Culinary Arts training program

The Culinary Arts diploma program at Dorsey Schools offers career training in the popular profession of Culinary Arts, which continues to grow. Cooking has been elevated in the past few years from an intriguing hobby to a whimsical art form to a serious cooking career, crafted by dedicated and experienced professionals. As part of the Culinary Arts training program, each student in the Dorsey Schools program will receive their own individual culinary equipment that is necessary to complete the culinary arts training courses in these Michigan culinary programs.

Find A Campus Near You

The Culinary Arts diploma program is offered at the following Dorsey Schools campus locations:
Dorsey Schools - Roseville, MI, Campus (A branch campus of Madison Heights)

Culinary Arts training in Michigan – Cooking Schools

Designed to prepare students to work in professional food serving facilities in both the public and private sectors, students of the Culinary Arts training program “learn by doing” in the practical side of professional food preparation; education takes place in both kitchen and classroom settings. An externship component allows students to assimilate the knowledge they’ve learned in the Michigan culinary programs and put it into practical application.

Students of Dorsey Schools Culinary Arts training program have the opportunity to acquire the experience and training they need to gain the competitive and creative edge in the development of their cooking career. The Culinary Arts training program at Dorsey Schools is accredited by the Accrediting Commission of the American Culinary Federation Education Foundation.

You could be eligible for up to $1,200 towards your Culinary Arts program tuition! Contact us today to learn more about the new Pat Fischer Culinary Arts Grant.

Training in this program includes:

  • Exposure to fundamental skills necessary for success in the culinary arts, including proper sanitation, knife cuts, “mise en place,” cooking techniques, food preparation, food purchasing/specifications, catering, and professionalism.
  • Students will have the opportunity to learn various aspects of the culinary arts industry, including baking, butchering, and healthy cooking and nutrition.
  • The Culinary Arts training program will also introduce students to menu planning and pricing, kitchen management, and inventory control.
  • An externship is included in the Dorsey Schools Michigan culinary programs that allow students to apply what they have learned throughout the program in a real-world culinary environment.
  • Practical training may include providing culinary goods and services that may be sold to the general public.
  • The Culinary Arts training program at Dorsey Schools is programmatically accredited by The Accrediting Commission of the American Culinary Federation Education Foundation (ACFEF). Each graduate of the Michigan culinary programs at Dorsey Schools is eligible to become an ACF certified culinarian with documentation of both membership in the ACF and one year of in-field working experience.
  • Students have the opportunity to challenge the National Restaurant Association’s ServSafe® Certification exam and challenge the National Restaurant Association Educational Foundation’s (“NRAEF”) Nutrition certification test, as part of the Culinary Arts training program.

Dorsey Schools will pay the cost one time for students in this program to challenge these certification exams, contingent upon the student meeting Dorsey Schools exam preparation requirements.

Graduates of the Culinary Arts training program can enjoy a diverse selection of job possibilities to choose from. Some of these positions may include sous chef, rounds cook, line cook, short-order cook, baker, garde manger, and pantry supervisor, among others. Jobs in this field can be found anywhere food is prepared and served in both private and public settings, such as restaurants, hotels, resorts, hospitals, and bakeries. It’s important to note that the culinary arts industry is one that places great value on experience in the field. That said, it is unlikely that someone just entering the field, or a new graduate from a Culinary Arts training program, would begin working under the occupational title of “chef,” however, after obtaining training in this field and having a few years of work experience in the culinary arts may position someone to pursue advancement opportunities

According to the US Department of Labor, Bureau of Labor Statistics, employment of cooks (positions that can be filled by Culinary Arts graduates) is projected to grow 11% from 2018-2028, which is much faster than average for all occupations.a In addition, according to the State of Michigan DTMB, Bureau of Labor Market Information and Strategic Initiatives, employment of cooks, restaurant (positions that can be filled by Culinary Arts graduates) is projected to grow 11.3% from 2016 to 2026.b

Culinary Arts Frequently Asked Questions

Want to learn more about:

  • Info on Careers in the Culinary Arts
  • Pursuing a Career in the Culinary Arts
  • The Dorsey Schools Culinary Arts program

Check out our Culinary Arts FAQ page!

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Additional Information

ACFEF Reporting of assessment data of student outcomes and success measurements
As a postsecondary ACFEF accredited program, Dorsey Schools maintains an ongoing system for collecting, documenting and producing programmatic assessment data of student outcomes and success measurements from our Culinary Arts program. This data relates to student graduation rates, student job placement rates and students obtaining entry level ACF certification by graduation.  To access this information, please click here.

For your reference, we’ve included the links below of several very helpful websites where you can learn more about the work performed by those in the Culinary Arts, info pertaining to Jobs in the Culinary Arts, the path people take to enter the Culinary field, etc.:

aBureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook, Cooks, on the Internet at (visited December 13, 2019).

bMichigan DTMB, Bureau of Labor Market Information and Strategic Initiatives, Long-Term Occupational Employment Projections (2016-2026) Michigan Statewide, Cooks, Restaurant (SOC Code:  35-2014), (visited July 14, 2018).