SESSIONS LIMITED TO ONLY 14 STUDENTS
A PRIVILEDGED FEW

LEARN
FROM THE
BEST.

Nicole Plue

Director of Pastry & Baking Arts

Sessions taught by James Beard Award winner Nicole Plue, “One of the best pastry chefs in the country” according to Michael Bauer.

Kirsten Goldberg

Director of Culinary Arts

Kirsten runs her classroom with unbridled passion and a contagious curiosity. With experience at lauded restaurants in NY, SF, as well as Europe and Asia, she brings a global perspective into the kitchen every day.

AND WORK FOR THE BEST

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JOIN US FOR AN OPEN HOUSE

Join us for an Open House with San Francisco Cooking School Founder Jodi Liano, followed by a tour and Q&A session … or just receive an info packet!

Learn why SFCS offers the best professional training for Culinary, Pastry & Baking Arts.

From the teachers to the advisors, the students get access to the best of the best!


Amanda Haas
Director of Culinary, Williams Sonoma

OVER 700 Hours
of Hands-On Learning

Learn About Our Upcoming Sessions

Full-Time
  • January 6, 2020 - June 26, 2020
  • May 4, 2020 - October 26, 2020
  • August 31, 2020 - February 26, 2020
Part-Time
  • January 8, 2020 - December 18, 2020

Why San Francisco Cooking School?

Our certificate programs are designed to maximize educational value and propel you into your optimal new food career.

Hands-on learning is the best way for you to develop culinary intuition.

Through our program you will gain:

  • An intuitive sense of taste and seasoning
  • A vast working knowledge of ingredients and techniques
  • Professional work habits that are second to none.
SAN FRANCISCO COOKING SCHOOL IS

NOT COOKIE CUTTER

Throughout the program you will be mentored by a highly qualified chef instructor who is in the classroom with you everyday and personally invested in your educational experience from the first day of school to graduation.

OUR STUDENTS

WORK FOR THE BEST

Externships are an integral part of your learning at SFCS. No matter what your plans are post-graduation, the practical learning experience of working in the kitchen of a restaurant or bakery is invaluable.

SFCS has secured prized externships working with some of San Francisco’s top chefs. You won't be dispatched to a large hotel kitchen to cut carrots for the dinner buffet or to a supermarket bakery to frost cupcakes. Your externship will be mentored, managed, and meaningful.

So it’s really not about us. It’s all about you.

Made in San Francisco

Based in the culinary epicenter of San Francisco, your academic foundation will be supplemented with industry access. From connecting with food insiders through class field trips to in-class workshops taught by award-winning chefs, you’ll be exposed to a wide diversity of food careers that only a teaching campus like the Bay Area can provide.

VISIT SFCS!

PROFESSIONAL PROGRAM
OPEN HOUSE RSVP

  • Wednesday December 4th @ 1:30pm
  • Wednesday December 11th @ 1:30pm
  • Sunday January 26th @ 10:00am
RSVP NOW!
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