24 Week Advanced Culinary Program

Certificate in Advanced Culinary Arts - 24 Week Online Program

This 100% online culinary training is designed for passionate home cooks, aspiring chefs, and professionals looking to master foundational and advanced techniques—without ever stepping into a physical classroom.

There are no live Zoom classes required. All materials, including video tutorials, readings, quizzes, and assignments, will be provided to you via our course platform.

You’ll learn at your own pace, with new content released weekly. If you need help along the way, a Chef Instructor will be available to support you during scheduled online office hours to answer questions, provide feedback, and guide your progress.

Program Type: 100% Online Certificate Program
Duration: 24 Weeks
Delivery: Weekly Modules
Components: Readings, Video Demonstrations, Discussions, Quizzes, and a Final Composed Dish Submission for Each Module
Outcome: Certificate in Advanced Culinary Arts upon successful completion

Duration: 24 Weeks
Structure: 24 Modules (1 per week unless noted)
Includes: Course readings, video demonstrations, interactive discussions, quizzes, and a composed photo assignment due at the end of each module
Outcome: Professional Certificate in Advanced Culinary Arts

✅ Every Module Includes:

• 📘 Curated Culinary Readings
• 🎥 Step-by-Step Technique Videos
• 💬 Discussion Prompts for Reflection & Peer Engagement
• ✅ Knowledge Quiz
• 📸 Composed Photo Submission Required (students showcase learned skills with a finished dish)
  
  This comprehensive online training program is designed for aspiring chefs, passionate home cooks, and culinary professionals looking to elevate their skills from anywhere in the world. All instruction, activities, and assignments are completed through our digital platform—no in-person attendance required.

Module 1 (Weeks 1–2): Knife Skills & Culinary Foundations

Master the most essential tools of the kitchen. Learn to select the right knife for the job, handle it with confidence, perform fundamental cuts, and sharpen it properly using traditional whetstone techniques.

Module 2 (Weeks 3–4): Food Rx – Cooking for Wellness

Explore the connection between food and healing. This module introduces nutrition-forward thinking, functional ingredients, and how to cook with intention for energy, mood, and long-term health.

Module 3: Foundations of Stock Making

Dive into the heart of classic cuisine by learning how to create rich, clear, and flavorful stocks, from short broth to vegetable bases. These are the building blocks of endless dishes.

Module 4: Advanced Stocks – Dark, Veal, and Beef

Elevate your flavor game with techniques for building depth in dark stocks and meat-based reductions. Learn to coax maximum umami from bones, aromatics, and time.

Module 5: Roux & Classic White Sauces

Begin your journey into sauce-making by mastering roux—the base of countless recipes—and creating Béchamel and Velouté, two essential French 'mother sauces'.

Module 6: Emulsions & Advanced Saucework

Unlock the secrets of emulsification and balance with butter sauces, Hollandaise, tomato-based sauces, and pan sauces that elevate both flavor and presentation.

Module 7: Culinary Spotlight – Latin American Cuisine

Immerse yourself in the vibrant world of Latin American flavors, ingredients, and cooking traditions with a regionally inspired dish that tells a cultural story on the plate.

Module 8: Eggs I – Foundations & Techniques

Learn the science and technique behind egg cookery, from boiling to scrambling. Understand how heat, time, and method affect structure and taste.

Module 9: Eggs II – Elevated Preparations

Advance to poaching, steaming, omelets, and frittatas, developing control over texture and flavor. Learn how to turn humble eggs into culinary centerpieces.

Module 10: Pan Cooking & Dry Heat Fundamentals

Master foundational dry-heat techniques like pan frying, sautéing, sweating, and pan tossing. Understand how to develop flavor without moisture.

Module 11: Breading, Batter & Frying Mastery

Perfect your skills in both shallow and deep frying. Learn proper breading, battering, and oil management for crispy, golden, and evenly cooked results.

Module 12: Stir-Frying & Moist-Heat Basics

Discover the quick, high-heat technique of stir-frying and the basics of moist-heat cooking. Focus on timing, slicing, and sauce integration for balance.

Module 13: Combination Cooking – Braising & Stewing

Explore slow-cooking methods that blend dry and moist heat for deep, comforting flavors. Techniques include braising, stewing, and pot roasting.

Module 14: Steaming & Vegetable Cookery

Focus on preserving nutrients, colors, and textures. Master gentle techniques like steaming and proper water cooking methods for vibrant vegetables.

Module 15: Roasting Vegetables & Crafting Soups

Learn how to bring out natural sugars in vegetables through roasting. Then transition into building both clear and thick soups using stocks, starches, and proper seasoning.

Module 16: Premium Beef Cuts & Steakhouse Techniques

Gain expertise in selecting, prepping, and cooking high-end cuts like ribeye and tenderloin. Learn searing, roasting, and temperature control for perfect doneness.

Module 17: Poultry Techniques & Roasting Whole Birds

Understand poultry fundamentals, including food safety, flavoring, and roasting techniques that produce juicy interiors and golden, crispy skin.

Module 18: Fish & Seafood Fundamentals

Learn to select, store, and prepare fresh fish with confidence. Techniques include pan-frying, searing, and pairing fish with simple, clean flavors.

Module 19: Seasoning, Herbs & Marination

Dive into the art and science of seasoning. From salt layering and brining to marinating and herb usage, learn how to build bold yet balanced flavor profiles.

Module 20: Pasta – Dry, Fresh & Laminated

Get hands-on with pasta. Understand the difference between dried and fresh, and explore rolling, cutting, and cooking techniques for homemade pasta perfection.

Module 21: Cooking Legumes & Whole Grains

Demystify dried beans, lentils, and whole grains. Learn hydration, cooking methods, and how to incorporate these plant-based staples into dynamic meals.

Module 22: Risotto & Polenta Techniques

Develop finesse with risotto’s stir-and-release method and the creamy richness of polenta. Discover how to vary flavors and textures while maintaining core technique.

Module 23: Salad Architecture & Dressings

Examine the balance of greens, textures, acid, and fat. Master vinaigrette basics and create salads that are as structured and satisfying as entrées.

Module 24: Plating Techniques & Capstone Composition

Wrap up your culinary journey with an introduction to plating artistry—color contrast, height, negative space, and flavor layering. Submit your final composed dish demonstrating your cumulative skills.