At the Culinary Arts Institute, we are in the business of training future sous chefs,
executive chefs, and foodservice professionals with an emphasis on acquiring real-world
experience that will equip you to compete and excel in this fast-paced industry.
Our classes are small, averaging 16:1 student/teacher ratio and our new state-of-the-art
laboratories provide ample space for students to begin with basic concepts and advance
using these tried and true techniques of the art.