Culinary Arts

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
8/17/2020
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: 09/21/2020
Instructor: Tim Inzano
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: 08/17/2020
Instructor: Tim Inzano
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: 09/21/2020
Instructor: Tim Inzano
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: 08/17/2020
Instructor: Tim Inzano
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: 09/21/2020
Instructor: Tim Inzano
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: 08/17/2020
Instructor: Tim Inzano
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: 08/17/2020
Instructor: Tim Inzano
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: 11/16/2020
Instructor: Tim Inzano
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: 10/13/2020
Instructor: Tim Inzano
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: 09/21/2020
Instructor: Tim Inzano
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: 08/17/2020
Instructor: Tim Inzano
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: 10/21/2020
Instructor: Tim Inzano
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: 09/21/2020
Instructor: Tim Inzano
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: 08/17/2020
Instructor: Tim Inzano
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: 08/17/2020
Instructor: Tim Inzano
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: 11/16/2020
Instructor: Tim Inzano
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: 10/13/2020
Instructor: Tim Inzano
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: 11/16/2020
Instructor: Tim Inzano
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: 08/17/2020
Instructor: Tim Inzano
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: 08/17/2020
Instructor: Tim Inzano
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: 11/16/2020
Instructor: Tim Inzano
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: 10/13/2020
Instructor: Tim Inzano
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: 10/21/2020
Instructor: Tim Inzano
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: 10/21/2020
Instructor: Tim Inzano
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: 08/17/2020
Instructor: Tim Inzano
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: 11/16/2020
Instructor: Tim Inzano
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: 10/13/2020
Instructor: Tim Inzano
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: 11/16/2020
Instructor: Tim Inzano
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: 08/17/2020
Instructor: Tim Inzano
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: 11/16/2020
Instructor: Tim Inzano
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: 08/17/2020
Instructor: Tim Inzano
EMILY’S STORIES


Helen won a Teacher's Award from the Language Learning Center and also the Best Presentation award for EGTC's Chef's Award Recipient for her empanadas and strudel.

Helen Lee was born in China and grew up in Vietnam before moving to the United States. She came to Emily Griffith after the medical supply company she worked for here in Denver moved to Mexico. 

With the help of the Trade Adjustment Assistance (TAA) program, she was able to take English classes at Emily Griffith, and improve her English skills. But Helen didn’t stop there! She made a plan to pursue technical training so she could get a job of her choosing, and enrolled in the Culinary Arts program, and the Professional Baking program soon after that. 

In March, Helen completed her Culinary Arts training and she is now just a month away from finishing the Professional Baking training, too. She loves the freedom and creativity that baking brings, and enjoys working in the bakery department at Village Inn, where she started in January, because they respect her and appreciate her skills. 

Helen says she is determined to complete everything she puts her mind to, and even though learning can be hard, she will never give up! One day, Helen hopes to work in a place where she can teach others what she knows.

Helen won a Teacher’s Award from the Language Learning Center and also the Best Presentation award for EGTC’s Chef’s Award Recipient for her empanadas and strudel. Congratulations Helen! 

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