Programs of Study Since 1977, the esteemed faculty at California Culinary Academy has been providing professional, career-oriented culinary education. 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 education and graduating some of the world's premier culinary professionals and pastry chefs. Culinary Arts Program 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 education that will enhance their career path. Contact us for more information Baking and Pastry Arts Certificate Program 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. Contact us for more information

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