Operated by the Stanislaus County Office of Education, the Stanislaus Culinary Arts Institute(SCAI) opened in the Fall of 2012 to students in the Educational Options Department as well as Oakdale and Waterford High School students enrolled through Regional Occupational Programs. Students attend academic and culinary classes daily. The facility allows SCOE to partner with local school districts, meet the needs of at - risk youth and offer college classes to the community in the evening. The completion of the greenhouse increased options for students to pursue an agricultural career pathway and serve the needs of the culinary program.
Students who have referrals from their local districts may attend SCAI. The combination of daily academics coupled with the culinary arts course of study provides students a rigorous and relevant school program that can lead to a diploma and ServSafe Certification in Culinary Arts. The Educational Options Program is accredited by the Western Association Schools and Colleges(WASC).
A partnership with Columbia College has allowed evening classes to be offered to the public at the site.
Under the supervision and guidance of the Chef, students complete the state approved Career Technical Education course of study for Culinary Arts. Students participate in hands-on food preparation, food service skills and employability skills in a state-of-the-art industrial kitchen. With an emphasis on safety and sanitation in the kitchen, students become qualified and meet state and national Food Handler requirements for certification.
Stanislaus Culinary Cafe
Each week bakery items are prepared fresh and made available for purchase by the public.
By working in the Culinary Cafe, students gain further employability skills such as customer service and point of sale experience.
Current Hours of Operation: We are closed until the beginning of the 2019-2020 School year
Agricultural Greenhouse Technology
Farm to Fork
Students learn how food is grown and how that food makes its way to the table. In our program we raise many of the vegetables used by our students in our culinary arts program. The students learn how to plant, grow, process and cook the fruits and vegetables. In our greenhouse students learn how to plant seeds and transplant seedling. When the plants are ready they learn how to plant them in our outdoor garden area. When the fruits and vegetables have reached maturity the students pick and process them so they can be used in the dishes the students prepare in the culinary class.
We also study a variety of other aspects of the agriculture industry. We study animal science, grafting, pruning, soil nutrients, cultivation, floriculture and the latest in drip irrigation systems and hydroponics.
Farm to fork is an exciting and educational program. Students learn the entire process of how fruits and vegetables get from the farm to the fork.