Upon successful completion of the on-campus training with a “C” or better overall grade point average, student will select and secure a position in a fine dining establishment to apply their skills, develop their abilities, and grow as culinary professionals.
Some of our students have participated in externships at:
- NAPA VALLEY
- The French Laundry, Yountville
Oenotri, Napa
Domain Chandon, Yountville
Bouchon, Yountville
Terra, St. Helena
La Toque, Rutherford
Auberge du Soleil, Rutherford
Sonoma Mission Inn, Sonoma
Beringer Wine Estates, St. Helena
Tra Vigne, St. Helen
Meadowood Resort, St. Helena
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- SAN FRANCISCO
- Micheal Mina, San Francisco
- Atelier Crenn, San Francisco
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Rubicon, San Francisco
- Benu, San Francisco
- Gary Danko, San Francisco
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Zuni Café, San Francisco
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- INTERNATIONAL
- The Boathouse, Thailand
Northcote Manor, England
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Chef Aboard a Private Yacht, South Pacific
- UNITED STATES
- Ritz Carlton, Laguna Nigel
Campagne, Seattle
Aqua at the Bellaggio, Las Vegas
Highlands Inn, Carmel
Bernardus Lodge, Carmel Valley
Capitol Grill, Sacramento
Lupo, Las Vegas
Coquette Café, Wisconsin
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