Tour The Kitchen
Step into one of our modern kitchens to find gleaming stainless steel appliances while pristine tools of the trade sit poised to transform raw ingredients into refined masterpieces. Observe students preparing their next culinary delight, while teachers stand nearby. Experience the hum of burners and ovens, the clink of knives and spoons, the aroma of spices and freshly baked goodies.
Welcome to the kitchens of Remington College's Culinary Arts Associate’s Degree Program, where personalized care and attention are our main ingredients. All of our instructors work toward a single goal: to provide you with the culinary arts education and background you need to help prepare you for the world of cuisine.(1)
As you poke and prod your way more deeply into our facilities, you'll discover five complete, distinct labs that offer hands-on experience and training in the skills and knowledge used in a wide array of culinary roles, from high-powered chef to restaurant manager:
- Foundations of Cooking I
- Foundations of Cooking II
- Techniques and Skills of Garde Manger
- Introduction to Bakeshop
- Kitchen and Dining Room Lab
Plus, you'll meet the amazing people who populate our kitchens, like Executive Chef Robert Bifulco. The multi-award-winning chair of our culinary arts program emphasizes an approach to culinary education that “identifies each student's strengths... to help each student make the most of his or her time in the program.”(2)
Guided by Chef Bifulco's student-centric philosophy, our team of hand-picked artisan chefs take the time to work with students in low student-to-teacher ratios. This concentrated approach enables students to receive in-depth instruction and hands-on practice in as few as 18 months.
But to get the real flavor of our facilities, you'll need to schedule a tour. When you inspect our kitchens, what you're really exploring is your future. And it's delicious.
Call now: (972) 755-4877
(1)Employment upon graduation not guaranteed.
(2)http://today.remingtoncollege.edu/2010/02/program-perspectives---from-executive-chef-robert-c-bifulco-culinary-arts-program-chair/