Culinary School
CulinaryLab offers professional programs for aspiring chefs who want to learn modern cooking techniques and pursue a career in culinary arts. Each of our 13 professional programs listed below focus on diverse subjects and can be purchased separately. Entrance requirements may apply to some of the professional programs. For more information, schedule a tour, call 714-486-4406, or email us.
Professional Program Features:
- 12 to 1 student teacher ratio
- Work individually, not in large groups
- Professional-level culinary instruction
- Skill-building modules
How We Teach
Our professional programs train students to be seasoned culinary professionals as quickly and efficiently as possible. We believe that the ingredients to effective training include focused online curriculum, hands-on repetitious practice utilizing muscle memory and restaurant mentorship opportunities.
Culinary Basics
Safety and Sanitation | Professional Kitchen Equipment | Kitchen Etiquette | Conversions and Recipe Scaling
Knife Skills & Vegetable Cookery
Cutting Motions | Body Posturing | Cooking With Salt | Blanching | Simmering | Poaching | Sautéing | Sweating | Caramelizing
Soups, Stocks & Sauces
Stock & Soup Types & Preparation | Tasting Food: Sweet, Salty, Sour, Bitter, Umami | Sauces: Reduction, Emulsion, Starch, Puree
Plant Based Cooking
Cooking Tubers, Legumes and Grains | Fresh Pastas | Pilaf | Steamed Grains | Risotto Technique | Nutrition in the Vegetarian Diet
Culinary Techniques - Dry Heat Methods
Meat & Poultry Cooking | Techniques: Sautéing, Pan Frying, Deep Frying, Grilling & Roasting
Culinary Techniques - Moist Heat Methods
Meat & Poultry Cooking Techniques: Braising, Stewing, Poaching, Sous Vide | Classical vs. Contemporary Versions
Seafood Fabrication & Cookery
Field Trip | Flatfish & Roundfish Fabrication & Cookery | Working with Crustaceans, Mollusks & Cephalopods
Advanced Plating & Food Photography
Plate Composition | Plate Design Through the Years | Plating for the Camera | Lighting | Smart Phone & DSLR Shooting
Garde Manger
Curing & Smoking | Charcuterie | Cheese Making | Salad Dressings | Classifications, & Components of Salads & Sandwiches
Hors d'Oeuvres & Buffet Design
Event Planning | Menu Design | Costing | Hors d'Oeuvres | Buffet Presentation | Student-Run Buffet Event
Baking & Pastry Basics
Eggs | Custards | Creams | Bread Making Techniques | Cookies | Cakes | Pastries | Meringues | Buttercream
