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

Cambridge School of Culinary Arts was founded 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, Massachusetts. 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.

Programs Offered

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

Professional Programs

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.

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-

Notable alumni

Chefs: Food Production Related Businesses: Writers