California Culinary Academy

Highlights

• Has trained more than 15,000 students since 1977
• Enrolls about 700 students
• Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT)
• American Culinary Federation Foundation Accrediting Commission (ACFFAC)

About the School

Founded in 1977, the Academy trains students in both traditional and contemporary cooking techniques. Instruction focuses on principles, procedures, history, evolution, and the diversity of the culinary arts. Training from faculty chefs teaches preparation of appetizers, soups, sauces, vegetables, garde manger, entrees, breads, pastries, desserts and more.

Since their inception CCA has trained more than 15,000 students for careers in the restaurant business.

The school is affiliated with Le Cordon Bleu North America, one of the leading authorities on French culinary instruction. Their program is designed to teach classical French techniques with innovative American technology.

The Academy is part of Career Education Corporation, which is one of the largest providers of private, postsecondary education in North America. CCA has a 100,000 square foot campus on Rhode Island Street in San Francisco that includes Careme 350, a student-run restaurant.

The Academy created a television series and video collection titled "Cooking at the Academy," that appeared on public TV.

The school facilities include:

• A mixology lab
• The student staffed public restaurant
• Demonstration kitchens
• The professional production kitchen
• Confisseries (coffee/pastry shop)
• A butcher lab
• The culinary library

California Culinary Academy Programs

The curriculum includes the study of nutrition, global cuisine, wine appreciation, purchasing, menu planning, food preparation and presentation. Other areas of study include sanitation, hygiene, safety procedures, cost control, human resource management and styles of table service.

CCA's areas of study include:

• Associate of Occupational Studies Degree in Le Cordon Bleu Culinary Arts.
• Associate of Occupational Studies Degree in Le Cordon Bleu Hospitality and Restaurant Management.
• Certificate in Le Cordon Bleu Patisserie and Baking.

Faculty

The Academy employs over 50 chef instructors including Master Chefs, executive chefs who have expertise in global cuisine as well as baking and pastry. The school targets a low student to faculty ratio and recently it was about 1 faculty member for every 16 students. Lecture classes are designed to not exceed 72 students and production (hands-on) classes to not exceed 36 students. Recently three of the school's Chef Instructors were honored with L' Esprit d' Excellence Awards, which honors excellence among educators.

Student Life

Through a variety of club activities students have the opportunity to bond and form long-lasting professional associations. Philanthropic events take place during the year promoting personal development for the students. Professional development is enhanced by the CCA's visitor lecture series. The school coordinates nearby student housing in single and double occupancy rooms for many students. The gaming room on campus is a gathering spot for students to unwind and socialize.

Admissions and Financial Aid

Culinary Academy admission is dependent upon receipt of a high school graduation or a General Educational Development certificate (GED), or its equivalence. All applicants must go through the interview process. A minimum GPA for transfer students is required. International applicants whose native language is not English may be required to demonstrate English proficiency

The Academy offers tuition planning assistance and federal and state financial aid to those who qualify. As a part of the enrollment process, each student meets with a Tuition Planner.