San Diego Culinary Institute

Introduction

About SDCI

SDCI is fairly unique when it comes to culinary schools. We've only been around for 12 years, which is fairly young. We are family owned and have only one campus location.

But since we are relatively small and have no corporate board making decisions for us, we have been able to develop programs that have set our campus apart when compared to the results of other culinary schools. We have created a unique culture that every new student becomes a part of once they step foot on our campus.

Letter from the President

In August of 2000, my dad, Harold Meyberg, and my mom, Lili, founded the San Diego Culinary Institute with a handful of students and one very important idea: to build a better culinary school.

They wanted to build a school that taught technique, not recipes; that required each Chef Instructor to possess no less than 5 years as an Executive Chef in a fine-dining environment—an astonishing minimum requirement for any culinary school. Finally, they insisted that their program offer extensive hands-on training, with limited class sizes, in well-equipped kitchen classrooms.

They began with just a handful of students and a firm commitment to this straightforward set of ideals.

Since they founded the school, we have doubled our classroom space and expanded our program to teach the Commis program to our students. My dad isn't here to see what his school has become, but we carry on in his name and with an unwavering dedication to our initial ideals.

Welcome.

Mission Statement

We at San Diego Culinary Institute have made it our mission to prepare future Chefs with the skills and knowledge they need to:

Begin their careers in the leading restaurants in San Diego, the United States, and the world.

Become Head Chefs in the next generation of top restaurants, and ultimately, Take their place among those Chefs who shape the future trends in the culinary arts. To that end, we hold ourselves to the highest standards of professional conduct and dedicate ourselves to continuously invest in our own personal growth and the growth of our professional skills.

This school offers programs in:
  • English

View Advanced Diplomas »

Programs

This school also offers:

Advanced Diploma

Advanced Professional Diploma in Cuisine Commis Culinary program

Campus Full time Part time 8 - 11 months September 2017 USA La Mesa + 1 more

The Advanced Professional Diploma in Cuisine Commis Culinary program represents the culmination of years of research and program development by some of the finest culinary educators in the country. Based upon proven methods of culinary education and incorporating current thinking on how people learn, the Commis Method leads aspiring Chefs through a more logical series of courses. [+]

Our programs were developed with your successful future in mind Whether you want to pursue a career in Culinary Arts as an Executive Chef or as a Pastry Chef, SDCI offers a comprehensive program in both disciplines. Both our Cuisine and Pastry programs were built around the same fundamentals: Small class sizes, career mentorship from our certified Chef Instructors, and hands-on training to learn the proper skills and techniques you'll need to succeed in any fine-dining kitchen environment. Both programs consist of lecture classes including Safety/Sanitation and Entrepreneurship. Both programs have 80% of their coursework conducted in the kitchen classroom which means more time to master your techniques. They also both end with an Externship program where you have the opportunity to work in the kitchen of a fine dining restaurant, resort, hotel, or catering company for 220 hours. Commis Culinary Method The Savory Kitchen The Advanced Professional Diploma in Cuisine Commis Culinary program represents the culmination of years of research and program development by some of the finest culinary educators in the country. Based upon proven methods of culinary education and incorporating current thinking on how people learn, the Commis Method leads aspiring Chefs through a more logical series of courses. This is an educational strategy that makes more sense. Each course in the series leads naturally to the next and relies inevitably on the preceding. This is a hands-on program (80% of your studies take place in the kitchen). We believe that culinary students learn more working in... [-]

Advanced Professional Diploma in Pastry

Campus Full time Part time 8 months September 2017 USA La Mesa + 1 more

As each new class in Pastry begins, the previous class prepares for graduation. Graduating students perfect their wedding cakes and chocolate sculpture work for final exams while the new entering students invariably drop their jaws in admiration of the artistry of the graduating class. [+]

Our programs were developed with your successful future in mind As each new class in Pastry begins, the previous class prepares for graduation. Graduating students perfect their wedding cakes and chocolate sculpture work for final exams while the new entering students invariably drop their jaws in admiration of the artistry of the graduating class. Every term, the new students say they can’t imagine themselves with the skills and the talent to create work like that. And every term those same new students become the graduating students preparing work at the same impressively high level. Our instructors — and, in turn, our students — set a very high standard of performance for each new class. And each new class rises to meet it. You will, too. Mastering the Art and Science Among culinarians, we refer to cuisine as 'art' and the bake shop as 'science.' Both the sweet and the savory kitchens demand both art and science, but there is some truth in the idea that the bake shop relies more on science. There is some truth to this, but like many truisms it only describes half the story. Bakers and patissiers (pastry Chefs) must execute their creations with a great deal of precision; a dollop too much flour or a pinch too little of yeast will completely alter the chemistry of your bread or cake. At SDCI, we will teach you the science you need to know to make it taste perfect, as well as the art you need to... [-]