It offers several certificate and professional programs, including a culinary studies and pastry specialization.

Cambridge School of Culinary Arts was founded in 1974 by Roberta L. Dowling, CCP with classes in classical European cookery from her home.

The program grew to over 400 students by the 1980s when Dowling decided to apply for accreditation for the school.

Examples include classes on preparing classical sauces, gluten free cooking, multi-day basic cooking classes, ethnic cookery, knife skills, pastry, and other frequently arising topics of interest.

The Cambridge School of Culinary Arts is accredited by- Chefs:[5] Food Production Related Businesses:[6] Writers