No matter how well you think you can cook, if you're not a professional, you'll still need to learn technique and develop certain skills. There is a difference between chefs and cooks. For chefs, it's not just food; it's a way of life. Each flavor and seasoning has a purpose and it is this passion that separates upscale chefs from the line cook at your local diner. Le Cordon Bleu's California Culinary Academy has a location in San Francisco and offers 60-week and 84-week programs. It also assists with career placement.
The Art Institute of California at San Francisco has a more intensive associate level program that costs around $60,000 as of February 2011. With campuses all across the country, The Art Institute is one of the most recognized specialty schools in the country. The International Culinary School at the Art Institute exposes you to the global possibilities of cuisine. With proper training, you'll develop a distinguished and discerning palate.
City College of San Francisco (CCSF) offers associates in science degrees in not only culinary arts, but also hotel management and food service management. CCSF prepares to run your own restaurant business, so you can be more than a hired hand or replaceable chef after you graduate. And if you're a California resident, the tuition is $2,200 as of February 2011.
If you have a sweet tooth, it could actually save you money. Specializing in pastries and baking is usually much cheaper and the programs are quicker. An associate's degree in culinary arts will set you back about $47,000 as of February 2011 at Le Cordon Bleu, while a certificate in patisserie and baking from the same school only costs half as much.