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Culinary Arts

Empowering artistic expression.
“There is no love sincerer than the love of food”
– George Bernard Shaw.
Like an artist with blank canvas, he creates a masterpiece. The goal is to provide his guests with an unforgettable feast. With skillful hands and talent, he makes light work of it. Chopping, mixing and stirring until all the pieces fit.
With pride he serves each dinner, inspecting each fine detail. It must look flawless in his eyes if he is not to fail. His reward is smiling faces, empty plates with nothing left. No higher compliment can be paid to the Artist - the Master - the Chef
Come experience the lost art of cooking! CAP Academy attracts students with a high interest in a career of culinary preparation, food service and management. Arrive an amateur and depart well trained to meet demands in skillful preparation and presentation that is as pleasing to the palate as to the eye.
CAP’s collaboration with collegiate culinary programs along with several local restaurants/country clubs, allow us to offer pre-professional training that enables our students to immediately enter the food industry. CAP Academy offers culinary classes or workshops and hosts Dinner Theater productions throughout the year.

Banquet & Event Design

Beginning instruction in banquet design, setup, back-of-house rules and regulations, equipment, floral arranging, place settings, and more!

Edible Arts

Food can be a showpiece in itself. You won't need a centerpiece on your buffet table or sideboard if you set out an impressive wheel of canvas-wrapped Stilton surrounded by figs, or a handsome haunch of Serrano ham. Carving out the first slice lets guests know it's perfectly acceptable to eat the art.

CAke Design

Beginning instruction in cake design more verbiage.......,

Food photography

Students will receive instruction from food stylist and food photographers and gain opportunity to produce photographs for an ad agency, menu design company, restaurant, hotel, or the Plain Dealer.


Equivalent to: $97.22 per week

Required Materials & Attire:

  • Chef Hat
  • Chef Jacket
  • Index Cards (100 minimum)
  • Cutlery Knives
  • Food Thermometer
  • Food Timer
  • Short sleeves and ankle length pants should be worn under a chef coat and/or apron.
  • Hair MUST be secured with a hair net AND chef C.A.P. when in the kitchen and dining area.
  • C.A.P. will provide gloves to cover the hands, however fingernails must be fully polished (no chips) or fully unpolished.
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