Frequently Asked Questions
Is your school accredited? Why is that important?
Culinary School of the Rockies is accredited by the Accrediting Council for Continuing Education and Training (ACCET), and approved and regulated by the Colorado Department of Higher Education, Division of Private Occupational Schools. When choosing the school that is right for you, be sure to consider only programs that have been accredited. ACCET is recognized and regulated by the U.S. Department of Education. Accreditation means that an outside agency has reviewed all aspects of the school and that the school meets their high standards.
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What do you mean by "classically French"?
From the very first day of class, students learn classic French culinary techniques and methods. In addition, students are taught how to apply and adapt these classic techniques to contemporary and international cuisines. Around the world, professional fine-dining kitchens use classic French terms and organization to run their kitchen.
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Why is your school "radically different" from other culinary schools?
- Culinary School of the Rockies is privately owned, not corporate.
- Culinary School of the Rockies offers personalized, hands-on culinary education.
- Ninety percent of the work is hands-on.
- Our student/teacher ratio is very low.
- One of our programs (Culinary Arts) includes a one-month educational externship in Colorado with our Farm to Table Experience.
- We focus on local, seasonal, sustainable cuisine with a student/farm experience.
- Our graduates tend to work in fine dining establishments.
- 90% of our students complete the program and are successfully placed.
- We offer Lifetime Placement Assistance.
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Why is your student/teacher ratio important?
With enrollment at a maximum of 16, Culinary School of the Rockies can offer each student coaching, mentoring and individual attention. This mentoring method is proven to be the best way to learn the culinary arts. Our highly qualified Chef Instructors guide and direct you throughout the program.
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Who is your typical student?
We speak with hundreds of prospective students. We enroll students from all backgrounds and from all parts of the country. Ages range from 18 - 55 and beyond, but our average student age is 28 years old. A typical student is passionate about food and cooking, mature, and focused. Roughly, students fall into three categories: individuals already pursuing a career in the hospitality industry who seek to hone their skills, career changers, and students beginning their first career.
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How do I arrange a visit and tour of your culinary school?
We highly encourage you to visit Culinary School of the Rockies. We want you to meet our Chef Instructors, see our teaching kitchen, and talk with our current students. Our school is small, friendly, professional, and the right choice for many students. Contact admissions@culinaryschoolrockies.com to set up your visit.
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What do I get when I graduate?
You receive a Diploma of Culinary Arts or a Diploma of Pastry Arts. No degree programs are available at Culinary School of the Rockies. Degree granting programs require general academic subjects. We intentionally focus on quick programs dedicated to food, wine, cooking, and palate development. You graduate from Culinary School of the Rockies well prepared for a successful culinary career.
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Will I be a chef when I graduate?
A chef is essentially a CEO in charge of all kitchen operations. No culinary school graduates "chefs". It takes time, patience and experience to earn the title of Chef. A Culinary School of the Rockies culinary diploma will grease the wheels and will speed your ascent up the culinary ladder.
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Where are your graduates working?
90% of our students complete the program and are successfully placed. Our alumni pursue a variety of career paths. Many are cooking in fine dining restaurants and have worked in a variety of positions, often under the guidance of a reputable chef mentor. Others work in catering, country clubs or hotels around the country. Some students are pursuing careers as food journalists or personal chefs. Visit Alumni in the News for an overview of where our graduates are working.
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How much money will I make?
All culinary careers develop over time. The pay scale varies from job to job, region to region, depending on your skills, experience and dedication. For more detailed information, visit the National Restaurant Association.
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Can you help me find a job while I'm a student and after I graduate?
Yes. Our staff works closely with students while they are in school and after they graduate. We offer Lifetime Placement Assistance and services.
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Does Culinary School of the Rockies provide housing?
Culinary School of the Rockies does not have on-campus housing or dormitories. However, the School is centrally located in the heart of Boulder and close to many apartment and housing options.
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Are loan programs available?
Yes. Many of our students (upon qualifying) choose to finance their culinary education through Federal Student Aid (Title IV). Vocational Rehabilitation and VA Funding may be available to those who qualify.
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