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We want to make sure you are confident and excited about your decision to pursue your culinary education at CSCA, and are here to answer any questions you may have.

culinary certificate program

CERTIFICATE CULINARY PROGRAM

CULINARY TRACK

$16,640

Breakdown
Tuition: $14,925
Equipment: $1,280
Class Materials: $295
Textbooks: $95
Application Fee: $45*

Payment Options
1. Full payment at the commencement of classes,
2. Half payments at the commencement of classes & beginning of second semester
*Non-refundable fee

professional chef training

PROFESSIONAL CHEF'S PROGRAM

CULINARY TRACK

$32,015

Breakdown
Tuition: $29,995
Equipment: $1,280
Class Materials: $600
Textbooks: $95
Application Fee: $45*

Payment Options
1. Full payment at the commencement of classes,
2. Half payments at the commencement of classes & beginning of second semester
3. Quarterly payments due prior to the beginning of each quarter
*Non-refundable fee

pastry chef certificate

CERTIFICATE PASTRY PROGRAM

PASTRY TRACK

$16,640

Breakdown
Tuition: $14,750
Equipment: $1,280
Class Materials: $295
Textbooks: $270
Application Fee: $45*

Payment Options
1. Full payment at the commencement of classes,
2. Half payments at the commencement of classes & beginning of second semester
*Non-refundable fee

chocolate molding course

PROFESSIONAL PASTRY PROGRAM

PASTRY TRACK

$32,015

Breakdown
Tuition: $29,820
Equipment: $1,280
Class Materials: $600
Textbooks: $270
Application Fee: $45*

Payment Options
1. Full payment at the commencement of classes,
2. Half payments at the commencement of classes & beginning of second semester
3. Quarterly payments due prior to the beginning of each quarter
*Non-refundable fee

Application Process

1. Eligibility & Requirements

  • Applicants must be at least 18 years old and have completed high school or the equivalent.
  • All applicants for whom English is a second language, must also demonstrate competency in English.
  • A completed online application
  • A non-refundable application fee of $45.00
  • A personal statement detailing your background, training, or experience in the culinary arts (if applicable), interests, goals, and reasons for applying
  • A resume
  • Official copies of your most recent educational transcripts: high school, high school equivalent (GED, HiSet, or TASC), or college
  • Two letters of reference from an employer, co-worker, or friend
  • A passport-sized photograph

2. Complete Your Paperwork Online

As soon as all completed online application has been received, you will be contacted to arrange your personal interview and pay your application fee online. You will have the option to submit additional materials online, have them mailed to CSCA, or bring them with you to your interview. All interviews are completed on campus, although phone interviews will be granted under special circumstances.

Following the individual interview, your application materials will be evaluated by our admissions team, and a decision will be made within two weeks. All decisions are made, and applicants are notified, on a rolling basis.

Please submit additional materials online or mail to:
Cambridge School of Culinary Arts

Attn: Admissions
2020 Massachusetts Avenue
Cambridge, MA 02140

Academic Calendar

September Certificate Programs* (16 Weeks)
Orientation: September 12, 2024
Classes Start: September 16, 2024
Thanksgiving Break: November 25, 2024
Classes Resume: December 2, 2024
Winter Break: December 23, 2024
Classes Resume: January 6, 2025
Classes End: January 25, 2024
Graduation:  TBD*Schedule subject to change

September Professional Programs* (37 Weeks)
Orientation: September 12, 2024
Classes Start: September 16, 2024
Thanksgiving Break: November 25, 2024
Classes Resume: December 2, 2024
Winter Break: December 23, 2024
Classes Resume: January 6, 2025
Classes End: June 21, 2024
Graduation:  TBD

*Schedule subject to change

Orientation
Thursday, September 12, 2024

Culinary Programs*
Labs I & II: Mondays and Tuesdays 8:30 am – 4:30 pm (2 days per week)
Seminar: Tuesday or Wednesday Evenings 6:00 pm – 9:00 pm (1 evening per week)

Pastry Programs*
Labs I & II: Thursdays and Fridays 8:30 am – 4:30 pm (2 days per week)
Seminar: Tuesday or Wednesday Evenings 6:00 pm – 9:00 pm (1 evening per week)

Evening Culinary Certificate Program**

Labs I & II: Mondays and Thursdays 4:30 pm – 12:30 am (2 days per week)
Seminar: Tuesday or Wednesday Evenings 6:00 pm – 9:00 pm (1 evening per week)

Evening Certificate Pastry Program**

Labs I & II: Wednesdays and Thursdays 4:30 pm – 12:30 am (2 days per week)
Seminar: Tuesday Evenings 6:00 pm – 9:00 pm (1 evening per week)

*Schedule subject to change.

**CSCA retains the right to forgo running a program if the enrollment levels do not meet the necessary criteria.

Schedule Advantages
Flexible scheduling is a unique feature of the Culinary Certificate Program and Professional Chef’s Program and allows students to work while attending school. Many students set up residence in Cambridge and neighboring cities, while others take advantage of flexible scheduling to commute to and from their home base. Many students maintain employment during non-school hours, helping to offset the cost of education.

Students may elect from day and evening laboratory classes to formulate a schedule that best suits their needs. Morning classes begin at 8:30 am and evening classes begin at 4:30 pm. Each class is designed to last eight hours. Lab class times vary by semester. Seminars begin at 6:00 pm and may be delivered remotely or in-person, depending on content.

The professional program mandates two lab classes and one evening seminar per week. The school does not offer part-time status.