I Dream Of…Getting My Hands Dirty

Hungry for more? An education at Cook Street is just the beginning…and our professional extension courses are sure to satisfy.  Please note that our professional extension courses are not accredited by ACCET.

Professional Extension Courses


Step Into Your Culinary Future: Get your foot in the door with Cook Street’s Stage Program…it just might open the door to your career! We work with Denver’s finest boutique restaurants to provide once-in-a-lifetime stagier opportunities for professional culinary students. Students who show outstanding progress may be offered the opportunity to stage at one of the restaurants…and after being placed, you’ll learn the ins and outs of restaurant life from experts in the field with a hands-on focus that’s second to none. Student stage placements have included Z Cuisine, Twelve Restaurant, 1515, Fruition, Il Posto, and more. Contact us for details. 
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Take Your Culinary Education On The Road: Cook Street’s European Culinary Tour is your passport to new flavors, textures, and techniques -- and your ticket to the world’s greatest culinary traditions. When you study abroad with Cook Street, you’ll cook alongside some of France and Italy’s finest chefs and tour unforgettable wineries, dairies, olive oil producers, markets, and restaurants along the way. Students will study with Academia Barilla in Parma Italy and with Chef Martial at Classe Cuisine in Paris, France. Learn more about our upcoming European Culinary Tour.
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Sharpen Your Butchery Skills: Ready to go whole hog with age-old techniques and modern-day style? Try our Foundations of Meat Fabrication Course and master all facets of meat production under the tutelage of a local master! Open only to Cook Street graduates and professionals who have at least one-year of professional culinary experience, this course offers not only theory and hands-on education, it also provides continuing education credits. Butcher whole carcasses and learn meat fabrication from knife skills to basic sausage and much more in our course, which is taught by Mark DeNittis, founder of the Rocky Mountain Institute of Meat, owner of Il Mondo Vecchio, and member of the Denver Five. Contact us for details. 
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