Like a busy kitchen in the midst of a dinner rush, students and faculty from the San Jacinto College culinary/restaurant management program are cooking up contemporary and classic culinary concepts to the delight of foodies everywhere.
This academic year, San Jacinto College students from both the North and Central Campuses placed second and third out of five schools in the Hops & Hogs competition at St. Arnold's Brewery; took home the highest award at the Pasadena Taste of the Town; and participated in such events as Pasadena Night of Cuisine, the Truffle Challenge through Les Dames D’Escoffier and pop-up restaurants across the city. Not only did these events serve as a way to give students real-world kitchen experiences, they served as scholarship opportunities as well.
“The ultimate goal of everything we teach and do here is to prepare students to enter the industry ready for their careers and for entry-level management positions,” said Tim Banks, culinary arts program director. “We try to prepare our students to do many different things because the industry is vast, and there’s a lot of opportunity for creative culinarians. We try to stay very contemporary and innovative, while providing students with a culinary classic foundation.”
San Jacinto College offers associate degree programs in culinary arts, chef training, pastry chef and restaurant management. The College also offers certificate programs in these areas and two restaurants, The Chablis at the North Campus and Ravens Cafe at the Central Campus, where students serve lunches daily. Programs are accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).
For more information, visit http://www.sanjac.edu/career/culinaryrestaurant-management.