Culinary Program

Our Commercial Cooking Plus Externship prepares you for entry into the culinary field with a variety of courses that include standard knife skills, culinary terminology, intense food preparation methods, menu planning, catering, and plating techniques. You’ll also be exposed to a variety of international and regional cuisines to expand your skill sets. Let’s cook!

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Stephen’s Journey

Invest in Your Future

We offer financial aid assistance for those who qualify, as well as monthly payment plans to put a great education within reach.

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In just 6 months our nationally accredited program prepares students to obtain entry-level positions such as prep cook, garde manger, sous chef, or line cook. Students also prepare for the NYC Food Handler’s Certification exam.

Learn Real-World Skills

Students learn in a realistic setting by cooking in our industry standard commercial kitchens, and work with chef instructors who are experienced in the industry. A 2-month externship provides on-the-job training.

Find a Job

Our Director of Externship and Placement assists graduates with job leads and career development tools. We also offer professional development skills training to help graduates enter the workforce with skills such as resume writing, goal setting, and interviewing.

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Culinary Program at the Professional Culinary Academy

At the Professional Culinary Academy, our programs prepare future chefs and other culinary professionals for entry-level employment in the culinary field. Blending theory with real-world practice through an extern/internship, we help students gain the practical skills they need to pursue a successful, rewarding career in restaurants, corporate food service and other culinary environments. Schedule a tour of our New York City or White Plains campus today to get started.

Commercial Cooking Plus Externship

Our six-month, nationally accredited Commercial Cooking Plus Externship program readies you for a range of entry-level professions, such as prep cook, garde manger, sous chef or line cook, while preparing you for the NYC Food Handler’s Certification exam. By cooking in our industry-standard commercial kitchens, working alongside experienced chef instructors and completing on-the-job training with a two-month externship, you’ll learn the following skills:

  • Standard knife skills
  • Culinary terminology
  • Intense food preparation methods
  • Menu planning
  • Catering
  • Plating techniques
  • And more…

Besides learning entry-level skills, you’ll also be introduced to international and regional cuisine to supplement your training and help you develop lifelong learning skills you’ll need to stand out in a dynamic job market. With morning, afternoon and night classes available, you’ll be able to fit the Culinary Program into your busy schedule.

Discover Your Dream Career

If you require financial assistance, federal and private loans, grants, scholarships and institutional financing plans may be available to help put great education within reach. We also accept veteran’s benefits, provide assistance for those with international student visas and work with ACCES-VR for vocational rehabilitation. Career counseling is available, as well as professional development skills training, to ensure you have the information needed to enter the workforce and choose the career path that’s right for you.

Take the next step toward a rewarding culinary career – call us at 716-831-7801 to schedule a tour of campus or discuss our Culinary Program.

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Come visit us and see all we have to offer. You will find that our program has much to offer and our facility is complete!

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Shaina Quinones

Graduated May 2015

“The program has given me a great work ethic and a lot of skills that I’ve been able to use working in a professional restaurant kitchen. I’m really grateful for my chef instructors’ guidance and all of the instruction I got while studying here. I have been working at Combina in Soho for the past five months—I actually helped them open the restaurant. They serve Spanish-Israeli tapas, and I love my job there.”

Charitha Sham

Graduated November 2015

“I had a great time working with the instructors here at the Professional Culinary Academy. I learned everything I know from Chef George. I now work at American Cut with Chef Marc Forgione.”

Chris Tricules

Graduated May 2014

“The culinary program put me on my feet and set me in the right direction. I’m now working as a line cook at two restaurants at Jean Georges’ Perry St. and Spice Market.”

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