Proud to Be Part of the Community | The Culinary Arts Institute

Proud to be part of the Community

The Culinary Arts Institute is not only the region's premier culinary education resource, it's a destination for individuals in the community who want to take cooking classes. The culinary school also takes its role in the community seriously, which is why it has made sustainability a top priority. The Institute also participates in community events and can be rented to host private events.

Culinary Enrichment and
Continuing Education Classes

In addition to our certificate and degree programs, we offer a smorgasbord of non-credit classes for all ages. We offer  hands-on workshops, classes for those already in the culinary field and  for those who would like to get started.  We also offer private hands-on and teambuilding classes for adults and kids. For more information, contact The Culinary Arts Institute at or call 267-646-5970.

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We offer various classes to please those who aspire to cook and those that would like to further their cooking knowledge and skills.

Click here to view class schedule & register.


We will be posting the new schedule shortly.

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What: The Culinary Arts Institute (CAI) of Montgomery County Community College is offering one-week culinary camps to students, ages 10-14 and 14-17 years, who are interested in the culinary arts. These camps are taught by CAI instructors who have years of industry experience.

Students will review basic skills and experience hands-on classes that will highlight modern cuisine from appetizers to desserts. They will be handling knives and other equipment in the kitchen so it is essential that they follow the instructors’ directions. Each camp will culminate with a presentation of the food prepared by students using the techniques learned. Students will receive a certificate of completion and a special CAI gift.

Where: The Culinary Arts Institute, 1400 Forty Foot Road, Lansdale, PA 19446. Families will be responsible for transportation.

Cost: $399.00

What to Wear:

  • Long pants; no shorts
  • Shirts with at least short sleeves; no tank tops
  • Long hair must be pulled back; no jewelry
  • No open-toed shoes or flip flops (sneakers are okay)
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We offer two day and one day certification classes, as well as a six hour refresher course. We also offer these classes in Spanish as well. There is also an option for professionals in the foodservice industry to sit for just the Servsafe exam if they have already taken an online class or if the need to re-take the test. Servsafe books are not included in the prices listed but are available in the MCCC bookstore at the Central Campus in Blue Bell or online at

Spring 2018 Schedule

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LLSI 3700 - Culinary Foundations Boot Camp

LLSI 3701 - Advanced Culinary Techniques Boot Camp

LLSI 3750 - Baking & Pastry Foundations Boot Camp

LLSI 3751 - Advanced Baking & Pastry Boot Camp

To get more information and to register please contact Can Uslu at or call 267-646-5976

Forty Foot Café and Bakery

The Forty Foot Café is a student operated retail bakery operation open to the public. Students get hands on experience in all aspects of production baking as they create seasonal scratch made baked goods using only the finest ingredients.

Forty Foot Café will re-open Wednesday January 31, 2018

Forty Foot Café is a great place for all your baked goods needs.

For more information contact the Culinary Arts Institute at 267-646-5970

Bistro 1400

At Bistro 1400, our students run the show. The restaurant is open to the public and features a rotating menu. It's a working laboratory where students get hands-on experience in all aspects of the foodservice industry.. Here, students can showcase their talents, and the community can see and taste our students’ culinary creations.

Bistro 1400 is closed and will re-open on Thursday, February 1, 2018.

Reserve a table at Bistro 1400

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Bistro 1400 is a great place to for a group lunch and tour of CAI. For more information, contact The Culinary Arts Institute at 267-646-5970.


At The Culinary Arts Institute, when we talk about "green" we don't necessarily mean arugula. We could be referring to our sustainability initiative, spearheaded by Business Manager John De Pinto. In 2013, the Institute partnered with local business Sustainable Waste Solutions so that it could turn 100 percent of its waste into energy, making the Institute a landfill-free facility. To learn about this initiative, watch our "Cooking Green Cuisine" video on this page.

"We're trying to educate our students that when they get into the business they will produce an extraordinary amount of trash," said De Pinto, "and that they are responsible and accountable for what they do."

The Culinary Art Institute's sustainability initiative ties in to the farm-to-table trend. "Let's take it one step further," said De Pinto. "Let's not just think about when it comes into the building, but when it goes out. Composting, recycling, turning your [cooking] oil into biodiesel … we're trying to show students to complete the circle … and turn it into a usable resource."

Director Francine Marz said sustainability is an important part of the food service industry "and an integral part of what we do here at The Culinary Arts Institute."