CASA The Culinary Apprenticeship School (800) 300-0016 Click for menu.

CASA, The Chef Apprentice School of the Arts is a program of The Recording Radio Film Connection & CASA Schools.

Gourmet Chef

Vision and a firm grasp of the techniques required to achieve that vision, step-by-step.

Gourmet Chef

CASA, The Chef Apprentice School of the Arts is a program of The Recording Radio Film Connection & CASA Schools.

The CASA curriculum is specifically designed to build strong, relevant skills and knowledge of what it takes to work in the culinary arts. Prior to beginning their apprenticeships (externships), students meet with their mentors to discuss their career goals and previous experience. Whether that’s no more than a keen interest in the craft, years of cooking or previous attendance at other culinary institutions, our structured, comprehensive curriculum makes it possible for the mentor to adjust lessons to suit the student’s unique skills, experience level and goals. Want to know more? Reach out to our Admissions Department to see what we can do for you. Offerings and specific lessons may change based on what is offered at the specific location where you train and availability in your area.   Our program is mentor-apprenticeship based, meaning students receive direct instruction from their mentor, a well-respected chef in a reputable restaurant. Our chef-created lessons and reading materials are designed to help you build a solid foundation in the culinary arts. Subjects and skillsets are introduced in the reading, then developed hands-on within the professional kitchen environment, under the guidance of a CASA mentor chef.   As an extern, you encounter skills, techniques and practices in a way that makes sense and empowers and inspires you to learn more. Our approach is designed to be holistic, enabling you to become comfortable operating within the professional sphere while you learn dynamically, through direct instruction and getting valuable feedback from a chef who works with you one-on-one.   Our real-world, mentor-apprentice i.e. externship approach to quality instruction is the bedrock of our success. As you train, you’re interacting with your mentor and other professionals who are making their living in the industry. You’re also demonstrating your passion, drive and abilities to the very same people who can help you get ahead. Even today, most jobs in the culinary arts are filled via word of mouth and so many positions never even get posted online. CASA gets you in the door, which is exactly where you want to be to build your connections, grow your skills and techniques, and launch your career.   With CASA, in just a matter of months, you can learn from within the unique environment of a professional kitchen as an apprentice (extern) to a chef and get going building a career you’re passionate about. Below is an overview of what you can expect to learn in our program (specific subjects and availability may vary by externship location). Check it out!  

Food Safety Certification

  • Location: online
  • Food Handler Course
  • Food Handler Certification Exam (certification is included in tuition)
CASA
  • Location: Restaurant
  • Welcome to the restaurant
  • Discuss career goals and culinary interests with chef mentor
 

ASSIGNMENT: Successful completion of online Food Safety certification exam

 

Introduction to the Profession

  • Location: Restaurant
  • Intro to Culinary Operations
  • Hands-on Instruction
  • POS system, observe hot line, learn to cook two menu items
CASA
  • Location: Kitchen
  • Watch and perform with sous chef
  • Tour walk-in fridge
  • Learn kitchen receiving procedures
 

ASSIGNMENT
Introduction to the Profession

 

Menu and Recipes

  • Location: Kitchen
  • Know your Product – product quality
  • Train to cook two menu items
  • Hands-on Instruction
  • Menu writing philosophy & techniques, building comprehensive, cost-efficient recipes
CASA
  • Location: Kitchen
  • Work designated station solo
 

ASSIGNMENT
MENU AND RECIPES

 

Equipment Identification

  • Location: Kitchen
  • Equipment identification, safety, care and maintenance
  • Hands-on Instruction
  • Guidelines for sharpening knives on stone using honing steel
CASA
  • Location: Kitchen, Scullery
  • Watch and perform with sous chef or chief steward
  • Set up pot sink
  • Observe/assist ware-washing during service
 

ASSIGNMENT
EQUIPMENT IDENTIFICATION

 

Meat, Poultry and Game Identification

  • Location: Kitchen, Butcher Shop
  • Basic Butchery
  • Selecting right cut and cooking method
  • Hands-on Instruction
  • Break down a chicken (fabricate)
  • Cut steaks from sub-primal cuts
  • Correct portioning
CASA
  • Location: Kitchen, Butcher Shop
  • Watch and perform with butcher or sous chef
 

ASSIGNMENT
Meat, Poultry and Game Identification

 

Fish and Shellfish Identification

  • Location: Kitchen, Fish Station
  • Watch and perform with poissonnier, fish monger or sous chef
  • Hands-on Instruction
  • Perform sensory check for freshness, filet a fish, discuss adherence to fish freshness guidelines
CASA
  • Location: Kitchen, Fish Station
  • Watch and perform with sous chef or fish monger
 

ASSIGNMENT
Fish and Shellfish Identification

 

Dairy and Egg Purchasing and Identification

  • Location: Restaurant Front of House
  • Front of House (FOH) Food Service
  • Hands-on Instruction
  • Dining service standards
  • Observe/assist large-party service/bussing
CASA
  • Location: Restaurant FOH
  • Watch and perform with service manager or lead server
 

ASSIGNMENT
Dairy and Egg Purchasing and Identification

 

Dry Goods Identification

  • Location: Kitchen & Dining Room
  • Food service – learn expediting and order flow
  • Hands-on Instruction
  • Review order calling and front-back communication.
CASA
  • Location: Kitchen & Dining Room
  • Watch and perform with dining room manager & expeditor
  • Assist in expediting service
 

ASSIGNMENT
DRY GOODS IDENTIFICATION

 

Introduction to Mother Sauces, Stocks & Soups

  • Location: Kitchen
  • Mise en place for Stocks, Sauces and Soups
  • Hands-on Instruction
  • Prepare mirepoix, make a roux, chicken consommé, thicken with a liaison
CASA
  • Location: Kitchen
  • Watch and perform with sous chef or saucier
 

ASSIGNMENT
Introduction to Mother Sauces, Stocks and Soups

 

Sauces

  • Location: Kitchen, sauce station
  • Advanced Sauce Making
  • Hans-on Instruction
  • Emulsified sauces – make hollandaise and beurre blanc, learn shallow poaching
CASA
  • Location: Kitchen, sauce station
  • Watch and perform with sous chef or saucier
 

ASSIGNMENT
SAUCES

 

Introduction to Cooking Methods

  • Location: on-the-job training in a real restaurant
  • Mise en place for meats, poultry and fish
  • Hans-on Instruction
  • Preparing marinades
  • Pounding and/or stuffing meats
  • Standard breading procedure
  • Dry rubs, wet marinades
  • Learn 3 recipes
CASA
  • Location: Kitchen hot line or meat station
  • Watch and perform with sous chef or chef tournant
 

ASSIGNMENT
Introduction to Cooking Methods

 

Grilling, Boiling, Roasting, and Baking

  • Location: Kitchen
  • Dry-heat cooking methods
  • Hands-on Instruction
  • Smoke fish or meat
  • Roast chicken
  • Learn seasoning for grilling
  • Prepare two grill recipes
CASA
  • Location: kitchen meat or fish station
  • Watch and perform with grillardin, rôtisseur, or sous chef
 

ASSIGNMENT
Grilling, Boiling, Roasting, and Baking

 

SAUTÉING, Pan Frying, Griddling, and Deep Frying

  • Location: on-the-job training in a real restaurant
  • Cooking with Fat
  • Hands-on Instruction
  • Pan Fry
  • Grill
  • Deep Fry
CASA
  • Location: Kitchen fry station
  • Watch and perform with friturier or sous chef
 

ASSIGNMENT
SAUTÉING, Pan Frying, Griddling, and Deep Frying

 

Steaming and Submersion Cooking

  • Location: Kitchen
  • Moist Heat Cooking Methods – steaming and poaching
  • Hands-on Instruction
  • Blanching/shocking
  • Steaming vegetables
  • Poaching
CASA
  • Location: Kitchen, fish station
  • Watch and perform with sous chef or poissonier
 

ASSIGNMENT
Steaming and Submersion Cooking

 

Introduction to Baking and Yeast Breads

  • Location: Kitchen/Bakery
  • BASIC BAKING PRINCIPLES
  • EXPLANATION OF GLUTEN DEVELOPMENT THROUGH FLOUR AND WATER ILLUSTRATION
  • SURVEY OF FUNCTIONS OF VARIOUS INGREDIENTS IN BAKED ITEMS, AND DISCUSS FUNCTIONS AND USES WITH YOUR MENTOR CHEF
CASA
  • Location: Kitchen/Bakery
  • Perform the making of a lean dough under the direction of mentor or sous chef
  • Watch and perform with MENTOR CHEF
 

ASSIGNMENT
Introduction to Baking and Yeast Breads

 

Vegetables and Fresh Herbs

  • Location: Field Trip
  • Tour of farmers market
  • Hands-on Instruction
  • Tour farmers market with chef
  • Complete two herb pesto recipes
CASA
  • Location: Kitchen vegetable station
  • Watch and perform with sous chef or entremetier
 

ASSIGNMENT
Vegetables and Fresh Herbs

 

Cooking Vegetables

  • Location: Kitchen, vegetable station
  • Cooking Vegetables – sous vide, steaming, roasting, blanching and sautéing vegetables
  • Hands-on Instruction
  • Cooking vegetables under pressure
CASA
  • Location: Kitchen, vegetable station
  • Watch and perform with sous chef or entremetier
 

ASSIGNMENT
COOKING VEGETABLES

 

Cooking Potatoes

  • Location: Kitchen, Vegetable station
  • Cooking Potatoes
  • Hands-on Instruction
  • Learn 3 Pommes recipes
CASA
  • Location: Kitchen, Vegetable station
  • Watch and perform with sous chef or entremetier
 

ASSIGNMENT
COOKING POTATOES

 

Cooking Grains and Legumes

  • Location: Kitchen, Vegetable station
  • Grains and Legumes
  • Hands-on Instruction
  • Cooking grains and legumes
  • Complete two recipes
CASA
  • Location: Kitchen, Vegetable station
  • Watch and perform with sous chef, legumier or entremetier
 

ASSIGNMENT
COOKING GRAINS AND LEGUMES

 

Cooking Pasta and Dumplings

  • Location: Kitchen, Vegetable station
  • Cooking Pastas and Dumplings
  • Hands-on Instruction
  • Making pasta from scratch – tortellini, spätzle, gnocchi, or others
CASA
  • Location: Kitchen, Vegetable station
  • Watch and perform with sous chef or entremetier
 

ASSIGNMENT
COOKING PASTA AND DUMPLINGS

 

Cooking Eggs

  • Location: Breakfast Kitchen
  • Cooking Eggs
  • Hands-on Instruction
  • The perfect French omelet
  • Two quiche recipes
  • Poached eggs
CASA
  • Location: Breakfast Kitchen
  • Watch and perform with sous chef or breakfast chef
 

ASSIGNMENT
COOKING EGGS

 

Charcuterie and Garde Manger

  • Location: Pantry Kitchen
  • Hands-on Instruction
  • PROPER CARE, PREPARATION, AND PRESENTATION OF CHARCUTERIE & FORCEMEATS or Garde Manger or Cold Specialties
CASA
  • Location: Pantry Kitchen
  • Watch and perform with sous chef or garde manger chef
 

ASSIGNMENT
Charcuterie and Garde Manger

 

Salad Dressings, Salads, and Sandwiches

  • Location: Pantry Kitchen
  • Salad dressing and Salads
  • Hands-on Instruction
  • PROPER CARE, PREPARATION, AND PRESENTATION OF SALADS, DRESSINGS, AND SANDWICHES.
CASA
  • Location: Pantry Kitchen
  • Watch and perform with sous chef or garde manger chef
 

ASSIGNMENT
Salad Dressings, Salads, and Sandwiches

 

Hors D’Oeuvres and Appetizers

  • Location: Pantry Kitchen or Garde Manger Kitchen
  • Canapés, Hors d’oeuvres and Tea Sandwiches
  • Hands-on Instruction
  • BUFFET SETUP STYLES, FOUR CANAPÉS, TEA SANDWICHES, HOT HORS D’OEUVRES
CASA
  • Location: Pantry Kitchen or Garde Manger Kitchen
  • Both classes will include shadowing sous chef, banquet chef or garde manger chef
 

ASSIGNMENT
HORS D’OEUVRES, SANDWICHES AND APPETIZERS

   

Coursework is delivered via distance education and completed at a location determined by the student. Externship apprenticeship locations may be up to 60 miles away from the student’s address. The externship/apprenticeship mentor will work with each student on structuring a specific schedule. The student agrees that he/she/they will be available to meet with the mentor for a minimum of two sessions per week.

     
If you’re interested in any of the following careers in culinary, please contact our Admissions Department:

Pastry Chef
Artisan Baking
Restaurateur   

CASA Schools provides affordable, unique education models coupled with mentor-based (externship) programs that can be engaged remotely or in person.

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