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.

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If you have a passion for food and a willingness to learn, the California School of Culinary Arts, located in Pasadena, CA, can prepare you for success.

• Work beside industry educated Chef Instructors committed to excellence
• Graduate Le Cordon Bleu Culinary Arts Program in only 15 months
• Receive job placement assistance at graduation
  
  

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Since 1977, the esteemed faculty at California Culinary Academy has been providing professional, career-oriented culinary education. We invite you to learn about our Le Cordon Bleu Culinary Arts Degree Program, our Baking & Pastry Arts Certificate Program, and our newest offering, Le Cordon Bleu Hospitality & Restaurant Management Degree Program.

Programs:

• Associate of Occupational Studies (AOS) Degree in Le Cordon Bleu Culinary Arts
  If you're seeking a career in the culinary arts, the Academy offers an intensive program of study leading to an Associate of Occupational Studies (AOS) Degree in Le Cordon Bleu Culinary Arts. This 60-week program can prepare you for various positions at restaurants, hotels, culinary schools, private clubs, resorts, cruise lines, and many other culinary related businesses. The curriculum integrates classical and modern culinary techniques with strong kitchen management skills, and prepares students for professional entry into the food service industry.
  
• Baking & Pastry Arts Certificate Program
  The Academy offers an intensive program designed for those interested in professional baking and pastry. The 30-week Baking & Pastry Arts Certificate Program provides a comprehensive study of baking and pastry to prepare you for various positions at bakeries, pastry shops, restaurants, hotels, and the rapidly growing segment of in-store supermarket bakeries. The program emphasizes the hands-on application of fundamental techniques and ingredients.
  

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