culinary arts

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PROGRAM DETAILS

Cost:
$7,815

Eligible for financial aid. Cost does not include supplies.

Length:
Full-time 7 months
Part-time 11 months

Hybrid format (in-person and online course content)

Start Date:

9/16/2024, 2/10/2025, 3/10/2025, 5/19/2025

Full-time

10/21/2024, and 4/7/2025

Part-time

about the program

Ranked as one of the Best Culinary Schools in Colorado in 2021, our Culinary Arts program will give you hands-on experience cooking a wide variety of cuisines and dishes. You’ll also learn the ins and outs of the restaurant and hospitality industries and how to run your own business or food truck. 

Our program features lectures and demonstrations from experienced chefs. Plus, you’ll gain experience with all aspects of the restaurant business through our student-run cafe, Emily’s Cafe, where we serve breakfast and lunch three days a week! 

CUA 1001 Food Safety & Sanitation
CUA 1002 Cashiering
CUA 1005 Food Service Concepts & Management Skills
CUA 1025 Introduction to Foods
CUA 1027 Soups, Sauces, & Consommes
CUA 1016 Catering, Buffets, & Tableside Cooking
CUA 1029 Center of the Plate
CUA 1062 Introduction to Cooking Techniques
CUA 2033 Advanced Line Prep & Cookery
CUA 1026 Intermediate Soups and Sauces
CUA 1190 Dining Room Management
CUA 1191 Front of the House Planning
CUA 1057 Menu Planning
CUA 2061 Cost Controls
CUA 2062 Purchasing for the Hospitality Industry
CUA 2081 Internship

Apply now!

By applying to this program, you understand the Academic Preparedness and Physical Requirements below.

Academic Preparedness:

  • Ability and stamina to manage daily reading (20-30 pages per day), workbook assignments, and related exams that occur several times per week. 
  • English language proficiency (reading, writing, speaking, and listening).
  • Understanding of basic algebra.
  • Stand for long periods of time. 
  • Lift and carry food, including hot food, as well as other culinary, or baking products, equipment, small wares, and utensils. 
  • Lift and carry trays with plated foods, small wares, among other items with the ability to serve and clear tables where guests are seated. 
  • Communicate effectively with instructor(s), classmates, and clients.
  • Use hands and arms to pour hot and cold beverages.
  • Safely handle extremely hot foods, like pulled sugar. 
  • Use their hands to handle, control, or feel objects, tools, parts, or controls to maintain compliance of regulations for safe use of knives and other equipment. 
  • Perform repetitive tasks for prolonged periods of time.
  • Bend, twist and reach.
  • Ability to lift cooking equipment and other equipment up to 30 pounds. 
  • Manage a sometimes stressful and busy work environment. 
  • Follow and maintain food safety and handling standards. 
  • Be able to push and pull equipment effectively.
  • Demonstrate gross and fine motor skills to perform safe and efficient kitchen duties and operations.


Metropolitan State University of Denver logo

17 of your credits my be eligible to transfer to Metropolitan State University of Denver (MSU Denver). View Transferable Credits information here.

Learn More!

MORE INFORMATION

  • Confirm payment. For more information regarding payment arrangements, click here.
  • Get your student ID. You can get your student ID at Treasury.
  • The program is offered at our main campus: 1860 Lincoln St., Denver, CO.
  • The program is delivered in a hybrid format. Meaning some of your instruction, class time, and coursework will be completed at home and some will be done in the classroom/clinic.
    • Students are expected to be in a learning environment doing coursework for the duration of class time. Students are not allowed to work during scheduled class hours.
    • Your instructor will inform you of your on-site class hours and provide you with your virtual Google Meet link a week before class starts.
  • Due to the delivery, this program will require computer use and internet access. If you need assistance obtaining technology, please contact student.success@emilygriffith.edu.
  • Assignments completed virtually will be done using our learning system, Moodle. You will not be able to access Moodle until you have paid for your classes.
  • Book, knife kit, and uniform are included and will be handed out in class.
  • Bring a notebook and pen/pencil every day to take notes.
  • You must follow all school policies for in-person and virtual learning at all times.
  • An 80% grade is required on all written assignments and tests.
  • You must have 952.5 hours to complete the culinary program.
  • A minimum of 90% attendance is required to pass each class.
  • Missed hours cannot be made-up. You will need to re-enroll in a future cohort.
    • Enrollment in future cohorts is dependent on pending space and availability.
  • Student IDs must be worn at all times while on school property and during any off-campus school activities.
  • Must-wear clothing provided in kit includes:
    • Plain cloth Chef Toque (hat): 1 provided.
    • Standard black double-breasted chef coat: 2 provided.
    • Houndstooth checked cook’s pants: 2 provided.
  • Black slip-resistant work shoes.
  • Hair and nails should be kept clean and groomed at all times.

Payment and Student ID:

  • Confirm payment. For more information regarding payment arrangements, click here.
  • Get your student ID. You can get your student ID at Treasury.

Program Structure and Delivery:

  • The program is offered at our main campus: 1860 Lincoln St., Denver, CO.
  • The program is delivered in a hybrid format. Meaning some of your instruction, class time, and coursework will be completed at home and some will be done in the classroom/clinic.
    • Students are expected to be in a learning environment doing coursework for the duration of class time. Students are not allowed to work during scheduled class hours.
    • Your instructor will inform you of your on-site class hours and provide you with your virtual Google Meet link a week before class starts.
  • Due to the delivery, this program will require computer use and internet access. If you need assistance obtaining technology, please contact student.success@emilygriffith.edu.
  • Assignments completed virtually will be done using our learning system, Moodle. You will not be able to access Moodle until you have paid for your classes.

Textbooks and Supplies:

  • Book, knife kit, and uniform are included and will be handed out in class.
  • Bring a notebook and pen/pencil every day to take notes

Program Policies and Expectations:

  • You must follow all school policies for in-person and virtual learning at all times.
  • An 80% grade is required on all written assignments and tests.

Attendance:

  • You must have 952.5 hours to complete the culinary program.
  • A minimum of 90% attendance is required to pass each class.
  • Missed hours cannot be made-up. You will need to re-enroll in a future cohort.
    • Enrollment in future cohorts is dependent on pending space and availability.

Dress Code:

  • Student IDs must be worn at all times while on school property and during any off-campus school activities.
  • Must-wear clothing provided in kit includes:
    • Plain cloth Chef Toque (hat): 1 provided.
    • Standard black double-breasted chef coat: 2 provided.
    • Houndstooth checked cook’s pants: 2 provided.
  • Black slip-resistant work shoes.
  • Hair and nails should be kept clean and groomed at all times.
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