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.
Hands-on topics include:
“NVCS was the perfect place to dive deeper into my love of food. Napa Valley offers a hands-on experience you’d have a hard time finding elsewhere.
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ENTREPRENEURSHIP & SPECIAL EVENTS
To support the development of entrepreneurial skills, students create and host a retail Marketplace in conjunction with seasonal special events. Marketplaces are designed to showcase the students’ work as artisan culinarians, connect them with the public in a market setting, and celebrate the unique culinary history and culture of the Napa Valley and the 8,000+ volume collection of cookbooks housed on our campus.
STUDENT LEARNING OUTCOMES
We are excited that you are considering Napa Valley Cooking School. Our program is being reimagined. Please come back soon for exciting Napa Valley College Cooking School Updates!
In the mean time, visit Napa Valley College’s Hospitality, Culinary & Tourism Management Program.
All Students must complete the 5-Steps to Enroll in order to successfully enroll at Napa Valley College.