Cake Decorating Classes San Diego

Hospitality and Culinary Arts certificate programs provide students the skills and knowledge needed to expertly prepare food in a professional kitchen. Students engage in hands-on learning and receive instruction from top-rated instructors.

Career Pathways

Student Success

When culinary arts student Marcus Smith Sr. became aware of the immediate need for ready cooked meals at a local hospital due to the Covid-19 pandemic, he had to do something. He took to his school for help. Chef instructors at San Diego Continuing Education (SDCE) helped him prepare and donate food. In addition to community work, Marcus will graduate SDCE with a Culinary Arts certificate with plans to continue his education and open a barbeque/French fusion food truck. "This is a dream that I was never able to afford in the past," he said. "I never enjoyed going to school before."

Marcus Smith

Culinary Arts

900 HOURS

25 HOURS PER WEEK

36 WEEKS

Plan and develop menus — Prepare and cook food safely — Learn about American and international cuisine and what it takes to become a chef.

Courses are separated into two semesters. Learn the basic principles of cooking, theory, food prep, safe food handling, and even the basics of baking & pastry. Plus, you'll practice developing menus and managing food costs, to give you a good understanding of the restaurant industry. This hands-on training program will also focus on International cuisine, American regional cuisine, and garde manger.

Classes are free. Materials fee is $425 for books, uniform and supplies. Mandatory orientation required prior to enrollment.

Complete two courses:

FDNT 681 Culinary Arts and Sciences I
FDNT 682 Culinary Arts and Sciences II

Culinary Arts Schedule

Class	Class Number	Status	Room	Type	Hours per Week	Dates	Instructor	Class Notes	Class Description	version

Next Steps

Culinary Arts Orientation

Advanced Culinary Arts

200 HOURS

25 HOURS PER WEEK

8 WEEKS

As an exploration into Current Cuisine and Restaurant Operations that gives students a foundation in molecular gastronomy and culinary/food and beverage management. Farm-to-Table Cuisine and Front-End Restaurant Operations help students learn the fundamentals and principles relevant to this industry. This program is offered during summer semester.

Complete three courses:

FDNT 683 Advanced Culinary Arts I
FDNT 684 Advanced Culinary Arts II

Introduction to Hospitality Industry

130 HOURS

12.5 to 25 HOURS PER WEEK

6 WEEKS

This program introduces the hospitality industry and prepares students for academic and professional success in the hospitality industry. Students will gain knowledge of industry terminology, a retrospective of early to current cuisines and industry trends, and the major labor market segments. Students will learn skills to develop self-discipline and empathy, self management, and self-awareness. Students will also gain an understanding of effectual communication, financial literacy, employability skills, study skills and soft skills that apply to both the classroom and work environment. Students who successfully complete the program will be prepared to enter the hospitality industry in positions such as prep cook and other entry-level positions in the industry.

Complete two courses:

FDNT 501 Intro to Hospitality Careers
INDT 500 Career and College Readiness

Culinary Nutrition

162 HOURS

9 HOURS PER WEEK

18 WEEKS

This program provides career readiness skills in the field of nutrition science and meal planning. Students will be exposed to the fundamentals of nutrition principles, scientific concepts, food safety, and bodily processes. Students will learn basic nutrition principles and explore how to apply these in a variety pf dishes in order to retain maximum nutrient retention. Topics covered in the program will include national nutrition standards, cultural dietary habits, personal wellness, recipe development, seasonality, health coaching techniques, menu planning costing, and menu production in a laboratory setting. Students will gain an understanding of soft skills such as interpersonal skills, conflict resolution, time management, organizational skills while working in a culturally rich setting. Upon completion of this program, students will be prepared for gainful employment as a personal or private chef that specializes in dietary food plans or starting their own cottage industry business.

Complete two courses:

FDNT 618 Nutrition Essentials
FDNT 619 Meal Planning Essentials

Baking & Pastry Arts I

225 HOURS

12.5 HOURS PER WEEK

18 WEEKS

This program provides career readiness skills in the baking and pastry arts. Students will be exposed to the fundamentals of bakeshop product identification, ingredients, and industry techniques. Students will explore the basic culinary skills in the baking industry from baking theory and techniques to hands-on production techniques used in working kitchens and bakeries. Products produced include cookies, pies, tarts, dessert sauces, custards and frozen desserts before ending with artisanal bread production, such as yeasted, non-yeasted, and laminated doughs. Students will gain an understanding of soft skills such as interpersonal skills, conflict resolution, time management, organizational skills while working in a culturally rich setting. Upon completion of this program, students will be prepared for gainful employment as an entry-level baker in a commercial bakeshop, restaurant, or starting their own cottage industry business.

Classes are free. Materials fee is $160 for ingredients and supplies. Students are also required to purchase the SDCCE uniform and OnBaking Textbook. Mandatory orientation required prior to enrollment.

Complete two courses:

FDNT 661 Baking & Pastry Essentials
FDNT 662 Baking and Artisanal Breads

Baking & Pastry Arts II

225 HOURS

12.5 HOURS PER WEEK

18 WEEKS

This program provides career readiness skills in the baking and pastry arts. Students will be exposed to advanced pastry and cake production, as well as chocolate and sugar confectionary work. Students will explore the advanced culinary skills in the baking industry from baking and pastry theory and techniques to hands-on production techniques used in working kitchens, bakeries, and confectionary shops. Products produced include American-style cakes, European tortes, frostings, fillings, decoration mediums, mini pastries, and petit fours before ending with meringues and confections, both chocolate and sugar. Students will also gain an understanding of mass production for buffet pastry items, display techniques, and confectionary showpieces. Upon completion of this program, students will be prepared for gainful employment as an entry to-intermediate level baker, chocolatier, confectioner, and artisanal cake designer in a commercial bakeshop, restaurant, hotel, boutique confectionary store, or starting their own cottage industry business.

Complete two courses:

FDNT 663 Advanced Pastries and Cakes
FDNT 664 Chocolate & Sugar Fundamentals