evening seminars are held once a week for approximately 3 hours.
The subject matter for evening seminars encompasses a wide variety of industry-related topics. Standard seminars include but are not limited to the following courses:
 Knife Skills
A critical component of the curriculum, this course emphasizes the proper handling, care and use of professional chef knives. Students are instructed in the proper methods of slicing, chopping, dicing and mincing. Garnishes such as tomato rosettes and radish flowers are also taught.
Foodservice Sanitation
Using the foodservice sanitation standards established by the Educational Foundation of the National Restaurant Association, students learn the principles of foodservice sanitation and the methods used to establish a total food safety program within a foodservice operation. Particular attention is paid to understanding the HACCP food safety management program. Students passing the certification exam, administered at the end of the course, are presented with an Applied Foodservice Sanitation Certificate, recognized throughout the U.S.
Food Management
Traditional culinary occupations, career progression, and management skills are discussed. Students also study purchasing, cost control, projections, menu planning, recipe development and general skills relating to stress, time, and personnel management. Legal aspects of opening a business are addressed by guest lecturers (lawyers) and include such issues as incorporating, partnership, trademarks, and registering the business name. The development of a business pro forma is a requirement.
Introduction to Wine
An oenologist introduces students to the intriguing world of wines. Course includes a history of viniculture, a discussion of government regulations, and an explanation of wine jargon, labels and bottle types. Each class includes a wine tasting that allows students to compare and contrast the wines of Europe, the United States, and other countries
Nutrition for the Foodservice Professional
This course provides students with an overview of food and nutrition science and its role in the foodservice industry today. Students learn current dietary guidelines, menu planning, recipe development and food preparation techniques.
School Calendar
School Calendar for September 2008 Admission:
| Orientation: |
Tuesday,
September 2, 2008 |
| Classes Begin: |
Monday, September
8, 2008 |
|
Fall
Break: |
Thursday, November 27 – Sunday,
November 30, 2008 |
| Classes
Resume: |
Monday, December
1,
2008 |
| Winter Break: |
Sunday, December
21, 2008
–
Sunday, January 4, 2009 |
| Classes
Resume: |
Monday, January
5, 2009 |
| Spring Break: |
Sunday, March 8 – Sunday,
March 15, 2009 |
| Classes
Resume: |
Monday, March 16,
2009 |
| Classes End: |
Friday, June 12,
2009 |
| Graduation:
|
Saturday, June
27, 2009 |
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School Calendar for
January 2009 Admission:
| Orientation: |
Tuesday,
January 6, 2009 |
| Classes Begin: |
Monday, January 12, 2009 |
|
Spring
Break: |
Sunday, March 8 – Sunday, March
15, 2009 |
| Classes
Resume: |
Monday, March 16,
2009 |
| Classes End: |
Saturday, June
13, 2009 |
| Classes
Resume: |
Monday, September
14, 2009 |
| Fall Break: |
Thursday, November 26 – Sunday, November
29, 2009 |
| Classes
Resume: |
Monday,
November 30, 2009 |
| Winter Break |
Sunday, December
20, 2009 – Sunday, January
3, 2010 |
| Classes
Resume: |
Monday, January
4, 2010 |
| Classes End: |
Saturday, January
16, 2010 |
| Graduation: |
Saturday, January
30, 2010 |
Program Costs
September 2008
Professional
Chef's Program
Admission Costs
| Application Fee : |
$
|
45.00
|
| Tuition: |
$
|
23,120.00*
|
| Textbooks: |
$
|
290.00*
|
| Class Materials: |
$
|
470.00*
|
| Supply Kit,
Uniforms: |
$
|
950.00*
|
The $45.00
application fee is non-refundable
January 2009
Professional
Chef's Program
Admission Costs
| Application Fee : |
$
|
45.00
|
| Tuition: |
$
|
23,816.00*
|
| Textbooks: |
$
|
290.00*
|
| Class Materials: |
$
|
480.00*
|
| Supply Kit,
Uniforms: |
$
|
950.00*
|
The $45.00
application fee is non-refundable
*Prices subject to change.
Tuition may be paid in full, by halves,
or by quarters. Our payment plans are interest
free.
Class Schedules
Flexible scheduling is a unique feature of the
Professional Chef’s Program and allows students to work
while attending school. Students may elect from day and
evening laboratory classes to formulate a schedule that
best suits their needs. Morning classes begin at 8:30
a.m. and evening classes at 4:30 p.m. Students must
elect an evening lecture schedule from either Tuesday or
Wednesday nights. Lectures begin at 6:00 p.m.
The professional program mandates two lab classes and one evening seminar per week. The school does not offer a part-time status.
To view the January Professional Chef's Program
schedule, view our FAQ page.
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