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Featured Best Culinary Schools
Institute of Culinary Education (NYC and Los Angeles)
NYC and LA--State of the Art Facilities   Read More
International Culinary Center (NYC and California)
Founded in 1984 as the French Culinary Institute   Read More

Best Culinary Schools in California 2018 (Updates and Reviews)

Institute of Culinary Education (Los Angeles) -- After 42 years of award-winning culinary education in New York City, in January 2018 the Institute of Culinary Education opened a second campus in Los Angeles — an oasis for food and restaurant lovers and without a doubt one of the most exciting food cities in America. Having taken over the facility previously occupied by Le Cordon Bleu in Pasadena, ICE reimagined the space as a center for learning, innovation and creativity, staying true to the vision embodied by its New York flagship. Both the ICE and the food community couldn’t be more thrilled --Said prolific chef and restaurateur Wolfgang Puck, “I was thrilled to learn that the Institute of Culinary Education is expanding and opening its second location in Los Angeles. LA is a hub of culinary innovation, and having a culinary school of ICE’s caliber in this market will only enhance the city’s standing as a major culinary center in the United States.” Click here to schedule a personal tour. Initially, ICE’s Los Angeles campus will feature its career training programs in Culinary Arts, Pastry & Baking Arts and Restaurant & Culinary Management. The Hospitality Management program will be added later in 2018. The school will aim to create the same sense of community, creativity and campus life offered in NYC, adapted to the thriving LA food scene. Once career program classes are up and running, ICE will build on its platform for inspiration and is considering options to offer specialized amenities and features similar to the NYC campus, such as a chocolate labculinary technology lab and an extension of its “farm to classroom”program, and later on, recreational classes and special culinary events. Click here to schedule a personal tour

International Culinary Center California --- -FORMERLY THE FRENCH CULINARY INSTITUTE-- ICC is one of the most award-winning schools for a professional fast-track culinary or wine education. We rank ICC as one of the best culinary schools in America --The California campus isperfectly situated between the vineyards of Napa Valley and the seafood haven of Monterey Bay, less than an hour's drive from San Francisco, ICC gives students access to some of the best restaurants, vineyards and chefs in the world. Programs include: Culinary Arts· Farm-To-Table ·Pastry Arts·· Sommelier Training , (with paid externship)  Schedule a private tour today! -- . OurTotal Immersion, hands-on curriculum transforms students from novice to professional skill levels in months, supplemented by unlimited Culinary Business workshops and personal career services long after students graduate in a wide range of food-related careers. The school is known for its original curriculum, small student-to-teacher ratio and individual workstations, along with support not found at larger schools. Alumni include Bobby Flay, David Chang, Dan Barber, Christina Tosi and 15,000 more who make headlines daily in small towns and large cities across the world in a range of culinary careers, including TIME’s 100 Most Influential People, Mind of a Chef, James Beard Awards, Food & Wine’s “People’s Best New Chefs,” Forbes’ “30 Under 30,” Eater’s “Young Guns” and more than 50 grads on Chopped. ICC's legendary talents who serve as deans (Jacques Pepin, Jacques Torres and Jose Andres among them) and entrepreneurial alumni have racked up more than 137 Michelin stars, the ultimate accolade for a chef. Study at a place named "Best Vocational Cooking School of the Year" by IACP multiple times, and that holds the highest honor, School of Excellence, by the accrediting commission ACCSC

Culinary Institute of America (CIA) Built in the late 19th century and listed on the National Register of Historic Places, the Greystone facility in St. Helena was once home to the Christian Brothers Winery. After initially offering certificate courses, in autumn 2006, the campus began offering associate degrees. The Culinary Institute of America at Copia, houses the CIA's new Food Business School. The primary school building is the Greystone Cellars building, which houses teaching kitchens, the Wine Spectator Greystone Restaurant, the Bakery Café by illy, the Spice Islands Marketplace (the campus store), the De Baun and Ecolab Theatres (auditoriums and cooking demonstration facilities, also used as lecture halls), and administrative offices. Adjacent to the teaching kitchens is the Margie Schubert Library. The 15,000-square-foot teaching kitchens at Greystone are on the third floor of the primary building. The kitchens use Bonnet stoves and have a variety of cooking appliances, including rotisseries, appliances for induction cooking, a stone hearth oven, convection ovens, and combi steamers. On the first floor, the 5,000-square-foot Viking Teaching Kitchen is designed for 36 to 40 students at a time. Its appliances and equipment were donated by Viking Range Corporation's founders and installed as part of a comprehensive redesign of the building's first floor in 2010. The redesign also involved the completion of a chocolate-making facility and the campus store and Flavor Bar. The school offers Associate Degree in Culinary Arts, Baking & Pastry Arts, Accelerated Culinary Arts Certificate Program (ACAP), Wine and Beverage Graduate Certificate (WBGC). Recreational Programs: CIA Bootcamp -Fun Cooking, Baking, and Wine Tasting Classes. The school restaurant is the Wine Spectator Greystone Restaurant which uses ingredients from the CIA's own farm and gardens. CIA faculty is comprised of talented educators drawn from more than 170+ expert CIA instructors and professors. CIA boasts a 49,000-strong network of the most impressive alumni including Anthony Bourdain, Grant Achatz , Steve Ells founder of Chipotle, Alfred Portale, Charlie Palmer, David Burke, Larry Forgione, Anthony Bourdain, Sara Moulton, Cat Cora, Rick Moonen, Gary Danko, Roy Yamaguchi, Jonathon Benno, Todd English, Shea Gallante, Scott Conant, Sam Hazen, Grant Aschatz, Michael Mina .Location: Spanning two locations in the heart of Wine Country—the CIA at Greystone in St. Helena and the CIA at Copia in Napa

Art Institute of California Culinary Schools With programs in Culinary Arts, Baking and Pastry and Art of Cooking .In the Culinary Arts program, you'll gain practical experience in the kitchen while studying the business of cost control, sanitation and safety, menu and beverage management, nutrition, and kitchen management. You'll learn to produce food quickly and in quantity while working with others. Graduates are prepared to seek entry-level employment such as line cook and pantry cook .

Programs:

Associate of Science in Culinary Arts, Baking and Pastry, 90 hours - 6 quarters or Diploma of Arts 48 Credit hours and 4 quarters
Bachelors of Science
in Culinary Management 180 Credit hours - 12 quarters
Bachelors of Science
in Hospitality Food and Beverage Management -180 Credit hours - 12 quarters)

Campuses:

The Art Institute of California — Hollywood, 5250 Lankershim Boulevard, North Hollywood, CA ,
The Art Institute of California — San Francisco, 10 United Nations Plaza, San Francisco, CA.
The Art Institute of California — San Diego, 7650 Mission Valley Road, San Diego, CA
The Art Institute of California --Sacramento , 2850 Gateway Oaks Drive, Suite #100, Sacramento, CA
The Art Institute of California — Inland Empire, 674 East Brier Drive, San Bernardino, CA
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San Diego Culinary Institute - San Diego Culinary Institute is San Diego's culinary school of choice. In as little as 8 months you will be on your way to a career in the kitchens of some of the most highly acclaimed fine dining restaurants in San Diego and all over the world. San Diego Culinary Institute has both a Culinary and Baking and Pastry program. Chef Instructors have all been the Executive Chef of a fine dining restaurant for a minimum of 5 years and they have all been in the culinary field for a minimum of 25 years.

San Francisco Cooking School, San Francisco, CA

SFCS delivers an intimate private-school experience with small classes limited to 14 students that are taught in a brand new, state-of-the-art teaching kitchen. The program runs six months (or you can do it twelve part-time) The school offers a Culinary Arts Certificate Program and a Pastry Arts Certificate Program, In addition to career training in culinary arts, SFCS offers the largest program of hands-on recreational cooking classes in the Bay Area. Their 5,200 sq ft. facility functions as a vibrant culinary center for book signings, chef dinners, celebrity demonstrations, and private cooking parties.Externships are an integral part of your learning at SFCS. No matter what your plans are post-graduation, SFCS believes that the practical learning experience of working in the kitchen of a restaurant is invaluable. SFCS has secured prized externships working under award-winning chefs in San Francisco’s top kitchens. Externships in San Francisco Restaurants include: Coi, Absinthe, Twenty Five Lusk and more.