Students are trained in modernized kitchens and computerized classrooms. Students work both front and back of the house in our fine dining restaurant and international buffet kitchen and prepare food for our small caf .
Classes start every five weeks.
Focus is on terminology, equipment, measurements, formula conversions, standard recipes and sanitation. Classes include student production of a variety of pastries, cakes, pies, breads, restaurant desserts, chocolate, confectionery and showpieces. New sessions begin every 6 months. For foodservice industry employers, a California State requirement for foodservice facilities. Faculty members also serve as advisors to student societies involved in the study of gastronomy.