Culinary Classes Teens & Kids
California Culinary Arts Institute now offers a culinary education program for youth and teens between the ages of 10 – 18 who are interested in learning and advancing their knowledge in cooking and baking.
This is an intensive six-week course that is intended to provide young individuals with the fundamental skills and knowledge to prepare for adult chef expertise, working in a restaurant kitchen, having hopes to participate in cooking competitions such as MasterChef Junior, or simply enjoy cooking at home and desire to gain professional-level training.
The curriculum of this course is constructed in such a way that the participants will learn the preliminary foundations and classic techniques of cooking meats, poultry, fish, vegetables, starches and sauces, as well as baking breads and desserts; the knowledge and skills that all chefs must master.
Length – 6 weeks, 60 hours total
Class Schedule: Saturdays and Sundays from 9:00 am until 2:00 pm (5 hours each day)
Tuition Fee: $1,200
All the necessary ingredients, tools, and equipment are provided by the California Culinary Arts Institute.
Students will receive one apron and two towels as well as a copy of all recipes made throughout the program as part of the tuition.
Upcoming 2023 Course Dates
- December 3 – January 29 (2023)
Please note: We are closed for holidays from December 16, 2022 to January 2, 2023
- February 11th to March 19th
- April 1st to May 7th
- May 20th to June 18th
- July 1st to August 6th
(Vegetarian modifications can be made to curriculum by request.)
Week 1, Saturday: Knife Skills – Sharpening knives, knife safety, cutting skills and methods for potatoes and seasonal veggies. Making vegetable stock.
Week 1, Sunday: – Chicken Stock and Veloute Sauce, Cream of Broccoli and Cheddar Cheese Soup.
Week 2, Saturday: Rice Pilaf with Sauteed Chicken Tenderloin and Supreme Sauce.
Week 2, Sunday: Taco sauce, Taco shells, Taco salad Mexican Rice
Week 3, Saturday: Spaghetti with Ramen Beef Ragu Sauce.
Week 3, Sunday: Fettuccine with Alfredo Sauce.
Week 4, Saturday: Braided Bread (Challah Bread), Chocolate Breakfast Rolls.
Week 4, Sunday: Sushi (California Roll) and Miso Soup.
Week 5, Saturday: Salisbury Steak, Roasted Fingerling Potatoes, Sauteed Green Beans and Bordelaise Sauce.
Week 5, Sunday: Fried Chicken and herbed roasted potatoes, mushroom sauce.
Week 6, Saturday: Red velvet cake, crème Brulé.
Week 6, Sunday: Marinera Sauce, Pizza
For more information or to enroll in this program, contact us!
Phone: 858- 868-1401