Professional Culinary Program is a Certificate program offered by The Culinary School of Fort Worth in Fort Worth, TX. The program takes 36 weeks to complete, with a total tuition of $21,855.
Program Overview
The Professional Culinary Program (PCP) emphasizes classic cooking techniques, repetition of skills and critical thinking. The program is designed to prepare individuals for a job in the food service industry. Students will learn basic savory fundamental techniques including classic knife cuts, major cooking methods, meat and seafood fabrication, stocks, sauces, and plating. Students will also gain experience in different styles of service and areas of the kitchen such as buffet service, cook to order service, a la carte service and Garde Manger (cold kitchen preparations).
Students will study pastry arts by learning the basic mixing methods and applying them to various pastry preparations such as breads, cakes, custards, and other dessert components. Students will study principles of kitchen management, basic culinary math, mise en place, and time management throughout the program with a focus on sanitation and fundamentals. Students will also focus on healthy cooking and nutrient calculations that align with specific dietary restrictions.
Recognizing that many aspiring chefs learn best by doing, our curriculum is focused on practical, hands-on training with over 75% of time spent actively in the kitchen. Gain real-world experience through a 2-month externship at a prestigious local establishment, tailored to your skills and interests.
What sets this Program apart
Why Choose The Culinary School of Fort Worth? Many degree programs and colleges offer culinary education as part of a broader academic curriculum, forcing students to divide their focus between their culinary passion and general education requirements. These programs often stretch learning over 2-4 years, stalling your ability to gain valuable industry experience and potentially costing you more debt.
What do I graduate with?
- Certification from The Culinary School of Fort Worth. CSFTW is accredited by ACCET, approved and regulated by the Texas Workforce Commission.
- ServSafe® Food Protection Manager Certification. Earn your certification by scoring 75% or higher on the ServSafe exam, proctored by CSFTW instructors.
- 9 Months of Hands-On Culinary Training. Experience over 75% of our Professional Culinary Program in a hands-on, commercial kitchen environment, where you'll learn by doing!
- 2 Months of on-the-job experience. Gain two months of real-world experience! Every student trains in a professional culinary setting, applying their skills in a hands-on externship.
Learn in the right environment. Fully equipped, commercial kitchens; small class sizes (20 students max); personalized mentorship; hands-on learning; on-the-job training; student-led events; community involvement.
Admission Requirements and Process
To be eligible for admission, an applicant must be able to read and write English. Individuals applying for the program are required to complete the CSFTW application, be at least 17 years of age, present proof of high school diploma, GED certificate or higher education, submit a one-page essay and one letter of recommendation, provide a Food Handler Certificate and pay the $25 application fee.
Students are encouraged to tour and attend an information session prior to applying for admission. Once submitted, a complete application, required admissions documents, and application fee are valid 24 months following submission. Once a student is accepted and has selected a financial payment plan, an enrollment appointment is set; the student will be required to present current, valid government or state issued identification at the time of enrollment. Some externship partners may require drug screening and/or background check as part of their application process.
General Requirements
- Minimum ageYou must be at least 17 years of age; a parent or legal guardian signature and presence at the enrollment appointment is required for applicants under 18 at the time of enrollment.
- Proof of educationProvide proof of a high school diploma, official transcripts, GED certificate or higher education (homeschool and recognized equivalents are accepted as described in the Consumer…
- English literacyTo be eligible for admission, you must be able to read and write English.
- One-page essaySubmit a one-page essay stating why you would like to attend The Culinary School of Fort Worth, your expectations of the program, and what you hope to accomplish upon graduation.
- Letter of recommendationProvide one letter of recommendation, from family, co-workers, an employer, teachers or friends, stating why you would be a positive addition to the student body.
- Texas Food Handler CertificateSubmit your Texas Food Handler Certificate; it has a separate fee and is not associated with The Culinary School of Fort Worth.
- Application and feeComplete the CSFTW online admissions form and pay the non-refundable $25 application fee.
Application Process
- 1Schedule a tourCome see our kitchen in action! Tours are available Monday-Friday; you can learn more about the curriculum, see students in action and talk to admissions and financial aid.
- 2Submit applicationFill out and submit the online admissions form and pay the non-refundable $25.00 application fee to be considered for one of 20 exclusive spots.
- 3Send your admission documentsUpload your proof of education, essay, letter of recommendation and Texas Food Handler Certificate through the portal, email them to ched@csftw.edu, or mail them to the Admissions Office.
- 4Apply for financial aidApply for financial aid and explore other forms of paying for your education; complete the FAFSA® using school code 042764.FAFSA Code for Fort Worth Campus: 042764Complete FAFSA Application
- 5Join our cohortAfter you're accepted and set up payment, we'll contact you to schedule your enrollment and reserve your spot.
Program Schedule
Classes meet Monday through Friday, 8:00 AM – 1:00 PM, 5 hours per day. Each 5-hour class begins with lecture; kitchen lab time begins directly after lecture. Class sizes are no larger than 20 students. PCP I and PCP II are each 18 weeks (excluding holidays, except those that fall during externship), and the 210-hour externship takes place in PCP II. Chef Instructors offer voluntary weekly workshops 1:00pm – 4:00pm on day four of each block.
Upcoming start dates: February 8, 2027 (applications open October 1, 2026; enrollment starts January 1, 2027), June 9, 2027 (applications open February 1, 2027) and September 8, 2027 (applications open May 1, 2027). Enrollment is limited, and applications are accepted on an ongoing basis; spots are reserved when a student officially enrolls.
- February 08th, 2027
- June 09th, 2027
- September 08th, 2027
Cost of Attendance and Financial Aid Information
Tuition and fees. Total cost for Texas residents and non-residents is $22,800: tuition $21,854.87; application fee $25; uniform fee $167.79 (two chef coats, two pairs of pants, three aprons, two toques); knife roll $416.76; pastry kit $129.90; textbooks $205.68 (On Cooking 7th Edition $124.49 and ServSafe Manager 9th ed. $81.19). Prices include sales tax where applicable. All supplies must be purchased through the school. Black non-slip closed-toed / closed-back shoes and the Food Handlers Certification are purchased separately and are not included.
Cost of Attendance. Tuition & fees $21,854.87; books/supplies $920.13; federal loan fees $100; food $2,826; housing $3,573 (dependent living at home) or $7,164 (dependent living on own / independent); personal $3,051; transportation $3,951. Total $36,276 for a dependent student living at home and $39,867 for a dependent student living on their own or an independent student. The school does not provide on-campus housing.
Federal Student Aid. All U.S. Citizens and eligible noncitizens may complete the FAFSA®. The Culinary School of Fort Worth's school code is 042764. Federal Pell Grants, Federal Direct Subsidized and Unsubsidized Loans and Federal Direct Parent PLUS Loans are available to those who qualify. The Professional Culinary Program (900 clock hours and 36 weeks) is the only course that is currently eligible for Title IV, HEA funding.
Installment plans. Single installment plan: interest-free, $22,775.00 due the 1st of the month before class start. 9-month plan: 5% interest, $1,000 down payment, total $23,231.17. 15-month plan: 8% interest, $1,000 down payment, total $23,954.35. 36-month plan: 10% interest, $5,500 down payment, total $25,567.12. Financed plans require a co-borrower and are managed by TFC; installment totals do not include the $25.00 application fee.
Scholarships. The Fort Worth Food + Wine Foundation Scholarship is awarded to current students 3 times a year, and the Zwilling J.A. Henckels Scholarship is awarded by merit to two students annually.
Military and veterans. The school is approved to train veterans and other eligible persons under Title 38, United States Code for the Professional Culinary Program, including the Post-9/11 GI Bill® (Chapter 33), Dependents' Educational Assistance (Chapter 35), Montgomery GI Bill® (Chapter 30) and Veteran Readiness and Employment (Chapter 31). Texas Workforce Solutions and CapWorks funding may also be available to qualified individuals.
Net Price Calculator. Use the school's Net Price Calculator to estimate your total costs to attend: https://www.csftw.edu/wp-content/uploads/index-7.html
Curriculum
The Professional Culinary Program includes two subjects, Professional Culinary Program I (PCP I) and Professional Culinary Program II (PCP II), each about 18 weeks, for a total of 900 clock hours: 200 lecture, 490 kitchen-lab and 210 externship hours. The certificate is awarded to students who have satisfactorily completed both subjects.
- Foundational Techniques: knife skills, French classical techniques, meat fabrication, production of soups, stocks and mother sauces, vegetable & fruit cookery, organization & professionalism, kitchen equipment & products.
- Savory: garde manger, advanced garde manger, modernist techniques, classic & contemporary sauces, plating techniques.
- Baking & Pastry: mixing methods, breads, cakes, cookies & cookie decorating, pies & tarts, custards, creams & fillings, frozen desserts, plated desserts.
- Kitchen Management: scaling recipes, menu engineering, food cost, equipment management.
- Nutrition: macro/micro nutrient calculations, special diets, healthy cooking and baking.
Required Courses
| Subject # | Name |
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Career Outcomes
Our program provides the essential chef skills and working knowledge to equip you for a wide range of exciting culinary careers. Graduates may find employment opportunities with restaurants, hotels, cruise ships, catering companies, personal chefs, entry-level cooks and entry-level bakers.
Completion rates (Consumer Information Manual, Sept. 2026): 2021-2023: 84.3%; 2023-2024: 73.4%; 2024-2025: 72.2%.
Job placement rates (internal statistics; CSFTW does not at this time offer job placement): 2022-2023: 82.8%; 2023-2024: 72.5%; 2024-2025: 79.5%.
ACF certification rate (About page, 2021-2022 Professional Culinary Certificate): 100%.
What to expect as a The Culinary School of Fort Worth student
Discover how our students immerse themselves in culinary adventures—from behind-the-scenes industry tours and exciting competitions to meaningful community connections and unforgettable Friends and Family events.
- Friends & Family Events: Students plan and lead three distinct events, inviting their friends and family to share the experience.
- Field Trips: Students explore the culinary industry through four or five field trips to diverse establishments across various foodservice sectors.
- Competitions: Students showcase their skills and creativity in exciting culinary competitions, fostering creativity, innovation, and industry-ready confidence.
- Community Involvement: Culinary students support local causes, showcasing skills and building connections through community outreach.
- Externship: The school collaborates with over 50 externship locations, including food trucks, catering companies, bakeries, hotels, fine dining establishments, breweries, restaurants, butcher shops and private clubs.
Campus Address
Why Accreditation Is Important
The Culinary School of Fort Worth is accredited by the Accrediting Council for Continuing Education and Training (ACCET). It is approved and regulated by the Texas Workforce Commission, Career Schools and Colleges (school number S2818).
- A reliable indicator of quality
- Approved program of study
- Qualified instructors
- Recognition by employers nationwide
Accreditations
Student Demographics
These are demographics for all students at the Fort Worth Campus (IPEDS, 2024).
Testimonials
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