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San Francisco: Schools offering Culinary Arts Programs
Looking for the best cooking classes in San Francisco? California Culinary Academy is the place to be - see below. We also feature a great cooking school in Pasadena on this page: California School of Culinary Arts, which you should certainly consider if you're prepared to move away.
Using this site is easy! For each program that interests you, just click the Request more information button and fill out the information request form. It only takes a minute...
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Featured San Francisco Culinary Schools
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California Culinary Academy, San Francisco
Since 1977, the esteemed faculty at California Culinary Academy has been providing professional, career-oriented culinary training. You are invited to learn about the Le Cordon Bleu Culinary Arts Degree Program, the Baking & Pastry Arts Certificate Program, and the Academy's newest offering, Le Cordon Bleu Hospitality & Restaurant Management Degree Program.
The California Culinary Academy takes pride in training and graduating some of the world's premier culinary professionals, pastry chefs, and hospitality managers.
Le Cordon Bleu Culinary Arts Degree Program
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.
The 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.
Baking & Pastry Arts Certificate Program
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.
Le Cordon Bleu Hospitality & Restaurant Management Degree Program
No matter what experience you may have, the 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.
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California School of Culinary Arts, Pasadena
Train with the best. If you have a passion for food, the California School of Culinary Arts, located - not in San Francisco - but in Pasadena, California, can prepare you for success. The California School of Culinary Arts has become one of the most well-known and respected culinary schools in the country. Work beside industry trained Chef Instructors committed to excellence. Graduate from the Le Cordon Bleu Culinary Arts Program in only 15 months and take advantage of extensive job placement assistance.
The campus sits in historic South Pasadena, just minutes from Pasadena's Old Town and Playhouse District. Here, the nightlife rivals that of any metropolis. The restaurants are numerous, and the competition is fierce. It's the perfect site for culinary study and exploration.
CSCA is approved by the State of California and accredited by The Accrediting Council for Independent Colleges and Schools (ACICS). The Le Cordon Bleu Culinary Arts Program includes 1200 hours of hands-on lab classes, including a restaurant rotation, and 240 hours of academic classes, all taught over the course of four, 12 week terms. The fifth term is spent in a 360 hour Externship which gives students real-life experience in some of the most exciting culinary venues in the world.
Lab Classes
Introduction to Culinary Arts I teaches a solid base of kitchen skills, including terminology, knife skills, product identification and the classical foundation of stocks, soups and mother sauces. Here is the first detailed exposure to identification and preparation of vegetables and grains.
Introduction to Culinary Arts II explores the cooking techniques of all proteins. The fabrication of all meat, fish, and poultry, and the chemistry of egg cookery will be studied in detail. All the skills acquired in Intro I and Intro II will be combined for your presentation of complete plated entrées.
Baking and Pastries I introduces students to the ingredients and chemistry of baking, as well as the history of the bake shop. Here, you will produce all types of yeast breads, from the classic baguette to bagels. Basic and classic pastry doughs are taught including Danish, Croissant, Puff Pastry and Pâté a Choux, as well as Classic and American pies and tarts.
Baking and Pastries II continues the study of desserts with an intense examination of cakes and decorating, custards, frozen desserts, chocolate, candy and showpieces. Theories of restaurant style plating are investigated, as is dessert menu planning.
Garde Manger is the cold kitchen. Classic salads, appetizers, canapés and hors d'oeuvres are studied and produced. Students are also introduced to classic charcuterie, including sausages, Pâtés, terrine and cured meats.
Hot Foods Production acquaints students with restaurant style food. It is a culinary tour of the world, and an intense survey of modern plating and restaurant timing. Students build on acquired culinary skills, while exercising the creative side of the brain.
Academic Classes
Sanitation is the first and most important class in culinary school. This course covers principles of enforced sanitation standards, and the Hazard Analysis Critical Control Point (HACCP) systems. Students are shown how to safely handle food from acquisition to service, and receive the NRA Sanitation Certificate upon successful completion.
Food in History examines the origin and history of the culinary arts throughout the ages. You will consider the influence of the founders of cuisine on modern culinary art, and the evolution of culinary style, trends and culture.
Applied Math for Food Service takes a close look at purchasing operations in the hospitality industry, including product specifications, food cost analysis, and the application of technology in today's culinary marketplace.
Culinary Language explores the use of language in the hospitality industry, exposing students to a working knowledge of culinary Spanish, French and Italian.
Wine and Beverage reviews the use of wine, beer, coffee and tea in the hospitality industry, and explores the techniques involved in pairing food and beverages.
Nutritional Cooking introduces basic nutritional principles, including the physiology of eating, and cooking for specialized diets.
Psychology of the Kitchen takes an intense look at management, leadership, supervision and the personal relationships that occur between workers. Students will practice job search skills, and fine-tune their résumés.
During the Restaurant Practical, students put their skills to the test, serving the population of Pasadena the finest, most innovative and well-prepared modern cuisine. Students spend two weeks in each station, where they will be exposed to all aspects of their chosen profession.
The final term of the CSCA education involves a 360-hour Externship. Under the direct supervision of an externship coordinator, students are placed, monitored and evaluated.
The externship experience often leads to career opportunities.
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