First term (Sept-Dec) - $2,159.55
Second term (Jan-April) - $2,275.45
Total - $4435
$20 for locker rental for the year
$1200 for academic equipment and books for the year (this is for a good knife set, small wares set, books, and uniform*2)
You are looking at approximately $5655 in total. You can save a few hundred dollars if you opt for a cheap kitchen tools set and buy only 1 pair of uniform. Just make sure your uniform on a regular basis before the labs.
Next to the financial issue, time commitment may be a problem for you folks. I’m sorry but there is no distance-ed or fast tracking options available. You will have to attend labs and classes in order to pass. That’s 27 hours of classes in the first semester, and 19 hours in the 2nd. Of course this doesn’t include an extra 2-4 hours’ worth of homework each week. Class start as early as 7am and ends as late as 5pm. On average you have around 5-6 hours of classes per day. But who goes to all of them right? There are about 6 lab courses for the year and the attendance policy for those is very strict. Skip more than 2 labs and see yourself repeating that course. With that said, there are a handful of theory courses (math, English, food theory, nutrition etc.) that are much more lenient with attendance. As long as you pass the tests and finish the assignments, you’re good to go. Even with 27 hours of schooling in my first semester, I was able to manage 28 hours at my part-time job.
I swear I’m not suppose to like this class. I do not particularly enjoy sweets, too much emphasis on measurements, and baking is are for girls right? Well, funny how having an awesome chef and seeing progression in my baking skills changed my initial thoughts of this class! I love it! The best part of this class is you get to bring home the sweets and also get to share it with family and friends!
Have you ever watched one of those cooking competitions on the food network? You know where you have a set time to prepare several dishes and then have to present it to the judge for an evaluation. Well I feel like I am on one of these shows every time in this class. The intensity is really high as everyone is trying to making their timings, and sometimes things can get really hectic. It’s priceless to see someone burn their food as their presentation time is coming up! In this class you really learn how to work on time management, multi-tasking between recipes, controlling heat, and decorating your plate.
A competent instructor, few dishes to wash, and free steaks to take home made this course my favorite. We learned how to butcher lamb, veal, pork, and fish, as well as learned how to make and stuff sausages from scratch.
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