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Career Colleges    » California    » Culinary and Hospitality     » Culinary Arts

California Culinary Arts Degrees

Culinary arts Degrees: California Colleges

Looking for accredited career colleges, technical schools, and universities in California offering Culinary Arts degrees. Culinary arts training will make you skilled at food preparation and pave the way for a future as a chef, cook, or caterer.

Attending a California college should be an easy decision. After all, the Golden State has something for everyone. The educational quality is some of the highest in the nation, if not the world, and the after-college activities are endless. Within a four-hour drive in any direction you can be hiking some of the highest peaks in North America, driving through the furnace-like heat of Death Valley, losing your heart in immortally beautiful San Franciso, wandering dreamily through ferny forests crowned with 300-foot redwoods, rubbing shoulders with celebrities in L.A., or diving into the wild and welcoming surf of the great Pacific ocean.

California Colleges: Culinary Arts Degrees

The best chefs are creative artists whose medium is food. They bring together ingredients in both bold and subtle ways to make delicious edible creations. As with every artistic endeavor, the best culinary artists have something special that cannot be taught, but as is also the case with every artistic endeavor, excelling as a chef requires a great deal of training and skill development.

Education in the culinary arts is available at a variety of levels. A broad range of community-learning centers offer courses that are geared toward amateurs. Some colleges and universities offer more advanced training, some of which focuses especially on the science of food. Most prominently for aspiring professional chefs, there are culinary arts schools that focus exclusively on training professional culinary artists. Typically students at culinary arts schools are working toward an associate degree. In addition to classroom training, most chef training programs involve a strong out-of-classroom component, placing chefs-in-training as interns or apprentices in professional kitchens.

In the best kitchens, there are chefs working a variety of levels and with varying areas of focus. Some chefs specialize in entrees whereas others specialize in pastries and desserts. Some culinary artists focus even more intensely on one type of food, for instance, artisanal breadmakers. Recent graduates of culinary arts schools will begin at a low level in the kitchen and rather than creating their own dishes, will carry out the orders of the executive chef. Over time, however, they can develop their own recipes and can rise through the ranks to lead their own kitchens as executive chefs themselves.

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