Gain a powerful culinary foundation in all areas needed to succeed in today as kitchens.

Learn culinary fundamentals and skills from the basics of knife handling and sanitation to healthy cooking and complicated cooking techniques.

Learn current culinary terminology and work on equipment present in today as kitchens.

Study catering, regional and international cooking techniques to deliver restaurant-quality banquets, buffets and à la carte meals in a live setting.

Take advantage of our 12-week externship work to gain practical work experience before you graduate.

Prepare for plenty of entry level food service roles, including:

• Sous Chef

• Rounds Cook

• Garde Manger/Pantry Supervisor

• Baker

• Short-Order Cook

• Hot Line Cook

• Food Preparation Cook

DORSEY ADVANTAGES: 

• Accelerated 48-week program

• Preparation for National Restaurant Association Selvage certification examination

• Students are supplied with 2 chef coats, 2 chef pants, 1 chef hat, and 1 knife/kitchen tools kit and culinary textbooks at no additional cost or fee.

• Externships for valuable on-the-job experience

FACT: When hiring cooks and others in advanced cooking positions, however, employers usually prefer candidates who have training after high school. These training programs range from a few months to 2 years or more.

FACT: The number of higher-skilled cooks and cooks working in full-service restaurants those that offer table service and more varied menus is expected to increase about as quickly as the average for all occupations.

FACT: This occupation will have among the largest numbers of new jobs, about 351,000, over the period. Growth will be spurred by increases in population, household income, and demand for convenience that will lead to more people dining out and taking holidays that include hotel stays and restaurant visits.

FACT: Employment of cooks, cooks, and food preparation workers is expected to increase by 11 percent over the 2006-16 decade, which is about the same rate as the average for all occupations.

FACT: Median annual wage-and-salary earnings of private-household cooks were $22,870 in May 2006. The middle 50 percent earned between $17,960 and $31,050. The lowest 10 percent earned less than $14,690, and the highest 10 percent earned over $55,040

FACT: Median annual wage-and-salary earnings of cooks and head cooks were $34,370 in May 2006. The middle 50 percent earned between $25,910 and $46,040. The lowest 10 percent earned less than $20,160, and the highest 10 percent earned over $60,730.