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33 COURSES  OFFERED  AT  THE  #1  CULINARY  ARTS  COLLEGE  IN  AMERICA

6  SEMINARS

-Unparalleled hands-on experience in small classes
- Lenotre chef coat and tool kit loaned for your course
- Recipe binder included

Choose from three shifts: morning (7:45am-12:30pm), afternoon (12:30pm-5:15pm) or evening (5:15pm-10:00pm).

For questions or more information, contact Head Chef Olivier Burgos at oburgos@ciaml.com

May 26-28  (3 days - $850.00)

Example Recipes - Egg Florentine, Halibut with herb crust, Lamb Provencal, Salmon Genevoise, Duck leg confit, and Stuffed chicken breast

Lesson Plan - History, definition, benefits, technique

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June 1-11 (8 days - $1,600.00)

Example Recipes- GF bread, GF pasta and pizza dough, Mozzarella dough, Goat cheese frittata, Cornmeal crusted chicken, Pan seared scallops and saffron polenta

Lesson Plan - Definition, balancing nutrients, understanding Celiac disease, challenges and benefits

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April 6-9 (FULL), June 15-18 (4 days - $850.00)

Example Recipes - Jerusalem artichoke and gruyere soufflé, Mushroom terrine, Mushroom, asparagus and cauliflower risotto, and Crispy samosas

Lesson Plan - Definition, similarities and differences, balancing nutrients, challenges of vegetarian cooking, benefits of a vegetarian diet

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April 13-14 (FULL), June 22-25 (2 or 4 days  -  $850.00)

Example Recipes - Roasted spaghetti squash, Eggplant Puttanesca, Crispy quinoa cakes, Jackfruit as meat substitute, Soy milk, and Tofu

Lesson Plan - Definition, balancing nutrients, challenges of vegan cooking, benefits of vegan diet

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April 20-30 (FULL), June 29-July 9 (6, 7 or 8 days - $1,600.00)

Example Recipes - Cashew chicken, Cauliflower breadsticks, Salmon sorrento, Marinara sauce, Sugar free hot fudge, and Sugar free butter cake

Lesson Plan - Definition, heart diseases & blood pressure, ketogenic diet and techniques, benefits and challenges

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May 4-14 (FULL), July 13-23 (8 days - $1,600.00)

Example Recipes - Keto fried chicken, Shrimp and grits, Loaded cauliflower, Duck Au Poivre, SF & GF lemon pie, SF chai ice cream,

Lesson Plan - Definition, differences between metabolic issues, sugar substitution, benefits and challenges

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6  SEMINARS

-Unparalleled hands-on experience in small classes
- Lenotre chef coat and tool kit loaned for your course
- Recipe binder included

Choose from three shifts: morning (7:45am-12:30pm), afternoon (12:30pm-5:15pm) or evening (5:15pm-10:00pm).

For questions or more information, contact Head Chef Christelle Pradat at cpradat@ciaml.com

April 20-May 7, June 8-25  (12 days - $1,595.00)

Students will learn the technique of chocolate spraying and create chocolate showpiece decorations.  Chocolate tempering experience is required.

Lesson Plan - Tempering chocolate, casting, modeling & carving, volutes décor creation, vertical assembly

 Register Here

April 6-7, June 29-July 1, (2 or 3 days - $265.00)

Students will learn painting and piping techniques. Cake decoration experience required.

Lesson Plan -  Painting on rolling fondant, piping techniques, string piping with royal icing

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May 11-21, May 26-June 4 (7 or 8 days - $995.00)

Students will learn how to pipe different kinds of buttercream flowers. Buttercream experience is required.

Lesson Plan - Brush textures, comb textures, ruffles, inlays, transfers, stencils

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March 16-19, July 6-9, September 14-17, November 16-19 (4 days) - $495.00

Students will be able to identify and master the techniques needed to achieve these flowers. Cake decoration experience required.

Lesson Plan - Building gum paste flowers, coloring gum paste flowers, airbrushing/dusting, steaming

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March 23-April 2, July 13-23 (8 days - $995.00)

Students will learn new techniques in cake decorating. Cake decoration experience required.

Lesson Plan - Building designs from gelatin: flowers, ribbons, butterflies, wafer paper technique, chocolate piping

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April 8-14, July 27-30  (4 days - $495.00)

Students will learn to make wedding cakes from scratch including different shapes of cakes and proper techniques for icing and filling.  Cake decoration experience required.

Lesson Plan - Filling, montage and masquage, fondant creation and rolling/laminating, balancing and layering cakes

Register Here


21  FUNDAMENTAL  COURSES 

-Unparalleled hands-on experience in small classes
- Lenotre chef coat and tool kit loaned for your course
- Recipe binder included
$591 All Inclusive

Classes are Monday - Thursday 
Choose from three shifts: morning (7:45am-12:30pm), afternoon (12:30pm-5:15pm) or evening (5:15pm-10:00pm).


CLICK  ON  YOUR  CHOICE  OF  COURSE  LISTED  BELOW  FOR  MORE  INFORMATION  &  TO  REGISTER

COMING SOON! 

March 30-April 2,  June 8-11,  August 17-20  &  October 26-29  (4 days) - $591.00

Example Recipes - Cookies, Carrot Cake, Pecan Tart, Cheese Cake and more (or similar recipes and technique)

Techniques Used-  Mixing, Shaping, Baking, Whipping, Folding, Molding, Pipping, Creaming, Scooping

May 11-14,  July 20-23,  Septemeber 28-October 1  &  November 7-10  (4 days)  -  $591.00

Example Recipes - Brioche Parisian, Nanterre, Kougelhof, Bostock and more (or similar recipes and technique). Great for breakfast buffets.

Techniques Used- Mixing dough, Shaping, Proofing, Baking

April 6-9,  June 15-18,  August 24-27  &  November 2-5  (4 days) - $591.00

Example of International Recipes - Ambassadeur Cake, Marquise Cake, Sacher Cake, Tiramisu and more (or similar recipes and technique)

Techniques Used- Whipping, Folding, Building Cake in Ring, Icing (full cake), Chocolate Decorating

March  16-19,  June 8-11,  August 3-6  &  October 12-15  (4 days)  - $591.00

Example Recipes - Chocolate Bonbons with Six Different Ganache Fillings

Techniques Used- Ganache, Shaping, Chocolate Tempering, Cocoa Butter Decorating, Filling Cooking

March 23-26,  June 1-4,  August 10-13  &  October 19-22  (4 days) - $591.00

Example Recipes - Éclairs, Swans, Nuns, Paris-Brest and more (or similar recipes and technique)

Techniques Used- Mixing, Baking, Filling Cooking, Whipping, Folding, Molding, Pipping

March 16-19,  August 3-6  &  October 12-15  (4 days) - $591.00

Example Recipes - Crème Brûlée, Upside-Down Caramel, Cream Catalan, Sabayon and more (or similar recipes and technique)

Techniques Used- Mixing, Baking, Filling Cooking, Whipping, Folding, Molding, Pipping

April 27-30,  July 6-9,  September 14-17  &  November 16-19  (4 days) - $591.00

Example Recipes - Croissant, Pain Chocolate, Almond Croissant, Pistachio and more (or similar recipes and technique)

Techniques Used- Benchwork, Laminated dough, Filling Cooking, Cutting, Shaping, Creaming, Proofing, Baking

April 20-23,  June 22-25,  August 30-September 3  &  November 9-12  (4 days) - $591.00

Example Recipes- Danishes filled with apricot, raspberry, lemon cream and more (or similar fillings and technique)

Techniques Used- Benchwork, Laminated dough, Filling Cooking, Cutting, Shaping, Creaming, Proofing, Baking

March 23-26, June 1-4, August 10-13  &  October 19-22 (4 days) - $591.00

Techniques Used- Praline, Caramel Filling, Chocolate Tempering, Decorating, Filling Cooking

May 18-21,  July 27-30,  October 5-8  &  December 14-17  (4 days) - $591.00

Example Recipes - Diamond Cookies, Duchesses, Linzer Cookies, Speculos and more (or similar recipes and technique)

Techniques Used- Mixing, Shaping, Baking, Filling Cooking, Whipping, Folding, Cutting, Filling, Molding, Pipping, Creaming

May 11-14,  July 20-23,  September 28-October 1  &  December 7-10  (4 days) - $591.00

Example Recipes - Six different flavors of ice cream & sorbet, frozen desserts, entremets glacés...

Techniques Used- Mixing, Shaping, Baking, Filling Cooking, Whipping, Folding, Molding, Pipping, Churning

April 20-23,  June 22-25,  August 30-September 3  &  November 9-12  (4 days) - $591.00

Example of Classic Recipes - Opera Cake, Autumn Leaves, Bagatelle, Success and more (or similar recipes and technique)

Techniques Used- Whipping, Folding, Building Cake in Ring, Icing (top only), Chocolate Decorating

April 20-23,  June 15-18,  August 24-27  &  November 9-12  (4 days) - $591.00

Example of French Recipes - Casino Cake, Brilliance Noire, Dream Cake and more (or similar recipes and technique)

Techniques Used- Whipping, Folding, Building Cake in Ring, Insert, Icing, Chocolate Decorating

April 27-30,  June 22-25,  August 31-September 3  &  November 16-19  (4 days) - $591.00

Example of Advanced Recipes - Schuss Cake, Black Forest Cake, Caribbean Cake, and more (or similar recipes and technique)

Techniques Used- Whipping, Folding, Building Cake in Ring, Icing, Velvet Chocolate, Chocolate Decorating

April 27-30,  July 6-9,  September 14-17  &  November 16-19  (4 days) - $591.00

Example Recipes - Baya Pistachio, Acapulco Cake, Passion Chocolate, Cacahuète Cake and more (or similar recipes and technique)

Techniques Used- Whipping, Folding, Building Cake in Ring, Insert, Icing, Chocolate Decorating

March 30-April 2,  May 26-28,  August 17-20  &  October 26-29  (4 0r 3 days) - $591.00

Example Recipes- Nougat, Pâte de Fruit, Marshmallow Dipped in Chocolate and more (or similar recipes and technique)

Techniques Used- Whipping, Filling Cooking, Mixing, Tempering, Chocolate Decoration, Chocolate Dipping

May 4-7,  July 6-9,  September 21-24  &  November 30-December 3  (4 days) - $591.00

Techniques Used- Mixing, Shaping, Baking, Filling Cooking, Whipping, Folding, Molding, Pipping, Creaming, Chocolate Decorating, Plating

April 6-9,  June 15-18,  August 24-27  &  November 2-5  (4 days) - $591.00

Example Recipes - King Cake, Tarts, Elephant Ears, Napoleon and more (or similar recipes and technique)

Techniques Used- Benchwork, Laminated dough, Cutting, Shaping, Baking

March 23-26,  June 1-4,  August 10-13  &  November 19-22  (4 days) - $591.00

Example Recipes - Parisian Flan, Lemon Meringue Tart, Almond Cream Pear Tart, Chiboust Cream Dessert and more (or similar recipes and technique)

Techniques Used- Mixing, Shaping, Baking, Filling Cooking, Whipping, Folding, Molding, Pipping, Creaming

March 30-April 2,  May 8-11,  August 17-20  &  October 26-29  (4 0r 3 days) - $591.00

Example Recipes - Lemon Cake, Marble Cake, Banana Bread, Madeleines and more (or similar recipes and technique)

Techniques Used- Creaming, Whipping, Pipping, Folding, Baking, Decorating

April 6-9,  September 14-17  &  November 2-5  (4 days) - $591.00

Example Recipes - Gluten Free, Dairy Free, Nut Free and Vegan

Techniques Used- Mixing, Shaping, Cooking, Whipping, Folding, Pipping, Creaming, Baking


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Spa/Health Cuisine

We offer these hands-on seminars every 10 weeks!  You'll join our current students in their labs with our professionally trained chef instructors, learning techniques right along side them.  Available separately or combined, these seminars offer an introduction to health reasons behind, and necessary cooking techniques of, evolving diets related to chronic disease states.

Introduction to Sous-Vide 
3 or 4 days / 850.00

Gluten Free
8 days / 1,600.00

Vegetarian
4 days / 850.00

Vegan
2 or 4 days / 850.00

Metabolic Diseases
Heart Disease & Blood Pressure
6, 7 or 8 days / 1,600.00

Metabolic Diseases
Diabetic Diet
8 days / 1,600.00

 

Advanced Artistic Skills in Pastry Décor

We offer these hands-on seminars every 10 weeks!  You'll join our current students in their labs with our professionally trained chef instructors, learning techniques right along side them.  Available separately or combined, these seminars offer new techniques in pastry decor including chocolate showpieces and specialty cakes/elaborate wedding cakes.

Advanced Buttercream Decoration
8 days / 995.00

Advanced French Chocolate Showpiece
12 days / 1,595.00

Gum Paste Flowers
4 days / 495.00

Gelatin/Wafer Paper/Lace
8 days / 995.00

Painting & Piping on Rolling Fondant
2 days / 265.00

Wedding Cake from Scratch
4 days / 495.00