San Diego Culinary Institute is considered to be a fast track into the culinary world but at the same time always of the highest standard. The Institute was founded about 12 years ago by Harold and Lili Meyberg and very quickly took its place among the leaders in culinary schooling.
One of the school's main features is that it does not just teach the theoretical aspect of cooking but places great value on to the methodical study of the culinary techniques. This is the place for those who are already practising chefs and want to learn new techniques or for those who are brand new coming into the culinary world.
Commis Culinary Programme
There are two programs; one is the Commis Culinary Programme. Commis de Cuisine is a title not commonly used in America, it basically a starting position in a classic kitchen where one works under the master Chef, and consequently learns. The Institute offers you the opportunity to learn as you work in small groups under the watchful eye of the experienced Chef Instructor. The Commis Method has been developed by the years of research and is technique that has been proven to work. One course follows seamlessly after the other and consists of 80% practical work which takes place in the kitchen. This means that you gain hands on experience along the way. Such strong foundation techniques are essential and no Commis students graduates without them. The course leads you through the basics of culinary world (for example the business aspect), from there you progress to the kitchen where you are taught knife skills and fundamental techniques. You practice on products and complete one dish every day, with the Chef Instructor nearby to assist you and help you improve your work. The course is over a period of 30 weeks and the completion of it you can try yourself out in various professions within the culinary industry for example a chef or personal chef or sous chef.
Diplome Professional de Boulangerie et Patisserie
The other programme is called Diplome Professional de Boulangerie et Patisserie. This course will teaches you skills and nourishes your talents in the area of baking and patisserie. The programme ensures that you use both science and artistic qualities in the preparation of your work. You will be taught how to control each aspect of cooking and ingredients until you reach perfection. The programme also includes: how to present your work, plate presentation and packaging. You will learn how to cook chocolate and how to cook with chocolate and much more in the "confectionary industry". This is an intensive programme sharing the same teaching method as the Commis Culinary Programme and ensures you learn from experience. There are 1050 hours of course work for each course, the pastry and baking skills involve 1015 hours of practical study. After you can go on to become a Pastry Chef for example. This programme is run over a period of 26 weeks.
In order to enter any of the two programmes you will be asked to write a short essay that outlines the purpose of your study, if you already have work experience you will need 2 letters of recommendation.