L'ATELIER SCHILLING

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What We Provide

01

A BULLETPROOF CULINARY EDUCATION

02

FIRST-RATE PAID APPRENTICESHIP

03

FACILITATED JOB SEARCH PROCESS

04

100% GUARANTEED JOB PLACEMENT

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 L'ATELIER SCHILLING  

- Learn-Earn-Work -

L’Atelier Schilling is a tuition-free culinary school offering certified training courses in professional cooking and pastry. Open to everyone, the school enhances and ensures long-term success for beginners and enthusiasts alike.

 

We are committed to providing our students with the essential culinary knowledge and technique necessary to become recognized professionals. To achieve this,  students experience everything firsthand, obtaining mastery through practice and repetition. Learning by working.

 

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- Progressive Curriculum -

Theory (week 1)

To begin the program, students learn the qualities and non-cooking skills required of a professional cook.

Practical lessons:

•kitchen etiquette and professionalism

•language of the Culinary Arts

•kitchen tools and equipment

•hygiene and safety standards 

•inventory control

•sourcing

•technical production and  recipe sheets

Indespensible (4 weeks)

This curriculum strengthens the knowledge and techniques necessary for technical mastery.

Practical lessons:

•terrines & pates

•cold and hot starters, soups, salads

•seafood preparations, filleting, portioning, sauces, accompaniments

•meat preparations, portioning, carving, sauces, accompaniments

•hors d‘oeuvres & appetizer boards

•advanced dessert & pastry items

•inventory management

Apprenticeship (3 months)

Schilling L'Atelier's paid apprenticeship program galvanizes newly acquired skills through practice and repetition while students earn a respectable wage.:

Practical Lessons:

•real-world experience working side-by-side with career professionals

•insight into individual potential  

•adaptation to the culture and atmosphere of a professional kitchen

•resume development

•industry-related networking

Essential (3 weeks)

In this curriculum, students establish the fundamental knowledge and cooking techniques of the Culinary Arts.

Practical lessons:

•basic sauces, vinaigrettes, stocks

•basic soups, quiches, salads

•introductory meat & seafood recipes

•vegetable & side dishes

•classic desserts

•kitchen organization and efficiency

Mastery (4 weeks)

During the curriculum, students consolidate the culinary skills for work as a professional chef.

Practical lessons:

•master-level seafood, meats, sauces

•plated desserts and petits fours

•catering skills: menu writing, recipes, organization, presentation

•menu creation

•menu creation with budgeting

•one week with a Michelin Star Chef

•kitchen teamwork & management

Job Placement

Schilling L’Atelier’s primary purpose is to deliver competent, reliable individuals to the workforce:

Highlights:

•students  graduate to jobs that exist

•focused the student’s aptitudes

•guaranteed paid employment during the job search 

•staff to facilitate the process

•utilizes established third-party resources and relationships

•concludes with mutually beneficial employee/employer relationships

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