Legacy Oaks Culinary Academy
Legacy Oaks Culinary Academy is designed to start a culinary student with an Introduction course that gives them all the tools and knowledge they will need to succeed in proceeding classes in our culinary program. The Introduction course as a prerequisite, allows Chef Ryan to move straight into the designated culinary topics of the class without having to take valuable time to cover safety, sanitation, knife and equipment skills, and how to use recipes.
*Culinary students will be around and using knives and other sharp utensils and equipment, heated surfaces, and other students.
We ask that you deeply consider if your student has the maturity level to work with other students in this environment.
This is a high school age and maturity level, career path program.*
About Chef Ryan Bokros
I graduated with Honors achieving two degrees at the International School of Culinary Arts – The Art Institute of Houston. Having a love for culinary arts also means loving creativity and having an appreciation for math and sciences. I love to see the joy in a student’s face when they “get it” as they learn, whether it is while cooking or learning math or science. As a homeschool dad, cooking and science was always some of the things our children wanted me to teach. I purpose for my students to have fun when learning and enjoy absorbing new information that will be useful in their lives as they grow.
Introduction to Culinary Fundamentals: $1150
12 Week Class covering the fundamentals of safety, sanitation, knife skills, basic cooking techniques, meat fabrication, sauce making, working with dough, etc.
This Tuition includes all lab and food fees, knife and utensil kit, chef coat, and hat.
Additional classes (Baking & Pastry, Asian, American Regional, etc.) 9 week courses: $750
2024 Fall Schedule:
Introduction to Culinary Fundamentals – starts Sept 9th through December 2nd (12 weeks, Thanksgiving Break Off)
Basics of Baking and Pastry – starts September 9th through November 4th (9 weeks)
2025 Spring Schedule:
Introduction to Culinary Fundamentals – starts January 13th through April 14th (12 weeks, Spring Break March 10th off)
Asian Fusion Cuisine – starts January 13th through March 17 (9 weeks, Spring Break March 10th off)
American Regional Cuisine – starts March 21st through May 19th
Basics of Baking and Pastry – starts April 22nd through May 26th