Culinary Classes Teens & Kids
We are temporarily discontinuing the Culinary classes for Teens and Kids. The classes will be resumed in April 2025.
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 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.
We
Course Dates, 2024
- June 22nd to July 28th
- August 10th to September 8th
- September 21st to October 27th
- November 9th to December 15th
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: Chicken Fajitas, Spaish Rice, Pinto Beans.
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: Ice Cream & Fruit Sorbet.
Week 6, Day 11: Red Velvet Cupcake, and Crème Brulée (part 1).
Week 6, Day 12: Marinara Sauce, and Pizza
Upcoming 2023 Course Dates
From | To | Course |
6/12/23 | 7/14/23 | Bread & Rolls |
7/17/23 | 8/11/23 | Pastries & quick Breads |
8/14/23 | 9/8/23 | Cake & Cake Decorating |
9/11/23 | 10/6/23 | Wedding Cake |
10/9/23 | 11/3/23 | Hot and Cold Complex plated & Individual desserts |
11/6/23 | 12/1/23 | Sugar & Chocolate Confectionery Arts |
Externship Program: 12/4/23 – 4/5/24
Upcoming 2024 Course Dates
|
From |
To |
Course |
|
12/4/24 |
1/12/24 |
Bread & Rolls |
|
1/15/24 |
2/9/24 |
Pastries & quick Breads |
|
2/12/24 |
3/8/24 |
Cake & Cake Decorating |
|
3/11/24 |
4/5/24 |
Wedding Cake |
|
4/8/24 |
5/3/24 |
Hot and Cold Complex plated & Individual desserts |
|
5/6/24 |
5/31/24 |
Sugar & Chocolate Confectionery Arts |
Externship Program: 6/3/ 24 – 9/20/24
For more information or to enroll in this program, contact us!
Phone: 858- 868-1401
Email: institute@ccaicampus.com
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