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Students prepare food in a culinary arts class.
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Culinary Arts and Baking

Do you enjoy making people happy with an expertly-prepared meal? Chaffey College's culinary arts and baking programs can equip you with the skills to start a career in culinary arts or transfer to a 4-year university to continue your education in the field. Get hands-on experience in our fully-equipped state-of-the-art kitchen. Advance from introductory to advanced coursework, where you will experience cake decorating, bread making, the student-run bistro and industry internships. You have the option to pursue associate's degrees or certificates in culinary arts and professional baking.

Through industry partnerships, Chaffey College culinary arts students have gained full-time employment at places such as Universal Studios, Disney, Kaiser Permanente, Cheesecake Factory, Ontario Convention Center and more. Students have won awards at regional baking and culinary competitions. They've also transferred to colleges such as the Culinary Institute of America, Cal Poly Pomona, Cal State Long Beach, University of California Riverside and Cal State San Diego.

Culinary Arts AS (PDF)

Culinary Arts: Professional Baking and Patisserie Certificate (PDF)

 

Career Opportunities

  • Airlines
  • Bakeries
  • Casinos
  • Catering
  • Cruise Lines
  • Entertainment Industry
  • Hospitals
  • Restaurants
  • Hotels and Resorts

Degrees and Certificates

Associate of Science in Culinary Arts

The Associate of Science in Culinary Arts prepares students for careers as chefs, caterers, kitchen managers, sous chefs, food service directors and for transfer to 4-year colleges and universities. The program allows student develop skills, techniques and mastery of the fundamentals of cooking through advanced culinary techniques, world cuisine preparation and  knowledge. Culinary arts classes take place in a state-of-the-art culinary and baking lab. Students complete the program with a capstone “Bistro” class where they gain experience creating and managing catered events and a restaurant environment. Students will also complete an internship as part of their training.

Associate of Science in Professional Baking and Patisserie

The Associate of Science in Professional Baking and Patisserie introduces students to techniques of advanced baking, artisan breads, cake decorating and chocolatiering. Each student can build and refine his or her techniques, master the art and science of baking within the program's state-of-the-art kitchen and baking lab. Students in the baking program will also receive training in classic French, Italian and world cuisine cooking techniques. The program ends with our capstone “Bistro” and internship classes.

Certificate in Professional Baking and Patisserie

The Certificate in Professional Baking and Patisserie is an abbreviated version of the associate's degree program, but contains much of the same coursework. No General Education Development (GED) test is required.

Culinary Arts Certificate

The Culinary Arts Certificate is an abbreviated version of the associate's degree program, but contains much of the same coursework. No General Education Development (GED) test is required.

 

Contact

Mark Forde
Email: mark.forde@chaffey.edu

Professor of Culinary Arts Mark Forde imparts his vast experience as a world-renowned executive chef to the next generation of chefs and caterers. He oversees the culinary arts and baking programs at Chaffey College, and coordinates numerous others including hospitality management, fashion design and merchandising, interior design and culinary arts. Mark’s career has spanned the globe, serving as an executive chef and culinary arts lecturer in France, Ireland, London, Boston, Beijing and Manila. He has worked as executive chef for the Waldorf Hotel and the historic Mon Plaisir restaurant, both in London, Boston’s Upstairs at the Pudding, as well as Dublin’s Whites on the Green, Roly’s and The Park. He has cooked for numerous celebrities and world leaders during his career, but considers Julia Child the most memorable. Mark won Chaffey’s annual Puck Award and Faculty of the Year Award. He received the Diversity Award through the Compass Group and served as lecturer in Beijing in 2009-2010 as well as Manila in 2011-2013.

He holds a master of fine arts and a bachelor of arts from the University of California, Riverside.