Other schools talk about cooking. We cook.
Touch, taste, cook, eat and critique. At Cook Street, you’ll eat what you cook and talk about what you cook — every day. During your accelerated 16-week program, you’ll enjoy 80% of your time cooking versus less than 25% in traditional programs and you’ll do it in an environment that’s committed to classic culinary traditions while utilizing modern techniques and fusion interpretations.
Cook Street has been in operation for over 15 years so we have learned a thing or two about giving our valued students a tailored and elevated professional Culinary experience. We are deeply integrated into the community and have earned a reputation for not only premier quality education, but for our 90% job placement rate, and the success stories of our accomplished Alumni.
All Cook Street students receive pastry and wine instruction to ensure their ability to prepare unforgettable meals from start to finish. Your affordable and all-inclusive culinary education focuses on quality and comprehensive learning to inspire you for a lifetime.
The 16-week Culinary Arts curriculum focuses primarily on the regional cuisine and wines of France and Italy. Special attention will be paid to other world cuisines, both in regional and fusion concepts. The primary method of instruction is hands-on and highly interactive. Students are taught and expected to gain a fundamental understanding of the following areas of study during their 16-week program at Cook Street:
- High Altitude Baking
- Cakes & Butter cream
- Tart Components
- Sugar Cookery
- Dessert Sauces
- Laminated Dough
- Pate a Choux
- Custards & Soufflés
- Frozen Desserts
- Herbs & Spices
- Essentials of Taste/Organoleptic
- Methods of Cooking Meat, Poultry, and Rabbit
- Round fish, flat fish & shell fish
- Butchery & Fabrication
- Foie Gras
- Variety Meats
- Table Service
- Wine Service
- Knife Skills
- Knife Sharpening
- Weights & Measurements
- Culinary equipment and tools
- Food Costing
- Chef History/Brigade System
- History of French Cooking
- French Geography
- French Culinary Terms
- History of Italian Cooking
- Italian Geography
- Italian Culinary Terms
- Menu Construct
- Old-World Wine
- New-World Wine
The three week Wine Education Program curriculum provides an introduction to the basic aspects of sensory evaluation when drinking wine. Students will study the different components of wine appearance, aroma, and flavor, and will also learn the basics in wine terminology. Students will gain an understanding of the major grapes used for making wine and their discerning characteristics, label information, basic service techniques and some food and wine pairing theories. In addition to wine, students will receive instruction on beer and spirits.
Program class hours are generally Monday through Friday, 7:30 a.m. – 2:30 p.m. Occasionally, class hours will begin earlier or end later.
Student Teacher Ratio
The School currently maintains a maximum of eight students to one instructor in the kitchen.
Your all inclusive and affordable tuition of $12,900.00 features our one-of-a-kind advanced Culinary Arts Program including pastry and wine training, real world business application, ServSafe ® Certification, field trips, all text books, knife kit, uniform, and required class materials.
Culinary Arts & Wine Certificate
Upon successful completion of the Program, graduates receive a Certificate of Culinary Arts & Wine from the school and are expected to possess the knowledge and skills required to start at an entry level position in culinary arts or wine.
Awards & Endorsements
Cook Street School of Culinary Arts is a privately-owned teaching facility in Denver, CO. We are approved and regulated by the State of Colorado Department of Higher Education Division of Private and Occupational Schools and the United States Department of Veterans Affairs. Our Culinary Arts Program is endorsed for quality education by the American Culinary Federation Foundation, the industry’s preeminent professional chefs’ organization.
Cook Street is a proud recipient of the American Culinary Federation Education Foundation’s (ACFEF) Quality Program Approval, meeting the ACFEF’s quality education standards. The School was awarded winner in 2015 for the “Denver’s Best Cooking Classes” category of DiningOut Magazine’s first DiningOut Prime Picks and a Best of Westword award for its recreational programs in 2010.
The Culinary Arts Program
May 22nd – September 8th, 2017
August 14th – December 1st, 2017
November 27th – March 23rd, 2018 [Break 12.25.17 – 1.2.18]
February 26th – June 15th, 2018
May 21st – September 7th, 2018
August 13th – November 30th, 2018
November 5th – February 22nd, 2019