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Note: If you are serious about learning real-world audio production the way we teach it, answer the following questions to expedite your admissions process.

Note: If you are serious about learning real-world radio production the way we teach it, answer the following questions to expedite your admissions process.

Note: If you are serious about learning real-world film production the way we teach it, answer the following questions to expedite your admissions process.

Note: If you are serious about learning real-world culinary skills the way we teach it, answer the following questions to expedite your admissions process.

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Tuition

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*When paid in full, tuition will receive a $2000 reduction, bringing the program’s total cost of $12,250 to $10,250 not including administrative fees.

Pay in full: $10,250* Finance with Climb Credit Finance with Climb Credit Finance with Climb Credit Finance with $3250 down payment Finance + co-signer

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The Chef Apprentice School
of the Arts™

Learn in a real restaurant as an apprentice.

Locations

Courses

Tuition

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— Locations —

Convenient Locations

We pride ourselves on making it easy for aspiring culinary professionals to break into
the industry by apprenticing within the industry at a locale close to home.
With CASA, moving is not necessary.

Don't see your location? Call us: 800-794-2320

— Courses —

Integrated Coursework

The CASA approach is designed to maximize learning and retention. Concepts are introduced and
then immediately put into practice within a real-world environment. Apprentices learn to integrate their creative visions
with practical application, building insight and technique in a holistic manner.

Gourmet Chef

Apprenticeships/Externships

Mastering technique to achieve vision is the hallmark of a great chef. Direct training, communication and oversight by a great chef is the quick, efficient way to learn.

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Chef Joseph FrielExecutive Chef /
CASA Faculty / Mentor

“As a mentor apprentice (extern) prodigy myself, I can’t say enough about this approach to culinary education. It’s the sink-or-swim mentality that gives young chefs the opportunity to achieve their goals in a much more efficient manner.”

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Chef Joseph FrielExecutive Chef /
CASA Faculty / Mentor

Executive Chef at Beau Rivage Hotel Resort and Casino, Biloxi, Mississippi

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— Tuition —

Affordable Tuition

Entering the culinary arts world loaded down in debt can seriously thwart your
future success.
CASA’s curriculum-backed, on-the-job training is time-efficient and cost-efficient.

Chef Hany AliExecutive Chef /
CASA Faculty / Mentor

“Being a product of an apprenticeship (externship) program, I cannot say enough about it and believe it’s the best way to go. On-the-job experience is invaluable. You can’t be great chef until you’ve done the job for a while in a real kitchen and know the real pressures of the culinary industry.”

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Chef Hany AliExecutive Chef /
CASA Faculty / Mentor

Executive Chef of Marriott Anaheim Suites, CA and Winner of Food and Wine’s Spectator Award

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