Culinary and Bakeshop Academy

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Examples of jobs and salaries you may be qualified for after completion of a program:

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Culinary Arts

900 HOURS
36 HOURS PER WEEK
24 WEEKS

Skills: Plan and develop menus — Prepare and cook food safely — Make perfect pastries

Courses are separated into six modules. Learn the basic principles of cooking, theory, food prep, safe food handling, and even how to make perfect pastry. Plus, you’ll practice developing menus and managing food costs, to give you a good understanding of the restaurant business. This program is hands-on in an industrial kitchen area from day one. Classes are free. Materials fee is $425 for books, uniform and supplies. Mandatory orientation required prior to enrollment.

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Advanced Culinary Arts

200 HOURS
25 HOURS PER WEEK
8 WEEKS

As an exploration into Current Cuisine and Restaurant Operations that gives students a foundation in molecular gastronomy and culinary/food and beverage management. Farm-to-Table Cuisine and Front-End Restaurant Operations help students learn the fundamentals and principles relevant to this industry. This program is offered during summer semester.

Requires completion of two courses:

  • FDNT 683 Advanced Culinary Arts I
  • FDNT 684 Advanced Culinary Arts II

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Professional Bakeshop

200 HOURS
11 HOURS PER WEEK
18 WEEKS

Skills: Maintain computer networks — Diagnose network and system problems — Implement security measures

Develop professional skills and prepare for employment in the baking and pastry industries. Instruction includes theory and hands-on production; industry safety and sanitation guidelines, in-depth analysis of baking tools, ingredients, and measurement. Requires completion of two courses (FDNT 627 and FDNT 628). Classes are free. Materials fee is $135 for food and supplies.

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Food Preparation for Health Care Professionals

288 HOURS
8 to 16 HOURS PER WEEK
18 to 36 WEEKS

A nutritional diet is a foundation to good health. The total impact of food on our health is critical, and menu preparation and planning are important elements. Increase knowledge of nutrition and food preparation for a wide variety of culinary applications. Learn basic nutrition principles; up-to-date food pyramid guidelines; food safety and sanitation; menu planning, and how to eat for optimum fitness. Requires completion of four classes: Nutrition Basics (FDNT 601), Eat for a Healthy Lifestyle (FDNT 605), Menu Planning (FDNT 610), and Time-Saver Cooking (FDNT 615).

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Mission: San Diego Continuing Education commits to student success and community enrichment by providing accessible, equitable, and innovative quality education and support services to diverse adult learners in pursuit of lifelong learning, training, career advancement, and pathways to college.