Mark Bachta loves food. He enjoys eating it, preparing it, and writing about it. He went to school at the renowned Cambridge School of Culinary Arts (CSCA) in Massachusetts to hone his cooking talents, and there pursued an education in the European tradition of food preparation while he learned techniques for cuisines such as Asian, French, and Italian. The CSCA enjoys accreditation by the Accrediting Commission of Career Schools and Colleges (ACCSC) and is endorsed by the International Association of Culinary Professionals (IACP). In 1981, the Commonwealth of Massachusetts’ Department of Education granted the CSCA licensure, and in 1989, the National Association of Trade and Technical Schools (NATTS) accredited it as well. In addition, the CSCA holds membership in The American Institute of Wine & Food. The CSCA offers students a host of intensive courses from which to choose through its professional programs. Programs not only include education in practical cooking execution, but also instruction in the origins and history of food. The faculty at CSCA is comprised of distinguished chefs who lead small classes of no more than 15 students, providing an intimate setting in which attendees can receive personalized instruction. For those who want to take a day class, the CSCA offers a variety of open enrollment, one-day classes that are fun and informational. These types of classes include instruction on subjects such as knife skills, pastry, gluten-free cooking, classic sauces, and ethnic cookery. In addition, the CSCA offers guided culinary trips to far-away locations, such as Hong Kong, Italy, Shanghai, and Beijing. Roberta L. Dowling, CCP founded the CSCA in 1974 and by 1980 had built the student body to more than 400 attendees per year. Dowling has tailored CSCA’s programs to those who are serious about working in the food industry. Students from China, the U.S., Vietnam, Mexico, Korea, Japan, Israel, Russian, Brazil, and countless other places flock to the CSCA to study. The diverse student body serves to introduce fresh ideas to the school. Below is a list of the professional programs the CSCA offers to its students: 1. Professional Chefs Program (37 weeks) 2. Professional Pastry Program (37 weeks) 3. Culinary Certificate Program (16 weeks) 4. Certificate Pastry Program (16 weeks)
