Tuition: $21,995 | Phone: (303) 308-9300 | Multiple Locations: No
Cook Street School
The Cook Street School of Culinary Arts is one of the finest culinary schools available today. If you are new a culinary student and desire to be introduced to the culinary arts or you have some culinary training, the Cook Street School of Culinary Arts will welcome you with open arms.
We have flexible sessions to met your schedule. For example, we have two sessions left for 2014. The next session is set to begin on June 30, 2014 and will conclude on September 19, 2014. The last session of 2014 will commence on September 29, 2014 and will conclude on December 19, 2014. Enrollment for both sessions is open now to all interested students.
The Cook Street School of Culinary Arts is an testament to the inspiration of its founder, Morris B. Hecox, also the President of the School. The School is a result of Mr. Hecox’s vision and passion for the culinary arts. His stated vision and school mission statement is to develop “a facility dedicated to providing the finest instruction for aspiring culinary professionals and enthusiasts alike.” Sourced: Mission Statement
A former attorney, Mr. Hecox, understands following his passion and is looking for like minded students that also desire to follow their passions in the culinary arts. This is represented in the demographic diverse student body of the school. Students in the Cook Street School of Culinary Arts represent different backgrounds and professions. What bonds these students however is a common passion for advancement in the culinary arts. The average student is thirty years old. But students of all ages can attend. Students as young as eighteen year of age and as old as sixty-three years of age have attended the School. It does not matter whether the students have any background in the culinary arts. Most do not and they still are able to excel.
The Cook Street Culinary students will learn the European menu based style of cooking. The range of meals will be soups, and related stocks as well as sauces, pastries, breads, wines and the science of planning and presenting a meal. The instructors at Cook will teach each of their students the foundations and basics of cooking. from this platform any chef can start a career in the culinary arts. Instruction is personal as the teacher to student ratio is eight to one.