California Culinary Arts Institute now offers a culinary education program for youth and teens between the ages of 10 – 16 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 certifications, 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 2022 Course Dates
February 5 – March 12
March 26 – May 8
May 21 – June 26
July 9 – August 14
August 27 – October 2
October 15 – November 20
December 3 – January 22 (2023)
More dates coming soon…
Week 1, Day 1: Knife Skills – Sharpening knives, knife safety, cutting skills and methods for potatoes and seasonal veggies. Making vegetable stock.
Week 1, Day 2: – Chicken Stock and Veloute Sauce, Cream of Broccoli and Cheddar Cheese Soup.
Week 2, Day 3: Rice Pilaf with Sauteed Chicken Tenderloin and Supreme Sauce.
Week 2, Day 4: Lasagna with Bolognese Sauce.
Week 3, Day 5: Spaghetti with Ramen Beef Ragu Sauce.
Week 3, Day 6: Fettuccine with Alfredo Sauce.
Week 4, Day 7: Braided Bread (Challah Bread), Chocolate Breakfast Rolls.
Week 4, Day 8: Sushi (California Roll) and Miso Soup.
Week 5, Day 9: Salisbury Steak, Roasted Fingerling Potatoes, Sauteed Green Beans and Bordelaise Sauce.
Week 5, Day 10: Fried Chicken and herbed roasted potatoes, mushroom sauce.
Week 6, Day 11: French Macarons and Fillings, and Crème Brulée (part 1).
Week 6, Day 12: Fruit Tart and Lemon Meringue Tart, and Crème Brulée (part 2)