Culinary & Service Skills Training
This is a two semester non-credit program that provides short-term culinary skills and service skills training for entry into the labor market. The curriculum includes introductory culinary skills and dining room service, as well as basic education and vocational English language skills. Classes are taught in our state of the art restaurant, the Educated Palate.
The Educated Palate Restaurant
The Educated Palate is the showcase for the skills students develop in the program. Open to the public Monday through Thursday 11:30 to 1:30 pm and Friday's 11:30 to 1:00 pm, the restaurant provides a bright, elegant and intimate dining space, with floor-to-ceiling windows and seating for 50.
Situated in one of San Francisco’s most visible and busiest neighborhoods, the restaurant is accessible to over 18 million pedestrians each year.
Make the “Educated” decision to enroll now and study in this beautiful, exciting environment.
Themed Events and Dinners
Food Technology & Dining Services
The Food Technology and Dining Services noncredit program provides Intensive hands on training in the skills necessary for entry-level kitchen and dining room positions in restaurants and hotels. The certificate requires 1020 hours of hands-on instruction over two semesters. Classes run Monday through Friday, six hours per day. Regular attendance is required. Intensive hands on training in the skills necessary for entry-level kitchen and dining room positions in restaurants and hotels.
- CSST 9660 Food Technology & Dining (510 Hrs.)
This is the first course of a two semester sequence. The course provides students with the basic skills required for entry-level work in professional restaurant service and operations. The curriculum includes lectures and readings on a variety of culinary topics; guest speakers; and intensive, hands-on food service training in the Educated Palate Restaurant.
- CSST 9661 Food Preparation & Dining (510 Hrs.)
This is the second course of a two semester sequence leading to a certificate in Food Technology and Dining Services. The course provides students with the basic skills required for entry-level work in professional kitchens. The curriculum includes intensive hands-on training providing food for the Educated Palate Restaurant, demonstrations, readings and lectures on a variety of culinary topics.
Baking and Pastry
The Baking and Pastry Certificate noncredit program has been designed to prepare you for an entry level job in a bakery, restaurant or hotel. We offer a broad curriculum that we constantly update to keep current with recent trends in the industry.
Our classes are almost entirely hands-on and the products we make are served in the student run restaurant and an adjoining coffee shop. This allows us to offer the kinds of professional experiences that are the best preparation for the job market.
The Culinary Arts and Hospitality Studies program at City College is one of the oldest in the country and is very well known in the industry. We have graduated many students who have gone on to successful careers in food service.
- CSST 9650 Introduction to Baking and Pastry (510 Hrs.)
Students develop the skills necessary for an entry-level position in the baking and pastry industry. By the end of the semester, yhou will learn: Laminated doughs such as Croissants and Danish; pies and tarts; breads and rolls,; baking, icing and decoraing cakes; desert presentation.
- CSST 9651 Advanced Baking & Pastry (510 Hrs.)
Students will develop and improve upon the skills and techniques learned in the introductory course, with additional topics, including: meringues, petit fours and minatures; mousses and Bavarians; frozen desserts; cocholate and candy; fancy and display cakes; yeast-raised products using preferments; hydrocolloids; bakers' math; troubleshooting.
Maureen Kellond, Chef Instructor
Chef Kellond graduated from Southern New Hampshire University with a Bachelor of Science Degree in Hotel Restaurant Management. She has over twenty years culinary experience including catering, fine dining, country clubs, hotels, and banquets. Maureen was the first and only woman Sous Chef at the San Francisco Hilton where she supervised banquets of up to 5000 people. In addition to teaching, Maureen has also been a chef and buyer for Whole Foods Markets. She also does catering for various events. Chef Kellond has been an instructor at City College since 1999.
Pastry Chef, Downtown Campus
Chef Riehle came to teaching after twenty-five years of baking and pastry experience in restaurants, hotels and bakeries, including time as a Pastry Chef at the Hyatt Regency San Francisco. Dedicated to providing the best instruction possible, she holds a teaching credential in Adult Education. She also developed the initial curriculum for The Bread Project, a non-profit baking and pastry job-training program in Berkeley, and was the lead instructor for that program. She remains committed to staying current in the baking and pastry field, most recently studying chocolate and sugar with Ewald Notter at his school in Orlando. Chef Riehle has been an instructor at City College since 2006.