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.
