Culinary and Baking/Pastry Cohort Training Opportunity

Classes begin September 30th!

Develop the knowledge and skills needed for entry level cook and pastry careers in just a few months with an accelerated program that culminates in earning two college level certificates: the Sustainable Culinary Arts Certificate of Achievement and the Baking and Pastry Arts Certificate of Achievement. Classes begin September 30, 2024 and end May 30, 2025. An internship/Job Fair will be held on the week of May 30th to connect you with area employers to interview for summer internship and employment opportunities Complete this program and be Ready to Work!

The training program will be taught on the MPC Monterey Campus in FC-104. Space is limited to 24 students, so enroll today! For more information, email us at ReadyToWork@mpc.edu or call us at 831-646-4012.

Certificates you will earn!

Sustainable Culinary Arts Certificate

The Sustainable Culinary Arts Certificate is designed to qualify individuals who complete the certificate for work in the culinary industry. This certificate also provides students a strong understanding of running a sustainable kitchen. Students who complete this certificate will also be prepared to create their own Cottage Food Business.

After successful completion of the program, students will be able to:

• Work as part of a team, using effective communication and interpersonal skills.
• Follow appropriate sanitation procedures and personal hygiene requirements to ensure food safety.
• Apply culinary principles to a professional kitchen operation in a sustainable manner.
  

Baking and Pastry Arts Certificate

The Baking and Pastry Arts Certificate is designed to qualify individuals who have completed the certificate to work in the baking and pastry industry.

After successful completion of the program, students will be able to:

• Prepare baked goods and dessert items that are marketable to the public and safe to consume

Courses and Schedule

Classes begin September 30th, and continue through May 30th, with each day beginning at 8:30 am and ending at 2:35 pm or earlier. An Internship/Job Fair will be held the week of May 20th to connect you with area employers to interview for summer internship and employment opportunities. Complete this program and be Ready to Work!

• Click here for the complete schedule of classes for Fall 2024 and Spring 2025
• Click here for more details click on the Courses Offered 

Program Costs

• Click here for a breakdown of the Program Costs

The Faculty

This training program will be taught by faculty who have extensive experience in the Hospitality Industry:

Molly Jansen

Molly Jansen is starting her 10th year of teaching at MPC. Molly has been working in the Hospitality Industry for over 20 years spanning such locations as Seattle, New York, and France. Molly brings her passion for hospitality to MPC and works to help each of her students achieve their career goals. 

André Adam

Andre Adam brings over 40 years of pastry experience to MPC. Andre started his career at 16 years old in Comar, France as an apprentice. After graduating, he worked as one of three pastry chefs at Auberge de L’Ill, a three star Michelin restaurant. Since 2001, Andre has shared his passion and talent for pastries with the students of MPC.  

Amy Ferguson

Amy Ferguson Amy came to MPC with 36 years of teaching experience. She has spent much of her life traveling the world for work and pleasure. Living on four different continents she now calls Monterey home. Through expensive travels she has gained a love and appreciation for the world of food. Before teaching at MPC, Amy taught and managed the Culinary Arts program at the Singapore American School. She taught the Middle School culinary classes, directed and taught the after school cooking program, and coordinated and instructed adult classes for the school's wellness program. During COVID she initiated and guided families via Zoom cooking classes and weekly sourdough lessons. Amy is excited to join the MPC Hospitality Department and continues to share her love of cooking with the next generation of chefs.

Alvin Quinol

Alvin Quinol has been working in the Hospitality Industry for 18 years. He graduated from the Art Institute in Las Vegas and is currently the Executive Chef at Alvarado Street Brewery & Bistro in Carmel. Alvin has worked across the US, from Nevada, California, Washington, Florida, Maine, and Virgina. He now brings his culinary experiences to MPC by teaching the next generation chefs.

Abraham Wilson

Abraham Wilson known as Mr. Food Safety is a hospitality industry professional with 47 years experience in Food safety certification, education and training. Former instructor and department head at the Culinary Institute of America for 9 years in Hyde Park, New York International HACCP Lead instructor Certified Servsafe Certified Manager Instructor and Proctor

Lindsay Peelman

Lindsay Peelman is a business and work experience education instructor at MPC. She brings her passion for business and work experience education to our hospitality department. Our students exit the program ready to work and have a resume, portfolio, interviewing experience, and a job or internship placement.