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California Culinary Arts Schools

The following culinary and cooking schools are located in California:

The Art Institutes

Our culinary students come to us from different levels of experience but they all share the same thing — a passion for cooking. And they know something else: There are no shortcuts to a great culinary education. It’s why they are here. At The Art Institutes, our students study traditional, fundamental cooking skills. And they explore the realities of working in restaurants and the food service industry. Watch the professionals at work as you pass by the kitchen of your favorite restaurant. It’s orchestrated chaos and hard work. It’s opportunity in a thriving industry, just waiting for your vision of the next great meal. Discover your culinary vision at The Art Institutes.

Request Information from the Art Institutes by clicking on a location, below:
Los Angeles, California:
The Art Institute of California – Hollywood
Sacramento, California:
The Art Institute of California – Sacramento
San Bernardino, California:
The Art Institute of California – Inland Empire
San Diego, California:
The Art Institute of California – San Diego
Santa Ana, California:
The Art Institute of California – Orange County
Santa Monica, California:
The Art Institute of California - Los Angeles
San Francisco, California:
The Art Institute of California - San Francisco
Sunnyvale, California:
The Art Institute of California - Sunnyvale

California Culinary Academy

The California Culinary Academy offers a variety of educational opportunities for prospective chefs and restaurant or hospitality managers. Founded in 1977 in San Francisco, it is one of the oldest culinary schools in California. The school is affiliated with Le Cordon Bleu, an institution with a strong reputation for quality and fine cooking.

The Academy's Le Cordon Bleu Culinary Arts Program leads to an Associate of Occupational Studies in Le Cordon Bleu Culinary Arts. The program lasts 60 weeks, and includes instruction on culinary principles, food preparation, and kitchen management. After classroom and hands on experience in the school's learning kitchens, students participate in an externship at a hotel or restaurant to practice their skills.

The Le Cordon Bleu Patisserie and Baking program teaches cooking fundamentals and basic kitchen procedures, but focuses on the creation and presentation of baked goods. Students are exposed to dough and bread preparation, cookie, cake and pie making, and fillings and icings. The program is designed to prepare for a career as a pastry chef in a restaurant, bake shop, or grocery story supermarket bakery.

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Le Cordon Bleu College of Culinary Arts Los Angeles

Located in Hollywood and Pasadena, Le Cordon Bleu College of Culinary Arts Los Angeles has a good reputation for educating chefs and cooks for careers in the restaurant and hospitality industries. The school has 30 teaching labs and nine classrooms, plus a well stocked culinary library.

The school offers a 15 month Le Cordon Bleu Culinary Arts Program leading to an AOS degree. The program is designed to prepare students for a career as a cook or chef. Students are instructed in French cooking technique by professional chefs, and are encouraged to explore their own creativity and style. Upon graduation, students are assisted in job placement by the school's career center.

Find out more about the Le Cordon Bleu Culinary Arts Program from Le Cordon Bleu College of Culinary Arts Los Angeles

The Hospitality and Restaurant Management Program is an accelerated program designed to prepare students for management positions in restaurants or hotels. The Le Cordon Bleu program takes 12 months to complete. Students can participate in internships and externships, and financial aid may be available to those who are qualified. Offered at the Pasadena campus.

Get more information on the Le Cordon Bleu Hospitality and Restaurant Management Program from Le Cordon Bleu College of Culinary Arts Los Angeles

The Le Cordon Bleu Patisserie and Baking Diploma provides instruction in traditional and current bakery and pastry techniques. Designed to be completed in less than a year, the program is offered with either full-time or part time classes at the Pasadena location.

Get more information on the Patisserie and Baking Program from Le Cordon Bleu College of Culinary Arts Los Angeles

Le Cordon Bleu College of Culinary Arts Sacramento

Le Cordon Bleu College of Culinary Arts in Sacramento offers a hands-on culinary education that puts students in the kitchen shortly after the start of classes. The school's Accelerated Training System was designed by chefs to provide the skills that are in demand in the food service and culinary industries. The hands-on programs can be completed in as little as nine months.

The Diploma in Professional Culinary Arts is a five stage program that progressively develops the students professional cooking ability. Beginning with the study of core techniques, the program teaches the student to work individually and in teams to prepare baked goods and pastry, items in the cold kitchen, salads, sandwiches, and entrees. The program concludes with a six week internship where students can practice their new skills.

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The Diploma in Professional Baking and Pastry is designed to provide a foundation for a position in the pastry kitchen. Experienced chefs teach small classes beginning with the fundamentals, and advancing to more advanced skills, including the preparation of candies, wedding cakes, petit fours, and individual desserts. An internship in a professional kitchen concludes the program.

Request more information on the Professional Baking and Pastry diploma from Le Cordon Bleu College of Culinary Arts in Sacramento

The jobs mentioned are examples of certain potential jobs, not a representation that these outcomes are more probable than others. The schools listed above do not guarantee employment or salary. The Le Cordon Bleu logo is a registered trademark of Le Cordon Bleu BV.

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