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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.

Which of the following do you have experience with?

Pro Tools Ableton Live Logic Pro Studio One Adobe Premiere Final Cut Braising Sous Vide En Papillote

What large city is closest to where you live? (Or, which city do you live in?)

Are you willing to go there twice a week for six months?

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Tuition

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*When paid in full, tuition will receive a $2000 reduction, bringing the program’s total tuition of $12,200 to $10,200 not including administrative fees.

Pay in full: $10,200* Finance with Climb Credit Finance with $3250 down payment Finance + co-signer

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What are your goals?

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.”

View Credentials

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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