Culinary Arts Diploma Program
Earn your Culinary Arts Degree in as few as 18 months with coursework that offers all the right ingredients for an education cooked to your satisfactions
Short and Sweet
Get a new culinary career cooking in as few as 18 months!(1) Plus, our Associate’s Degree program in Culinary Arts accepts new students each quarter, allowing you to start the program at the best time for you.
Variety is the Spice of Life
Remington College's Culinary Arts program is designed to help you develop a broad base of culinary skills that can be translated into a variety of cuisines in diverse environments, prepping you for a wide array of possible career paths down the road (and across the globe)(1).
The coursework covers the full range of flavors, with courses peppered with more than enough variety to enrich the experience.
Culinary Course Titles Include:
- Food Service Nutrition
- The Human Element & the Hospitality Industry
- Introduction to Bakeshop
- Kitchen Essentials
- Discoveries with Food and Cooking
- Essence of Service
- Culinary Operations I
- Culinary Operations II
- Foundations of Cooking I
- Techniques & Skills of Garde Manger
- Foundations of Cooking II
- Kitchen and Dining Lab
A Zest for the Culinary Arts
Passion infuses every morsel. Award-winning Executive Chef Robert Bifulco(2) and his maestro sous-chefs have dedicated themselves to this field because they have a taste for it and a passion to teach students the fine art of cuisine.
The Icing On the Cake
Included in your tuition price is a cooking uniform and a collection of cooking tools, including two tool package kits. These kits include all the essential tools of the trade, such as a Mercer 9” French knife, Mercer meat slicer, scissors, spoons, tongs, dough scrapers, pastry tips, a thermometer and a cut ruler, just to name a few!
Plus, you can enjoy instructors who take the time to deliver personal attention and quality lessons in each course.
Are We Just Buttering You Up?
Of course, but you don't have to take our word for it. Read a Remington College Culinary Arts graduate review by Sous Chef Juan Garcia.
Ultimately, it's the student experience that matters. According to Lyn Bottoms, now a culinarian at Remington College's Beginnings Restaurant and Snack Bar "Chef [Robert] Bifulco, Chef [Robert] Hartner, and the other chef instructors have provided us with a great atmosphere for learning. The support system they've created is one of a kind"
All it takes is just a single phone call to schedule a tour or request more information. Easy as apple pie.
Call now. (972) 755-4877
(1)Employment upon graduation not guaranteed.
(2)Chef of the Year, Dallas Chapter of the Texas Chefs Association; 2007 and 2009 recipient of an award for excellence and innovation in post-secondary culinary education by the Center for the Advancement of Foodservice Education (CAFE).