2025 - 2026
| Course Name | Length of Course | Course Description: | Kitchen Hours | Online Hours |
|---|---|---|---|---|
| Culinary Arts | 8 weeks | This hybrid style course is designed to train participants in food industry skills and prepare them for the profession. The first section will focus on teaching students how to provide professional chef and cooking services whereas the second section weeks will identify skill gaps and provide customized professional development. Class activities emphasize career readiness and skills while utilizing online learning, kitchen labs, work-based learning, internships, and on-the-job training. | 200 | 50 |
| Culinary Foundations | 3 weeks | This program is designed for adults who intend to pursue a career in the foodservice industry that are career changers, entrepreneurs, or part of the new arrival program. This three-week course prepares individuals to feel confident in the pursuit of cooking and/or service positions in restaurants or other commercial food establishments. Instruction includes food safety and sanitation, foodservice terminology, knife skills, knowledge of a wide range of cooking methods, and presentation techniques. | 40 | 10 |
| Chef Level One Bootcamp | 6 days | This program is designed for adults who intend to pursue a career in the foodservice industry. The six-day hybrid style boot camp format prepares individuals to become professional chefs and/or pursue cooking service positions in restaurants or other commercial food establishments. Instruction includes food safety and sanitation, knife skills, knowledge of a wide range of cooking methods, and presentation techniques. Students will be expected to cover supporting material outside of lab hours to complement the lab work. Additional recipes will also be provided for students to continue their practice in at-home labs. | 25 | 25 |
| Chef Level Two Bootcamp | 6 days | This program is designed for adults who intend to upskill their current career in the foodservice industry. The six-day hybrid style boot camp format prepares individuals to level up their professional cooking service positions in restaurants or other commercial food establishments. Instruction includes from scratch garde manger, poultry and seafood butchery, plant-based cooking and sustainable practices, basic costing practice, and restaurant level plating techniques. Students will be expected to cover supporting material outside of lab hours to complement the lab work. Additional recipes will also be provided for students to continue their practice in at-home labs. | 25 | 25 |
| Baking and Pastry Level One Bootcamp | 6 days | This program is designed for adults who intend to pursue a career in the foodservice industry and/or are looking to build a baking and pastry foundation in pursuit of their own future business. The 6-day hybrid boot camp format allows students to level up their professional baking and pastry skills to leverage for better opportunities in bakeries, restaurants or other commercial food establishments. Hands-on and online instruction includes food safety and sanitation, knowledge of a wide range of baking methods, and presentation techniques. | 25 | 15 |
| Baking and Pastry Level Two Bootcamp | 6 days | This program is designed for adults who intend to upskill their current career in the foodservice industry. The six-day hands-on boot camp format prepares individuals to become professional chefs and/or pursue cooking service positions in restaurants or other commercial food establishments. Hands-on instruction includes food safety and sanitation, knowledge of a wide range of baking methods, and presentation techniques. | 25 | 15 |
| Consumer Packaged Goods | 4 days | The CPG Boot Camp is a comprehensive, hybrid training program designed for aspiring food entrepreneurs who want to transform a recipe or food concept into a viable Consumer Packaged Goods product. This hands-on program blends regulatory knowledge, culinary R&D, branding, production logistics, and commercialization strategy, culminating in a final product presentation and business launch plan. Ideal for small-batch makers, cottage food producers, and early-stage food brands, this course helps participants master each stage of development— formulation, compliance, production, and scaling. | 15 | 20 |
| Consumer Packaged Goods | 3 days | This program is designed for healthcare professionals who are interested in increasing their knowledge of the cross section between nutritional sciences and culinary arts. This hybrid three day course teaches basic culinary skills and knowledge and how to apply them within the standards and constructs of nutritional health guidelines. Students will be tasked with identifying need gaps for a variety of types of clients and use their culinary knowledge to create culturally responsive meal plans that their clients can successfully integrate into their lives. Instruction includes basic culinary knowledge and skill sets such as knife skills, a review of nutrition basics, healthy cooking techniques and ingredient applications, preventative diets, and culturally responsive meal planning guidelines. | 9 | 12 |
We encourage and offer our students to partake in self-directed learning opportunities available outside of class. Some will be mandatory requirements while others are supplemental options for professional growth. These may include any of the following:
| Micro-Credentials | Social Media Tools | Apprenticeship |
| Artificial Intelligence | Work Experience | Internship |
| Entrepreneurship | Video | Stages |
| Networking Events | Blogs | Public Speaking |
| Physical and Digital Books | Project Based Learning | Mentors |
| Endorsements-References | Online Partner Courses | Webinars |
| Workshops | Conferences | Cooking Travels |
| Program | Tuition | Books | Exams | Registration | Total Cost |
|---|---|---|---|---|---|
| Culinary Arts | $4,650 | $0 | $100 | $250 | $5,000 |
| Culinary Foundations | $2,150 | $0 | $100 | $250 | $2,500 |
| Chef Level 1 | $1,000 | $0 | $100 | $250 | $1,350 |
| Chef Level 2 | $1,500 | $0 | $100 | $250 | $1,850 |
| Baking Level 1 | $1,000 | $0 | $100 | $250 | $1,350 |
| Baking & Pastry Level 2 | $1,500 | $0 | $100 | $250 | $1,850 |
| CPG | $1,500 | $0 | $100 | $250 | $1,850 |
| Culinary Medicine | $650 | $0 | $100 | $250 | $1,000 |
All students must have the minimum qualifications as listed below for enrollment into the Food He.ro programs.
Food He.ro does not charge its students any registration fees, book fees or application fees or accept down payments. Foodhe.ro will not accept any tuition from any student prior to enrollment. When a student gives written notice of cancellation, FoodHe.ro will provide a refund in the amount of at least the following:
The student has the right to cancel the initial enrollment agreement until 15 business day after the student has been admitted. If the right to cancel is not given to any prospective student at the time the agreement is signed, then the student has the right to cancel the agreement at any time and receive a refund on all monies paid to date within 30 days of cancellation. Cancellation should be submitted to the authorized official of the school in writing.
For purposes of cancellation, the date shall be the last day of attendance. FoodHe.ro shall refund all monies paid to it in any of the following circumstances:
Participants who withdraw ten (5) days prior to the first day of classes (unless specified otherwise) will not be charged program costs and/or tuition. For non-voucher programming, no tuition refund will be given for any reasons for no shows for single day training classes.
For Voucher paid programming, no tuition refund will be given to program participants in cash. All defaulted or unused vouchers will be returned to the appropriate funding agency. Vouchers will not be submitted to third party agencies for students who do not begin programs. Note: Refund may be defined as non-submission of program costs or tuition payment vouchers. For cash paying individual participants engaged in training programs of extended length ‘5 weeks’, refunds for weeks not completed may be issued upon proper written withdrawal unless otherwise rescheduled with program administrator approval.
No refunds will be allowed for registration fees, lectures, workshops and seminars and others as assigned.
The office, 3331 W 26th Street Chicago, IL 60623, maintains a record for each enrolled student. Files generally contains the student’s acceptance letter, high school transcript, diploma, GED, or transcripts from other postsecondary schools, enrollment agreement (one for each academic year, semester grades, policy confirmations, withdrawal or cancellation information) and final transcript, and may also contain exam scores from certifications.
Electronic documents will be retained as if they were paper documents. Therefore, any electronic files that fall into one of the document types on the above schedule will be maintained onsite properly filed permanently. Student files will be stored electronically on Food Hero’s master Computer Management System and in physical office files. Student files can be accessed with prior written request notice and presentation of proper identification.
Access and Review: Students have the right to physically review their own Education Records in the presence of a designated representative. Where necessary and reasonable, an explanation and interpretation of the record will be provided by qualified personnel.
The student is required to submit all requests for access to his/her records in writing to the main office, located at 3331 W 26th Street Chicago, IL 60623 and will be required to present appropriate identification. Original records may not be removed from any office where they are maintained.
| Month | Class | Dates | Notes |
|---|---|---|---|
| July 2025 | Culinary Arts Level 1 Bootcamp | July 7–18 | Summer Quarter |
| July 2025 | Culinary Medicine | July 21–23 | Summer Quarter |
| August 2025 | Culinary Arts Level 2 Bootcamp | Aug 4–15 | |
| September 2025 | 8-week Culinary Arts Certificate | Sept 2–Oct 25 (Tues–Sat) | Fall Session 1 |
| October 2025 | Baking & Pastry Level 1 Bootcamp | Oct 6–17 | |
| November 2025 | Culinary Arts Entry Level 3-week | Nov 3–22 | Ends before Thanksgiving |
| November 2025 | Baking & Pastry Level 2 Bootcamp | Nov 24–Dec 5 (skip Thanksgiving) | Split week for holiday |
| December 2025 | --- | Winter Break | No classes Dec 15–Jan 5 |
| January 2026 | Culinary Arts Level 1 Bootcamp | Jan 6–17 | Winter Quarter |
| January 2026 | Culinary Medicine | Jan 21–23 | Winter Quarter |
| February 2026 | Culinary Arts Level 2 Bootcamp | Feb 3–14 | |
| March 2026 | 8-week Culinary Arts Certificate | March 3–April 26 (Tues–Sat) | Spring Session 1 |
| March 2026 | Baking & Pastry Level 1 Bootcamp | March 9–20 | |
| April 2026 | Culinary Arts Entry Level 3-week | April 6–25 | |
| May 2026 | Baking & Pastry Level 2 Bootcamp | May 5–16 | |
| May 2026 | Culinary Medicine | May 19–21 | Spring Quarter |
| June 2026 | Culinary Arts Level 1 Bootcamp | June 1–12 | Summer Quarter |
| June 2026 | Culinary Arts Level 2 Bootcamp | June 15–27 | Ends fiscal year |