California School of Culinary is located at 150 S Los Robles Ave in Pasadena, California 91101. California School of Culinary can be contacted via phone at 626-403-4830 for pricing, hours and directions.
Contact Info
626-403-4830
Questions & Answers
Q What is the phone number for California School of Culinary?
A The phone number for California School of Culinary is: 626-403-4830.
Q Where is California School of Culinary located?
A California School of Culinary is located at 150 S Los Robles Ave, Pasadena, CA 91101
School Loan rip-off!! you start at min wage then get stuck with a lifetime debt!
Carlos S. on Yelp
If you want a culinary job, don't even think about going here. Your better off just applying in any other restaurant or hotel and starting from the ground up. Also, if you already studied here before the name change and possibly after. The credits that you "receive" at the college are not going to be worth anything if you want to study something else in the future, or if you want to make the AA degree into a BA of the same type.
Sam L. on Yelp
I graduated from this school back in 2007 in the Baking and Patisserie program. I passed with a 3.0 level and was able to find a few jobs. However, my skills weren't enough to hang on to the industry. The school is ok, you do learn; however everything is taught in a very fast pace. I also wished it wasn't so expensive and that we need to spend more time on one thing than rush. Jobs aren't as easy as they say is to get here. It's more on luck and the jobs they offer pay ok. However, the expensive tution doesn't allow you to make anything and you'll end up paying the tution your whole life. I only gave this two stars, because it helped me in my field in some ways. But, if you want to go to be a chef, go elsewhere.
Ane P. on Yelp
Most of the posts I have read revolve around admissions or money. Yes, admissions for most anything can be annoying. Money...well no one has it. That's going to be a bitch where ever you go. I am in my "last" 6 weeks of actual school before I start my externship. With a projected graduation date of April 2013. Maybe its just me but I was lucky to have AMAZING Chef Instructors since Foundations 1. I also was lucky enough to have a great group of peers. Who were just as passionate as I am about this. Yes, they do go through things quickly at times. But so does life. I, nor anyone in my graduating class, will be that Chef on the billboard holding a beer, or we may not even have our own tv show. But oh well. PERSONALLY. I have met great Chefs that I admire and have learned a lot from. I have come up with new ideas and goals for my future in the culinary world. And as silly as this sounds I have learned a lot about myself outside of school. Each of my Chef Instructors gave me critiques. Some good some bad, but each one of them ALSO told me what I could do next time, or how to do something differently. And from there I took it in the direction that I liked. I do believe that "it's not work if you love what you do"...but everyone also has their bad days. Shit goes wrong. Whether its in the kitchen or working as a bank teller. I will admit that from admissions, to finance to our adviser, it can be frustrating. It seems like people cant communicate with each other. You get one answer here but a different answer there. You have to jump through hoops for a LOA, which could affect your financial aid or whatever you are paying, WHICH could also affect your enrollment, etc. But I have yet to meet a group of people that help run a business of any kind that are SOOOOOO in tune that it runs smoothly. I mean shit, have you BEEN to the California DMV?! Now THOSE are a bunch of.. well...I think you know where I'm going with this.There are more then a few students, high school age or older, that have big dreams (which are their dreams) of being the next big Chef. But in all reality it probably wont play out that way. Busting their ass to get their or not. But everyone should hope for something like that, but try not to be to disappointed when it doesnt happen and turn around and blame it on the school they went to or the chefs they had.I could go on and on. I would LOVE to have my own restaurant and just be successful in my own right. Not famous. Just having the chance to accomplish my own goals and dreams. School IS a lot of money for me. But I truly feel, that it has been worth every penny.
sharyn l. on Yelp
I graduated from CSCA's Pasadena location in 2009. It is a total rip-off, I'm sure I will never pay off the student loans and I could have learned the same things by simply working as a bakers' apprentice on my own and saved myself A LOT of money! If you are considering enrolling here-- DON'T!!! I do feel they are misleading regarding job availability after graduation, but even more disturbing is the fact that when you fill out enrollment forms you are given 72 hours to reconsider or drop without penalty and within this time you are not even able to meet with a financial counselor to find out what a staggering amount of money you are looking at. NO ONE IS CLEAR OR HONEST ABOUT THE TUITION FEES!!! They just assure you they will help you with grants, etc, but believe me no one does...
