|1300 Fillmore||King George Hotel|
|Acquerello||Mandarin Oriental Hotel|
|Bay Wolf Restaurant||Mark Hopkins Hotel|
|Benu Restaurant||Marriott San Francisco|
|Bi-Rite||Mission Pie Bakery|
|Bimbo's 365 Club||Nopa/Nopalito|
|Campton Place||Olympic Country Club/City Club|
|Claremont Resort Spa||One Market|
|Cliff House||Palace Hotel|
|Dan McCall Catering||Perbacco Restaurant|
|Destination Bakery||Quince Restaurant|
|Draegar’s Culinary Center||Real Restaurant Group|
|Fleur De Lys||Renaissance Parc 55 Hotel|
|Gary Danko||Starwood Hotel Group|
|Greens Restaurant||St. Francis Hotel|
|Hilton, San Francisco||St. Francis Yacht Club|
|Hotel Nikko||Warwick Regis Hotel|
|Joie de Vivre Hotels||Westin St. Francis|
|Kimpton Hotel & Restaurant Group||Wood Tavern Restaurant|
|La Folie Restaurant|
Internships and Employment
Additional practical experience is provided through Internships. During their final semester, students spend 15 hours weekly in unpaid, off campus internships, for which they receive college credit.
The Culinary Arts and Hospitality Management Program Advisor places students at approved internship properties, for further training in the area of their interests. Internships are an opportunity for students "to get a foot in the door" at some of the most prestigious, well-respected and well-known properties in the industry.
Students are frequently offered permanent employment at the completion of their internships. These are a few of the many businesses that participate:
CAHMP graduates find employment in many facets of the hospitality industry including hotels, restaurants, clubs, cafeterias, cruise ships, retirement communities, catering companies, educational institutions and as purveryors, to name just a few.
The jobs that students receive immediately upon graduating varies greatly, depending upon their career goals and practical experiences. Graduates may accept positions such as: line cook, pastry cook, baker, host, food servers, hotel reservationists, desk clerks, cashiers and night auditors; to entry level management positions, such as: sous chef, assistant restaurant managers, hotel reservations manager, assistant front office manager, and purchasing agent. Graduates progress in their careers to such positions as: Executive Chef, Restaurant and Hotel General Manager, Executive Pastry Chef, Concierge, Restaurant Owner, Food and Beverage Director, Garde Manger Chef, Sales Manager, Bakery Owner, Catering Director, Food Service Director, Sous Chef, Country Club Manager, Certified Public Accountant, Hotel Director of Sales and Marketing, Director of Banquets, Food Service Distributor, Consulting Firm President, Food Writer and Food Stylist, to name only a few.
Job Placement assistance is available to all students. Each semester, highly regarded, growing companies recruit CAHMP students.