California School of Culinary Arts

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California School of the Culinary Arts

    Founded in 1994, California School of the Culinary Arts has become one of the most well known and respected culinary schools in the country. Our exceptional location offers students an exciting academic environment, in which nearly every culture in the world is celebrated and explored. Our multi-cultural community offers the most diverse career and growth opportunities found anywhere on the globe. Our culinary styles set the tone for the nation, and the scene is continually growing.

    California School of the Culinary Arts campus sits in historic South Pasadena, just minutes from Pasadena’s Old Town and Playhouse District. Here, the nightlife rivals that of any metropolis. The restaurants are numerous, and the competition is fierce. It’s the perfect site for culinary study and exploration.

    CSCA is approved by the State of California and accredited by The Accrediting Council for Independent Colleges and Schools (ACICS). We are one of the few culinary schools in America in partnership with the world famous Le Cordon Bleu. Our Le Cordon Bleu Culinary Arts Program includes 1200 hours of hands-on lab classes, including a restaurant rotation, and 240 hours of academic classes, all taught over the course of four, 12 week terms. The fifth term is spent in a 360 hour Externship which gives students real-life experience in some of the most exciting culinary venues in the world.

    Culinary Programs

    Introduction to Culinary Arts I
    Teaches a solid base of kitchen skills, including terminology, knife skills, product identification and the classical foundation of stocks, soups and mother sauces. Here is the first detailed exposure to identification and preparation of vegetables and grains.

    Introduction to Culinary Arts II
    explores the cooking techniques of all proteins. The fabrication of all meat, fish, and poultry, and the chemistry of egg cookery will be studied in detail. All the skills acquired in Intro I and Intro II will be combined for your presentation of complete plated entrées.

    Baking and Pastries I
    Introduces students to the ingredients and chemistry of baking, as well as the history of the bake shop. Here, we produce all types of yeast breads, from the classic baguette to bagels. Basic and classic pastry doughs are taught including Danish, Croissant, Puff Pastry and Pâté a Choux, as well as Classic and American pies and tarts.

    Baking and Pastries II
    Continues the study of desserts with an intense examination of cakes and decorating, custards, frozen desserts, chocolate, candy and showpieces. Theories of restaurant style plating are investigated, as is dessert menu planning.

    Garde Manger
    Classic salads, appetizers, canapés and hors d’oeuvres are studied and produced. Students are also introduced to classic charcuterie, including sausages, Pâtés, terrine and cured meats.

    Hot Foods Production
    Acquaints students with restaurant style food. It is a culinary tour of the world, and an intense survey of modern plating and restaurant timing. Students build on acquired culinary skills, while exercising the creative side of the brain.

    Academic Programs

    Sanitation is the first and most important class in culinary school. This course covers principles of enforced sanitation standards, and the Hazard Analysis Critical Control Point (HACCP) systems. Students are shown how to safely handle food from acquisition to service, and receive the NRA Sanitation Certificate upon successful completion.

    Food in History
    examines the origin and history of the culinary arts throughout the ages. We consider the influence of the founders of cuisine on modern culinary art, and the evolution of culinary style, trends and culture.

    Applied Math for Food Service
    Takes a close look at purchasing operations in the hospitality industry, including product specifications, food cost analysis, and the application of technology in today’s culinary marketplace.

    Culinary Language
    Explores the use of language in the hospitality industry, exposing students to a working knowledge of culinary Spanish, French and Italian.

    Wine and Beverage
    Reviews the use of wine, beer, coffee and tea in the hospitality industry, and explores the techniques involved in pairing food and beverages.

    Nutritional Cooking
    Introduces basic nutritional principles, including the physiology of eating, and cooking for specialized diets.

    Psychology of the Kitchen
    Takes an intense look at management, leadership, supervision and the personal relationships that occur between workers. Students will practice job search skills, and fine-tune their résumés.

    Restaurant Practical
    During the Restaurant Practical, students put their skills to the test, serving the population of Pasadena the finest, most innovative and well-prepared modern cuisine. Students spend two weeks in each station, where they will be exposed to all aspects of their chosen profession.

    The final term of the CSCA education involves a 360-hour Externship. Under the direct supervision of an externship coordinator, students are placed, monitored and evaluated. The externship experience often leads to career opportunities.

    Financial Aid

    Financial Aid is a process that many of our students utilize. Every student needs a plan for paying for his or her education. While some pay by cash, many students use financial aid to help with their college costs. Our friendly Financial Aid staff is available to assist you through the financial aid application process. We are committed to helping every student, whether applying for financial aid or paying by cash, in completing their financial aid plan. We’ve helped many students just like you. Financial Aid is available for those who qualify.

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