Working Culinary Professionals
The Art Institute of California—San Francisco believes in learner-centered instruction that is measured by each student's success. Our faculty, many of whom are working professionals, achieve this by sharing their professional knowledge in the classroom.
Faculty strive to provide value and service for each student's investment by helping students to strengthen their skills and cultivate their creative talent through curricula that is carefully designed to prepare graduates to seek entry-level positions in their chosen fields.
Instructional methods at The Art Institute of California—San Francisco include lecture, demonstrations, labs, one-on-one tutorials, and periodic examinations. Except for internships, field trips, online courses and occasional independent studies, all instruction is conducted in a culinary classroom or one of our professional kitchen settings.
MARK DAVIS , ACADEMIC DEPARTMENT DIRECTOR FOR CULINARY
American Culinary Federation Certified Executive Chef Certification Colorado State University, Masters in Education
Bachelor of Science in Business Administration from Colorado Technical University