Culinary arts curriculum at the California Culinary Academy takes a global look at cuisine emphasizing the principles and procedures as well as the history, evolution, and diversity of culinary arts. You'll have the opportunity to learn how to prepare appetizers, soups, sauces, vegetables, garde manger, charcuterie, entrees, breads, pastries, and desserts. You can also learn to identify, fabricate, and portion meats, poultry, and fish.

In addition to both modern and classical techniques, the California Culinary Academy culinary arts degree program can provide you with professional kitchen management knowledge. You'll have the opportunity to learn essential skills such as sanitation, hygiene, safety procedures, cost control, human resource management, and styles of table service.

No matter what experience you may have, our Associate of Occupational Studies (AOS) Degree in Le Cordon Bleu Hospitality & Restaurant Management can give you the knowledge and skills to succeed in the world's fastest growing industry. This 45-week, comprehensive course of study combines sound managerial theory with practical, hands-on training. Which means when you're on the job, you won't just know what to do but also how to do it.

The culinary arts degree program provides a strong basis in management practices as well as basic culinary skills that will help you to achieve your goals in the foodservice and hospitality industry. You'll be introduced to both front of the house as well as back of the house operations. Among other topics, the program covers basic culinary arts training; mixology/beverage service; hotel operations; restaurant management, accounting, and law; small business management; wine studies; professional communications; human resource management; and gaming/casino management.