American Academy of Culinary Arts - Programs
A culinary revolution is sweeping through the kitchens, restaurants and palates of the world, led by a wave of American trailblazers who are changing the ways we think about and experience food. The curriculum at American Academy of Culinary Arts has been crafted by an experienced advisory board of culinary, restaurant and hospitality professionals.
The goal of our culinary programs is not just to help you understand and prepare for an exciting career within the industry but to challenge you to imagine the landscape of its fertile fields far into the future. At AACA you may select from:
Both are designed to help you understand and prepare for a rewarding career within the industry and become a Great American Chef, defining your own deliciously different approach to continental cuisine. For example:
- In Introduction to Culinary Arts, you will be introduced to and familiarized with professional kitchen equipment as you begin to hone basic cooking skills. In our gleaming new facility, you will receive hands-on training as you practice fundamental cooking techniques, including basic knife skills.
- In Baking and Pastry Fundamentals, you will study baking terminology, equipment, ingredients, weights and measures and formula conversions. Using this knowledge, you will prepare a variety of baked goods and pastries, including basic breads, pies and tarts, cakes and frostings and much more.
In Fundamentals of Classic Cuisine, you will gain an appreciation for the history and global influence of classic French, Italian and Spanish cuisines, amongst others, by studying specific terminology, cooking techniques and presentations associated with them.