PROFESSIONAL BAKING CLASSES

Start Date: Aug 25,2022

PROFESSIONAL COOKING CLASSES

Start Date: Aug 23,2022

PRE-TEEN/TEEN COOKING PROGRAM

Beginners, Intermediate, Advanced - Start Date: TBA

SINGLE CLASSES

Single Classes, Team Building, & Private Events!

ACE ORIENTATION and OPEN HOUSE

Join us and hear about our upcoming Professional Cooking and Baking Programs

Thursday, August 4, 2022

6:30 pm – 8:30 pm

 

Academy of Culinary Education

21932 Ventura Blvd.

Woodland Hills, CA 91364

(Free Parking at the backlot of ACE/Franklin Hardware)

 

For reservations/information, call 818-887-CHEF (2433)

or email

ACECULINARYINFO@GMAIL.COM

    

Professional Cooking

Start date: August 23,2022

Starting in the Fall 2022 Session,

Cooking Classes will be held TWICE a week,

every Tuesdays and Wednesdays

EVENING SECTION – 6:00 pm to 11:00 pm

*Morning Section – 9:00 am to 2:00 pm

*(to accommodate overflow from Evening Section)

 

 

 

 

Professional Baking

Start Date:  August 25,2022

Starting in the Fall 2022 Session,

Baking Classes will be held TWICE a week,

every Mondays and Thursdays

EVENING SECTION HOURS:   6:00 pm – 11:00 pm

*Morning Section Hours:  9:00 am-2:00 pm

*(to accommodate overflow from Evening Section)

 

 

 

 

 

Pre-Teen/Teen Cooking Program

Start Date: to be announced   Cooking & Baking Basics

Start Date: to be announced    Intermediate Cooking & Baking

Morning Section Hours: 10:00 am – 2:00 pm

NEW! Click Here for a 360 view of ACE

Call (818) 887-CHEF (2433) to set up a FREE one-on-one consultation and tour our facility.

Partners & Affiliations

Women Chefs & Restauranteurs

The Academy of Culinary Education (“ACE”) offers an extraordinary culinary learning experience in an intimate stimulating environment. With seasoned chef and gifted educator Cecilia De Castro at the helm, along with her distinguished instructors in the industry, ACE attracts students who (1) wish to pursue a career in the food industry, (2) seek a career change, (3) currently work in the industry and strive for advancement through formal culinary training and (4) are “foodies” who live to eat, not eat to live.