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California
Culinary Academy
Since 1977, the esteemed faculty at California Culinary Academy
has been providing professional, career-oriented culinary training.
We invite you to learn about our Associate of Occupational Studies
Degree in Culinary Arts Program and our Baking and Pastry Arts
Certificate Program.
We take pride in training and graduating some of the world's premier
culinary professionals and pastry chefs.
For career professionals, the Culinary Arts Program provides an
intensive course of study leading to an Associate of Occupational
Studies (AOS) Degree in Culinary Arts. Rigorous and comprehensive,
this program prepares students for professional entry into the
food service 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 learn how to prepare appetizers,
soups, sauces, vegetables, garde manger, charcuterie, entrees,
breads, pastries, adn desserts. They also learn to identify, fabricate,
and portion meats, poultry, and fish.
In addition to both modern and classical techniques, the program
provides students with professional kitchen management knowledge.
They learn essential skills such as sanitation, hygiene, safety
procedures, cost control, human resource management and styles
of table service.
Students complete the Culinary Arts Program with a three month,
off-site externship, selecting sites for training that will enhance
their career path.
The Academy offers an intensive program designed for those interested
in professional baking. The Baking and Pastry Arts Certificate
Program provides comprehensive study with an emphasis on the hands-on
application of fundamental techniques and ingredients. The program
is divided into four modules, each devoted to a special aspect
of Baking and Pastry Arts:
- 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, the curriculum
includes professional development courses on safety and sanitation,
nutrition, and human resource management.
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