Culinary School


CulinaryLab offers professional programs for aspiring chefs who want to learn modern cooking techniques and pursue a career in culinary arts. Each of our 13 professional programs listed below focus on diverse subjects and can be purchased separately. Entrance requirements may apply to some of the professional programs. New financing options are now available! For more information, schedule a tour, call 714-486-4406, or email us.

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Professional Program Features:

  • 12 to 1 student teacher ratio
  • Work individually, not in large groups
  • Professional-level culinary instruction
  • Skill-building modules

How We Teach

Our professional programs train students to be seasoned culinary professionals as quickly and efficiently as possible. We believe that the ingredients to effective training include focused online curriculum, hands-on repetitious practice utilizing muscle memory and restaurant mentorship opportunities.

culinary basics

Culinary Basics

Safety and Sanitation | Professional Kitchen Equipment | Kitchen Etiquette | Conversions and Recipe Scaling

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knife skills vegetable cookery

Knife Skills & Vegetable Cookery

Cutting Motions | Body Posturing | Cooking With Salt | Blanching | Simmering | Poaching | Sautéing | Sweating | Caramelizing

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soups

Soups, Stocks & Sauces

Stock & Soup Types & Preparation | Tasting Food: Sweet, Salty, Sour, Bitter, Umami | Sauces: Reduction, Emulsion, Starch, Puree

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plant based coking

Plant Based Cooking

Cooking Tubers, Legumes and Grains | Fresh Pastas | Pilaf | Steamed Grains | Risotto Technique | Nutrition in the Vegetarian Diet

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dryheat

Culinary Techniques - Dry Heat Methods

Field Trip | Meat & Poultry Cooking | Techniques: Sautéing, Pan Frying, Deep Frying, Grilling & Roasting

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moistheat

Culinary Techniques - Moist Heat Methods

Meat & Poultry Cooking Techniques: Braising, Stewing, Poaching, Sous Vide | Classical vs. Contemporary Versions

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seafood

Seafood Fabrication & Cookery

Field Trip | Flatfish & Roundfish Fabrication & Cookery | Working with Crustaceans, Mollusks & Cephalopods

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platedesign

Advanced Plating & Food Photography

Plate Composition | Plate Design Through the Years | Plating for the Camera | Lighting | Smart Phone & DSLR Shooting

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gardemanger

Garde Manger

Curing & Smoking | Charcuterie | Cheese Making | Salad Dressings | Classifications, & Components of Salads & Sandwiches

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hors

Hors d'Oeuvres & Buffet Design

Event Planning | Menu Design | Costing | Hors d'Oeuvres | Buffet Presentation | Student-Run Buffet Event

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baking

Baking & Pastry Basics

Eggs | Custards | Creams | Bread Making Techniques | Cookies | Cakes | Pastries | Meringues | Buttercream

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international

International Cuisine - Italian and French

Ingredients, Techniques & Recipes of France & Italy | Overview of Regional Food History | Taught by an Expert Guest Chef Instructor

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restaurant apprenticeship

Restaurant Apprenticeship

1,000-Hours | Top Local Chefs | Learning Modules Include: Entrepreneurship, Edible Gardening, & Culinary Career Paths

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