The student begins with learning the proper use of tools and equipment, elements of food science, kitchen safety and sanitation, and the basics of preparing soups, sauces, vegetables, seafood and meats. Fundamental knife skills and knowledge of food chemistry are prerequisites to higher-level courses.

The student advances to apply his/her skills to garde manger, catering services, production, and wine. He/she can then learn the brigade system and focus on classical cooking techniques and their evolution in the modern kitchen.

Speed, timing, and teamwork are increasingly emphasized throughout the intermediate classes. Courses in product purchasing, menu planning, and human-resource management build additional kitchen-management skills. In professional kitchens, each student rotates through stations demonstrating proficiency in various skills as well as the ability to perform at professional standards in a working kitchen.

Rounding out the Le Cordon Bleu Culinary Arts Program is an off-site externship at a site approved by an executive chef. Whether it's working in a commercial kitchen or at a resort, the externship can provide practical experience and professional exposure to the culinary industry for the student. Upon successful completion of the program an Associate of Occupational Studies degree is awarded.

As the student progresses, the program will introduce them too a variety of cakes, procedures for mise en place, and the production of pastries. Service pastry training follows, including petits fours, souffles, buffet pastries, and plated desserts. At the conclusion of the program, the student can prepare candies and elaborate showpieces that incorporate chocolate molding and sculpturing, as well as poured and pulled sugar decorations. The Baking and Pastry Arts Program is designed to provide comprehensive training in nutrition, safety, sanitation, and human resource management. Upon successful completion, a certificate in Baking and Pastry Arts will be awarded.

The program is designed to provide a strong basis in management practices as well as basic culinary skills. You will 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 school training; mixology/beverage service; hotel operations; restaurant management, accounting and law; small business management; wine studies; professional communications; human resource management; purchasing; commercial facilities and menu design; and gaming/casino management.

Even before you start working in the culinary industry you'll get 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. With the confidence you get by putting your academy training into practice, your first job won't feel quite so much like your first job.

By successfully completing the program, you'll have earned an Associate of Occupational Studies Degree, along with the industry experience, business skills, and culinary arts training that hospitality employers demand. Whether it's a hotel management job, a restaurant management job -- or a position at a resort, casino, cruise ship, or spa for that matter -- you should have what you need to tackle any professional entry-level hospitality position with an education from California Culinary Academy.