Our Program
A comprehensive culinary education designed to prepare you for success in professional kitchens
Program Overview
Our culinary program is structured into eight comprehensive modules, progressing from the fundamentals of ingredients and basic cooking techniques to advanced skills like mixing flavors and creating complex dishes. Each module builds upon the previous one, ensuring a solid foundation before moving to more advanced concepts.
With small class sizes and detailed coursework, students receive personalized attention and hands-on experience that prepares them for real-world kitchen environments. Our curriculum is designed to be both comprehensive and practical, ensuring graduates are ready to excel in their culinary careers.
Program Modules
Module 1: Foundations of Culinary Arts
Learn the basics of ingredients, kitchen safety, and fundamental cooking techniques. Students will master knife skills, food preparation methods, and kitchen organization.
- Kitchen safety and sanitation
- Knife skills and cutting techniques
- Understanding ingredients and their properties
- Basic cooking methods (boiling, steaming, sautéing)
- Food storage and organization
Module 2: Stocks, Sauces, and Soups
Develop expertise in creating foundational elements of professional cooking. Master the art of making stocks, mother sauces, and various soup preparations.
- Stock preparation (white, brown, fish, vegetable)
- Mother sauces and derivative sauces
- Soup classifications and techniques
- Roux and thickening agents
- Flavor development and seasoning
Module 3: Proteins and Cooking Methods
Learn to prepare and cook various proteins including meat, poultry, seafood, and plant-based alternatives using professional techniques.
- Meat identification and butchery basics
- Poultry preparation and cooking
- Seafood handling and cooking techniques
- Grilling, roasting, braising, and poaching
- Temperature control and doneness
Module 4: Vegetables, Grains, and Starches
Master the preparation of vegetables, grains, and starches. Learn to create balanced, nutritious, and flavorful side dishes and accompaniments.
- Vegetable identification and preparation
- Grain cooking techniques
- Potato and starch preparations
- Vegetarian and vegan cooking methods
- Plating and presentation basics
Module 5: Advanced Flavor Development
Explore the art of mixing flavors, creating complex taste profiles, and developing your culinary creativity. Learn to balance sweet, sour, salty, bitter, and umami.
- Flavor profiles and combinations
- Herbs and spices in depth
- Marinades, rubs, and flavor infusions
- Sauce reduction and intensification
- International flavor techniques
Module 6: Pastry and Baking Fundamentals
Introduction to pastry arts including bread making, basic desserts, and baked goods. Learn the science behind baking and pastry techniques.
- Bread making and fermentation
- Pastry doughs (pâte à choux, puff pastry, shortcrust)
- Basic dessert preparation
- Cake decorating fundamentals
- Baking science and measurements
Module 7: Menu Planning and Restaurant Operations
Understand the business side of culinary arts. Learn menu planning, cost control, kitchen management, and restaurant operations.
- Menu development and design
- Food costing and pricing
- Kitchen organization and workflow
- Inventory management
- Customer service in culinary settings
Module 8: Culinary Externship and Capstone
Apply all learned skills in a real-world setting. Work alongside professional chefs in Chicagoland restaurants and complete a capstone project.
- Professional kitchen externship
- Portfolio development
- Industry networking
- Career preparation and job search
- Certification exam preparation
Benefits of Attending CTI
Hands-On Experience
Our students get hands-on experiences with chefs in the Chicagoland area. Through our externship program and partnerships with local restaurants, you'll work alongside industry professionals and gain real-world experience that sets you apart.
Small Class Sizes
With small class sizes, you'll receive personalized attention from our expert instructors. This intimate learning environment ensures you master each technique before moving forward.
Detailed Coursework
Our comprehensive curriculum covers everything from basic knife skills to advanced flavor development. Each module is carefully designed to build your skills progressively, ensuring you graduate with confidence.
Industry Connections
CTI has strong relationships with top restaurant groups in Chicago, including Boka Group and Lettuce Entertain You. Our graduates benefit from these connections when seeking employment.
Ready to Begin Your Culinary Education?
Join CTI and start your journey toward a successful culinary career. Our program is designed to give you the skills, knowledge, and experience you need to excel.