Professional Courses

Professional CHEF: SKILLS & TECHNIQUES

Class Dates:
Pro Chef: Skills & Techniques: January–May 2026

Pro Chef: Skills & Techniques is a hands-on professional cooking program designed for committed home cooks and aspiring professionals looking to build real kitchen skill through technique, repetition, and execution.

The program consists of 12 in-depth classes, each 4 hours long, covering the essential cooking methods used in professional kitchens. Classes run January through May 2026 and are held on Friday evenings and Sunday mornings.

Students may enroll in the Full Series or purchase individual classes a la carte.

• Full Series Enrollment includes all 12 classes and offers a structured, progressive learning experience over 48 hours of instruction.

• A La Carte Enrollment allows students to select individual classes focused on specific techniques without committing to the full series.

Pricing:

• Full Series (12 classes): $1,250 (A $250 savings compared to purchasing classes individually)

• A La Carte Classes: $125 per class

Full Series Investment

$1,250 Upfront

A La Carte

$125 Per Class

Professional Baking I: AMERICAN - Winter 2026 - SOLD OUT

Begins: January 3, 2026 @ 8:30 am - 12:30 pm
A 10-week series of classes that meets every Saturday

Class Dates: 1/3, 1/10, 1/17, 1/24, 1/31, 2/7, 2/14, 2/21, 2/28, 3/7

Chef Tech Cooking School presents Professional Baking, a 10-week series of classes meeting once a week for 4 hours. Students will learn how to read and understand recipes, define baking terms, weigh and measure accurately, follow recipe instructions, and multitask while working in an efficient and organized manner. An enthusiastic baker can muddle their way through almost any recipe but Chef Tech teaches you what happens scientifically, how to think like a baker, how to take a standardized recipe and make it your own, all while covering straightforward, classical American (Pro Baking I) and then French (Pro Baking II) baking techniques.

Investment

$1,500 Upfront

SPRING Professional Baking II: FRENCH BAKING

Start Date: March 14, 2026

End Date: May 30, 2026

Time: 8:30 AM - 12:30 PM

Class Dates: 3/14, 3/21, 3/28, 4/11, 4/18, 4/25, 5/2, 5/9, 5/16, 5/30
A 10-week series of classes that meets every Saturday

Chef Tech Cooking School presents Professional Baking II, a 10-week series of classes meeting once a week for 4 hours. Professional Baking 1 is a prerequisite before enrolling in Professional Baking 2. Students learn to make multi-step, more advanced recipes, define baking terms, weigh and measure accurately, follow complicated recipe instructions, and multitask while working in an efficient and organized manner. Chef Tech teaches you what happens scientifically, how to think like a baker, how to take a standardized recipe and make it your own, all while covering classical French baking techniques.

Investment

$1,500 Upfront

Professional Baking I: AMERICAN - FALL 2026

Start Date: September 12, 2026

End Date: November 21, 2026

Time: 8:30 AM - 12:30 PM

Class Dates: 9/12, 9/19, 9/26, 10/3, 10/10, 10/17, 10/24, 11/7, 11/14, 11/21
A 10-week series of classes that meets every Saturday

Chef Tech Cooking School presents Professional Baking, a 10-week series of classes meeting once a week for 4 hours. Students will learn how to read and understand recipes, define baking terms, weigh and measure accurately, follow recipe instructions, and multitask while working in an efficient and organized manner. An enthusiastic baker can muddle their way through almost any recipe but Chef Tech teaches you what happens scientifically, how to think like a baker, how to take a standardized recipe and make it your own, all while covering straightforward, classical American (Pro Baking I) and then French (Pro Baking II) baking techniques.

Investment

$1,500 Upfront