Professional Courses
Professional Chef 1: Art, Science & Basic Techniques
Begins: September 7, 2025 @ 8:30 am - 12:30 pm
A 14-Class Series that meets every Sunday
This 14-class professional culinary program is for anyone who wants to learn modern cooking techniques, elevate their home cooking skills (hosting dinner or holiday parties!), or looking to pursue a career in the culinary industry.
Teens (16 & up) interested in pursuing a career in the Culinary Industry
At-home cooks who want to elevate their skills, knowledge, and techniques
Owning/operating a food-related business
Investment
$2200 Upfront
Payment Plan
$2,500 Payment Plan
Class Schedule
Student Chefs will select a menu from dishes made in Classes 1-13 and practice cooking on the line to present a meal to family and friends.
Class 1 Think Like a Chef, Knife Skills
Class 2 How to Season, Fresh Herbs, Bloom, Toast, & Grind Spices
Class 3 Brine, Pan Sear & Roast
Class 4 Temper, Scald, Infuse
Class 5 Marinate, Grill, Broil
Class 6 Cook, Puree, Rice, Blend
Class 7 Blanch, Shock, Boil, Skim, Steam, Clarify
Class 8 Sweat, Saute, Brown
Class 9 Stir Fry, Steam Fry, InstaPot
Class 10 Emulsify, Whisk, Clarify
Class 11 Dredge, Bread, Pan Fry, Deep Fry
Class 12 Sous Vide, Poach, Simmer
Class 13 Caramelize, Deglaze, Reduce
Class 14 Cook for Family & Friends
Professional Baking I: AMERICAN - FALL 2025
Begins: September 13, 2025 @ 8:30 am - 12:30 pm
A 10-week series of classes that meets every Saturday
Class Dates: 9/13, 9/20, 9/27, 10/4, 10/11, 10/18, 10/25, 11/1, 11/8, 11/22
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
Payment Plan
$1,800 (3 Payments of $600)
SPRING Professional Baking II: FRENCH BAKING
Begins: Spring 2026
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
Payment Plan
$1,800 (3 Payments of $600)
Class Schedule
PROFESSIONAL BAKING I: AMERICAN
Class 1: Volume, Weights, Measure, Cookies and Bars
Class 2: Pound Cakes, Butter Cakes, Coffee Cakes
Class 3: Chiffon Cakes, Roulades
Class 4: Sponge Cake and Genoise
Class 5: Custards and Cheesecakes
Class 6: Pie Dough, Pate Brisee, Pate Sucree
Class 7: Savory Yeast Breads
Class 8: Sweet Yeast Breads
Class 9: Artisan Breads 1
Class 10: Artisan Breads 2
PROFESSIONAL BAKING II: FRENCH
Class 1: Sablés, Tuiles, Madeleines, Financiers
Class 2: Pate Brisee, Pate Sucre, Tarts
Class 3: Quatre Quarts, Petit Fours
Class 4: Pate a Choux, Creme Anglaise
Class 5: Macarons
Class 6: Meringues, Daquoise
Class 7: Souffles and Crepes
Class 8: Puff Pastry, Kouign-Amann, Croissant (Laminated Doughs)
Class 9: Puff Pastry, Kouign-Amann, Croissant, Brioche Feuilletee
Class 10: Genoise, Canelés, Brioche Feuilletee