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The San Francisco Baking Institute (SFBI) offers short workshops (2-5 day seminars on specific topics) as well as an 18-week full-time and 24-week part-time Bread & Pastry Professional Training Program. Enrollment is typically approximately 30 students at a given time: 16 in bread classes and 12-16 in pastry classes. [1]
The school involves three separate programs: online classes, 3- or 4-day sessions at the Greystone campus or other areas in the San Francisco Bay Area, [35] and multiple-month-long programs. [34] Tuition varies from $400 for a single course to $4,000 for an "intensive retreat". The program only offers certificates, but not graduate degrees.
The original location on the corner of Fremont and Howard Street in the South of Market area of San Francisco, was located in the remodeled, top-floor, cafeteria in the Del Monte headquarters. [1] The academy trained more than 15,000 people for restaurant careers through its 30-week baking and pastry chef program and 16-month culinary arts ...
Upon moving to San Francisco, Tropp settled near Chinatown. Eventually, she was contracted by James Beard [8] to write a cookbook: The Modern Art of Chinese Cooking: Techniques and Recipes in 1982. [4] As a result of the book, she traveled nationally, teaching cooking classes. [5]
Loha-unchit teaches hands on cooking classes in a private kitchen. Loha-unchit has been teaching out of her own cooking school in the San Francisco Bay Area since 1985. [7] Her teaching method involves introducing students to Thai culture as well as Thai cuisine. [8] She takes students to Asian markets and teaches them about the ingredients ...
The International Culinary Center had two campuses, one in New York City and the other in the San Francisco Bay area. [4] The New York City location included the L'Ecole restaurant on the ground floor as well as a Culinary Theater that hosted events, forums, and lectures from graduates. [5]
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