Course catalog
Pick a fire.
Walk into the kitchen.
Sixteen hands-on programs. Each one taught inside a real working bakery or restaurant by the chef who runs it. Eight to fourteen weeks. Pay-as-you-go.
No SAT. No transcripts. No debt.
Bread & Science Course
8wA hands-on bread-baking program built around dough science, hearth technique, and the daily rhythm of a real bakery.
Tuition
$8,000 – $10,000
Bread And Dough Course
10wA hands-on bread-baking program built around dough science, hearth technique, and the daily rhythm of a real bakery.
Tuition
$8,000 – $10,000
Pastry Creams and Fillings
9wPastry creams, custards, ganaches, and the fillings that make a finished pastry sing. Foundations through advanced applications.
Tuition
$8,000 – $10,000
Advanced Pastry Techniques
10wLamination, choux, macarons, and the entremets work that defines a specialized pastry cook. Service-ready output at every stage.
Tuition
$5,000 – $7,000
Cake & Cupcake
9wCake fundamentals through advanced decorating: buttercreams, mirror glazes, layering, and the finishes that sell.
Tuition
$5,000 – $7,000
Cookies & Bars
10wClassic and international cookies, sandwich and filled variants, decorating techniques, and seasonal production at scale.
Tuition
$5,000 – $7,000
Gluten Free
8wA full pastry program reworked for celiac and gluten-sensitive guests — flour blends, structure, and finished products that hold their own.
Tuition
$5,000 – $7,000
Tarts & Pies
14wCrust mastery, custard work, savory tarts, and the production rhythm of pies and tarts for a working bakery case.
Tuition
$5,000 – $7,000
American Cuisine
9wA multi-week deep dive into American cooking — fundamentals, regional variation, and dishes you can run as service.
Tuition
$6,000 – $7,000
Asian Cuisine Course
9wA multi-week deep dive into Asian cooking — fundamentals, regional variation, and dishes you can run as service.
Tuition
$6,000 – $7,000
French Cuisine
10wA multi-week deep dive into French cooking — fundamentals, regional variation, and dishes you can run as service.
Tuition
$6,000 – $7,000
Greek Cuisine
10wA multi-week deep dive into Greek cooking — fundamentals, regional variation, and dishes you can run as service.
Tuition
$6,000 – $7,000
Italian Cuisine
9wA multi-week deep dive into Italian cooking — fundamentals, regional variation, and dishes you can run as service.
Tuition
$6,000 – $7,000
Pizzeria Cuisine
11wA multi-week deep dive into Pizzeria cooking — fundamentals, regional variation, and dishes you can run as service.
Tuition
$6,000 – $7,000
Seafood Cuisine
14wA multi-week deep dive into Seafood cooking — fundamentals, regional variation, and dishes you can run as service.
Tuition
$6,000 – $7,000
Steakhouse Cuisine
11wA multi-week deep dive into Steakhouse cooking — fundamentals, regional variation, and dishes you can run as service.
Tuition
$6,000 – $7,000
Still figuring out which one is right?
Chat with our guide. Tell it what you have actually cooked, what you want, and how much time you have — it will point you to the right starting course in a few minutes. No account, no pressure.
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