| ABOUT CCAEF |
Mission Statement: The CCA Educational Foundation provides educational opportunities in the culinary and hospitality arts in partnership with the community and the California Culinary Academy. In all its activities the Foundation seeks to give motivated individuals access to high quality education and open up career opportunities in both the culinary and hospitality industries. The foundation plays a leadership role in providing funding for programs, materials, outreach, education and scholarships to aspiring industry leaders. Board of Directors: BEAT GIGER Pebble Beach Resorts SUSAN MARSHALL Baring Asset Management, Inc. MARSHA TOMASSI The Ultimate InnerCook JOHN S. PIERCE Barger & Wolen LLP DAVID MIRASSOU Mirassou Family Wines MEL DAGOVITZ Entrepreneur MARCIA STRIFFELER F & B Manager and Event Planner The Academy - Over 30 Years of Creating Culinary Excellence California Culinary Academy opened in 1977, when San Franciscan Danielle Carlisle bought an old downtown brick building, stocked it with four kitchens and brought in a handful of chefs and twenty students. Her mission was to give future chefs a true European style culinary education by combining hands-on classes with real world experience in restaurants. Fueled by an increasing demand for culinary professionals who could hit the ground running, the Academy quickly grew. To accommodate the rapid enrollment growth, Ms. Carlisle moved the school in 1985 to the historic California Hall at 625 Polk Street. Several years later, there was a need for even more classroom space, prompting the opening of the new property at 350 Rhode Island Street in the Potrero Hill neighborhood of San Francisco offering three hospitality programs. Associate of Occupational Studies Degree in Le Cordon Bleu Culinary Arts. This program is a 60 week culinary arts training which integrates classical and modern culinary techniques with strong kitchen management which can help prepare students for various positions at restaurants, hotels, private clubs, resorts, food magazines, and many other culinary-related businesses. Associate of Occupational Studies Degree in Le Cordon Bleu Hospitality & Restaurant Management. This 60 week hospitality management program offers a comprehensive hospitality & restaurant management course of study that combines sound managerial theory with practical, hands-on training designed to provide a strong basis in hospitality management practices as well as basic culinary skills. Certificate in Le Cordon Bleu Pâtisserie and Baking. This 40 week program emphasizes the hands-on application of fundamental techniques and ingredients, and is designed to provide a comprehensive study of baking and pastry. |
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