Upon successful completion of the on-campus training with a “C” or better overall grade point average, students will select and secure an externship position in a professional kitchen to apply their skills, develop their abilities and grow as culinary professionals.

At the end of each semester of their Advanced Professional Culinary studies, students are allowed two months to complete 300 hours of externship training before graduation.

Journal entries, time records, and an essay, as well as drawings and recipes, serve as documentation of the Externship.


The star symbols judge only what’s on the plate, meaning the quality of products, the mastering of flavors, mastering of cooking, personality of the cuisine, value for the money and the consistency of what the restaurant offers to its customers both throughout the menu and the year.

1 Star One star indicates a very good restaurant in its category, offering cuisine prepared to a consistently high standard. A good place to stop on your journey.

2 Stars Two stars denote excellent cuisine, skillfully and carefully crafted dishes of outstanding quality. Worth a detour.

3 stars Three stars reward exceptional cuisine where diners eat extremely well, often superbly. Distinctive dishes are precisely executed, using superlative ingredients. Worth a special journey.


Atelier Crenn San Francisco, CA
The French Laundry Yountville, CA
The Restaurant at Meadowood St. Helena, CA
Per Se, New York, NY


Benu San Francisco, CA
Atelier Crenn San Francisco, CA
Saison San Francisco, CA
Manresa Los Gatos, CA
SingleThread Farm Restaurant, Healdsburg, CA


Auberge du Soleil Rutherford, CA
Terra St. Helena, CA
La Toque Napa, CA
Bouchon Yountville, CA
Michael Mina San Francisco, CA
Gary Danko San Francisco, CA
Northcote Manor Lancashire UK
Gramercy Tavern New York, NY
Sona Los Angeles, CA
La Folie San Francisco, CA
Sol Bar Calistoga, CA
The Plumed Horse, Saratoga, CA




Angele, Napa, CA
Archetype, St. Helena, CA
Charter Oak, St. Helena, CA
Chez Panisse Berkeley, CA
Cindy’s Backstreet Kitchen, St. Helena, CA
Culinary Institute of America, St. Helena, CA
Beringer Wine Estates St. Helena, CA
Bistro Don Giovanni, Napa, CA
Bottega, Yountville, CA
Bouchon Bakery Yountville, CA
Della Frattoria Petaluma, CA
Domaine Chandon Yountville, CA
Farm at Carneros Inn, Napa, CA
Farmstead, St. Helena, CA
Farm Sonoma, CA
Google Palo Alto, CA 
Goose & Gander, St. Helena, CA
Napa Valley Wine Train, Napa Valley
Ondine Sausolito, CA
Oenotri Napa, CA
Penrose, Oakland, CA
Press, St. Helena, CA
Pinot Blanc Napa, CA
Redd Yountville, CA
Ritz Carlton Laguna Nigel Dana Point, CA
Roline’s Unique Filipino, Vacaville, CA
Rubicon San Francisco, CA
Tra Vigne St. Helena, CA
Trinchero Winery St. Helena, CA
Zuni Café San Francisco, CA
Zuzu’s Napa, CA


Arezzo, Minneapolis, MN
Campagne Seattle, WA
Michael Mina at the Bellagio Las Vegas, NV
Coquette Cafe Milwaukee, WI
Radius Boston, MA
Till, Colorado Springs, CO
Trio Evanston, IL
NOLA New Orleans, LA
Allyson’s of Ashland Ashland, OR
Skamanin Lodge Stevenson, WA
Rick Bayless Frontera Grill Chicago, IL
Gambas Ristorante Merillville, IN
Isabella Wilkes-Barre, PA
Amangani Jackson Hole, WY
Amangiri Canyon Point, UT
Canlis Seattle, WA


The Boathouse Phuket, Thailand
Kas, Amsterdam, Netherlands
Private Chef on Yacht South Pacific
Ruth Pretty Catering Te Horo, New Zealand
Buca Lapi Florence, Italy
De Kas Amsterdam, The Netherlands

Click here to read a full list of externship sites.