The Culinary Arts Curriculum proudly features a 5-week, off site Farm to Table Externship. Students are immersed in Colorado’s burgeoning farming and organic food industry. Aspiring chefs gain the experience of a lifetime as they see first-hand the blood, sweat and tears that bring locally-produced ingredient to the kitchen.

Overview

Immerse yourself in the agricultural richness of Colorado at the source — aromatic peaches, pink heirloom potatoes, free-range Colorado lamb, endless blue skies, majestic Rocky Mountains and lush rolling farmland. Taste the flavors of the land in Colorado’s food, ingredients, wine, and beer. Go behind the scenes to meet chefs, farmers, vintners, producers and purveyors. Cook and participate in an apprenticeship with Colorado’s finest chefs who practice localism, seasonality, and sustainability.

Localism

Farm to Table Externship supports and nurtures your dedication to localism, a concept shared with farmers, chefs, and the community. True commitment to great food begins with the first links in the food chain — growers, ranchers and artisan producers. This externship connects you directly with the soil, the land, the animals, and the Colorado chefs who proudly use local, seasonal and organic ingredients. This experience will transform your relationship with food and cooking.