Frequently Asked Questions
What are the benefits of attending CDI culinary school?
An education in the culinary arts can open a lot of doorways to an exciting and rewarding career in the food industry. Employers see those who seek a culinary education ahead of those with just experience. With the added bonus of allergy, gluten and dairy training, you will be way ahead of the competition!
Are all classes taught online?
Yes, our culinary education program is taught entirely online. It offers both synchronous and asynchronous classes. Synchronous classes are scheduled and led by instructors.
How do I learn hands on skills in an online environment?
Since the beginning of the pandemic, many of the best culinary schools shifted all of their content online, this includes hands on cooking instruction. We consulted with our friends at a few top schools to develop the best practices for this type of learning. You will be guided with a live instructor in your weekly culinary lab and work from your own home at your own pace. This will require some cooking equipment (click for list) as well as some time and money to purchase your own ingredients. You will present your work to your instructor through pictures and/or video, along with a worksheet outlining your progress.
How long is the program, what is the time commitment?
The program is 14 weeks long with 2, 3 hour classes per week. Occasionally there may be an additional optional tutorial, plus personal study time. All this amounts to 10-15 hours per week. This also depends on how much time you choose to invest in self paced learning.
What is I don't have access to a kitchen?
To successfully complete the program, hands-on cooking experience is crucial. This will require access to a kitchen space and standard equipment at least 1-2 times per week.
How much will I have to spend on ingredients?
When determining the cost of ingredients, it can be tricky due to regional price variations and the choice of organic produce, locally raised meat, pasture raised eggs, etc. Opting for these options will result in higher expenses.
In this course you will be cooking and baking 12 of the 14 weeks. We recommended budgeting at least $35 per week for these twelve weeks. We structure most of our recipes to feed two people (not including baking). Keep in mind, there will be other supplies that will be required, such as parchment paper, cheesecloth, etc. If you do not already have these items in your kitchen, you will need to purchase them.
Does this program accommodate other dietary restrictions or choices?
We have structured the program to be able to be completed entirely dairy and nut free. Because we have designed and curated a specific set of recipes, there are some substitutions that cannot be made.
Some ingredients that will be required without substitution are: corn, potato, tapioca, eggs, meat, rice.
If you have a question regarding a specific allergy or ingredient, please feel free to message us for clarification.
What are the admission requirements?
Please follow this link: for the full list of entry requirements for both the Baking and Chef Training program. Some cooking and/or restaurant experience is preferred, also you must be able to understand and communicate in English.
What is the refund policy?
Please note that the tuition for the CDI GF Chef Training Certificate Program is non-refundable. We strongly recommend ensuring that this program is the right fit for you and a place where you can succeed and learn. Our goal is to support your success, and we want to ensure that this program is the perfect fit for you as well. While we understand that unexpected circumstances may arise, we do offer the option to request a partial refund in such cases.
Do you accept international students?
Currently, as an online educational platform, we are able to accept students from around the world. The curriculum is taught fully in English, so students need to be prepared for that. As well, our tuition is the same for every student, we don’t feel that its fair or necessary to increase fees for students from other geographic locations.
Is there an admission fee?
Yes. The admission fee is due with your application and is $100.00 US. It is non refundable unless you are granted entry into a program, in which case that amount will be subtracted from your full tuition total.
When is the deadline for applications to be completed?
The last application we will accept is 30 days before the start of the 1st scheduled class in your program. However programs usually fill up long before this, so it’s a good idea to apply as soon as possible 😊
Since I'm working in my own kitchen, can I use regular (wheat/all purpose) flour, or other non-gluten free ingredients?
No. Since all of our recipes have been specifically designed to be gluten free, the substitution of regular flour or other ingredients simply won't work.
What if I can’t currently afford tuition, but qualify for admission?
CIDR currently has scholarships and grants for qualifying students. Click here to learn more
Are you hiring?
Currently we may have opportunity to through or “will work for classes” internship program. Click HERE to learn more
I can cover tuition, but I’m not sure I can swing the cost of books or ingredients.
We have a scholarship for that! CLICK HERE for more info
Why are your admission requirements so stringent?
The culinary life after school can be challenging. Long hours, hard work, crazy schedules. WE want to start you off on the right foot, so that you enter this crazy, exciting world with all the tools you need to climb to the top, and that all starts within the admission procedures!
Do I need experience to apply?
Our program is open to all individuals who are interested in expanding their culinary knowledge and developing specialized skills in gluten-free and allergen-specific cooking. While it is not mandatory, we do recommend having some basic cooking knowledge and/or skills to fully benefit from the program. We are here to support and guide you on your culinary journey.
Are there jobs available for a Gluten Free Chef?
Yes. With the rise of the gluten-free food industry and the increasing number of dietary choices and allergens, food service companies are actively seeking cooks and chefs who can cater to this growing customer base. This knowledge is valuable in accommodating the diverse needs of customers and ensuring their satisfaction.