Cambridge School of Culinary Arts

Cambridge School of Culinary Arts

The Cambridge School of Culinary Arts (CSCA) is a professional school located in Cambridge, Massachusetts. It offers several certificate and professional programs, including a culinary studies and pastry specialization. It also offers a variety of open-enrollment, one-day classes available to the general public.

History

The Cambridge School of Culinary Arts was created in 1974 by Roberta L. Dowling, CCP with classes in classical European cookery from her home. With the expansion of the program Dowling moved the program to its current location at 2020 Massachusetts Avenue in Cambridge, MA. The program grew to over 400 students by the 1980s when Dowling decided to apply for accreditation for the school. The school was accredited in 1981 by the Commonwealth of Massachusetts, Department of Education and then by NATTS (National Association of Trade and Technical Schools) in 1989. [Cambridge School of Culinary Arts, "About The Cambridge School of Culinary Arts" [http://www.cambridgeculinary.com/about.aspx] ]

Programs Offered

The Cambridge School of Culinary Arts offers a diverse set of programs including-

Professional Programs

* " Professional Chefs Program" - 37 weeks in length with 20 hours of instruction per week
* "Professional Pastry Program" - 37 weeks in length with 20 hours of instruction per week headed by French Master Pastry Chef Delphin Gomes
* "Culinary Certificate Program" - 16 weeks in length with 19 hours of instruction per week
* "Certificate Pastry Program" - 16 weeks in length with 19 hours of instruction per week headed by French Master Pastry Chef Delphin Gomes [Cambridge School of Culinary Arts, "Career Programs" [http://www.cambridgeculinary.com/careerprograms.aspx] ]

Recreational Programs

The school offers a diverse blend of recreational classes for amateur cooks and professionals. Examples include classes on preparing classical sauces, gluten free cooking, multi-day basic cooking classes, ethnic cookery, knife skills, pastry, and other frequently arising topics of interest. [Cambridge School of Culinary Arts," Recreational Calendar and Class Availability" [http://www.cambridgeculinary.com/schedule.asp] ]

Culinary Excursions

The school has also offered culinary trips for both amateurs and professional chefs. Past trips have included Umbria, Italy and San Marino, Italy as well as Beijing, Xi'an, Suzhou, Shanghai, Hong Kong.

Accreditations

The Cambridge School of Culinary Arts is accredited by-
* Massachusetts Department of Education
* The National Association of Trade and Technical Schools (NATTS)
* The Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT)
* It is also endorsed by the International Association of Culinary Professionals (IACP)

Notable Alumni

[ CSCA Alumni Owned Businesses [http://www.cambridgeculinary.com/alumni_businesses.aspx] ]

Food Production Related Businesses

RESTAURANTS /CAFES
*Adrian's Restaurant, Truro, MA - Adrian Cyr '83
*Driscoll's Restaurant, Mansfield, MA - Walter Driscoll '06
*Fazio's Italian Restaurant, Wells, ME - Annette Fazio '92
*Davio's Restaurant, with locations in MA & PA - Steve DiFillippo '84
*Avila, Boston, MA - Steve DiFillippo '84
*The Elephant Walk, Boston - Gerard Lopez '98, Chef
*Harry's Cafe, Mt. Holly, VT & Little Harry's, Rutland, VT - Harrison Pearce III '82
*Blues Diner, with locations in Revere & Melrose, MA - Jackie Mello '96
*Carla's Bakery & Cafe, York, ME - Carla Rollins '92
*La Morra, Brookline, MA - Josh Ziskin '95
*Trattoria della Nonna, Mansfield, MA - Ken DeFazio '94
*The Blue Door, Mystic, CT - Andrew Madsen '03
*Osteria Toscana il Trittone, Pistoia, Italy - Christina Crucido '97
*Off Broadway Diner, Taunton, MA - Nuno Souza '02
*Hash House A Go-Go, San Diego, CA - Craig "Andy" Beardslee '88
*Nada's Noodles, South Dennis, MA - Frans Weterrings '98
*Tomasso Trattoria and Enoteca, Southboro, MA - Tony Bettencourt '01

BAKERIES
*Bread and Chocolate Bakery Café, Newtonville, MA - Eunice Feller '06
*Sweetie Pies, Napa, CA - Toni Chiapetta '86
*MudPies & More, Marbleheard, MA - Kristin DePonte '95
*Great Cakes, Tyngsboro, MA - Barb Tannebaum '94 & Stan White '94
*AzucArte, St. Louis, MO - Julia Usher '96
*Delicious Desserts, Falmouth, MA - Lisa Raffael '92

BED & BREAKFAST INNS
*Meadowlark Inn, VT - Lucia Osiecki '00 & Deborah Jones '99
*Elliott House, Provincetown, MA - Stephan Viau '92, CCP
*The Bass Cottage, Bar Harbor, ME - Innkeeper Teri Anderholm, '99
*The Pilgrim's Inn, Deer Island, ME - Tina Oddleifson '01

CATERING
*Capers Catering, Stoneham, MA - Emma Roberts '93
*Bistro a Go-Go, Brookline, MA - Dawn Boulay '93
*Any Thyme Catering - Joyce White '88
*A Portable Feast, Townsend, MA - Beverly Napior '02
*The Urban Chef, Charlestown, MA - Jen B. Murray '02, CCP
*Demon in the Kitchen, Gloucester, MA - Dana Jones '00
*Nantucket Catering Company, Nantucket, MA - Mark Yelle '89
*Classically Gourmet, Norwood, MA - Tracy Spiegel '05
*Aunt Jeannie's—All Natural Foods for Children, Melrose, MA - Jean Terranova '03, CCP
*Max Cooks, Pittsfield, MA - Max Ratnarathorn '03
*Olives & Herbs - Celeste Terrell '04
*D'Lish Intimate Catering - Rachel Nason '07

"Non-Food Production Positions"

TELEVISION
*Al Roker Productions - Courtney Weiner-Yanni '96
*America's Test Kitchen - Meg Suzuki '01

FOOD WRITING
*Cook's Illustrated - Eva Katz '89 (freelance)
*Cook's Country - Eva Katz '89 (Editor)
*The Boston Globe - Julie Riven '87
*The Washington Post - Joe Yonan '00
*The Boston Globe - Emily Schwab '02
*The Boston Globe, Weekly Dig, Stuff@Night - Ruth Tobias '02 (freelance)
*Gourmet Magazine - Rob McKeown '99 (Asia Correspondent)
*Zagat's Survey - Ruth Tobias '02 (freelance)
*Cape Cod Times - Jessica Thomson '03 (freelance)

COOKBOOKS
*The Way We Cook - Sheryl Julian and Julie Riven '87
*The Mom's Guide to Meal Makeovers - Janice Bissex and Liz Weiss '98
*Sassy Sips and Nibbles - Emma Roberts '93

FOOD STYLISTS
*Mami Koba '91
*Hong Xue '04

RETAIL
*Joppa Fine Foods, Newburyport - Renee Cooper-Hardie '03

Notes

External links

* [http://www.cambridgeculinary.com/ Cambridge School of Culinary Arts]


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