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.
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
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!
Director of Culinary, Williams Sonoma
OVER 700 Hours
of Hands-On Learning
Learn About Our Upcoming Sessions
- May 3, 2021 - October 22, 2021
- August 30, 2021 - February 25, 2022
- January 3, 2022 - June 24, 2022
- January 5, 2022 - December 9, 2022
- January 5, 2022 - December 11, 2022
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.
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.
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.
OPEN HOUSE RSVP
- Wednesday March 10th @ 10:00am
- Wednesday March 17th @ 10:00am
- Wednesday March 24th @ 10:00am