Top program option are the accelerated 20 or 40 weeks (984 hours) Professional Culinary Arts Degree program which includes appetizers, soups, sauces, vegetables, garde manger, charcuterie, entrées, breads, pastries and desserts. Other program options are the 20 week Professional Pastry Baking Degree and the 20 week Professional Cuisine Degree (384 hours) programs. In all cases, students learn by cooking, not watching. Non culinary arts topics covered in these programs include sanitation, hygiene, safety procedures, cost control, human resource management and table service. Optional 12 week externship for all degree programs are also available. Enrollment Months: March and August.