The excitement surrounding Northern California's newest culinary school
is mounting and the timing couldn't be better. The foodservice trade is
growing rapidly and the need for trained professionals continues to
exceed the industry's ability to supply the demand. Restaurants are
currently the countries largest retail employer, and the U.S. Bureau of
Labor reports that this shortage of qualified kitchen managers,
foodservice directors, food and beverage managers, pastry chefs and
executive chefs will continue well through the year 2006.
Our 16 month Associate of Occupational Studies in Culinary Arts program
has been designed to give students a good balance of technical skills,
product knowledge and managerial savvy. Class size is strictly limited
to 18 students, giving our award winning chef/instructors the best
opportunity for individualized instruction. Classes for the degree
program begin every five weeks. Our Institute will also offer, beginning
in October, 1999, a 6 month Certificate Program in Baking & Pastry, a 9
Week Progressive Cooking Course, Professional Continuing Education
Courses, and one day to one week evening classes for both adults and
children.
Roseville is conveniently nestled 20 miles East of Sacramento, just a
stones throw from beautiful Lake Tahoe, the Napa and Sonoma valleys, and
San Francisco. Because of this, the Institute is able to take full
advantage of the cultural and agricultural bounties that surround us.
In addition, the Central Valley produces some of the finest meats and
produce available anywhere.
We hope you will join us for a complimentary tour of our campus so that
we may show you why we feel Golden State Culinary Institute is the best
value for your dollar and the smart choice for culinary training.
Please feel free to contact us at (916) 797-FOOD, by E-mailing us at
gsci@pacbell.net or check out our
web site at gsculinary.com.
How should an owner handle employee draft beer theft?
Posted by: DraftBeer
I own a chain of 5 pizzerias in Orange, California, and I've recently been having a big problem with employee draft beer theft. Primarily, employees handing out free beers and occasional after hours drinking.
