Culinary Arts
All in-person services are suspended. Services will be available online only as they are available. See the Coronavirus Updates news post for more information.
Office hours and contact info
| Office Hours |
Contact |
Monday – Thursday: 7:00 am – 5:00 pm
Friday: 8:00 am – 12:00 pm
Closed holidays and weekends
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Phone: 213-762-7332
Email: gilligma@lattc.edu |
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Martin Gilligan CEC, CEPC
Chairperson, Culinary Arts
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About the Pathway
The Los Angeles Trade-Technical College - Culinary Arts Pathway (CA) offers programs of study in Culinary Arts, Professional Baking, and Restaurant Management. Students will gain the competencies needed to build credentials for lifelong career success as they prepare to enter the Food Service Industry. LATTC is home to the oldest continually operating culinary school in the nation. Our programs host external accreditation from the American Culinary Federation Educational Foundation Accrediting Commission (ACFEFAC). Graduates with an AA degree may apply for the first level of industry certification with the ACF.
The culinary industry is one of the fastest growing industries in the nation. Forecasts predict an additional one and a half million trained culinarians will be needed by the year 2016. A major portion will be employed in one of the premier tourist destinations and convention sites in America: California. Most notable is Los Angeles, a culturally diverse city where the cuisines of the world meld to create a unique California cuisine.
Prepare for your culinary future! Our Culinary Arts program offers the training, practice and experience needed for your entry into a successful, creative culinary career. Opportunities for employment include hotels and restaurants, catering companies, college and university food-service, school lunch programs; corporate chefs and private chefs; other areas in the hospitality industry such as food sales, owner operators, consulting, journalism or food stylist.
Messages from the Culinary Arts Office
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California Virtual Campus – Online Education Initiative
Do you need more classes?
Enroll in online courses offered at multiple California Community Colleges.
Many classes are available for instant enrollment – no additional application needed.
Select your college and search to find classes.
Visit this link:
https://cvc.edu/
Jeunes Culinary Competition Invitation & Guidelines
2021 Far West Regional
Young Chefs Competition
Coordinated by
Robert W. Phillips CEC, CCA, AAC,HGT
Conseiller Culinaire Provincial Far West Region,
Chaine Des Rotissuers, USA
This Annual event offers
young chefs the opportunity to demonstrate
their culinary skills in a competitive
environment with their peers. Submit application and recipe by March 15, 2021.
Application and complete guidelines.
Programs of Culinary Arts
The Culinary Arts department at LATTC has the proud history of being one of the oldest cooking schools in the nation. The program offers an extensive “hands on” and theory based culinary arts education that prepares students to enter the highly competitive hospitality industry. The department hosts professional industry-seasoned chefs as faculty, bringing their experiences from around the world. In addition to rigorous classroom instruction, students are trained in a working foodservice facility while attending classes. The Culinary Arts Associate in Arts degree and Certificate of Achievement are recognized and accredited by the American Culinary Federation Educational Foundation (ACFEF). On graduating from the LATTC Culinary Arts program, students are qualified to work as cooks, line cooks, caterers, private chefs, chef assistants, and sous chefs.
The Culinary Arts program has successfully prepared students for the hospitality industry for many years. By fulfilling the program requirements, students will possess a working foundation of skills necessary to work in a professional industry kitchen. Within the program, students will illustrate a working foundation of a professional industry kitchen. Students are proficient in cooking techniques and terminology including meat fabrication and cookery, hot and cold sauce preparation, vegetable identification and production, task organizing and time management. Successful students will graduate with a working knowledge of culinary nutrition and fundamental management skills, as well as National Restaurant Association Serve Safe Certification.
The Professional Baking program is accredited by the American Culinary Federation Educational Foundation (ACFEF). This two year program prepares students for successful careers within the hospitality community. Baking program students, under the direct supervision of their chef instructor, will discuss, prepare, and analyze various baked goods including quick breads, yeast breads, laminated dough, specialty and wedding cakes, cookies, batters, and restaurant-style plated desserts. Baking formulas, cost controls, ingredient identification and usage is practiced throughout the program. Students prepare baked goods on a daily basis for a retail bakery located on the LATTC campus, the college cafeteria and faculty dining room as well as catering for special events and holiday functions.
The Professional Baking program will prepare students for employment in areas of baking and pastry arts. Students will demonstrate the ability to prepare and formulate baking/pastry recipes, assess food costs and sales prices, and organize daily tasks for successful completion of baked goods. The National Restaurant Association Serve Safe Exam is administered during the first semester.
The Greater Los Angeles area needs qualified individuals who can lead the numerous hotel, restaurant, and catering kitchens in our region. The Restaurant Management program at LATTC offers a foundation in management theory, cooking fundamentals, sanitation, safety and restaurant supervision. Students practice and demonstrate culinary and management skills in a working foodservice facility located on the college campus.
The Restaurant Management program provides a foundation in kitchen fundamentals including preparation of hot and cold sauces, vegetable and meat cookery, identifying accounting procedures and reports, operating kitchen equipment, and knowledge of management theory and supervision techniques.
By fulfilling the program requirements, students are prepared to find positions as restaurant managers, assistant managers, kitchen managers, dining room managers, or kitchen supervisors.