Dear Prospective Student,

After years in the Culinary Arts, Baking and Pastry Arts, Wine and Hospitality industries the founders of the Professional Culinary Institute of California were never completely satisfied with culinary schools, wine schools, and hospitality management colleges.

Certain things were not stressed enough and other things were unnecessary, delaying the students' entry into the culinary, wine, and hospitality professions.

Many institutions were designed and run by business people, not experienced chefs or master sommeliers. Curriculum and facilities were not changing with the times, and most importantly, many instructors were not demonstrating the techniques before asking students to perform them.

We wanted to create the perfect culinary school for making great chefs. Together we created the Professional Culinary Institute of California, the America's premier culinary and wine school.

We designed and constructed a brand new state-of-the-art facility to reflect the culinary industry of today and tomorrow. We assembled a world-class staff of culinary industry heavy hitters, including Master Chef Bo Friberg, and three-time Culinary Olympics gold medal winner, Mial Parker, gold medal winning Culinary Olympics Team Captain Chef Randy Torres, and renowned Master Chef Udo Prambs.

We streamlined the curriculum to better serve the needs of the modern culinary professional, and created a new way of teaching. Absolutely every technique is demonstrated by our chef-instructors. We call this the Artisense™ method for culinary instruction, and it is revolutionizing the way the culinary arts are taught.

Our program concludes with an externship in an actual culinary establishment. Our students get the hands-on experience they need to hit the ground running.

Because of these innovations, PCI grads enter the workforce in as little as six months, saving time and money.

As a result of the program's success, PCI's very first graduating class' student hot food team astounded the culinary establishment by winning the American Culinary Federation National Championship. Moreover, our graduates enjoy some of the best job placements of any culinary school in the country.

But the culinary world is only one side of the hospitality industry and only the first step for PCI. With the guidance of Master Sommelier, David Glancy MS, CWE, we have created the world's first Certified Sommelier Program to be approved by the Court of Master Sommeliers.

In addition, we have created the world's most advanced hospitality management degree program, which combines the European philosophy of impeccable service and hands-on training with the most up-to-the-minute technologies in education - and we have incorporated our award winning culinary and wine education programs into our hospitality program giving our students the most well rounded education possible.

We are extremely proud of the Professional Culinary Institute of California. It is our belief that we have created the perfect combination to provide the skill, leadership, and expertise necessary to guide you towards the job of your dreams.

So if you are serious about a career in the Culinary and Baking and Pastry Arts, Wine/Sommelier, or Hospitality Management, we invite you to share in our vision and apply today.

Remember, every great journey begins with the first step.