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The Santa Fe Culinary Academy’s Professional Culinary Program is designed to prepare students for a future in the food service industry. Our approach embraces relevant, long-standing methodology and Classical French Technique as a foundation for modern procedures. Contemporary practices and a holistic approach to understanding prevailing food trends and present-day restaurant styles informs this experiential program. Our core curriculum is based on the principle of ‘learning by doing.’ Students in each cohort spend six hours a day in demonstration, hands-on lab, and externship modules, working on and off-site in nearly every capacity within a modern food service operation. The SFCA also stresses the importance of sustainability within the individual as well as the environment that supplies it.