Culinary Arts Associates Degree Program
Napa Valley Cooking School’s Advanced Professional Culinary Program begins on our St. Helena campus every August and January. The program’s Global Externship component begins immediately after completion of curriculum in St. Helena and is completed in time for students to graduate in March (August start) and September (January start).
This fast-paced six-month intensive program follows a curriculum designed to build on itself. Culinary techniques learned in each course are repeated throughout the program to enforce the mastery required to be a successful professional fine-dining chef.
Led by Executive Chef Elena Sirignano, students also have the opportunity to receive regular instruction from noted experienced guest faculty who are experts in their fields.
As a culmination of the 6-month intensive culinary training, students are required to design a seven course chef’s tasting menu including recipes, plate presentations, food costing, prep-sheets and order sheets. Dishes are presented to the chefs for critique. Final menus are chosen featuring local, sustainable products prepared exclusively by the students.
Culinary Arts Associates Degree Program
Napa Valley Cooking School’s Advanced Professional Culinary Program begins on our St. Helena campus every August and January. The program’s Global Externship component begins immediately after completion of curriculum in St. Helena and is completed in time for students to graduate in March (August start) and September (January start).
This fast-paced six-month intensive program follows a curriculum designed to build on itself. Culinary techniques learned in each course are repeated throughout the program to enforce the mastery required to be a successful professional fine-dining chef.
Led by Executive Chef Elena Sirignano, students also have the opportunity to receive regular instruction from noted experienced guest faculty who are experts in their fields.
As a culmination of the 6-month intensive culinary training, students are required to design a seven course chef’s tasting menu including recipes, plate presentations, food costing, prep-sheets and order sheets. Dishes are presented to the chefs for critique. Final menus are chosen featuring local, sustainable products prepared exclusively by the students.
