California Culinary Academy

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California Culinary Academy can help you gain the skills you'll need for a successful career in the culinary and hospitality industry. Founded in 1977 as one of the West's first culinary training institutions, the Academy is passionately dedicated to providing the highest standard of education to all students in preparation for careers in the culinary and hospitality industry.

San Francisco Advantage

Located in one of greatest culinary and hospitality capitals of the world- San Francisco. The city boasts one of the largest concentrations of hotels and restaurants in the country, giving us a great "living classroom" and a large pool of resources when handpicking our instructors. You'll also have the unique opportunity to work with these local establishments during your externship.

But you can't study and train all the time. So when you're not learning your new profession, you can find yourself exploring the Bay Area's amazing natural beauty. Hike. Mountain Bike. Sail. Surf. Even a day spent walking along the water and checking out the views from the Golden Gate Bridge is a day well spent. For the less nature-oriented, San Francisco offers museums, boutiques, art fairs, live music, and even a new baseball stadium. Entertainment options are nearly endless! Learn More.

Since 1977, the esteemed faculty at California Culinary Academy has been providing professional, career-oriented culinary training. We invite you to learn about their Le Cordon Bleu Culinary Arts Degree Program , their Baking & Pastry Arts Certificate Program , and their newest offering, Le Cordon Bleu Hospitality & Restaurant Management Degree Program.

Program: Le Cordon Bleu Culinary Arts

If you're seeking a career in the culinary arts, the Academy offers an intensive program of study leading to an Associate of Occupational Studies (AOS) Degree in Le Cordon Bleu Culinary Arts. This 60-week program can prepare you for various positions at restaurants, hotels, culinary schools, private clubs, resorts, cruise lines, and many other culinary related businesses. The curriculum integrates classical and modern culinary techniques with strong kitchen management skills, and prepares students for professional entry into the food service industry.

Their curriculum takes a global look at cuisine emphasizing the principles and procedures as well as the history, evolution, and diversity of culinary arts. You'll have the opportunity to learn how to prepare appetizers, soups, sauces, vegetables, garde manger, charcuterie, entrees, breads, pastries, and desserts. You can also learn to identify, fabricate, and portion meats, poultry, and fish.

In addition to both modern and classical techniques, the program can provide you with professional kitchen management knowledge. You'll have the opportunity to learn essential skills such as sanitation, hygiene, safety procedures, cost control, human resource management, and styles of table service.

You'll complete the Le Cordon Bleu Culinary Arts Degree Program with a three-month, off-site externship, selecting a site for training that will enhance your career path. Learn More

Program: Baking & Pastry Arts

The Academy offers an intensive program designed for those interested in professional baking and pastry. The 30-week Baking & Pastry Arts Certificate Program provides a comprehensive study of baking and pastry to prepare you for various positions at bakeries, pastry shops, restaurants, hotels, and the rapidly growing segment of in-store supermarket bakeries. The program emphasizes the hands-on application of fundamental techniques and ingredients.

The Baking & Pastry Arts Certificate Program begins with the fundamentals of ingredients, proportions, consistencies, and chemical reactions. You'll receive hands-on instruction in straight and sponge dough methods, fillings, pastries, puff pastry, specialty yeast dough items, and quick breads. The program reviews different international recipes for cookies, including mixing methods and classifications. Also explored are tartlets, basic syrups, creams, icings, and pie categories.

As you progress, the program introduces a variety of cakes, procedures for mise en place, and production of pastries. At the conclusion of the program, you'll have the opportunity to prepare candies and elaborate showpieces that incorporate chocolate molding and sculpturing, and poured and pulled sugar decorations. The Baking and Pastry Arts Program also provides comprehensive training in nutrition, safety and sanitation, and human resource management. Click here to learn more.

Program: Le Cordon Bleu Hospitality & Restaurant Management

No matter what experience you may have, our Associate of Occupational Studies (AOS) Degree in Le Cordon Bleu Hospitality & Restaurant Management can give you the knowledge and skills to succeed in the world's fastest growing industry. This 45-week, comprehensive course of study combines sound managerial theory with practical, hands-on training. Which means when you're on the job, you won't just know what to do but also how to do it.

The program provides a strong basis in management practices as well as basic culinary skills that will help you to achieve your goals in the foodservice and hospitality industry. You'll be introduced to both front of the house as well as back of the house operations. Among other topics, the program covers basic culinary arts training; mixology/beverage service; hotel operations; restaurant management, accounting, and law; small business management; wine studies; professional communications; human resource management; and gaming/casino management.

Even before you start working in the industry you'll get on the job training through our externship program. Upon successful completion of the academic residence coursework, this nine-week required course will put you under the direct supervision of a hospitality professional, giving you valuable exposure to your chosen field. Click here to learn more.