College of the Desert has many technical education programs, but the culinary program may offer the most immediate opportunities for upward mobility. Ever wonder what kind of food might have been served to world leaders discussing major events such as the dissolution of the Soviet Union? Students in the baking and pastries courses get a taste of that history under Louis Eguaras, a former chef for President George H.W. Bush at Camp David and President Bill Clinton at the White House.
Proponents of the program describe potential wages after some certifications as “lucrative,” citing figures of about $25 to $27 an hour for participants who “see it to completion,” Chef Hernandez said Feb. 5, while giving a tour of the culinary facilities. Hernandez also outlined scholarships available for the program, including one offered by Cardenas Markets. The program offers a flexible work-study option for those already employed in the local restaurant industry, in which an instructor visits the job site and coordinates with management to ensure participants earn the appropriate credits.
The program is partnered with high schools around the valley, including Rancho Mirage and La Quinta, offering courses at each with transferable credits. College of the Desert offers three main programs: a basic culinary certification of 20 units, an intermediate certification of 40 units, and the Culinary Arts program, which includes an Associate degree for transfer after 60 to 65 units. This pathway allows participants to pursue a business degree at partnered institutions if they plan to work in management.
Students in the program learn a diverse range of cooking styles, from Italian dishes such as chicken piccata and pasta to traditional Oaxacan cuisine, including making masa from heritage corn. Chef Louis Hernandez said the hospitality industry comprises “at least 70% of the money that moves through the Coachella Valley.”
The program teaches all aspects of running a restaurant, from operating a point-of-sale system to experiencing the customer perspective in peer exercises. Courses include Culinary Accounting, where students learn to balance books and perform purchase orders. Advanced techniques, such as molecular gastronomy, are offered after students complete foundational courses on food safety and sanitation. The program also provides on-the-job experience that is immediately transferable to careers in local golf courses, hotels, and casinos.
A new culinary facility will be built at College of the Desert’s West Valley campus in Palm Springs, promising an expansive facility complete with a student-run restaurant that will be open to the public, so that we can all partake in the delicious food cooked by our students.
