San Francisco Cooking School 4.88

San Francisco Cooking School offers fresh pastry and culinary arts certificate programs driven by California cuisine and its progressive food values.

Designed to propel you into your optimal food career, our rigorous curriculum is taught by experienced chef instructors. SFCS delivers an intimate private-school experience with small classes limited to 14 students that are taught in our brand new, state-of-the-art teaching kitchen. The program runs six months, or you can take it part-time and complete it in twelve.

SFCS is not a cookie-cutter program. Whether you’re interested in a restaurant career or another food-career path such as food media, catering, or food entrepreneurship, our curriculum will support your personal career goals by giving you 30 free elective hours to pick from a roster of specialty coursework.

Based in the heart of San Francisco—one of the United States’ true culinary epicenters—your academic foundation will be supplemented with a learning experience that can only be obtained in the groundbreaking food scene of the Bay Area. As a student of SFCS, you will have exclusive access to trend-setting artisans, City-wide food events, award-winning restaurants, progressive organic farms, and the City’s best chefs. On top of the educational and technical skills gained through the kitchen classroom, these connections and experiences will impart the tools you need to embark on this inspiring new chapter of your life.

Externships are an integral part of your learning at SFCS. No matter what your plans are post-graduation, we believe 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 restaurants. You will not be dispatched to a factory externship in a large hotel kitchen to cut carrots for two months. Your externship will be mentored, managed and meaningful.

The following externship placements have been secured for SFCS students: Delfina, Coi, Absinthe, State Bird Provisions, Nopa, Bar Agricole, Perbacco, Aziza, SPQR, Frances, Locanda, 25 Lusk, A16, and many, many more.

To receive more information visit http://www.sfcooking.com