Our Culinary Bootcamps are intensive, short-term programs designed to help you build or level up specific skills quickly. These programs run throughout the year and are perfect for those who want focused, hands-on training without a long-term commitment.
Each bootcamp is built around real industry needs so you can apply what you learn right away.
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.
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.
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.
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.
Length: Typically 3 to 6 days
Format: Hybrid or hands-on (varies by program)
Schedule: Offered at various times throughout the year
Location: 3331 W 26th Street, Chicago, Illinois
