Additionally, each program has a term project that gives students further flexibility in choosing areas of research and training to match their interests and goals. At CAA, classroom exercises are repeated daily in the kitchen. Business operations are taught in conjunction with cooking skills. The educational and training experience mirror the real world of the foodservice industry. A complete menu is prepared almost daily, giving our students focus and motivation for excellence.
Students share the meal with guests, family, and friends as part of class time.
Students prepare beautiful and flavorful dishes for a receptive audience, guests experience the depth of and commitment to a culinary education, and the instructors have an opportunity to emphasize the key points of the lesson and provide overall evaluation. The meal, a tangible result of a day's work, provides physical, mental, and spiritual satisfaction. The curriculum combines lectures, demonstrations, cooking, and evaluation for an integrated approach for acquiring the fundamental knowledge and expertise of the modern chef. Students master food preparation using universal cooking methods and learn to prepare items in quantity. PCA emphasizes menu planning, portion size, quality standards, employee training, and food cost control.