Programs & Curriculum
The Program.
Built for the Real Kitchen.
Four months. Three in the classroom and kitchen. One month internship. Every hour designed around the skills operators actually need — and the ones working professionals can actually use.
Program Structure
How the Four Months Work
Month 1
Foundations
Classical technique, knife skills, kitchen safety, sanitation, and the fundamentals of flavor. You'll build the vocabulary every professional kitchen runs on.
Month 2
Advanced Technique
Proteins, sauces, regional Texas cuisine, and menu development. Instruction moves from technique to application — from knowing how to knowing why.
Month 3
Kitchen Management
Food cost, ordering, scheduling, team leadership, and service flow. The skills that separate a great cook from a great kitchen manager.
Month 4
Internship
Inside a real commercial kitchen...You apply everything from the first three months under live service conditions — and graduate with documented management-track experience.
What You'll Learn
Curriculum Highlights
Classical knife technique & mise en place
Texas regional cuisine & pit cooking traditions
Sauce work, stocks, and flavor building
Protein cookery — beef, pork, poultry, and seafood
Menu development and food costing
Kitchen sanitation and food safety certification
Ordering, inventory, and vendor relationships
Team leadership and service management
Your Instructor
The Instructor Is the Chef
At West Point Culinary, the person teaching you is the same person who has run professional kitchens for decades. Chef Brian West brings more than 30 years of experience — from the Culinary Institute of America to the Taste of the Republic Fiesta — into every session. You're not learning from a textbook. You're learning from someone who has done it.
"The classroom is the kitchen. The instructor is the chef."
Chef Brian West
Executive Director & Lead Instructor
Program Format
Designed Around Your Life
Small Cohorts
Every class is intentionally small. You get direct attention from the instructor — not a seat in a lecture hall.
Hands-On First
The majority of instruction happens in the kitchen, not in front of a whiteboard. You learn by doing.
Cost-Effective
Tuition is a fraction of traditional culinary programs. Scholarships and the internship reduce your out-of-pocket cost further.
Ready to Apply?
Applications are reviewed on a rolling basis. The next cohort is forming now.