California Culinary Academy
San Francisco, California
For over 24 years, California Culinary Academy has provided students with an excellent culinary education. We invite you to learn about CCA's Culinary Arts programs.
California Culinary Academy takes pride in instructing and graduating some of the world's premier culinary professionals and pastry artisans.
Programs:
- Le Cordon Bleu Culinary Arts
- Le Cordon Bleu Patisserie & Baking
Le Cordon Bleu Culinary Arts Degree
The Culinary Arts Program provides an intensive course of study leading to an Associate of Occupational Studies (AOS) degree in the Culinary Arts. Rigorous and comprehensive, the program prepares students for professional entry into the food service industry. The curriculum integrates classical and modern culinary techniques with strong kitchen management skills.
CCA's curriculum takes a global look at cuisine emphasizing the principles and procedures as well as the history, evolution and diversity of culinary arts. Students are instructed on how to prepare breads, pastries, desserts, appetizers, soups, sauces, vegetables, garde manger, entrees, and more.
In addition to both modern and classical techniques, the Le Cordon Bleu Culinary Arts program provides students with professional kitchen management knowledge. Among the important topics covered are sanitation, hygiene, safety procedures, cost control, human resource management and styles of table service.
In the Academy's restaurants, students rotate through kitchen stations gaining the proficiency needed to perform at professional standards in a commercial kitchen.
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Le Cordon Bleu Patisserie & Baking
California Culinary Academy offers an intensive program designed for those interested in professional baking. The Professional Patisserie and Baking Program provides comprehensive study with an emphasis on the hands-on application of fundamental techniques and ingredients. The program is divided into four modules:
- Breads and doughs: Students receive hands-on instruction in breakfast and tea pastries, French pastries, quick breads as well as numerous variations of pies, and both short and cookie doughs.
- Cakes: Students focus on basic cakes and icings, assembling and decorative finishing techniques, classic and contemporary European-style cakes, cheesecakes, specialty cakes and wedding cakes.
- Service pastry and desserts: Students focus on soufflés, frozen desserts, petits fours, buffet pastries, and advanced decorative techniques for plating desserts.
- Chocolate, confectionery and show pieces: Students are introduced to candy-making, techniques of working with chocolate, producing chocolate candies, pulling and blowing sugar, sugar casting and creating elaborate show pieces.
In addition, CCA's Patisserie and Baking curriculum includes professional development courses on safety and sanitation, nutrition and human resource management.
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