The Chef Apprentice School
of the Arts™

Learn in a real restaurant as an apprentice.

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Courses

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Learn in the best restaurants, not in classrooms.

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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

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Learn from renowned chefs, not instructors.

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— 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 quickest, most efficient way to learn.

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CASA. The apprenticeship model culinary school.

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Chef Joseph Friel— Executive Chef/CASA 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 Friel— Executive Chef/CASA 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.

CASA $10,500*

International Culinary Center $41,000 - $50,000*

Art Institute $29,000 - $100,000*

Culinary Art Institute of America $30,000 - $120,000*

$10,500

International Culinary Center

$41,000 - $50,000*

Art Institute

$29,000 - $100,000*

Culinary Institute of America

$30,000 - $120,000*

Chef Hany Ali— Executive Chef/CASA 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 Ali— Executive Chef/CASA Mentor —

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

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