Cuisine
Steakhouse Cuisine
A multi-week deep dive into Steakhouse cooking — fundamentals, regional variation, and dishes you can run as service.
Duration
11weeks
Classes
21
Total Hours
220
Tuition
$6,000 – $7,000
Reserve your seat
Rolling monthly cohorts of six. Hold your seat with a deposit — talk to us before you commit.
$500 deposit · Payment plans
When it runs
Rolling enrollment — new cohorts start each month. Your welcome call will lock in your specific start date based on partner-kitchen availability.
Where you’ll train
Inside a working Breadfruit-certified partner kitchen in your area. Real production environment, real service hours, real chef instruction.
Who teaches you
The partner chef who runs the place, or their certified lead instructor. Someone who cooks for a living — not a classroom teacher.
Time commitment
Roughly 20 hours per week — typically 5 hours per day, 4 days a week. Day or evening schedule, set during onboarding to fit your life.
Class size
Six students per cohort. Small enough that the chef knows your hands.
Who it’s for
Career-builders, career-switchers, and serious home cooks alike. No prerequisites. No GED required. We meet you where your hands are.
What it includes
All ingredients and materials. A starter set of essential tools. A Breadfruit Academy Certificate of Completion. Access to job placement through Breadfruit Connect on graduation.
Paying for it
Three- and six-month payment plans available. Scholarships and sliding scale for working cooks — ask on your welcome call. No tuition is due before your first day.
Week 1
Introduction to Steakhouse Cuisine
- Class 1 Course Overview and Steakhouse Culinary Basics
- Class 2 Essential Ingredients and Equipment
Week 2
Understanding Beef Cuts and Selection
- Class 3 Beef Cuts and Quality
- Class 4 Steak Seasoning and Marinades
Week 3
Grilling and Cooking Techniques
- Class 5 Grilling Basics and Techniques
- Class 6 Pan-Searing and Oven-Finishing
Week 4
Classic Steakhouse Sides
- Class 7 Potato Dishes
- Class 8 Vegetable Sides and Salads
Week 5
Sauces and Compound Butters
- Class 9 Classic Steakhouse Sauces
- Class 10 Compound Butters and Toppings
Week 6
Seafood and Surf & Turf
- Class 11 Grilling and Searing Seafood
- Class 12 Creating Surf & Turf Dishes
Week 7
Specialty Meats and Steakhouse Classics
- Class 13 Preparing Specialty Meats
- Class 14 Signature Steakhouse Dishes
Week 8
Final Projects and Review
- Class 15 Student Projects
- Class 16 Course Review and Q&A
Week 9
Introduction to Steakhouse Cuisine
- Class 1 Course Overview and Steakhouse Culinary Basics
- Class 2 Essential Ingredients and Equipment
Week 10
Understanding Beef Cuts and Selection
- Class 3 Beef Cuts and Quality
- Class 4 Steak Seasoning and Marinades
Week 11
Grilling and Cooking Techniques
- Class 5 Grilling Basics and Techniques
- ·A Breadfruit Academy Certificate of Completion — signed by your instructor.
- ·Skills you can use Monday — not classroom theory.
- ·A portfolio of work you produced during the program.
- ·Job placement access through Breadfruit Connect — the hiring marketplace for graduates.
- ·A reference from the chef who taught you. Real, named, and reachable.
Loading what graduates have to say…