Contact: Nancy
Admissions Dept., 625 Polk St. San Francisco, CA 94102
United States
Ph: 800-229-CHEF
Fax: 415-771-2194
Year Established
1977
Accreditation
ACCSCT, ACFEI
Admission Months
varies
Total Enrollment
750
Courses
Sequential learning curriculum includes nutrition, food preparation & presentation, global cuisine, wine appreciation, purchasing, menu planning.
Student/Teacher Ratio
16:1
Tuition
Contact for details
Admission Requirements
HS transcript or GED, personal interview, medical form.
Scholarships?
Yes
Loans?
Yes
Culinary Curriculum?
Yes
Intern/Externships
Externship opportunities in upscale restaurants, resorts, bakeries, hotels worldwide.
Months in Session
All months
Facilities
75,000+-sq-ft historic building with professional production kitchens, baking & pastry kitchens, butchery, confiseries, garde manger kitchens, lecture classrooms & labs, retail shop, student-staffed restaurant.
U.S. Locations
San Francisco, California
Location Description
San Francisco
Program Description
Le Cordon Bleu programs. 60-week AOS degree in Culinary Arts, 30-week certificate in Baking & Pastry Arts.
School Description
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 foodservice industry. The curriculum integrates classical and modern culinary techniques with strong kitchen management skills.
Our 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, charcuterie and entrees. They are also instructed in the identification, fabrication, and portioning of meats, poultry, and fish.
In addition to both modern and classical techniques, the 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.
Baking and Pastry Arts Certificate
The Academy offers an intensive program designed for those interested in professional baking. The Professional Baking and Pastry Arts Program provides comprehensive study with an emphasis on the hands-on application of fundamental techniques and ingredients. The program is divided into four modules.
During the breads and doughs module students receive hands-on instruction in breakfast and tea pastries, French pastries, quick breads as well as numerous variations of pies, short and cookie doughs.
Sponsor Description
Culinary academy
Faculty
55 chef instructors including Master Chefs, executive chefs; qualified & experienced in global cuisine and baking & pastry; guest professionals.
Beef production last week declined 2.8% and was 3.6% smaller than the previous year. The beef ribeye and tenderloin markets are jumping sharply higher as holiday buying demand accelerates and beef packers...
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Keeping books - monthly basis or four 13 week periods?
Posted by: LindaB
We have a restaurant with a full service bar - about 2M in annual volume. Currently, we keeep all books on a monthly bookeeping basis. Makes sense because we have so many monthly bills. We have 12 P&L periods, of course, and management bonus
