>APPLY NOW!
We are now accepting enrollment applications for our Fall
2008 classes starting on September 5, 2008.
Please call 619.644.2100 to schedule a tour and to
find out how to enroll.
>The San Diego
Culinary Institute is very proud to announce that the Accrediting
Council for Continuing Education and Training (ACCET) has granted
us accreditation as of August of this year. This latest
step in the growth of our institution serves as yet another confirmation
of the quality of our program and our unyielding commitment to providing
superior culinary education.
As a result of this grant of accreditation, SDCI
students are now eligible for a range of additional benefits and protections,
including access to a wide range of grants and scholarships. For further
information on how you can take advantage of these benefits and more,
give us a call today. We’re available to answer your questions
weekdays from 8:30 to 7.
>APPLY NOW!
We are now accepting enrollment applications for our Fall
2008 classes starting on September 5, 2008.
Please call 619.644.2100 to schedule a tour and to
find out how to enroll.
As a result of this grant of accreditation, SDCI students are now eligible for a range of additional benefits and protections, including access to a wide range of grants and scholarships. For further information on how you can take advantage of these benefits and more, give us a call today. We’re available to answer your questions weekdays from 8:30 to 7.
At the San Diego Culinary Institute, you build a solid foundation of professional skills: First by observing and then by practicing the culinary techniques employed by master Chefs in the finest of the world's fine dining kitchens. top chef instructors |
At the San Diego Culinary Institute, we don't just practice 'job placement'. While we boast a remarkable job placement record, we pride ourselves more on the quality of those placements — on placing you in a fine dining establishment. And beginning the first day of school, you begin to learn how to plot your career. skills vs. recipes |
With the Commis method you learn by doing. You study techniques, not recipes. You discover the elusive mysteries of flavor. You work hands-on, in well-equipped kitchen classrooms, with no more than 16 students in the lab.
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