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  • What if you could have your cake and eat it too...?

    You can. Remington College stands ready to feed you a delectable culinary education at the table of award-winning chef Robert Bifulco.(1)  

    He and his staff of artisan instructors stand ready to teach, coach, and help you cook up a full course of flavorful cuisine in a professional setting at our Dallas, TX Culinary School. With five fully-equipped instructional labs, including restaurant and bakeshop facilities, you’ll gain true-to-life practical experience at our Dallas Culinary Arts Program.

    Call or request information to learn more about our Culinary Arts program.

  • Dallas Culinary Students Put Their Skills to Work in a Live Restaurant Setting as Part of Lab Course

    Aptly named, 'Beginnings' offers students a real-world setting in which to begin showcasing their skills 

    Real-world instruction and full-service dining are what’s on the menu during the CA300 restaurant lab course, part of the Culinary Arts associate’s degree program at Remington College – Dallas Campus. The six-week lab gives senior students the opportunity to learn firsthand about the realities of working in a live restaurant setting.

    The lab consists of five-hour sessions, held three days a week. Two sessions are offered: one from 8 a.m. to 1 p.m., and another from 6 to 11 p.m.

    We spend the first week of the lab giving instruction, followed by four weeks of intense preparation and service focusing on two different food concepts: an Asian menu in Weeks 2 and 3, and a healthy menu concept in Weeks 4 and 5,' said Chef Robert Hartner, who oversees the CA300 course instruction.

    'During Week 6, we run one other menu theme or concept on Tuesday, since that Thursday is dedicated to our senior assessment testing,' added Chef Hartner. Both the Chef and his students have input into the menu selections, which are currently served at no charge to customers.

    Tuesdays and Thursdays are the only days open for reservations during the weeks of full-service dining instruction, since Mondays are devoted to preparation and setup. The number of students in the course sets the limit on the number of reservations accepted at 'Beginnings,' typically for 12 to 15 people per meal period, so that students can be taught properly without being overwhelmed.

    'For example, we’ve had an average of 10 students working per period during the past three quarters – five during the day and five at night,' explained Chef Hartner, 'So during a given meal period, we’ll have three students working in the kitchen, prepping and serving, and the other two students will work the front as wait staff, serving customers.'

    For the lunch service, reservations are accepted for seatings at 11:15 and 11:30 a.m. At dinnertime, reservations are accepted for seatings at 7:30 and 8:00 p.m.

    For more information about Remington College’s associate’s degree in Culinary Arts or 'Beginnings,' its first-rate kitchen and dining lab environment, visit our culinary arts school in Dallas today.

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