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Programs of StudySince 1977, the esteemed faculty at
California Culinary Academy has been providing professional,
career-oriented culinary training. We invite you to learn about our
Le Cordon Bleu Culinary Arts Degree Program, our Baking
& Pastry Arts Certificate Program, and our newest offering,
Le Cordon Bleu Hospitality & Restaurant Management Degree
Program.
We take pride in training and graduating some of
the world's premier culinary professionals, pastry chefs, and
hospitality managers.
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.
Our
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.
Contact us
for more information
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.
Contact us
for more information
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.
Contact us
for more
information
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