ECOLE DE CUISINE PASADENA

Ecole de Cuisine Pasadena represents the next generation of culinary schools. After completing our entry level Professional Skills Course, students can choose the intermediate or advanced level courses that are relevant to their career goals. Unlike "diploma mill" schools, we do not force students to take classes that are irrelevant to their professional development. Ecole de Cuisine Pasadena is committed to providing its students with a high quality and affordable culinary education.

Ecole de Cuisine Pasadena’s (ECP) entire suite of culinary arts courses comprise 46 weeks of instruction.

Students will learn French International techniques and principles taught in professional culinary schools throughout the world.

ECP’s program is designed for students who want to open their own restaurants or food business, work as private chefs, pursue careers in fine dining, and “boutique” concept restaurants, or cafe/bistro type establishments.

Our classes have low instructor to student ratios: 1 chef instructor for 12-13 students or 1 instructor and 1 teacher’s aide for classes with 14-18 students. Chef instructors have years of experience teaching at professional schools and working as executive chefs. Guest instructors are recognized experts in specialist fields. Teacher’s aides who’ve traveled abroad for externships or staged at well known restaurants bring a fresh perspective to the table. We use a combination of demonstration, hands-on, and total immersion teaching methods.

We offer a range of related services and classes: externship placement for qualified students, skills classes, field trips, ingredient sourcing and ordering, and ServSafe.

Classes are held M-F from 6:30 p.m. to 10:30 p.m. to accommodate working adults. Students take one, two or three classes per week depending on class cycle.

ECP actively encourages you to conduct thorough research before choosing any culinary school. We offer certificates of completion for each course or stand-alone class completed. We do not offer degrees or diplomas.

Short list of other cooking schools or culinary schools in Los Angeles that offer occupational degrees, Associates in Arts, Diplomas or Certificates of completion. Note: AOS degrees are not transferable for credit to four year colleges or universities.

French culinary club is open to Ecole de Cuisine students and staff, culinary school alumni, food industry professionals, food writers and established food bloggers (blog should be at least one year old). We will learn French culinary terms and discuss French cooking techniques. Club is lead by Chef Zadi. He was born in Lyon, France.