Education to Career Network

I love the Professional Baking classes; they are the highlight of my week! Learning from such a talented and passionate teacher makes this class fun and exciting. Working together as a team in the kitchen also makes for great new friendships.

Caela B., Professional Baking & Patisserie Arts Student

NEW!  Business of Food   
Registration Fee $75

Students need to purchase th​e​ books​ ONLINE. Th​ese books are not available at VAS.​

​Math for the Professional Kitchen; John Wiley & Sons Inc, paperback ISBN-13 9780470508961

The Book of Yields: Accuracy in Food Costing and Purchasing 8th ed; John Wiley & Sons Inc, ISBN-13 9780470197493

The Business of Food is a comprehensive program geared towards teaching the necessary fundamentals of running a food operation. You'll learn about Culinary Math, Food Cost and Pricing, Menu Planning, Product Sourcing, Retail and Wholesale business practices, Product Development, Packaging, Distribution,  Advertising and Promotion, Brick & Mortar and Online operations.  The required textbooks are The Culinary Institute of America Math for the Professional Kitchen by Laura Dreesen, Michael Nothnagel and Susan Wysocki and The Book of Yields, eighth edition by Francis T. Lynch.

061230       3/13-4/28        M/W         6:00-9:00pm        Sunset/102

NEW!  Catering - How to Start Your Own Business 
Registration Fee: $75
Students need to purchase this book ONLINE. This book is not available at VAS.​
How to Start a Home-Based Catering Business​,​  6th (sixth) Edition
by Vivaldo, Denise published by Globe Pequot Press (2010).  ISBN#: ​9780762724802 
You love food, you love parties and you just know you can do a better job at catering a party than some. Now is your chance to learn about the world of catering. This 10 class program will teach you the fundamentals of catering: event planning, food cost management, menu planning, contracts, table display, food presentation and so much more in this lecture and hands on program. There is no cooking as we assume you already know how to cook! The required textbook is How to Start a Home Based Catering Business, sixth edition by Denise Vivaldo.

061220       Saturday       10 am - 1 pm       3/25-6/10       Lloyd       Sunset/403

Professional Baking & Pastry Arts III 
Registration Fee: $125
This course is designed to prepare students for entry level positions in the exciting world of Baking & Patisserie Arts. Professional Baking and Patisserie I & II is a pre requisite. Professional Baking & Patisserie Arts III continues the study of the theory and practices applied in a professional bake shop. Subjects covered include advanced exploration into the techniques of bread baking, chocolate & candy making, cakes, cookies, and specialty desserts. The required text book for the entire program is Professional Baking, Fifth Edition by Wayne Gisslen.

061217       T/Th       5:30 - 9 pm       3/14-4/27       Lloyd       VHS/Panther Café

International Cuisine

Registration Fee: $125
Join us as we explore the nuances of cultural cooking. This series will teach you the fundamentals of a specific international cuisine progressing to a more profound understanding of the culture, its food and its people. Explore the flavors of each country as you cook your way around the world. Passports aren’t required, just a hearty appetite and a love of adventure. Learn how to make wonderful dishes representing France, Italy, Spain, Greece, and Morocco. Each class is focused upon one culture with each week an adventure in the making.

061213       T/Th       6 - 9 pm       5/2-6/8       Lloyd       VHS/Panther Café

ServSafe Training and Certification 

Registration Fee: $150
ServSafe is a mandated certification program geared towards achieving the highest level of training and expertise in the food industry for food managers, caters and those who run food based businesses. The ServSafe Food Protection Manager Certification is nationally recognized and accredited. ServSafe's Food Protection Manager Certification is accredited by the American National Standards Institute (ANSI) - Conference for Food Protection (CFP).

061215       M       9 am - 3 pm       3/20       Lloyd       Sunset/403​

Do you have a passion for working with food like no one else? Do you crave an opportunity in the culinary, restaurant, or hospitality industry? Well, here is the recipe for success—a career in Culinary Arts! Our program is designed to prepare students for exciting careers in one of San Diego County's most in demand industries –Culinary and Hospitality!

Opportunities include Chef, Prep Cook, Kitchen Manger, Hospital Food Services, Wait Staff, and much more. We offer a fun, exhilarating, and intense program where students have the opportunity to learn not only the fundamentals of cooking but more advanced techniques as well. Our multi-level program combines preparation, food safety, and business management skills, and it is taught by experienced chefs.

Program is located in the state of the art Industrial Kitchen at Vista High School.

Looking for a one day class?  Check out ourCommunity Ed Cooking Classes.

Culinary Program Classes

​​Culinary Arts Program

San Diego Workforce Partnership

Fall Session begins August 21, 2017

Never Stop Learning

Chef Arleen Lloyd

Executive Chef Arleen Lloyd has been in love with cooking since she was 5 years old. Her fascination with creating culinary magic with a few basic ingredients is the inspiration for this lifelong love affair. Having trained under notable chefs such as Julia Child, Jacques Pepin, Paul Prudhomme, Nancy Silverton, along with several European chefs with Michelin star credentials, Arleen’s culinary range includes the cuisines of many cultures, as well as the fine art of baking, patisserie and the chocolate arts. Arleen’s experience touches all sides of the industry. She owned a catering company with retail and wholesale divisions in Miami, FL, where she catered extravagant events for corporate clients and supplied restaurants with specialty baked goods. She has cooked and taught throughout the world and her travels are always an exploration into the nuances of cultural cooking; the how, the why and the joy of sharing local food. She is a cookbook author, business consultant and has served on an advisory board for Kraft Foods developing new products for the marketplace.

Arleen is currently the Executive Chef of Alchemy of the Hearth Culinary School, training those who possess a passion to pursue a career within the food industry at all levels. Her years of experience creating delectable foods which nurture the mind, body and spirit emphasize her philosophy that cooking and baking are a meditation on all that is sacred.