About California Culinary Academy
At California Culinary Academy, we’ve been creating culinary excellence for over 30 years. One of the West's first culinary arts schools, we’ve been committed to providing high standards of culinary arts, pastry chef and personal chef training since 1977.
Our culinary programs are designed to help students pursue their passions and prepare them for professional opportunities in the international culinary, pâtisserie and baking, and hospitality industries.
Each student receives a comprehensive, challenging education in classic culinary techniques combined with modern innovations and the latest in global cuisine. They learn through demonstration by chef instructors followed by hands-on, practical application.
Curriculum includes important theoretical concepts and industry-relevant general education courses. Students also benefit from smaller class size in a creative, supportive community.
Contact us today to learn more about culinary education at California Culinary Academy or apply online!
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Our Campus
In 2004, California Culinary Academy opened a new 100,000-square-foot building at 350 Rhode Island, located in the sunny neighborhood of Potrero Hill, to enhance student experience.
We now offer complete, industry-current kitchens, lecture classrooms, a convenient student/staff cafeteria, and other amenities and benefits.
About Le Cordon Bleu
Few institutions possess the prestige of Le Cordon Bleu. Its internationally renowned culinary arts curriculum has become synonymous with expertise, innovation, tradition, and refinement-qualities meticulously nurtured by the school.
Le Cordon Bleu was founded as a cooking school in Paris in 1895. Its name traces to a high honor bestowed upon members of the Order of the Holy Spirit by King Henry III in the 1500s.
The awarded medallion, called the Cross of the Holy Spirit, was suspended from a blue ribbon, or Le Cordon Bleu.
At the end of the 19th century, a collection of recipes called "La Cuisinière Cordon Bleu" was published to much acclaim. The book's success prompted its publisher to open a cooking school with the Cordon Bleu designation.
The school's reputation spread fast, both in France and internationally. Since then, students throughout the world have trained in the culinary arts at Le Cordon Bleu.
Le Cordon Bleu's arrival in the United States ushered in a new educational era in culinary arts that combines classical European techniques with modern American technology and training.
As a testament to their accomplishment, graduates receive a specialized associate degree or certificate and the coveted Le Cordon Bleu Diplôme.