Culinary Company: cook-street-school-of-fine-cooking

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Cook Street School of Fine Cooking
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Cook Street School of Fine Cooking is a unique upscale venue that is sure to make your next event a memorable one. From elegant wine tasting to hands-on cooking parties to corporate team-building events, Cook Street can help you host an exceptional function that your guests will talk about for years to come.

Tuition
Professional Culinary Arts Program and Wine Training in Denver $18,995
Includes text books, knife kit, uniform and all other required class materials and a one-year ACF membership.
European Culinary Tour $5,995
Includes culinary training and travel within Europe and all class materials. Airfare not included. Participation in the European Culinary Tour is required to be eligible for placement in the Apprenticeship Program.
Personal Chef Course $1,195
Italian Study Abroad Program - Short Course €4,500

Scholarships

There are various industry scholarships and grants that are available to prospective culinary students; however, you must apply 6 to 12 month in advance
in order to meet some of the deadlines.

Traditional Loans

1. Sallie Mae Career Training Loan: Many students finance their culinary training at Cook Street with a Sallie Mae Career Training Loan.
Sallie Mae approval occurs within 24 hours, and you can apply online at http://www.slmfinancial.com.

2. UMB Bank Loan: Cook Street has an exclusive relationship with UMB Bank. Applications for this loan option can be obtained by contacting us at (303) 308-9300.

Curriculum
Cook Street’s 180° program provides a complete culinary education, focusing on:

Culinary Arts
Soups and stocks
Hot and cold sauces
Garde manger: salads, cheese, charcuterie, forcemeats and mousselines
Eggs
Poultry identification, fabrication and preparation
Seafood: flat and round fish identification, fabrication and preparation, shellfish, caviar
Meat: beef, veal, pork, lamb, and game identification, fabrication and preparation
Vegetables, fruits, beans, grains, herbs and spices
Menu design: balance, color, regional considerations and seasonality
Palate development
Knife skills
Culinary vocabulary and technical terms
Analysis of French and Italian regional cuisines: history, culture, customs, geography, climate and agriculture
Kitchen safety and sanitation

Pastry
Cake components, assembly and decoration
Laminated dough: danish, croissant and puff pastry variations
Pies and tarts
Sugar cookery
Custards, creams and meringues
Ice creams and sorbets
Chocolate work, piping, and other decorative techniques
High altitude theory

Bread
Yeasted and non-yeasted dough
Classic baguette, batard, boule, brioche, focaccia, grissini and other regional French and Italian breads
Wood-fired bread baking techniques
High altitude theory

Wine
Wine vocabulary and technical terms
Tasting techniques
Analysis of wine properties
Rating and comparing wines
Palate development
Food and wine pairing
Wines of France and Italy
Wines of the U.S. and other major wine producing regions
Culinary history, culture and regional considerations
Wine service

Hours & Location
Cook Street School of Fine Cooking is open Monday - Friday, 8:00 AM - 6:00 PM. When classes are being held, the school is also open evenings from 6:00 PM - 9:00 PM and Saturdays from 10:00 AM - 2:00 PM.