Culinary Arts : Emily Griffith Technical College

Culinary Arts

We have full-time and part-time start dates throughout the year! Give us a call at 720-423-4700 to find out when our next available start date is.

Do you love to cook? Are you always experimenting with recipes and trying new foods? Turn your passion into a career in the culinary industry! 

Ranked as one of the Best Culinary Schools in Colorado in 2017, our Culinary Arts program will give you hands-on experience cooking a wide variety of cuisines and dishes. You’ll also learn the ins-and-outs of the restaurant and hospitality industries, and how to run your own business or food truck. 

Our program features lectures and demonstrations from experienced chefs, so you’ll have the opportunity to learn from the best. Plus you’ll be able to practice your skills in our state-of-the-art commercial kitchen. 

Work in our student-run cafe: As part of the Culinary Arts program, you’ll gain experience with all aspects of the restaurant business through our student-run cafe, Emily’s Cafe, where we serve breakfast and lunch three days a week!

High-demand career: The culinary industry is an exciting field with a variety of opportunities in restaurants and kitchens across metro Denver. 

Want more information? Get the Culinary Arts Program Flyer and the Culinary Arts Program Checklist.

What Can I Do with a Culinary Arts Certificate?

Graduates from Emily Griffith’s Culinary Arts program use their certificate to work in a variety of culinary roles in:

  • Restaurants
  • Food Trucks
  • Resorts
  • Cruise Ships
  • Hotels
  • Catering Companies
  • Corporate and Institutional Dining
  • Research, Development, and Test Kitchens

How Emily Powered My Career

“Anyone can do it, you just have to believe in yourself.” David Diop, Culinary Arts graduate, now runs Pikine Grill food truck serving traditional Senegalese food. 

Service Industries
$7,230
Approximate cost. Additional material and book fees may apply
7 Months
Full-time program length
2/10/2021
Next Start Date
Apply to Emily Griffith Technical College

Course Information

Required Courses

CUA 101 Food Safety and Sanitation

Introduces the student to the basic rules of sanitation, food-borne illnesses, safe food temperatures, safe food handling techniques, the HACCP Program, pest control procedures, and local/state health rules and regulations for food service operations. At the completion of the course students take a nationally recognized test from the Education Foundation of the National Restaurant Association. If passed with a score of 75% or more, students receive a Certificate of from the Education Foundation.

Start Date: No upcoming starts available.
CUA 102 Cashiering

Allows students to acquire the knowledge and practice the skills necessary to operate a cash register and balance a cash drawer

Start Date: No upcoming starts available.
CUA 105 Food Serv Concepts/Mgmt Skill

Demonstrates the use of management skills training in the food service industry by use of student interaction research, and also demonstrates the various styles of menu development. Includes basic responsibility for food servce personnel in all kitchen positions with emphasis on advertising vs. publicity, job analysis, description specifications and duty list as related to recruiting and hiring process. Covers application, interview techniques, training, and hiring process. Incorporates preparation of menus for different styles of food service concept establishments.

Start Date: No upcoming starts available.
CUA 116 Catering, Buffets, & Tblsde Cookng

Focuses on getting started in the catering business. Includes recruiting, types of events, contacts, kitchen set-up, equipment, pricing, and menu development. Enables students to present and plan various stations of buffet set-ups and to demonstrate techniques of tableside service and flambed tableside cooking. Students also particpate in basic ice carving demonstrations.

Start Date: No upcoming starts available.
CUA 121 Intro to Food Prdction Princ & Prac

Provides students with the fundamental principles of commercial kitchen operations including safety and sanitation applications, use and care of equipment, tools, utensils and knives, recipe use and conversion, organization of work, and basic cooking methods. The class meets a minimum of 22.5 hours.

Start Date: No upcoming starts available.
CUA 125 Introduction to Foods

Provides students with the fundamental principles and practices of a commercial kitchen, including safety and sanitation applications, use and care of equipment, tools, utensils and knives, recipe use and conversion, organization of work, and basic cooking methods. Focuses on the fundamental principles and production of stocks, soups, sauces, gravies, and thickening agents. Principles of cold food and non-alcoholic beverage preparation and production in a commercial kitchen. Basic cold food decorative work such as fruit and vegetable garnishes and carvings, terrines, and hors d'oeuvres. Emphasizes the affects of seasonings and cooking methods of vegetable products and basic hot food preparation. Students prepare breakfast orders similar to those ordered in restaurants with egg cookery and dairy products emphasized

Start Date: No upcoming starts available.
CUA 126 Intermediate Soups and Sauces

Provides the student with a continuation of the saucier station in a commercial kitchen to include the five Grand or Mother Sauces, small or derivative sauces, and the major categories of soups. Gravies and pan sauces, as well as sauce garnishes are also covered.

Start Date: No upcoming starts available.
CUA 127 Soups, Sauces and Consommes

Covers the preparation of the five mother sauces and small-derived sauces. Enables students to prepare stocks, consommes, emulsified sauces, clear soups, pureed soups, chowders, national, and cream soups in a commercial kitchen. Introduces gravies and sauce garnishing.

Start Date: No upcoming starts available.
CUA 129 Center of the Plate

Enables the student to plan and prepare a variety of complete meals in a commercial kitchen, focusing on center of the plate entrees including meat, poultry, seafood and vegetarian items. Meat, poultry and seafood handling and preparation, including basic forms and cuts, principles used for selecting products and appropriate cooking methods are emphasized. Vegetarian entrees are also covered, including methods for preparation and cooking of various types of potatoes, rice, legumes, pastas, casseroles and grain products with special attention given to complimentary proteins.

Start Date: No upcoming starts available.
CUA 145 Introduction to Baking

Provides the student with the fundamentals of baking terminology, principles of baking, and the characteristics of the functions of the main ingredients that is used in bakery production. Orients student to use commercial equipment, tools, and provides the student with the fundamentals of basic yeast-raised production and quick breads, white bread, rolls, variety grain breads, specialty breads, sweet yeast-raised products, and quick bread, fundamentals of basic cake, pie, pastry, and cookie production. Enables the student to produce a variety of cakes, pies, pastries, cookies, and assorted dessert items in a commercial kitchen

Start Date: No upcoming starts available.
CUA 151 Baking: Interm. Bread Preparation

Focuses on preparation of types of bread products including French, rye, wheat, brioche, and croissants. Enables the student to demonstrate different styles of presentation including rolling, braiding, cloverleaf, parker-house, single knot, butter-flake, comb, and wreath shape. Examines production steps, ingredients, and commercial equipment that apply to course training.

Start Date: No upcoming starts available.
CUA 157 Menu Planning

Introduces the student to planning menus and integrating them into foodservice operations. Equips the student with a working knowledge of the function, mechanics, and results achieved by the menu. Provides an overview of the existing and growing foodservice industry as seen through the menu.

Start Date: No upcoming starts available.
CUA 162 Introduction to Cooking Techniques

Teaches the necessities required to thrive in the culinary industry. Help train students’ senses, guiding them through the vast sea of subtle tastes and flavors, from herbs and condiments to vegetables and meats. Mastery of culinary techniques, such as knife skills, dry and moist heat cooking methods, and sauce making. Prepare for the cooking portion of the exam.

Start Date: No upcoming starts available.
CUA 190 Dining Room Management

Focuses on service related skills and knowledge used in the foodservice industry. Enables the student, through a laboratory setting, to practice skills and acquire the knowledge of "front of the house" operations common to dining rooms in the industry. Includes table setting, side work, serving customers, operating a Point-of-Sale system, hosting and supervising dining room personnel. At the completion of the class, students are able to supervise the operation of a sit-down dining operation.

Start Date: No upcoming starts available.
CUA 191 Front of the House Management

Teaches how to organize special meal functions, handle reservations and special requests, evaluate dining room personnel, create menu format for the GPA Dining Room and operate the POS manager's menu. Students will meet 22.5 hours during the semester in a scheduled class setting. Assignments and projects will be completed outside of class meetings.

Start Date: No upcoming starts available.
CUA 233 Advanced Line Prep and Cookery

Focuses on preparation of complete meals to order. Emphasizes cooking center of the plate items such as meat, fish, seafood, and poultry as well as accompaniment foods such as starches and vegetables. Enables the student to prepare sauces, entree salads, edible garnishes, and meals determined by the menu prepared for a dining room setting. Emphasizes line supervisor, saute cook, pantry cook, cooks helper and runner responsibilities.

Start Date: No upcoming starts available.
CUA 236 Advanced Baking

Provides students the opportunity to refine their baking skills in the areas of desserts, yeast breads, garnishing and presentation of baked products. Enables the student to bake, garnish and present a variety of baked goods. These products are prepared and displayed for the public in various locations in the college.

Start Date: No upcoming starts available.
CUA 261 Cost Controls

Provides students with the opportunity to learn the types of costs usually found in the food service industry. Students will learn to apply control techniques to a variety of costs and sales. They will also learn to interpret a variety of financial reports which reflect the relationship between costs and income. Students may take the national Cost Controls test from the National Restaurant Association Education Foundation. If they pass the test with 75% or higher, they will receive a national certificate for the course.

Start Date: No upcoming starts available.
CUA 262 Purchasing for the Hosptlty Indstry

Emphasizes controlling costs as applied to the selection and procurement of food and supply items. Covers selection and procurement of food and supplies, supplier selection, and distribution systems including the forces affecting them. Students will take a nationally recognized test and may receive a certificate from the Education Foundation, the educational arm of the National Restaurant Association.

Start Date: No upcoming starts available.
CUA 281 Internship

Places students in an actual work situation where they participate in the operation of a foodservice establishment. Hours of work are arranged by the site supervisor and the intern. The number of hours required are determined by the number of credits the course carries.

Start Date: No upcoming starts available.
EMILY’S STORIES


“I had to figure out how to organize my life and my family and how to be successful in the U.S.”
— Adnan

In Syria, Adnan studied pharmacology in college and worked as a Pharmaceutical Representative and in medical sales for 7 years. When he first arrived here in Denver, he heard about Emily Griffith and started taking English classes. “One of the challenges I faced upon arriving was getting familiar with new words, new language, new environment, new expectations,” explains Adnan. “I had to figure out how to organize my life and my family and how to be successful in the U.S. It was really expensive in Colorado and a challenge to get a job. I got a job as a driver, but it wasn’t in my field and I didn’t make enough to pay my expenses.”

He says that Tiffany Jaramillo helped him in the CAREERS program and once his English was good enough he worked on getting into the Pharmacy Tech program. “I needed to get my high school diploma from my country, but this was too hard because my country was in the war. I had to get the documents I had translated and then work with the Health Science department to get approved with what I had,” explains Adnan.

The Pharmacy Tech classes have had their own challenges for Adnan. “I had to learn a new vocabulary and medical words. My primary language is Arabic and most of the people in my class speak English,” he says. “Mr. Joe has helped me if I need specific or more help or clarifications. He is a helpful man.”

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