CSCA offers 16-week Certificate Programs and 37-week Professional Programs. Each provides the opportunity to learn the essential knowledge and foundational skills that a strong culinary education demands: classic fundamentals of cooking and baking, history and influences of the world’s greatest cuisines, techniques for mastering common and exotic ingredients, and more.

Payment Schedules

All students in the Culinary Certificate Program or Certificate Pastry Program have two tuition payment options:

1. full payment at the commencement of classes,
2. half payments at the commencement of classes and the beginning of the second semester

All students in the Professional Chef’s Program or Professional Pastry Program have three tuition payment options:

1. full payment at the commencement of classes,
2. half payments at the commencement of classes and the beginning of the second semester, or
3. quarterly payments due prior to the beginning of each quarter.

For all programs, payment for textbooks, class materials, and required equipment is due with your first tuition payment.

Culinary Certificate Program

Application Fee: $45.00*
Tuition: $14,925.00
Textbooks: $95.00
Class Materials: $295.00
Required Equipment: $1280.00

TOTAL: $16,640.00

*Non-refundable fee

Professional Chef’s Program

Application Fee: $45.00*
Tuition: $29,995.00
Textbooks: $95.00
Class Materials: $600.00
Required Equipment: $1,280.00

TOTAL: $32,015.00

*Non-refundable fee

Certificate Pastry Program

Application Fee: $45.00*
Tuition: $14,750.00
Textbooks: $270.00
Class Materials: $295.00
Required Equipment: $1,280.00

TOTAL: $16,640.00

*Non-refundable fee

Professional Pastry Program

Application Fee: $45.00*
Tuition: $29,820.00
Textbooks: $270.00
Class Materials: $600.00
Required Equipment: $1,280.00

TOTAL: $32,015.00

*Non-refundable fee