Programs is accredited by the American Culinary Federation.
Students progress from kitchen fundamentals to more advanced skills such as bakery, garde manger (specialized preparation of cold foods), and charcuterie(preparation of cured meats), and on to more specialized coursework such as patissiere (baking of French pastries). The programs culminate in an internship at the restaurant.
The culinary school has expanded its scope to offer high school students educational opportunities in its commercial kitchens, enabling youths to earn credits and acquire kitchen skills. The non-degree program “Weekend at Culinard” offers courses such as “Sushi Basics,” “Competition Barbecue,” and “Taste of Tuscany,” joining a weekend “Kids Cuisine” program to provide enrichment for Birmingham-area residents not seeking professional training.