California Culinary Arts Colleges

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Locations: San Francisco, CA

• Baking and Pastry Arts (Certificate)
  The Academy offers an intensive program for those interested in professional baking and pastry. This 30-week Certificate Program includes a comprehensive study of baking and pastry to prepare a student for various positions at bakeries, pastry shops, restaurants, hotels, and the rapidly growing segment of in-store supermarket bakeries.
• Le Cordon Bleu Culinary Arts (Associate's Degree)
  For those 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. Rigorous and comprehensive, this 60-week program of cooking courses prepares a student for various positions at restaurants, hotels, culinary schools, private clubs, resorts, cruise lines, food magazines, and many other culinary related businesses.
• Le Cordon Bleu Hospitality & Restaurant Management (Associate's Degree)
  The Academy's Le Cordon Bleu Hospitality & Restaurant Management Degree Program offers a comprehensive course of study that combines sound managerial theory with practical hands-on training. This 10-month program provides a strong basis in management practices as well as basic culinary skills that will help graduates to achieve their goals in exciting hospitality and culinary careers.

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Locations: Pasadena, CA

• Le Cordon Bleu Culinary Arts (Associate's Degree)
  Train for a culinary career in as little as 15 months. The program combines classical Le Cordon Bleu training with modern American technologies to give you the edge you need in the culinary world. You'll work side-by-side with industry instructors and can develop the culinary skills and creativity to become prepared to work in a professional kitchen.
• Le Cordon Bleu Hospitality & Restaurant Management (Diploma)
  The Hospitality & Restaurant Management Program at the California School of Culinary Arts is an accelerated 12-month program designed for students interested in owning or running a restaurant. The curriculum includes intensive, practical and comprehensive training courses that are taught at succeeding levels under the technical guidance and close supervision of skilled Chefs.
• Le Cordon Bleu Patisserie and Baking (Diploma)
  Encompassing the range of baking and pastry techniques, from old-world classics to the newest innovations in the field, our Le Cordon Bleu Patisserie and Baking program allows you to develop in an artistic field, armed with skills that are in high demand. Choose from a 30-week program for weekday classes, or a 45-week program with weekend classes.

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Locations: San Jose, CA

• Culinary Arts (Diploma)
  This course will prepare students to perform the duties and responsibilities required by entry level positions in the food service industry, such as cook, short order cook, souse chef, pantry/prep cook, baker helper, second baker, cafeteria cook, and cook helper.

Locations: Monterey, CA

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Locations: Clovis, CA / Roseville, CA

• Baking & Pastry Specialist (Diploma)
• Culinary Arts Specialist (Diploma)

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Locations: Hollywood, CA / Sacramento, CA

• Professional Culinary Arts (Diploma)
  Kitchen Academy's Accelerated Training System focuses solely on the techniques you need to succeed in today's fast-paced professional kitchens. You will concentrate exclusively on building your cooking and baking skills in our gorgeous, well-equipped kitchens. And, you'll have the privilege of learning the art of cuisine from experienced instructors, while you enjoy the support of a staff dedicated to helping each student reach their goal of working in a professional kitchen.

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Locations: Santa Ana (Orange County), CA / San Diego, CA / San Bernardino (Inland Empire), CA / Sacramento, CA / Santa Monica (Los Angeles), CA

• Baking and Pastry (Diploma)
• Culinary Arts (Associate's Degree)
  The curriculum for The Art Institute of California - Orange County's Culinary Arts program is based on the classical principles of Escoffier, emphasizing progressive techniques and trends. Students are taught in modern kitchens and receive practical experience.
• Culinary Management (Bachelor's Degree)
  The bachelor's degree program in Culinary Management prepares graduates for foodservice related management and supervisory trainee positions. The program provides an opportunity for students to become competent in the identified priorities of the foodservice industry: communication, training, leadership, motivation, management, human resources, technology, accounting, marketing, and customer relations.
• The Art of Cooking (Diploma)