Our training provides the vocational education, employability basics, language support, and customer service skills needed to obtain and succeed at a job in the hospitality industry.
Our classes are licensed by the Nevada Commission on Post-Secondary Education, and employers consider the training equivalent to one year of job experience. We offer free upgrade training to eligible hospitality workers from participating properties, enhancing their skills and earning capacity. In addition, we develop and deliver customized on-site training for properties to meet specialized needs.
Our training emphasizes not only the relevant technical “hard” skills but also the “soft” skills necessary for success in the hospitality industry. We encourage students to have a positive attitude, as well as excellent communications and guest relations skills.
Whether you are new to the hospitality field or you currently work at a participating property on the Las Vegas Strip, the Culinary Academy of Las Vegas can help you develop your career. Choose from 12 different classifications of vocational training, depending on your interests and experience. The entry-level classifications—bar porter, bus person, fountain worker, guest room attendant, house person utility porter, and steward—require no experience. The remainder—baker’s helper, bar apprentice, food server, professional cook, sommelier, and wine server—require six months of relevant experience. To enroll, you must be 18 years old (21 years old for certain classes) and eligible to work in the United States legally. Our classes, ranging from two weeks to three months, are structured to be short and intensive to allow you to begin employment or advance in your career as quickly as possible.
Fish & Seafood Done Right
Salmon Capers With Cheese Sauce
Salmon capers with cheese sauce uses a sauce that is basically starting out like bechamel. Make salmon capers with cheese sauce with help from Corporate Executive Chef Patrick Simon.
Crab-Stuffed Tilapia Recipe
Crab stuffed tilapia uses lump crab, chopped onion and a few other basic items. Get a crab stuffed tilapia recipe with help from Corporate Executive Chef Patrick Simon.
How to Poach Salmon in Butter
Poaching salmon in butter is always best done with the skin still on the salmon. Poach salmon in butter with help from Corporate Executive Chef Patrick Simon.
How to Make New England Clam Chowder
New England clam chowder uses diced fresh bacon and a few other key items for maximum deliciousness. Make New England clam chowder with help from Corporate Executive Chef Patrick Simon.