Discover new ingredients, techniques, flavors, and so much more with Cypress College’s Culinary Arts Program. We provide students with fundamentals in the methods of food safety, cooking, and culinary management. The program includes exposure to various styles of cuisines, and proper use of culinary applications and equipment. The program is designed to help students develop a working knowledge of what is required to be successful for fast-track culinary management potential.
Program highlights include:
Steps to Becoming a Chef
Students have the option to earn the following certificates and degree:
Culinary Fundamentals Certificate = 15 units (1–2 semesters)
Culinary Arts Certificate = 36 units (2–3 semesters)
Associate in Science in Culinary Arts = 60–61 units (2 years)
Most full-time students taking 15 credits per semester can complete a certificate in one to three semesters and an associate in science degree in two years. Students may elect to attend part time as well.
The program is $46 per unit for California residents, not including books, fees, and supplies. Units vary by course, but the average is 3 units per course. Unit fees for the 15-unit certificate would be $690; the 36-unit certificate would be $1,656; and the 60-unit associate degree would be approximately $2,760. Most students also qualify for some form of financial aid.
Centrally located in the heart of the Anaheim Resort District and Orange County, our students are employed at Disneyland Resort, Knotts Berry Farm, Hyatt Hotels, Hilton Hotels, and Marriott Hotels.
Growing up in a Sicilian restaurant family in Chicago sparked my passion for food from a young age. After graduating from Kendall College School of Culinary Arts, I developed an overwhelming sense of wanderlust. My travels led me to accept various culinary roles around the country, including a position at the prestigious Breakers Resort in Palm Beach, Florida and an Executive Chef position in New York. Throughout my journey, I earned an Associates degree in Culinary Arts, a Bachelor’s in Nutrition and Food Science and a Master’s degree in Technical Education. I am also a Certified Executive Chef and Certified Culinary Educator through the American Culinary Federation (ACF)
Prior to joining Cypress College in 2008, I was the Executive Chef at Disney’s Grand Californian Hotel where I headed up several red carpets events including Disney’s 50th Anniversary, the Pirates of the Caribbean and High School Musical movie premiers. I am passionate about teaching and inspiring my students in a way that will set them up for success as they venture out in to the hospitality industry.
As a culinary professional, I have had many wonderful opportunities and experiences. I have had the pleasure of working for the Walt Disney Company for 23 years. During this time, I have had worked in several locations around the Disneyland Resort. These positions provided me with extensive knowledge and insights within the hospitality industry. In 2005, I earned my level 1 Sommelier certification and in 2016 earned my Cicerone certification, which increased my knowledge in the art of pairing foods with beverages. I joined Cypress College’s HRC family as an adjunct instructor in 2015 to share my knowledge and passion for my craft. It is my desire to inspire those who are beginning their journey in Hotel, Restaurant, Culinary Arts.
I have enjoyed being part of Cypress College since 2016, first as a student and now part of the HRC adjunct faculty. My industry experience ranges from fast-casual to upscale dining, large catering functions, hotel food and beverage management, and finally overseeing recipe research and development for school nutrition at Santa Ana Unified School District. These positions have provided me with realistic, hands-on experience and insights that I would love to share and teach to our young chefs! I am passionate of the culinary arts and enjoy motivating our students to become successful in all of what the hotel, restaurant, and culinary arts field has to offer.
My name is Antonio Hernandez, and I’m currently a Sous Chef at the Lido House in Newport Beach. I’ve built my culinary career working in well-known establishments such as Hyatt, Disney’s California Adventure, Marriott, Pasea Hotel and Spa, and The Westin Anaheim Resort. Over the years, I’ve gained valuable experience managing large events, creating exciting menus, and leading kitchen teams to deliver memorable dining experiences. I’m excited to now share my passion for cooking and my industry knowledge with students. Teaching allows me to inspire the next generation of chefs and give them the tools and confidence they need to succeed in the culinary world. I look forward to helping students build strong skills, learn creative techniques, and discover the rewarding possibilities of a career in the kitchen.
Program Mapper: View course options for these programs, below.
There are no additional requirements to enroll in this program; however, some courses do have prerequisites that can be viewed in the Cypress College Catalog and the Schedule of Classes.
Steps to Becoming a Chef
