Culinary Schools and Cooking Classes in Sacramento California

Sacramento California Culinary Arts


Sacramento Reflects Northern California Culinary Attitudes

The Sacramento food scene promotes vegetarian cooking, seasonal foods, eating healthier foods and trying to find local sources for meats, dairy, eggs and produce. The city hosts many popular food blogs that promote raw foods, gluten-free diets, and all types of ethnic specialties.

Sacramento grew from a series of connected communities without the fanfare of Los Angeles, San Diego and San Francisco. The city, however, shares many of the culinary attitudes of these cities, emphasizing local sourcing and ethnic specialties unique to the region. Strong agricultural resources, tourism and wine production make the area a prime culinary influence in the state and country. The hospitality business has grown increasingly important to the city’s economy, and culinary students find many opportunities without the competitive intensity of other California cities.


Le Cordon Bleu College of Culinary Arts in Sacramento

Le Cordon Bleu Culinary Arts Sacramento

Le Cordon Bleu students develop professional cooking, baking and management skills by taking advanced classroom instruction and working in fully equipped kitchen labs. Students learn classic techniques, modern dining trends and food science, which includes pastry and baking techniques. Curricula include exposure to regional and international cuisines, so students gain solid culinary backgrounds.

Graduates can transfer to the Culinary Management BA online program offered by the Scottsdale branch of Le Cordon Bleu. California offers astonishing cultural, culinary and career opportunities, and Le Cordon Bleu offers the right training programs to take advantage of growing culinary interest worldwide. Programs include the following degree and certificate courses:

  • Certificate in Baking and Pastry Arts
  • Certificate in Culinary Arts
  • Associates Degree in Culinary Operations
  • Bachelor’s Degree in Culinary Management
  • Associates Degree in Restaurant and Hospitality Management


The Art Institute Of California — Sacramento

The Art Institute of California Sacramento

The Art Institute runs eight California campuses as of 2012, and the Sacramento campus serves the fourth largest city in the state, linking cultural attractions, government agencies and recreational and culinary trends of the region and country. The school has over 45,000 square feet of classrooms, labs, exhibition galleries and kitchen facilities.

The culinary school offers certificate, degree and diploma programs to train students for rewarding careers in hospitality management, tourism and restaurant production.

  1. Earn an Associate of Science degree in Culinary Arts or Baking and Pastry.
  2. Students can choose to pursue a Bachelor of Science in Culinary Management.
  3. Students can also earn an Art of Cooking or Baking and Pastry diploma.


The Napoli Culinary Academy

Napoli Culinary Academy

The Napoli Culinary Academy offers programs where students can learn how to run their own restaurants, catering businesses or food production facilities. After graduation, students can secure jobs as chefs, hospitality managers or food service entrepreneurs. The school boasts over 98% successful job-placement rates, and scholarships help students afford their culinary educations. Courses include the following programs:

  • Bar Management
  • Catering
  • Line Cook
  • Restaurant Management
  • Food and Beverage Service
  • Baking and Pastry
  • Hotel Management


Co-op Learning Center and Cooking School

Natural Foods Coop

This locally owned cooperative and training facility helps students prepare for vegetarian cooking and natural foods careers. Students use only organic ingredients in cooking classes, learning about the benefits of local sourcing. The school offers team-building exercises, specialty classes, food tastings, lectures and workshops. Classes include kids’ cooking classes and education about the importance of community in food, health, family and environmental issues that face professional and amateur chefs.