culinary program



Culinary Arts Daytime Program: 50 Weeks

September 25, 2017
January 3, 2018

Culinary Arts Evening Program: 62 Weeks

April 9, 2018

L'Academie de Cuisine's Culinary Arts program is designed to train you how to become a professional chef in the kitchen.

Our dynamic curriculum combines three phases: classroom study and kitchen fundamentals, advanced kitchen training, and a paid apprenticeship in a fine-dining kitchen.

At L'Academie, culinary students learn theoretical skills and techniques necessary for a successful career in the food-service industry and graduate with significant industry experience. We ensure our students are prepared to enter culinary-related fields including cooking, food research, teaching, catering, and beyond.

Each program is an intimate learning experience with no more than 24 students per instructor. This gives our students direct access to culinary instructors, allowing you to gain personal and first-hand knowledge of what it takes to become a professional culinary chef.

“I love that I went to a local school. I now take on L'Academie apprentices to teach them how to become good cooks and chefs.”

Aaron Silverman, L'Academie de Cuisine Culinary Graduate, James Beard Award Winner, Michelin Rated



Learn the theoretical foundation on which to build practical culinary skills.

A typical day consists of a cooking demonstration followed by a practical session, where you can employ newfound skills to prepare a multi-course meal.

Guided by chef-instructors, students exercise hand-eye coordination, palate development, timing, and the physicality of moving within and working around a professional kitchen. Additional class time includes specialized demonstrations and culinary theory.

Phase 1 Day Schedule

12 weeks, 30 hours per week
M-Th 7:00am-2:30pm

Phase 1 Evening Schedule

18 weeks, 20 hours per week
M, T, W & Th 5:30-10:30pm

“L'Academie made me the cook I am today. The education I received is still the most important reason I am a successful part of a professional kitchen.”

Yoon Chang, L'Academie de Cuisine Culinary Graduate



During Phase 2, students are increasingly challenged in the classroom as they get closer to their apprenticeships. Our staff work closely with Phase 2 students to discuss individual interests, strengths and challenges, and review apprenticeship placement options. Our strong ties to the fine-dining community ensure students are welcomed into the best establishments to continue training.

Students also compete in Chopped-style culinary challenges judged by elite guest chefs during Phase 2, developing menus that incorporate and celebrate secret, seasonal ingredients from a pre-selected market basket. This teaches practical, on-the-fly thinking, an essential kitchen skill. Phase 2 also includes a three-part workshop in wine and pairings taught by renowned Master of Wine Jay Youmans, President of the Capital Wine School.

Phase 2 Day Schedule

12 weeks, 30 hours per week
T – F 8:00am-3:30pm

Phase 2 Evening Schedule

18 weeks, 20 hours per week
M, T, W & Th 5:30-10:30pm
+ 1 Saturday 9:00am-2:00pm



L'Academie de Cuisine offers the longest consecutive apprenticeship of any culinary or pastry program in the US, a real-world opportunity for students to work under the direction of the executive chef and staff in a fine-dining establishment. All apprentices are paid by their employers in compliance with Department of Labor regulations.

The L'Academie faculty works closely with students' employers to evaluate performance and provide professional guidance and support. Many apprenticeships evolve into full-time jobs upon graduation.

Phase 3 Schedule

26 week apprenticeship
Minimum 35 hours per week

“L'Academie was a great stepping stone to working with some of the best chefs in Washington, DC.”

Josh Cohen, L'Academie de Cuisine Culinary Graduate

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