Culinary Schools in Northern California
Northern California is known for its variety of diverse cuisine offerings, according to GatewayGourmet.com. The region has one of the highest concentrations of resorts and restaurants across the country. In addition, the quality of ingredients is high in the Northern California valleys (such as vineyard-filled Napa and Sonoma). With fresh produce, free-range meats, cheeses and high-quality wines available, the region is a prime location for culinary training.
California Culinary Academy
The California Culinary Academy is located in San Francisco and prepares cooks for careers in the culinary arts or baking and pastry arts through associate degree or certificate programs. The school was founded in 1977 and was one of the first culinary schools in the western part of the United States. The school provides many training areas, including a basic skills laboratory, demonstration kitchens and even butcheries. The school aims to prepare culinary arts students for careers in hotels, restaurants, cruise lines and resorts. The Le Cordon Bleu Culinary Arts Program for an associate degree lasts 60 weeks and covers the principles of culinary arts; food preparation (including appetizers, entrees and desserts); professional kitchen management techniques (such as hygiene and cost control); and a three-month externship. The patisserie and baking certificate program is 30 weeks.
California Culinary Academy
350 Rhode Island Street
San Francisco, CA 94103
(888) 858-5222
culinary-careers.org/california-culinary.html
Le Cordon Bleu College of Culinary Arts
Le Cordon Bleu College of Culinary Arts (formerly known as Kitchen Academy Sacramento) has a campus in Sacramento that aims to prepare students for work in the international culinary, hospitality and baking/pastry industries. Students can earn a diploma in any of these areas or a bachelor's in culinary management online. The institution was founded as a cooking school in 1895 in Paris. During the end of that century, a collection of recipes titled "La Cuisiniere Cordon Bleu" was published and became popular, sparking the opening of the school. Students today can learn classical cooking methods as well as international and American regional cuisine-and both traditional and contemporary cuisine as well. They also can choose to learn baking and pastry production and concepts, in addition to food science. The program for a cook or chef typically lasts about 15 months and includes a three-month externship.
Le Cordon Bleu College of Culinary Arts Sacramento
2450 Del Paso Road
Sacramento, CA 95834
(888) 501-0222
chefs.edu/sacramento
Institute of Technology Culinary Arts Campus
The Institute of Technology's Culinary Arts Specialist Diploma Program trains students on the basics of food safety and sanitation, desserts and French and classic cuisine. Students also can participate in an externship and eventually be eligible for American Culinary Certification in a variety of areas, such as nutrition and supervisory management. In the accelerated baking and pastry specialist program, students learn to make breads and desserts. The Institute of Technology Culinary Arts Profession Program trains students to be professional chefs, dessert chefs and food/beverage managers. The kitchens are fully equipped with state-of-the-art supplies. Programs last about eight months.
Institute of Technology Culinary Arts Campus - Roseville
333 Sunrise Ave., #400
Roseville, CA 95661
Phone: 916-797-6337
it-colleges.edu
Tags: Culinary Arts, Cordon Bleu, baking pastry, Institute Technology, Institute Technology Culinary, Northern California