Become a Culinary Professional
Are you looking to gain valuable work skills in the food industry? The Culinary Arts Program teaches students a variety of culinary techniques over 12-24 weeks, preparing you for jobs in all phases of food production. Curriculum includes ServSafe certification from the National Restaurant Association — a mandatory certificate for all food service establishments.
Graduates also receive job seeking skills and job placement assistance.
Training is offered on an open entry/open exit basis with intake every two to four weeks as space is available. Enrollment is limited to eight students. Classwork includes a daily lecture followed by hands-on training. Students also participate in the operation of our Monterey Bay Event Center, giving you the opportunity to receive real kitchen and food preparation experience.
- Hot and Cold Food Production
- Basic Baking
- Soups, Stocks and Sauces
- Meal Planning
- Plate Presentation
- Recipes, Menus and Quality Control
- Knife Skills
- Tool/Equipment Maintenance and Operation
- Math Skills for Food Service
- Food Cost Control
- Purchasing and Receiving Procedures & Controls
- Buffet Service Techniques and Principles
- Conference Center Preparation and Planning
- Hands-on Experience in preparing food for conference center events
- Job-Seeking Skills
Applying to the Culinary Arts Program
Students will interview with the instructor and demonstrate an interest in working in the fast- paced culinary field. A student must possess a 5th grade reading level and 6th grade math skills, ability to lift up to 25 pounds, and the mobility to move freely in a kitchen environment. Students will be required to wear a uniform and approved shoes to class.
To schedule a tour and interview, please call (831) 883-5718.
Students must complete all curriculum assignments, earn a passing grade on required exams, pass the NRA serving safe food test, and maintain an overall attendance of 90% or better. Successful graduates will be awarded a Certificate of Completion and will be eligible for placement assistance.
12 to 24 weeks (up to 840 hours), Monday – Friday, 9 am – 3 pm. Some nights and weekends may be required.
Culinary Training (Bi-lingual, Spanish/English)
The program is the same as above but all training is in Spanish and emphasizes English as a second language. Course length is 20 weeks, Monday – Friday, 1 pm – 7 pm. Course format is a daily lecture followed by hands-on training.