Best Cooking Classes Miami Near Me

4worldlovers: The Biltmore Miami Culinary Academy offers classes for adults and children alike. Improve your cooking skills or gift a class to a foodie friend.

If food is your passion, The Culinary Academy, established in 2009 at the legendary Biltmore Hotel in Miami, offers wonderful opportunities to explore your gastronomic fantasies. The Miami culinary academy furthers the Biltmore’s longstanding passion for gastronomy and commitment to excellence in the culinary arts.

From a study in chocolate to the freshest culinary explorations including our cutting-edge modern techniques, a private Miami culinary class for two can come with a price tag of $500 per person for a two-and a half hour experience.

We encourage couples to choose the offering that “speaks” to them from the following schedule:

4worldlovers: School's out September 4th for Labor Day! Bring your kid(s) to our all day culinary day camp, it's really fun and they eat healthy food all day. How can you go wrong?


How To Become A Real Food Chef is a 10-week course specifically for kids held Wednesdays after school (4:30pm to 6:00pm). Our Teen version is held on Tuesdays after school (4:30pm to 7:00pm). (Daily options available)


At the Real Food Academy, our cooking classes in Miami for kids and adults are all about good times, good tastes, and good eating habits. Founded in 2008 by Head Chef Maria Cummins, the mission of the academy isn’t just to teach kids how to cook delicious meals, but also to teach them what types of ingredients to cook with. These are the words we cook by at our cooking school in Miami, Florida: “We don’t change the dish, we change the ingredients!” This allows our little chefs to cook what they enjoy while using healthy, all-natural substitutes that are better for them, and that taste better, too!

4worldlovers:
Students are introduced to various cooking and baking techniques and the qualitative aspects of food preparation, including sanitation, identification of products, purchasing and cost control. During the second semester, students will do an internship, participating in actual public food service operations in preparation for their future careers. Possible sites include the Institute´s own restaurant L´Ecole or operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas and food service providers.


Upon completion of the Certificate in Culinary Arts, students will be prepared and qualified to enter the food service industry or to pursue an Associate of Applied Science Degree in Culinary Arts furthering their educational goals and career opportunities. All credits obtained during the certificate program will be transferred towards their following degree.


The focus of the first-year culinary lab classes is development and practice of cooking and baking skills, complemented with the qualitative aspects of food preparation, including sanitation, identification of products, purchasing and cost control, nutrition and sensory analysis. In addition to this curriculum the students will learn dining room procedures, etiquette and communication skills in order to cultivate and master the art of serving and presenting their creations.


The second year focuses on courses emphasizing on advanced techniques in food and pastry production and presentation. Courses provide students with the necessary knowledge in menu creation and implementation, food and beverage control, bar tending and management techniques. Students will explore the cultural and historical influences that have affected modern cuisine.


During the second semester, students will do an internship, participating in actual public food service operations in preparation for their future careers. Possible sites include the Institute´s own restaurant L´Ecole or operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas and food service providers.


General Education, an important aspect of higher learning and a valuable asset in today´s highly competitive world, is represented by general education coursework designed to ensure that students have the cognitive abilities crucial to their success in the workplace.


The focus of this program is to cross train students in cooking and baking and to introduce student to skills and techniques that will give them the greatest flexibility in the job market and future promotions.


After completion of the Associate of Applied Science Degree in Culinary Arts students are welcome to take the American Culinary Federation examination in Cooking and Baking to achieve the level of certified Cook and or Baker.


This program includes hands-on teaching of techniques such as different pastry dough elaborations, basic pastry creams, basic cake production and bread production. As students grow more confident, they build up on skills they have mastered in earlier classes to create increasingly complex cakes and desserts dishes and eventually, full dessert menus.


The program is complemented with qualitative aspects of food preparation, including sanitation, identification of products, purchasing and cost control. The Institute offers a comprehensive sequential course of study of the baking and pastry arts fundamentals needed to enter the industry in entry to mid-level positions.

During the second semester, students will do an internship, participating in actual public food service operations in preparation for their future careers. Possible sites include the Institute own restaurant L´Ecole or operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas and food service providers.

Upon completion of the Certificate in Pâtisserie and Baking, students will be prepared and qualified to enter the foodservice industry or to pursue an Associate of Applied Science Degree in Pâtisserie and Baking, furthering their educational goals and career opportunities. All credits obtained during the certificate program will be transferred towards their following degree.

On the first year of the program, students will create pastry dough elaborations, basic pastry creams, basic cake production and bread production. As students grow more confident, they build up on skills they have mastered in earlier classes to create increasingly complex cakes and desserts dishes and eventually, full dessert menus.

During the second year, students will develop their artistry creating sugar and chocolate confections, special cakes, showpieces for competitions and events and finally exploring the vanguard trend of different parts of the world. The completion of the program will culminate with an internship, participating in actual public food service operations in preparation for their future careers. Possible sites include the Institutes own restaurant L'Ecole or operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas and food service providers.