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California Culinary Academy offers a diverse education in the culinary arts. Students can choose from a comprehensive curriculum based on the world-famous Le Cordon Bleu Program—the highly respected, intensive chef training program. The school has received accreditation from American Culinary Federation Accrediting Commission.
Located in thriving San Francisco, one of the country’s restaurant capitals, the school boasts two campuses. One is located at 325 Polk Street, the other at 350 Rhode Island, in the Potrero Hill neighborhood. The average cost of living on campus per month is $600; it is estimated to cost twice that amount to live in off-campus housing.
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California Culinary Academy is equipped to handle its 2000 full time students and 102 faculty members (100 industry professionals and two master chefs).It has six bakeries, six demonstration labs, a mixology lab, eight production kitchens, three teaching kitchens, ten classrooms, two public restaurants, a gourmet dining room, and a cafeteria.
There are three distinct career tracks. Students can choose from a sixty week Le Cordon Bleu Culinary Arts Program that covers practical aspects of cooking but also focuses on historical and cultural aspects food; a forty-five week Le Cordon Bleu Hospitality and Restaurant Management Program that explores many aspects of one of fastest growing fields today; or the thirty week Baking and Pastry Arts Certificate Program that will provide students with the skills necessary to work in bakeries, pastry shops, hotels, and restaurants. A three month externship is also available and students are urged to participate in culinary competitions and a dining club.
Students may apply to the school at any time during the year. An interview, a formal application, and proof of high school graduation or GED are required. Students may seek financial aid and are encouraged to do so during the enrollment period. At graduation, employment placement assistance is readily available.
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California Culinary Academy (San Francisco)
Programs: Baking and Pastry Arts, Le Cordon Bleu Culinary Arts, Le Cordon Bleu Hospitality and Restaurant Management
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