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Culinary Classes

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.

 

 

Course Details

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…

 

Course Curriculum

 
(Vegetarian modifications can be made to curriculum by request.)

 

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)

 

For more information or to enroll in this program, contact us!

Phone: 858- 868-1401

Email: institute@ccaicampus.com

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