Fondant2.jpg
 

BEST Baking School IN Orange County

World class chefs × limited availability

 

California Baking School has a world-class facility located in the beautiful Garden Grove, California. Get hands-on education from top chefs in the industry. School classes enrolling now. 

 

The mission of California Baking School is to equip students with individualized, hands-on, and practical instruction for the food and hospitality industry.

We specialize in baking and pastries. We believe that through a carefully planned, well-balanced curriculum, we will give our students the solid foundation needed to build and advance in their careers. 

 

Phone

(714) 894-9500

 

Location

8100 Garden Grove BLVD
Garden Grove, CA 92844

 

Hours

Mon-Fri. 9am–5pm
Sat. 10am-1pm

Professional Baking

At the completion of this course, the student should be able to:

Understand basic principles and terminology in food handling, preparation, and presentation

Apply basic principles of handling and preparing of food

Demonstrate planning, timing, and preparation in baking and pasty, desserts, plating and presentation

Define and use common kitchen terminology and vocabulary

Define and use proper methods and techniques when applying all basic fundamental standards 

Call us for more information!

 

4 times a week (Mon-Thurs/10am-2pm)  for total of 24 weeks  

Length of Program (Total: 96 sessions)

One day class is possible.

 

 

 

Dessert course     16 sessions: 4/2 ~ 4/26. 2018.

Bread course        16 sessions: 4/30 ~ 5/24. 2018

Cake course          16 sessions  5/29 ~ 6/25. 2018

 

Dessert course    16 sessions: 6/26 ~ 7/24. 2018.

Bread course       16 sessions: 7/25 ~ 8/21. 2018

Cake course         16 sessions  8/22 ~ 9/19. 2018

 

 

New class is starting October 1. 2018

 

Dessert course   16 sessions: 10/1 ~ 10/30. 2018.

Bread course      16 sessions: 10/31 ~ 11/29. 2018 

Cake course        16 sessions  12/3 ~ 1/10. 2019 

                                                          

Dessert course  16 sessions: 1/14 ~ 2/7. 2019

Bread course     16 sessions: 2/11 ~ 3/7. 2019

Cake course       16 sessions  3/11 ~ 4/4. 2019

 

Barista Classes

At the completion of this course, the students should be able to...

Understand basic knowledge of coffee, how to handle and extract coffee, perceive the differences of its kind, cupping method and milk foaming.

Demonstrate how to extract coffee, foaming milk, latte art, mastering the machine, pour over method and cupping.

Define and use proper methods and technique depends on its kind

 

Length of Program (16 sessions)

  • Basic course: 8 sessions
  • Advanced course: 8 sessions

Once a week (Every Friday/11am-1pm) for total of 16 weeks

 

 

Buttercream and Fondant

At the completion of this course, the students should be able to…
Understand how to decorate a cake with wide range of elaborate piping technique and butter cream frosting. 
Demonstrate from basic to advanced floral piping skills, cake borders, pressure control piping, rolling fondant from scratch that cover own cake, crimping, embossing, quilting, ropes, ribbons,  mold making, and figurine modeling.
Define and use proper cake decorating skill for each different cakes upon its styles

 

Length of Program (8 Sessions)
Once a week (Every Friday) for total of 8 weeks


Length of Program (12 Sessions) 
Once a week (Every Thursday) for total of 12 weeks

One day class is possible.

 

Weekend             

Class

Length of Program (12 Sessions)

Once a week  for total of 12 weeks (Saturday/ 10am to 2pm)

One day class is possible.

 

 

Baking for

Fun Class

Length of Program (12 Sessions)

Once a week (Every Wednesday/10am-2pm) for total of 12 weeks

One day class is possible.

 

 

 

Private

Class

You can choose your own menus, and you will learn from a chef directly.

 (10am to 2pm)

 

Breads (5 Breads)    or

Desserts (4-5 Desserts)   or

Cakes (3 Desserts)

 
 

 

 

objectives

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We believe...

  • Students should first master the traditional classic technique of the culinary arts before incorporating modern applications and global flavors.
  • Students keep abreast of current technology and equipment and thus provides students with latest state of the art training.
  • Faculty members are industry professionals who represent their area of expertise academically and professionally.
  • The members of the Advisory Board are professionals from diverse areas, who provide California Baking School with expert advice and recommendation, to further the careers of the graduates.
  • California Baking School is committed to providing the students with methods to best evaluate, analyze, and synthesize information in order to develop critical thinking, problem solving and communication skills in a career environment. 
  • Graduates and students acquire value of life-long learning and training.
 
 
 

Contact Us

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Please complete the form below

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Name
 

 

CATALOG

 

 

 

 

 

 

California Premier Culinary School (CPCS)

8100 Garden Grove Blvd

TEL. 714.894.9500

www.cpculinaryschool.com

Effective Date: January 1, 2016–December 31,2016

 

TABLE OF CONTENTS

 

Cover Page                                                                 1

 

ABOUT                                                                         3-4

Mission Statement                                                    3

Objectives                                                                  3

Ownership                                                                  3

Faculty & Staff & Instructors                                     3

BPPE Approval                                                           4

Questions                                                                    4

Review Documents before Signing                          4

Address Where Classes Are Held                            4

Complaint                                                                    4

PROGRAM OFFERINGS                                               5-7

European Culinary Arts & Curriculum                       5
Asian Culinary Arts & Curriculum                              6
Professional Culinary Arts & Curriculum                  7

COURSE DESCRIPTIONS                                            8-9

Textbooks                                                                    9

ADMISSIONS INFORMATION                                    10-11

Admissions Requirement                                           10
Admissions Policy                                                       10
English Proficiency                                                     10
Transfer Out                                                                10

Articulation Agreement                                              10
Profession                                                                    10
Holidays                                                                        11

FINANCE INFORMATION                                              11-15

Tuition Table for Programs                                         11
Student Tuition Recovery Fund (STRF)                     11
Registration Fee                                                           12
Recreational Vocational Cooking Course                  12
Payment Methods                                                        12
Other Fees                                                                     12
Cancellation, Withdrawals & Refund Policy           13-14
Hypothetical Refund Example                                    14
Withdrawal Date                                                          14
Loans                                                                             14
Financial Aid                                                                 14

ACADEMIC INFORMATION                                         14-18

Class Schedules                                                           14
Unit of Credit                                                                14
Satisfactory Academic Progress & Policy                 15
Grading System                                                           15
Standard/Grade Point Average (GPA)                      15
Application of Grades and Credits                            15
Repeating Course Policy                                            16
Experiential Credit                                                      16
Distance Education                                                     16


Maximum Time in Which to Complete:                    16
Graduation Requirements                                         16
Attendance Policy                                                      16
Probation and Dismissal Policies                              16
Leave Of Absence                                                      16
Student Conduct Requirements                               17
Termination, Appeal & Reinstatement                     17          
Unofficial Withdrawal                                                17          
Automatic Withdrawal                                               17
Plagiarism                                                                    18
Expulsion                                                                     18          
Appeal                                                                          18
Academic Advisement                                               18

STUDENT SERVICES INFORMATION                      18-21

Library                                                                          18

References to Public Libraries:                                 18

Facilities & Equipment                                               19

Student Orientation                                                    19

Current Student information                                     19

Placement Services/ Job Placement Assistance          19

Guarantee Disclaimer                                                19

Completion and Placement Rates                           19

Occupational Information                                         20

Related Occupational Guides                                  20

Family Rights & Privacy Act                                     20

Grievance Procedure                                               20

Pregnancy                                                                 20

Visitors                                                                       20

Housing Information/ Non-Residential                 21

Retention of Records                                               21

GENERAL INFORMATION                                       21-22

Physical Description of School                               21

Free Parking                                                             21

Convenience of the Campus Location                  21

Average class size                                                   21

Transportation                                                         21

Non-Discrimination Policy                                     22          

Drug and Substance Abuse Policy                       22

The Prevention of Abuse                                       22          

Visa                                                                          22

SCHOOL CATALOG RECIEPT                        

SIGN YOUR CATALOG

 

 

 

 

 

ABOUT California Premier Culinary School (CPCS)

 

Mission Statement

The mission of the California Premier Culinary School is to equip the students with individualized, hands-on, practical instruction for the food and hospitality industry worldwide.  We believe that through a carefully planned, well-balanced curriculum, we will give our students the solid foundation needed to build and advance in their careers.  Our students come from diverse backgrounds and interests, and we prepare and furnish them with the tools to succeed, by keeping class size small and continuously updating the curriculum and installations of the school while maintaining an excellent faculty and staff of industry professionals.

 

Objectives

v  CPCS believes that the students should first master the traditional classic technique of the culinary arts before incorporating modern applications and global flavors.

v  CPCS keeps abreast of current technology and equipment and thus provides students with latest state of the art training.

v  CPCS faculty members are industry professionals who represent their area of expertise academically and professionally.

v  The members of the Advisory Board are professionals from diverse areas, who provide CPCS with expert advice and recommendation, to further the careers of the graduates.

v  CPCS is committed to providing the students with methods to best evaluate, analyze, and synthesize information in order to develop critical thinking, problem solving and communication skills in a career environment.

v  Graduates and students acquire value of life–long learning and training.

 

Ownership

California Premier Culinary School is owned by California Premier Culinary School, Inc. a California Corporation.  The members of the Board of Directors for CPCS, Inc., representing the majority of shares, are:            

CHUN HEE PANG&DAVID SANG KIM

School has not a pending petition in bankruptcy, is not operating as a debtor of possession, has not filed a petition within the preceding five years, or has not had a petition in bankruptcy filed against it within the preceding five years that resulted in reorganization under Chapter 11 of the United States Bankruptcy Code (11 U.S.E. Sec. 1101 et seq.).

 

Faculty & Staff

 

David Sang Kim                       Chief Executive Officer

Myung Lee                               Chief Academic Officer

Dongho Shin                            Chief Operating Officer/ Director

Claire Paik                                Associate Director

 

Instructors

 

Augustine, Tracy                     Instructor        Teaching experience since 2013

                  Culinary Theory Course at CPCS

Cho, Sarah                               Instructor        Teaching Experience since 2013

                                                                           Fondant Cake Decorating Course at CPCS

Fitzgerald, Mary                     Instructor        Teaching experience since 1980

                 Culinary Theory Course at CPCS

Lam, Rachel                            Instructor        Teaching experience since 2008

                                                                          Baking at CPCS

Kang, Michelle                        Instructor        Teaching Experience Since 2010

                                                                          Asian Fusion Culinary Art ad CPCS

Katz, Elin                                  Instructor       Teaching experience since 2014

                                                                          Fondant Cake Decorating Course at CPCS

Kim, Tommy                            Instructor        Teaching Experience since 2012

                                                                           Coffee/ Barista Course at CPCS

Kim, Yun Joo                           Instructor        Teaching experience since 1994

                                                                          Baking Advance Course at CPCS

Sinsheimer, Philip                   Instructor       Teaching experience since 1991

                                                                          European Culinary Art Course at CPCS

Valerio, Rommel                     Instructor       Teaching experience since 2009

                                                                          Baking at CPCS

 

 

BPPE Approval (Bureau for Private Postsecondary Education)

This institution is a private institution and approved to operate by the California Bureau for Private Postsecondary Education. Approval to operate means the institution is compliant with the minimum standards contained in the California Private Postsecondary Education Act of 2009 (as amended) and Division 7.5 of Title 5 of the California Code of Regulation

 

Questions

Any questions a student may have regarding this catalog that have not been satisfactorily answered by the institution may be directed to the Bureau for Private Postsecondary Education (BPPE) at 2535 Capitol Oaks Drive, Suite 400, Sacramento, California 95833,www.bppe.ca.gov, or by calling (916)431-6959, or by faxing (916) 263-1897.

 

Review Documents before Signing

As a prospective student, you are encouraged to review this catalog prior to signing an enrollment agreement. You are also encouraged to review the School Performance Fact Sheet, which must be provided to you prior to signing an enrollment agreement.

 

Address Where Classes Are Held

CPCS Classes are held in facilities and uses equipment that fully comply with all federal, state and local ordinances and regulation, including fire safety, building safety, handicapped access and health requirements.

 

Classes are held at 8100 Garden Grove Blvd., Garden Grove, CA 92844

 

Complaint

A student or any member of the public may file a complaint about this institution with the Bureau for Private Postsecondary Education (BPPE) by calling Toll Free (888) 370-7589 or by completing a complaint form, which can be obtained on the bureau’s website: www.bppe.co.gov

 

 

PROGRAM OFFERINGS

 

CPCS offers 3 excellent programs:

1. EUROPEAN CULINARY ART

2. ASIAN CULINARY ARTS

3. PROFESSIONAL CULINARY ARTS

 

1. EUROPEAN CULINARY ARTS

 

The EUROPEAN CULINARY ARTS program has been designed to prepare students for entry-level employment as a cook and/or to enter private practice with a specialty in the European culinary arts.  The course is 390 Clock Hours.  Students attend classes for 16 Weeks.  Structure is placed on the guidelines emphasized by the American Culinary Federation.  The technical portion of the course introduces food handling and food preparation techniques to facilitate the graduate’s ability to address specific problem areas and concerns presented by the client, including classic European, Ethnic, Baking, Cold and Hot Food Preparation, Presentation techniques.  The program incorporates fundamentals such as Sanitation and Safety, Use and Application of Culinary Equipment, Planning of Menu to provide an integrated approach to learning and to integrate the requisite skills for competency in the professional area of expertise.  Business, Team Work, Presentation Skills and marketing, as well as professional boundaries and ethics, also are emphasized.

 

Employment opportunities include positions as chefs and managers in restaurants, fast food chain restaurants, corporate restaurants, catering, institutional food service, cafeteria, hotel, clubs, resorts, spas, cruise ships, research and development for major food companies, culinary writing, personal chef, and culinary teacher, as well as setting up individual private businesses.

 

 

Curriculum Requirements of EUROPEAN CULINARY ARTS

COURSE CODE

NAME OF COURSE

Total Instructional Clock Hours

Total Credit Units

CUL 101

Introduction to Food Service Industry

30

3

SAN 101

Food Safety & Sanitation

30

3

CUL 102

Application & Use of Culinary Equipment

30

3

SCI 101

Nutrition

30

3

CUL 201E

European I (Includes European Baking I)

30

3

CUL 202 E

European II (Includes European Baking II)

30

3

CUL 203 E

European III (Includes European Baking III)

30

3

CUL 221

Purchasing & Cost Control

30

3

CUL 222 – A

Practical Kitchen Operations – A

40

4

CUL 223

Restaurant Operation & Menu Planning

30

3

EXT251 – A

Externship/Internship – A

80

8

 

TOTAL

390

39

 

 

 

 

2. ASIAN CULINARY ARTS

 

The ASIAN CULINARY ARTS program has been designed to prepare students for entry-level employment as a cook and/or to enter private practice with a specialty in the Asian culinary arts.  The course is 420 Clock Hours.  Students attend classes for 17 Weeks.  Structure is placed on the guidelines emphasized by the American Culinary Federation. The technical portion of the course introduces food handling and food preparation techniques to facilitate the graduate’s ability to address specific problem areas and concerns presented by the client, including classic Asian Cold and Hot Food Preparation, Presentation techniques. The program incorporates fundamentals such as Sanitation and Safety, Use and Application of Culinary Equipment, Planning of Menu to provide an integrated approach to learning and to integrate the requisite skills for competency in the professional area of expertise.  Business, Team Work, Presentation Skills and marketing, as well as professional boundaries and ethics, also are emphasized.

 

Employment opportunities include positions as chefs and managers in restaurants, fast food chain restaurants, corporate restaurants, catering, institutional food service, cafeteria, hotel, clubs, resorts, spas, cruise ships, research and development for major food companies, culinary writing, personal chef, and culinary teacher, as well as setting up individual private businesses.

 

Curriculum Requirements of ASIAN CULINARY ARTS

COURSE CODE

NAME OF COURSE

Total Instructional Clock Hours

Total Credit Units

CUL 101

Introduction to Food Service Industry

30

3

SAN 101

Food Safety & Sanitation

30

3

CUL 102

Application & Use of Culinary Equipment

30

3

SCI 101

Nutrition

30

3

CUL 201 AK

Asian – Korean Fusion (Includes Korean Baking)

30

3

CUL 201 AJ

Asian – Japanese Fusion (Includes Japanese Baking)

30

3

CUL 201 ACH

Asian – Chinese Fusion (Includes Chinese Baking)

30

3

CUL 201 SE

Introduction to Barista

30

3

CUL 221

Purchasing & Cost Control

30

3

CUL 222 – A

Practical Kitchen Operations – A

40

4

CUL 223

Restaurant Operation & Menu Planning (Includes Baking)

30

3

EXT251 – A

Externship/Internship – A

80

8

 

TOTAL

420

42

 

 

 

 

 

 

 

 

 

3. PROFESSIONAL CULINARY ARTS

 

The PROFESSIONAL CULINARY ARTS program has been designed to prepare students for entry-level employment as a cook and/or to enter private practice.  The course is 840 Clock Hours.  Students attend classes for 34 Weeks.  Structure is placed on the guidelines emphasized by the American Culinary Federation.  The technical portion of the course introduces food handling and food preparation techniques to facilitate the graduate’s ability to address specific problem areas and concerns presented by the client, including classic European, Ethnic, Baking, Cold and Hot Food Preparation, Presentation techniques.  The program incorporates fundamentals such as Sanitation and Safety, Use and Application of Culinary Equipment, Planning of Menu to provide an integrated approach to learning and to integrate the requisite skills for competency in the professional area of expertise.  Business, Team Work, Presentation Skills and marketing, as well as professional boundaries and ethics, also are emphasized.

 

Employment opportunities include positions as chefs and managers in restaurants, fast food chain restaurants, corporate restaurants, catering, institutional food service, cafeteria, hotel, clubs, resorts, spas, cruise ships, research and development for major food companies, culinary writing, personal chef, and culinary teacher, as well as setting up individual private businesses.

 

Curriculum Requirements of PROFESSIONAL CULINARY ARTS

COURSE CODE

NAME OF COURSE

Total Instructional Clock Hours

Total Credit Units

CUL 10

Introduction to Food Service Industry

30

3

CUL11

Food Safety & Sanitation

30

3

CUL 12

Application & Use of Culinary Equipment

30

3

CULI 13

Nutrition

30

3

CUL 20

European I (Includes European Baking I)

30

3

CUL 21

European II (Includes European Baking II)

30

3

CUL 22

European III (Includes European Baking III)

30

3

CUL 30

Asian – Korean Fusion (Includes Korean Baking)

30

3

CUL 31

Asian – Japanese Fusion (Includes Japanese Baking)

30

3

CUL 32

Asian – Chinese Fusion (Includes Chinese Baking)

30

3

CUL 201 SE

Introduction to Barista

30

3

CUL 33

Introduction to Latin American Cuisine

30

3

CUL 40

Introduction to Baking

30

3

CUL 41

Introduction to Pastry

30

3

CUL 42

Desserts, Plating & Presentation

30

3

CUL 43

Processing of frozen dough

30

3

CUL 44

Quality control of frozen dough

30

3

CUL 216

Beverage Management

30

3

CUL 50

Purchasing & Cost Control

30

3

CUL 51

Practical Kitchen Operations – A

40

4

CUL 52

Practical Kitchen Operations – B

30

3

CUL53

Restaurant Operation & Menu Planning

30

3

CUL54

Catering Operation & Menu Planning

30

3

EXT 90

Externship/Internship

140

8

 

TOTAL

840

84

Course Descriptions

 

 

CUL 101 – Introduction to Food Service Industry

30 hours, 3 credits

Introduction to the culinary profession, food service industry and history of the profession.

 

SAN 101– Food Safety & Sanitation

30 hours, 3 credits

Introduction to basic food and environmental sanitation and safety in a food production area.

 

CUL 102 – Application & Use of Culinary Equipment

30 hours, 3 credits

An overview of the proper identification, use, cleaning, safety, handling, and care procedures for a variety of culinary tools.

 

SCI 101 – Nutrition

30 hours, 3 credits

An overview of the basic principles of nutrition and its relationship to health. Understand relevant issues in nutrition science, including food allergies, fad diets, nutrient analyses and application of nutrition data to daily living and special diets.

 

CUL 201E – European I (Includes European Baking I)

30 hours, 3 credits

Introduction to techniques and methods of European Cuisine. Students gain hands-on experience preparing foods.

 

CUL 202E– European II(Includes European Baking II)

30 hours, 3 credits

Study the cuisine of the European countries. Students gain hands-on experience, preparing foods. Students gain hands-on experience preparing foods.

CUL 203E– European III(Includes European Baking III)

30 hours, 3 credits

Application of techniques and methods of European Cuisine. Students gain hands-on experience preparing foods.

 

CUL 201AK – Asian - Korean Fusion (Includes Korean Baking)

30 hours, 3 credits

Introduction to techniques, methods and flavors of Korean and Korean Fusion Cuisine. Students gain hands-on experience preparing foods.

 

CUL 201 AJ– Asian - Japanese Fusion (Includes Japanese Baking)

30 hours, 3 credits

Introduction to techniques, methods and flavors of Japanese and Japanese Fusion Cuisine. Students gain hands-on experience preparing foods.

 

CUL 201 ACH– Asian - Chinese Fusion(Includes Chinese Baking)

30 hours, 3 credits

Introduction to techniques, methods and flavors of Chinese and Chinese Fusion Cuisine. Students gain hands-on experience preparing foods.

 

CUL 201ASE – Introduction to Barista

30 hours, 3 credits

Introduction to techniques, methods and flavors of coffee, espresso, and other beverages. Students gain hands-on experience preparing drinks.

 

CUL 201LA– Introduction to Latin American Cuisine

30 hours, 3 credits

Introduction to techniques, methods and flavors of Different Latin American Cuisine. Students gain hands-on experience preparing foods.

 

CUL 211– Introduction to Baking

30 hours, 3 credits

Introduction to the fundamental concepts, skills and techniques of baking. Yeast-raised products, basic cake mixing methods.

 

CUL 212– Introduction to Pastry

30 hours, 3 credits

Basic cake Icing, decoration, and assembly. Introduction to basic pie and pastry dough mixing. Students gain hands-on experience preparing pastries

 

CUL 213– Desserts, Plating & Presentation

30 hours, 3 credits

Preparation of creams, custards, basic presentation and its application. Prepare a variety of desserts, including crepes, cobblers, soufflés, ice-creams and sorbets.

 

CUL 214– Processing of Frozen Dough

30 hours, 3 credits

Learn how to process frozen dough converting to a variety of presentation techniques.

 

CUL 215– Quality Control of Frozen Dough

30 hours, 3 credits

Learn how to control of frozen dough to maintain best condition until it completes the process.

 

CUL 216– Beverage Management

30 hours, 3 credits

Students learn how wines, and other beverages are produced, to identify them, and to pair wines and other beverages with foods. Gain an understanding of liquor laws.

 

CUL 221– Purchasing & Cost Control

30 hours, 3 credits

Learn about the planning and control process in the food and beverage industry. Problem solving and solution techniques are applied by students in realistic operation situations. Area covered include cost, volume, profit relationships, food costs determination, standard costs, forecasting, sales control and menu pricing.

 

CUL 222– Practical Kitchen Operations - A

40 hours, 4 credits

Students practice their culinary skills and training to the test in the school’s kitchen and catering operations. The class is part one of the two, it is intended for students enrolled in the short programs.

 

CUL 222– Practical Kitchen Operations - B

30 hours, 3 credits

Students practice their culinary skills and training to the test in the school’s kitchen and catering operations. The class is part two of the two. Students enrolled in long program should attend both Practical Kitchen Operations A & B.

 

CUL 223– Restaurant Operation & Menu Planning

30 hours, 3 credits

Instruction in all the aspects of service and management in food operations. Includes food and cash controls, styles of service and dining area merchandising. Receptions, banquets, buffets are covered from bus person to maitre d’. Examines basic principles of menu planning for today’s trends. Techniques of cost control and creation of interesting menus for the different types of establishments in the hospitality/foodservice industry.

 

CUL 224– Catering Operation & Menu Planning

30 hours, 3 credits

Instruction in all the aspects of service and management in catering operations. Topics covered include how to determine the menu, food costs, labor costs, calculate head counts, bid for the party, and develop good proposals.

 

CUL 251– Internship/Externship - A

80 hours, 8 credits

Provides supervised fieldwork experience in industry, it gives hands-on training in a food service/hotel/restaurant establishment. Supervised fieldwork is required. This is part one of two, and it is intended for students enrolled in the short programs.

 

CUL 251– Internship/Externship - B

60 hours, 6 credits

Provides supervised fieldwork experience in industry, it gives hands-on training in a food service/hotel/restaurant establishment. Supervised fieldwork is required. The class is part two of two. Students enrolled in long program should attend both Practical Kitchen Operations A & B.

 

 

Textbooks

 

 

Title: Gisslen Professional Cooking 7th Ed

Author: Wayne Gisslen
Publisher: Wiley; 7 edition (July 30, 2012)

ISBN-10: 0470197536

ISBN-13: 978-0470197530

 

Title: American Dietetic Association Complete Foodand Nutrition Guide 

Author: Betsy Hornick, Roberta Larson Duyff 

Publisher: Houghton Mifflin Harcourt; 4th, Revised and Updated Edition (February 21, 2012)

ISBN-10: 0470912073ISBN-13: 978-0470912072

Title: Purchasing: for Chefs

Authors: Andrew H. Feinstein & Kohn M. Stefanelli

Publishers: Wiley;2 edition (October 27, 2009)

ISBN-10:0470292164

ISBN-13: 978-0470292167

 

Title: Food Safety Tools for Success

Authors: Food Operator’s Guide

 

 

 

 

 

 

 

ADMISSIONS INFORMATION

 

Admissions Requirement

All applicants are required to complete a personal interview with a counselor in order to mutually determine whether the program meets the needs of the applicant. During this process, the school administers the

Wonderlic test to all applicants. In addition, all applicants must be able to demonstrate access to fiscal resources adequate to meet the financial obligations associated with the training.

 

All applicants must achieve a minimum set score of 14 on the Wonderlic Test in order to be accepted for admission.  All students without a High School diploma or equivalent who demonstrate that they have the "ability to benefit" from the program through successful completion of the examination are accepted pending the results of a personal interview with an admissions advisor.  All students, including those with disabilities, are considered for acceptance according to the admissions standards stated in this catalog.

 

The school reserves the right to change tuition and fees, make curricular changes when necessary, and make substitutions in books and supplies as required without prior notice.  Any changes in tuition or fees will not affect a student already in attendance or enrolled.

 

Admissions Policy

Students assume the responsibility for payment of the tuition costs in full, either through direct payment or through a financial assistance plan.  All financial arrangements must be made before the beginning of classes.  The school will contact students who are delinquent in paying tuition and fees.  They will then be counseled and encouraged to make specific arrangements with the school in order to remove their delinquency and remain in good financial standing.

English Proficiency

Students are required to speak English when an instructional setting necessitates the use of English for educational or communication purposes.  All classes are taught in English.

 

Transfer Out

NOTICE CONCERNING TRANSFERABILITY OF CREDITS AND CREDENTIALS EARNED AT INSTITUTION. The transferability of credits you earn at California Premier Culinary School is at the complete discretion of an institution to which you may seek to transfer. Acceptance of the certificate you earn in the education program is also at the complete discretion of the institution to which you may seek to transfer. If the creditor certificate that you earn at this institution are not accepted at the institution to which you seek to transfer, you may be required to repeat some or all of your course work at the institution. For this reason you should make certain that your attendance at this institution will meet your educational goals. This may include contacting an institution to which you may seek to transfer after attending California Premier Culinary School to determine if your credits, diploma or certificate will transfer.

 

Articulation Agreement

This Institute has not entered into an articulation or transfer agreement with any other College or University.

 

Profession
CPCS’s educational programs are designed to lead to positions in professional, occupational, trade, or career fields that do NOT require licensure in California.

 

If you seek positions in a career field that requires any license, certificate, permit, or similar credential that a person must hold to lawfully engage in a profession, occupation, trade, or career field, please find a Continuing educational program that is designed to obtain licensure. Prospective students are entitled to receive notice to that effect and a list of the requirements for eligibility for licensure established by the state including any applicable course requirements for licensure established by the state.

 

Holidays 2014

Birthday of Martin Luther King, Jr.                                        

Memorial Day                        

Labor Day                                           

Columbus Day

Veterans Day
Winter Break
 

 

FINANCE INFORMATION

 

Tuition Table for Programs

 

Tuition Table

Professional Culinary Arts

Asian Culinary Arts

European Culinary Arts

Tuition

$12,575

$6,290

$5,735

Registration Fee (Non-refundable)

$100

$100

$100

Books & Supplies (Estimated)

$1,000

$525

$465

*STRF Non-Refundable Charge (total tuition rounded to the nearest $1,000 multiply by 0.0005)

$7

$3.50

$3

Total Program Fee

$13,682.00

$6,918.50

$6,303.00

 

 

Student Tuition Recovery Fund (STRF)

(a) The fund exists to relieve or mitigate economic losses suffered by a student in an educational program as defined in section 94837 of the Code at a qualifying institution, who is or was a California resident or was enrolled in a residency program, if the student enrolled in the institution, prepaid tuition, paid the assessment, and suffered loss as a result of any of the following:

(1) The closure of the institution;

(2) The institution's failure to pay refunds or charges on behalf of a student to a third party for license fees or any other purposes, or to provide equipment or materials for which a charge was collected within 180 days before the closure of the institution;

(3) The institution's failure to pay or reimburse loan proceeds under a federally guaranteed student loan program as required by law or to pay or reimburse proceeds received by the institution prior to closure in excess of tuition and other costs;

(4) A significant decline in the quality or value of the educational program within the 30-day period before the closure of the institution or, if the decline began before that period, the period of decline determined by the Bureau, to a degree that results in the institution's failure to meet minimum operating or academic standards; and

(5) The student's inability to collect a judgment entered against a qualifying institution for a violation of the Act, subject to all of the following:

(A) The student has reasonably tried, and failed, to collect on the judgment. The Bureau will determine the reasonableness of the effort on a case-by­-case basis;

(B) The Bureau receives the student's application within 4 years from the school's closure;

(C) The student has not received reimbursement or forgiveness from any other source.

(b) A student whose total charges were paid by a third-party payer is not eligible to make a claim.

 

5 CCR §76215(a) A qualifying institution shall include the following statement on both its enrollment agreement for an educational program and its current schedule of student charges:

"You must pay the state-imposed assessment for the Student Tuition Recovery Fund (STRF) if all of the following applies to you:

1. You are a student in an educational program, who is a California resident, or are enrolled in a residency program, and prepay all of part of your tuition either by cash, guaranteed student loans, or personal loans, and

2. Your total charges are not paid by any third-party payer such as an employer, government program or other payer unless you have a separate agreement to repay the third party.

You are not eligible for protection from the STRF and you are not required to pay the STRF assessment if either of the following applies:

1. You are not a California resident, or are not enrolled in a residency program, or

2. Your total charges are paid by a third party, such as an employer, government program or other payer, and you have no separate agreement to repay the third party."

 

5 CCR §76215(b) In addition to the statement described under subdivision (a) of this section, a qualifying institution shall include the following statement on its current schedule of student charges:

"The State of California created the Student Tuition Recovery Fund (STRF) to relieve or mitigate economic losses suffered by students in educational programs who are California residents, or are enrolled in a residency program attending certain schools regulated by the Bureau for Private Postsecondary Education.

You may be eligible for STRF if you are a California resident or are enrolled in a residency program, prepaid tuition, paid STRF assessment, and suffered an economic loss as a result of any of the following:

1. The school closed before the course of instruction was completed.

2. The school's failure to pay refunds or charges on behalf of a student to a third party for license fees or any other purpose, or to provide equipment or materials for which a charge was collected within 180 days before the closure of the school.

3. The school's failure to pay or reimburse loan proceeds under a federally guaranteed student loan program as required by law or to pay or reimburse proceeds received by the school prior to closure in excess of tuition and other costs.

4. There was a material failure to comply with the Act or the Division within 30-days before the school closed or, if the material failure began earlier than 30-days prior to closure, the period determined by the Bureau.

5. An inability after diligent efforts to prosecute, prove, and collect on a judgment against the institution for a violation of the Act."

 

Note: Authority cited: Sections 94803, 94877 and 94923, Education Code. Reference: Sections 94874.1, 94923, 94926, 94927 and 94927.5, Education Code, Title 5, California Code of Regulations, Division 7.5, section 76120

 

 

 

Registration Fee

Registration fee of $100 must be made when the student is registering.

 

 

 

Recreational Vocational Cooking Course

 

COURSE

TUITION

Material

(Estimated Cost)

Tools &Uniform

TOTAL COST

French/Italian/Pasta

(4 Sessions)

$400.00

Included

N/A

$400.00

Korean Fusion

(4 Sessions)

$400.00

Included

N/A

$400.00

Japanese Fusion

(10 Sessions)

$2,000.00

Included

N/A

$2,000.00

Baking & Desserts

(3 Mo., 30 Sessions)

$2,500.00

Included

220.00

$2,720.00

Coffee Barista

(8 Sessions)

$700.00

Included

N/A

$700.00

 

Payment Methods

CPCS accepts payment for tuition, books, equipment and other fees through cash payment, VISA, MasterCard, or personal or company check.  CPCS will also assist students in applying for student financial assistance in order to defray the cost of their education.  At the school's discretion, installment payments may also be arranged.  All outstanding student account balances are billed directly to the student upon graduation or termination.  Failure to satisfy delinquent accounts within a reasonable time period will result in the account being submitted to a collection agency for processing and the student will not be allowed to graduate.

 

If student wishes to pay in payments, the entire payments can be made four times. Each payment will be 25% of the total tuition within the period of the program student takes. (Recreational course does not count.)

 

Other Fees

 Returned Check $35

 

Cancellation, Withdrawals & Refund Policy

 Cancellation, Withdrawal and Refund Rights

You have the right to cancel this agreement for educational services including any equipment and obtain a refund of charges paid through attendance at the first class session, or the seventh day after enrollment, whichever is later. Business day means a day on which you were scheduled to attend a class. Cancellation occurs when you give a written notice of cancellation. You can do this by mail, in person, by FAX or telegram. The notice of cancellation, if mailed is effective when deposited in the mail, properly addressed with postage prepaid. This notice need not take any particular form; it needs only to state you wish to cancel the agreement. You will be given two notices of cancellation forms on the first day of class. If you cancel this agreement, the School will refund any money that you paid within 30 days after your notice is received.

Students are advised that notification of withdrawal or cancellation must be made in writing.

The Cancellation Notice must be addressed to:

 

California Premier Culinary School

266 South Harvard Blvd #304

Los Angeles, California 90004

 

If the School has given you any equipment, you shall return the unused equipment within 30 days of the date you signed a cancellation notice for a full refund of equipment. If you do not return this equipment within this 30-day period, the School may keep an amount out of what you paid that equals the cost of the equipment. The total amount charged for each item of equipment shall be separately stated. Due to their personal nature, uniforms are not returnable.

You have the right to withdraw from a program of instruction at any time. If you withdraw from the course of instruction after the cancellation period as in paragraph 1, the School will remit a refund less non-refundable registration fee and non-refundable STRF fee within 30 days following your withdrawal. You are obligated to pay only for educational services rendered and unreturned equipment. The refunds shall be the amount you paid for instruction multiplied by fraction, the numerator of which is the number of hours of instruction, which has not been received but for which you have paid, the denominator of which is the total number of hours of instruction from which you have paid.

If the student obtains a loan to pay for an educational program, the student will have the responsibility to repay the full amount of the loan plus interest, less the amount of any refund.

If the student is eligible for a loan guaranteed by the federal or state government and the student defaults on the loan, both of the following may occur:

The federal or state government or a loan guarantee agency may take action against the student,, including applying any income tax refund to which the person is entitled to reduce the balance owed on the loan.

The student may not be eligible for any other federal student financial aid at another institution or other government assistance until the loan is repaid.

 

Hypothetical Refund Example—Certificate Programs: Assume you enrolled in a 420-hours course, which costs $6,290.00 for tuition, $100.00 registration fee, and a STRF fee and $525.00 for books& supplies.

Assume you made a payment of $3,000.00 ($2,371.50 towards tuition, $525.00 for a book& supplies, and the $100.00 registration fee and the $3.50 STRF fee. Assume you withdrew after completing 70 hours, which represents 16.6% of the 420 hours. The cost of 70 hours of training is $1044.14. The total refund you are entitled to is $1,327.36.

For the purpose of determining the amount you owe, you shall be deemed to have withdrawn from the course when any of the following occurs: (a) You notify the School of your withdrawal or the actual date of withdrawal; (b)School terminates your enrollment; (c) You fail to attend classes for a three-week period; (d) You fail to return from a leave of absence. In this case, the date of withdrawal shall be deemed to be the last date of recorded attendance.

If the student has received federal student financial aid funds, the student is entitled to a refund of moneys not paid from federal student financial aid program funds.

 

Withdrawal Date

For the purpose of determining the amount a student owes for the time he/she attended, the student shall be considered to have withdrawn from the course when any of the following occurs:

 

  1. The student notifies the school of the student’s withdrawal or the actual date of withdrawal, whichever is later.

  2. The school terminates the student’s enrollment as provided in the agreement.

  3. The student fails to attend classes for a 3-week period.  In this case, the date of withdrawal shall be the last date of recorded attendance.

 

Loans

If a student obtains a loan to pay for an educational program, the student will have the responsibility to repay the full amount of the loan plus interest, less the amount of any refund, and that, if the student has received federal student financial aid funds, the student is entitled to a refund of the money not paid from federal student financial aid program funds.

 

Title IV

FINANCIAL AID

At the present time, CPCS is unable to offer federal financial aid to students.

 

ACADEMIC INFORMATION

 

Class Schedules

 

Program                                  Days of Week                         Hours                                      

 

Professional Culinary Arts      Monday – Friday                     10:00a.m. - 3:30 p.m. (30min. lunch)

Asian Culinary Arts                 Monday – Friday                     10:00a.m. - 3:30 p.m. (30min. lunch)

European Culinary Arts          Monday – Friday                     10:00a.m. - 3:30 p.m. (30min. lunch)

 

School operating hours        Monday – Friday                       9:30 a.m. - 5:30 p.m.

 

Start Dates for 2014

                                                   

2014

March 2, 2014

August 3, 2014

 

 

 

 

We don’t have a degree program.

 

Unit of Credit

One quarter credit hour is granted for the successful completion of either 10 clock hours of instruction in a lecture setting; 20 clock hours of instruction in a laboratory setting; or 30 clock hours of instruction in an externship/ internship setting, or an appropriate combination of all three.  One clock hour is equivalent to a minimum of 50 minutes.

 

Satisfactory Academic Progress & Policy

CPCS’s attendance policy approximates the expectations found in a work situation.  It is essential that each student learns the discipline of regular and prompt attendance as well as the skills involved in the food service industry.  At the time the student moves from education and training into a career, employers will be very interested in dependability and punctuality.  No matter how skilled the person, an employee is valuable only when present on the job.  The faculty and staff of CPCS consider each moment in class imperative for success.  When the student is not in the classroom, the information missed cannot be recaptured.  Students who are excessively absent (20% or more of classroom hours) will be placed on probation without notice.  If student’s attendance does not improve, the student will be dropped from the course.  Students will not be readmitted without approval of the primary instructor and School Director.  If a student is absent for a test he/she will not be given an opportunity to retest nor is he/she allowed to turn in homework late.  Makeup classes may be required at the discretion of the instructor and with approval of the Director.  A student is considered tardy when arriving 10 minutes or more after the start of class, or leaving 10 minutes or more before the end of class.  Tardiness and early departures are included in the student’s attendance record of absences.

 

  • One tardy equals one hour of absence;

  • One early departure equals one hour of absence;

  • One tardy and one early departure on the same day equals one hour of absence.

     

    Grading System

    Standard

    Evaluation of student achievement will be based on meeting the objectives for each class. 

     

    Grade Point Average (GPA)

    Grade reports are issued to students at the completion of each term.  Grades are based on the quality of work as shown by written tests, laboratory work, term papers, and projects as indicated on the course syllabus.  The grading scale is as follows:

     

Letter Grade

Quality Points

Percentage

Indicator

A

4.0

100 – 90 %

Excellent

B

3.0

89 – 80 %

Good

C

2.0

79 – 70 %

Average

D

1.0

69 – 60 %

Below Average

F

0.0

Below 59 %

Failing

W

0.0

-

Withdrawal

I

0.0

-

Incomplete

 

Application of Grades and Credits

The chart above describes the impact of each grade on a student’s academic progress.  For calculating the rate of progress, grades of F (failure), W (withdrawn), and I (incomplete) are counted as hours attempted, but are not counted as hours successfully completed.  A W will not be awarded after reaching 60% of the term.  Withdrawal after reaching 60% of the term will result in the student receiving a F.  The student must repeat any required course for which a grade of F or W is received.  Students will only be allowed to repeat courses in which they received a D or below.  In the case of a D or F, the better of the two grades is calculated into the cumulative grade point average.  Both original and repeated credits will be counted as attempted credits in rate of progress calculations.  A W grade is not replaced when a student repeats the course.  Full tuition will be charged for any portion of the program that is re-taken.  To receive an incomplete (I), the student must petition, by the last week of the term, for an extension to complete the required course work.  The student must be satisfactorily passing the course at the time of petition.  Incomplete grades that are not completed within two weeks after the end of the term will be converted to an F and will affect the student’s cumulative grade point average.  The school reserves the right to extend the time needed to make-up an incomplete grade.

 

Repeating Course Policy

The course retake policy is offered to students who have unsuccessfully completed a course and received a failing grade (F).  The student will be charged tuition at the appropriate rate.

 

Experiential Credit

CPCS does not offer Experiential Credit.

 

Distance Education

CPCS does not offer distance education.

 

Maximum Time in Which to Complete:

Students are not allowed to attempt more than 1.5 times, or 150%, of the number of hours in their program of study.  The requirements for rate of progress are to assure that students are progressing at a rate at which they will complete their programs within the maximum timeframe.

 

Graduation Requirements

A certificate of completion will be awarded to those students meeting the graduation requirements.  Students eligible for a certificate of completion are those who have satisfactorily completed their course of study with appropriate number of hours with a cumulative grade point average of 2.0 (C Average), who have passed the final exam with a letter grade of C or better, and who have fully paid all tuition charges.  If a third-party is paying for your course, the school will not issue the course completion certificate until the course has been completely paid in full.  If a student does not meet graduation requirements, records of his/her attendance and grading will be maintained through official transcripts.

 

Attendance Policy

At least once a week, the school’s administrator monitors the student attendance cards of all active students and contacts those student(s) that have missed one or two days during that week.  Students are required to have an overall attendance rate of 80% or more to meet the minimum attendance requirement of the program. 

 

Probation and Dismissal Policies

A student who has consecutively missed more than one-fourth of the scheduled class hours in any given level or module will be put on probation until the end of the next scheduled level or module. A student who has missed more than one-third of the scheduled class hours in any given level or module will be put on probation until the end of the next scheduled level or module. A probation letter will be sent to that student.

 

Leave Of Absence

Students are entitled to take only one leave of absence during any academic year.  The duration of the leave of absence may not exceed sixty days.  Requests for leave must be submitted in writing to the School Director and must include an anticipated return date and be signed by the student.  Failure to return to school as scheduled without prior written notification to and approval from the School Director will result in immediate dismissal.  Any refund due will be made within thirty calendar days from the end of an approved leave of absence.  The School Director may grant leaves of absence and/or waive interim satisfactory standards for circumstances of poor health, family crisis, or other significant occurrences outside the control of the student.  It must be demonstrated by the student that the circumstances had or will have an adverse impact on the student's satisfactory progress in the academic program.  No waivers will be provided for graduation requirements.  Time for an approved leave of absence will not be included in the calculation of a student's maximum program length.

 

Student Conduct Requirements

Students are expected to dress and act properly while attending classes.  At the discretion of the school administration, a student may be dismissed from school for a serious incident or repeated incidents of an intoxicated or drugged state of behavior, possession of drugs or alcohol upon school premises, possession of weapons upon school premises, behavior creating a safety hazard to other persons at school, disobedient or disrespectful behavior to other students, an administrator, or faculty member, or any other stated or determined infractions of conduct.

 

Termination, Appeal & Reinstatement

Should students find it necessary to discontinue their training, they should arrange to meet with the School Director to discuss their situation and submit written notification of their request.  Students shall be terminated for failure to

 

  1. Meet minimum standards for academic progress,

  2. Meet the minimum conduct standards of the school, or

  3. Fulfill their financial obligations according to their agreement with the school.

     

    Whether termination of enrollment is voluntary or involuntary, students should realize that they will remain obligated for the amount of tuition and fees due the school based on the refund policy.  Students have the right to appeal dismissal decisions made by the school administration by submitting a written request to the School Director describing any mitigating circumstances or conditions, which warrant special consideration.  If the appeal is accepted, the student may be reinstated according to special terms and conditions stipulated by the School Director.  Apart from the registration fee of $100 there are no other administrative costs associated with withdrawal or termination.

     

    Unofficial Withdrawal

    If the student fails to attend school for more than 15 school days, the school will consider the student a drop and automatically withdraw him/her from the program.

     

    Automatic Withdrawal

    A student will automatically be withdrawn from the program for the following reasons:

     

  • Failure to attend school for 15 consecutive class days.
  • Failure to return from an approved leave of absence on the scheduled return date.
  • Failure to maintain satisfactory progress for two consecutive modules.
  • Failure to fulfill financial agreements.
  • Failing any course in the program twice during one enrollment period.

 

Plagiarism

Students are cautioned that all College instructors require that each student his/her own original work. Any student(s) violating this policy by turning in work copied from another student may be subject to the consequences of unethical practices set forth in this catalog.

 

Expulsion

The following practices are causes for expulsion:

  • Cheating – The unauthorized use of study aids, examination files, and other related materials, and receiving unauthorized assistance during any academic exercise.

  • Fabrication- The falsification or invention of any information in an academic exercise.

  • Facilitating Academic Dishonesty- The intentional helping or attempting to help another student to commit an act of academic dishonesty.

  • Plagiarism- The intentional or conscience representation of words, ideas, or work of other as one’s own in an academic exercise.

 

Appeal
Suspended or terminated students may appeal the school's decision in writing to the School Director.  The school must receive the appeal from the student within three business days of being notified of the dismissal.  All appeals will be responded to within ten (10) business days of receipt by the school.

 

Academic Advisement
All students are provided with personal assistance regarding program requirements and scheduling. In addition, individual assistance and advising are readily available to students with special academic difficulties. Enrollees are encouraged to request an appointment with their instructor immediately if any scholastic problems arise. All students are urged to take advantage of this valuable assistance.

CPCS welcomes any suggestions as to ways in which any aspect of the school can be improved. Suggestions should be directed to the school’s president.

 

STUDENT SERVICES INFORMATION

 

Library

An on-line reference library is available to all students, staff and faculty.

The library contains sufficient space for housing the research and reference materials of the school. The computer library provides students with access to the Internet. This enables students to access contemporary, historical, and ancient references from the finest research libraries. This process also greatly enhances the learning experiences of graduate students and serves to broaden their perspectives. Study tables are available to facilitate student use of library materials.

 

References To Public Libraries:

Los Angeles Central Library

630 W. 5th St. Los Angeles, CA 90071
(213) 228-7000

www.lapl.org

 

Los Angeles Public Library Wilshire

149 North Saint Andrews Place, Los Angeles, CA 90004
(323) 957-4550

www.lapl.org/branches/Branch.php?bID=29

 

Los Angeles Public Library Pio Pico - Koreatown

694 South Oxford Avenue,  Los Angeles, CA 90005
(213) 368-7647

www.lapl.org/branches/Branch.php?bID=3

 

Facilities& Equipment

This building has been remodeled to accommodate 4 classrooms, the library and student lounge, and faculty and administrative offices. Sufficient space within the offices is available to provide security of student records and files.    For further information, please visit our website at www.cpcsla.com. Also, the student lounge has computers equipped with internet. CPCS offers equipment aids and facilities relating culinary studies.

 

Student Orientation

During orientation, a school administrator will familiarize the student with the College Facilities, services, grading policies, graduation requirements, etc. as described in this catalog. CPCS welcomes any suggestions as to ways in which any aspect of the school can be improved. Suggestions should be directed to the school’s CEO.

 

Current Student information

It is important that students notify the school be of any change in their residence or telephone numbers.

Current and accurate personal information is necessary in the event of an emergency.

 

Placement Services/Job Placement Assistance

CPCS offers assistance to unemployed students and for graduates of our vocational programs in order to help them to perform the below tasks related to a job search effort.  This assistance consists primarily of educating students in developing the ability to successfully perform these tasks as they begin to seek employment.  These tasks are:

 

  1. Preparing resumes

  2. Developing job interviewing skills

  3. Identifying job position openings

  4. Following up with employers after interviews

  5. Negotiating wages and benefits

  6. Maintaining employment once hired

  7. Securing opportunities for advancement once hired

  8. Developing and utilizing a network of professional contacts who can aid the job search effort

 

The CPCS school administrator is responsible for maintaining all job referral activities and for locating jobs within the local business community.  The CPCS school administrator will attempt to set up interviews for as many graduates as possible with local businesses and industries.  It is the CPCS school administrator’s job to develop and maintain a job network in the area.

 

Guarantee Disclaimer

California Premier Culinary School and staff and faculty are committed to assisting graduates to find gainful employment in the food industry but will not and cannot guarantee employment to any student, recent graduate, or alumni of the school.

 

 

Completion and Placement Rates

Please refer to Student Performance Fact Sheet.

 

Occupational Information

Occupations to which this course is represented to lead are:

 
Chef hotel& restaurant                    313.131-014
Sous Chef Hotel& restaurant               313.131-026
Cook / hotel & restaurant                 313.361-014
 
Related Occupational Guides
Cooks, Short Order and Fast Food          313.361-018
Sushi Chef                                313.361-030
Line Chef                                 313.361-014

 

Family Rights & Privacy Act

California Premier Culinary School complies with the confidentiality and students accessibility provision of the Family Right and Privacy Act of 1974 (P.L. 93-380, section 438), commonly known as the Buckley Amendment.  Confidentiality of student records is strictly protected.  Information on students is not available to anyone without:

  1. Written request/release from the student

  2. A court order, or

  3. Other oversight agency’s requirements.

    However, parents of minors and guardians of "tax dependent" students have the right to inspect and challenge the information contained within the records of a specific student.  An appointment should be scheduled with School Director or Administrator if a file inspection is required.  A student may access his/her own records by submitting a written request to the school.

     

    Grievance Procedure
    From time to time, differences in interpretation of school policies will arise among students, faculty, and/or the administration.  Persons seeking to resolve problems or complaints should first contact the instructor in charge.  Requests for further action may be made to the School Director.  When such differences arise, usually a miscommunication or misunderstanding is a major contributing factor.  For this reason, we urge both students and staff to communicate any problems that arise directly to the individual (s) involved.  If the problem cannot be resolved in this manner, the School Director should be contacted.  Normally, the informal procedure of “discussing” the difference(s) will resolve the problem.  In addition to complaints previously stated and appeals of an academic nature a student has a right to complain to the institution.  If a student wishes to file a written complaint, they may do so.  All written complaints will be resolved within 10 days and will be sent to the student in writing.

 

Pregnancy

Upon confirmation of pregnancy, the student must provide the CEO with a written statement from her attending physician indication approval for continuation of course of study without limitations.

 

Visitors

Parents, spouses, prospective employers, etc. are cordially invited to visit the school at any time, with appropriate notice to the school. Special arrangements will be made for groups. Anyone, who disrupts the smooth operation of the school, may be asked to leave the premises immediately. Students are not allowed to bring children into the class rooms/ laboratories without approval from the administration.

 

Housing Information/Non-Residential

The program at CPCS is non-residential. While CPCS does not maintain dormitory facilities and has no responsibility to find or assist a student in finding housing, information on housing is available in the Admissions office. Costs vary for students as some live alone and other share housing with friends or relatives. Home-stay usually costs about $500-$700 with one meal depending on the home provider. Living modestly, one should expect to pay between $1,000 and $1,500 for living expenses including rent.

 

Retention of Records

CPCS will maintain student records for five (5) years, as required by the state law. Student transcripts will be maintained indefinitely. 

 

GENERAL INFORMATION

 

This institution has received an approval to operate from the BPPE (Bureau for Private Postsecondary and Education). 

 

Physical Description of School

California Premier Culinary School is located at 8100 Garden Grove, Garden Grove Blvd., CA 92844, occupies approximately 100 people

 

Free Parking

CPCS proudly provides plenty available free parking spaces (150 lots). This parking lot is safe with security guard. It is easy to access in and out.

 

Convenience of the Campus Location

The campus is located heartbeat from downtown Los Angeles.  The city with its cosmopolitan population, its wide selection of cultural and social activities and its ideal location, is one of the most popular choices for students or visitors coming to the United States.  The school is located near the prestigious Mid-Wilshire section of the city, close to shops, restaurants, theaters, museums, and other cultural attractions.

 

Average class size

CPCS wants to give good attention to each student at both laboratory and lecture classes.

CPCS instructors provide supervision and guidance, which promotes confidence and support.

 

Laboratory Classes – No more than12 students

Lecture Classes – No more than 12 students

 

Transportation

CPCS feels that lack of access to transportation should not be a barrier to education.  A variety of transportation options are available to students and faculty.  Located on 3rd street and Harvard boulevard, CPCS is on a major transportation corridor.  There is frequent bus service to downtown as well as to the beach cities and other suburban areas via access to the new Metro Rail Red system.  It provides service to downtown Los Angeles and direct connections to south-central Los Angeles and Long Beach on the Blue Line.  For Metro and MTA riders, a student discount is available by presenting their CPCS student I.D. and proof of enrollment.

 

 

 

Non-Discrimination Policy

California Premier Culinary School is non-sectarian and does not discriminate with regard to race, creed, color, national origin, age, sex, disability or marital status in any of its academic program activities, employment practices, or admissions policies.

 

The Prevention of Abuse/Use of Alcohol and Other Substances

No person may use, possess, sell or distribute alcohol or other illegal controlled substances, nor may use or possess drug paraphernalia, on school grounds or at school-sponsored events, except drugs as prescribed by a physician.  This prohibition applies to all students as well as employees.  The term "alcohol and other substances" shall be construed throughout this policy to refer to the use of all substances including, but not limited to, alcohol, marijuana, cocaine, LSD, PCP, amphetamines, heroin, and any of those substances commonly referred to as "designer drugs".  The inappropriate use of prescription and over-the-counter drugs is also prohibited.  Additionally, the following persons shall be prohibited from entering school grounds or school-sponsored events: any person exhibiting behavior, conduct or personal or physical characteristics indicative of having used or consumed alcohol or other substances.

 

VISA

California Premier Culinary School offers I-20 visa services.

 

 

 

School Catalog Receipt     

 

California Premier Culinary School (CPCS)

8100 Garden Grove Blvd.,

Garden Grove, CA 92844

 

I have received a copy of the school catalog that contains the rules, regulations, course completion requirements, and costs for the specific course in which I have enrolled.

 

Print Name (Last, First)

 

 

Signature

 

 

Enrolled By:

Date: