Culinary Arts : Emily Griffith Technical College

Culinary Arts

Ranked as one of the Best Culinary Schools in Colorado in 2021, 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. Plus, 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! 

What Can I Do with a Culinary Arts Certificate?

Graduates 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

Thinking about applying? Get the program checklist or flyer.

You may also want to consider our Certified Line Cook Apprenticeship!

Service Industries
$7,136
Approximate cost. Additional material and book fees may apply
7 Months
Full Time
Program length
10/24/2022
Next Start Date
2/13/23, 3/13/23, 4/3/23, 5/22/23
Available Start Dates
11 Months
Part Time
Program length
10/24/2022
Next Start Date
2/13/23, 3/13/23, 4/3/23, 5/22/23
Available Start Dates
Apply to Emily Griffith Technical College

Course Information

Required Courses

CUA 1001 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: 02/13/2023
Instructor: Tim Inzano
CUA 1001 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: 03/13/2023
Instructor: Tim Inzano
CUA 1001 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: 04/03/2023
Instructor: Blake Stine
CUA 1001 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: 05/22/2023
Instructor: Tim Inzano
CUA 1001 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: 10/24/2022
Instructor: Blake Stine
CUA 1002 Cashiering

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

Start Date: 02/13/2023
Instructor: Tim Inzano
CUA 1002 Cashiering

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

Start Date: 03/13/2023
Instructor: Tim Inzano
CUA 1002 Cashiering

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

Start Date: 04/03/2023
Instructor: Blake Stine
CUA 1002 Cashiering

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

Start Date: 05/22/2023
Instructor: Tim Inzano
CUA 1002 Cashiering

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

Start Date: 10/24/2022
Instructor: Blake Stine
CUA 1005 Food Service Concepts & ManagementSkills

Demonstrates the use of management skills training in the food service industy by use of student interaction research, and also demonstrates the various styles of menu development. Includes basic responsibility for food service 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: 02/13/2023
Instructor: Tim Inzano
CUA 1005 Food Service Concepts & ManagementSkills

Demonstrates the use of management skills training in the food service industy by use of student interaction research, and also demonstrates the various styles of menu development. Includes basic responsibility for food service 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: 03/13/2023
Instructor: Tim Inzano
CUA 1005 Food Service Concepts & ManagementSkills

Demonstrates the use of management skills training in the food service industy by use of student interaction research, and also demonstrates the various styles of menu development. Includes basic responsibility for food service 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: 04/03/2023
Instructor: Blake Stine
CUA 1005 Food Service Concepts & ManagementSkills

Demonstrates the use of management skills training in the food service industy by use of student interaction research, and also demonstrates the various styles of menu development. Includes basic responsibility for food service 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: 05/22/2023
Instructor: Tim Inzano
CUA 1005 Food Service Concepts & ManagementSkills

Demonstrates the use of management skills training in the food service industy by use of student interaction research, and also demonstrates the various styles of menu development. Includes basic responsibility for food service 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: 10/24/2022
Instructor: Blake Stine
CUA 1016 Catering, Buffets, and TablesideCooking

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: 04/19/2023
Instructor: Tim Inzano
CUA 1016 Catering, Buffets, and TablesideCooking

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: 05/16/2023
Instructor: Tim Inzano
CUA 1016 Catering, Buffets, and TablesideCooking

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: 07/07/2023
Instructor: Blake Stine
CUA 1016 Catering, Buffets, and TablesideCooking

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: 02/15/2023
Instructor: Blake Stine
CUA 1025 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 effect 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: 02/13/2023
Instructor: Tim Inzano
CUA 1025 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 effect 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: 03/13/2023
Instructor: Tim Inzano
CUA 1025 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 effect 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: 04/03/2023
Instructor: Blake Stine
CUA 1025 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 effect 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: 05/22/2023
Instructor: Tim Inzano
CUA 1025 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 effect 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: 10/24/2022
Instructor: Blake Stine
CUA 1026 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: 06/28/2023
Instructor: Tim Inzano
CUA 1026 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: 06/14/2023
Instructor: Blake Stine
CUA 1027 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: 02/13/2023
Instructor: Tim Inzano
CUA 1027 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: 03/13/2023
Instructor: Tim Inzano
CUA 1027 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: 04/03/2023
Instructor: Blake Stine
CUA 1027 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: 05/22/2023
Instructor: Tim Inzano
CUA 1027 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: 10/24/2022
Instructor: Blake Stine
CUA 1029 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. Vegetarians 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: 04/19/2023
Instructor: Tim Inzano
CUA 1029 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. Vegetarians 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: 05/16/2023
Instructor: Tim Inzano
CUA 1029 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. Vegetarians 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: 02/15/2023
Instructor: Blake Stine
CUA 1062 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: 04/19/2023
Instructor: Tim Inzano
CUA 1062 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: 05/16/2023
Instructor: Tim Inzano
CUA 1062 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: 02/15/2023
Instructor: Blake Stine
CUA 1190 Dinign 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. Meets a minimum of 90 hours.

Start Date: 06/28/2023
Instructor: Tim Inzano
CUA 1190 Dinign 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. Meets a minimum of 90 hours.

Start Date: 06/14/2023
Instructor: Blake Stine
CUA 1191 Front of the House Planning

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: 06/28/2023
Instructor: Tim Inzano
CUA 1191 Front of the House Planning

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: 06/14/2023
Instructor: Blake Stine
CUA 2033 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, entr¿e salads, edible garnishes, and meals determined by the menu prepared for a dining room setting. Emphasizes line supervisor, saut¿ cook, pantry cook, cooks helper and runner responsibilities.

Start Date: 04/19/2023
Instructor: Tim Inzano
CUA 2033 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, entr¿e salads, edible garnishes, and meals determined by the menu prepared for a dining room setting. Emphasizes line supervisor, saut¿ cook, pantry cook, cooks helper and runner responsibilities.

Start Date: 05/16/2023
Instructor: Tim Inzano
CUA 2033 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, entr¿e salads, edible garnishes, and meals determined by the menu prepared for a dining room setting. Emphasizes line supervisor, saut¿ cook, pantry cook, cooks helper and runner responsibilities.

Start Date: 02/15/2023
Instructor: Blake Stine
EMILY’S STORIES


"There was so much support and opportunity," explains Debbie why she chose to come to Emily Griffith. "There's so much value for your money."

Debbie Wallis is a recent HSE graduate and a current student in our Accounting program. Debbie came to Emily Griffith in order to advance her career. “I felt like to go forward I needed a degree,” she says. She works full-time in purchasing and felt that studying accounting would help her move into better jobs. But before could start the Accounting program she had to get her GED so she took HSE prep classes at Emily Griffith. 

“There was so much support and opportunity,” explains Debbie why she chose to come to Emily Griffith. “There’s so much value for your money.” When she completes the Accounting program, she is considering transferring her credits to go on and earn an Associate’s or Bachelor’s degree. She encourages others to continue their education as well. “It’s never to late to study and get a degree,” she says. 

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