PROFESSIONAL BAKING CLASSES

Start Date: Oct 17,2022

PROFESSIONAL COOKING CLASSES

Start Date: Sep 7,2022

PRE-TEEN/TEEN COOKING PROGRAM

Beginners, Intermediate, Advanced - Start Date: TBA

SINGLE CLASSES

Single Classes, Team Building, & Private Events!

 

              Check our   UPCOMING SINGLE CLASSES and TEEN SERIES

                             Click on PRE-TEEN/TEEN COOKING PROGRAM and SINGLE CLASSES above to learn more.

 

 For ONE on ONE Consultation or additional information, call 818-887-CHEF (2433)

or email

ACECULINARYINFO@GMAIL.COM

 

Academy of Culinary Education

21932 Ventura Blvd.

Woodland Hills, CA 91364

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

 

    

Professional Cooking

Start date: Wednesday, September 7,2022

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:  Monday,  October 17,2022

Starting in the Fall 2022 Session,

 Baking Classes will be held on Mondays only

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

TEEN BASICS CLASESS 1,2,3,4,5

Nov 11, 18, Dec 2, 9, 16, 2022

5 pm – 9 pm

 

TEEN INTERMEDIATE CLASSES 1,2,3,4,5

Jan 20, 27, Feb 3, 10, 17, 2023

5pm –  9 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.