Professional Culinary Program (Evening)

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.

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.

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.

Classes meet Monday through Friday, 4:00 PM – 9:00 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 PM cohort start dates: October 26, 2026, February 8, 2027, June 9, 2027 and September 8, 2027. Evening class times are subject to availability at time of enrollment. Enrollment is limited, and applications are accepted on an ongoing basis; spots are reserved when a student officially enrolls.

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

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%.

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.