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the skills to effectively lead the product development and approval processes, accelerate the time to market, decrease costs and bring potentially life-saving products to patients worldwide. For more information, call 619-594-8279 or visit sciencemba.sdsu.edu.

Scripps College: Founded by Ellen Brown-ing Scripps in 1926, Scripps College is a women’s liberal arts institution with nearly900 undergraduate students. Its signature academic program is also one of its oldest: the Core Curriculum in Interdisciplinary Humanities, a program of study that trainsstudents to think broadly. Students cantake classes at any of the other liberal arts schools within the Claremont Colleges. For more information, call 909-621-8000 or visitwww.scrippscollege.edu.

Soka University: Located in Aliso Viejo, Soka University of America offers

a four-year liberal arts degree with concentrations in environmental studies, humanities, international studies and social and behavioral sciences. SUA also has a master’s program in second- and foreign-language education. SUA- offers an average class size of 13 and a study-abroad program for all undergradu-ates included in the cost of tuition. Free tuition is offered to admitted students whose annual earned family income is $60,000 or less. For information call 949-480-4150 or visit www.soka.edu.

UCLA: This sprawling Westwood institu-tion offers seven professional schools, including the Henry Samueli School of Engineering and Applied Science, School of Public Health and Anderson School of Management, which offers specialty MBA degrees that focus on various regions, such as Asia and Latin America. The

SCHOOL DIRECTORYAnderson School also offers dual-degree programs such as the UCLA-National University of Singapore executive MBA program. Health sciences programs are offered through the David Geffen School of Medicine, School of Dentistry and Schoolof Nursing. UCLA’s EMPH program offers an executive-style master of public health program with a focus on healthcare man-agement and policy. For more information, call 310-825-4101 or visit www.ucla.edu.

University of La Verne: This institutionconsists of four colleges: Arts and Sciences, Law, Business and Public Management, and Education and Organizational Leadership. Undergraduate, graduate and law degreesare offered, as well as a number of onlineprograms. The school has several satellitecampuses throughout Southern California, including Rancho Cucamonga, Burbank and Oxnard. For more information, call 909-593-3511 or visit www.ulv.edu.

University of Oklahoma College of Nursing: The OU College of Nursing Program offers a fully accredited nursing education taught at an accelerated pace. This innovative program combines online learning with hands-on clinical instruction at Glendale Adventist Medical Center. Those with a bachelor’s degree can earn a BSN in just 14 months. For more information, call888-696-8276 or visit www.ounursing.com/glendale.

University of Redlands: Graduate andundergraduate degrees are offered in the College of Arts and Sciences, School ofEducation and School of Business. Theuniversity offers programs at seven satellite campuses including Riverside, Rancho Cucamonga, Burbank and Los Angeles. Business and education programs tailored to working professionals are available. For more information, call 888-999-9844 or visit www.redlands.edu.

University of Santa Monica: USM’scurricula center around spiritual psychology — the study and practice of the art and sci-ence of human evolution in consciousness.This approach is applied to the school’s five graduate programs, including MAand PsyD degrees in spiritual psychology and counseling psychology, and an MA in consciousness, health and healing. For more information, call 310-829-7402 or visit www.universityofsantamonica.edu.

UC Irvine: This Orange County campus offers a wide range of degree programs at itsHenry Samueli School of Engineering, Paul Merage School of Business and Donald Bren School of Information and Computer Sci-ences. It also has schools in law, medicine, arts, humanities and more. For information, call 949-824-5011 or visit www.uci.edu.

UC Riverside: Inland Southern Cali-fornia’s only research university offersgraduate and undergraduate degrees,

teaching credentials and continuing-ed-ucation programs. California’s first new public medical school in four decades will open at UCR in 2012. Three multi-disciplinary colleges cover humanities, arts and social sciences, natural and agricultural sciences and engineering. Together, two professional schools and the Palm Desert Graduate Center offer degrees in management, educa-tion and art, including a new globally oriented MBA. For more information, call 951-827-6397 or visit www.ucr.edu.

USC: The University Park campus, set in Los Angeles’ downtown arts and education cor-ridor, is home to the USC College of Letters, Arts and Sciences and many professionalschools. The Health Sciences campus, northeast of downtown Los Angeles, ishome to the Keck School of Medicine andthe School of Pharmacy. Hundreds of gradu-ate and undergraduate programs are offered, including specialized MBAs that combinedual degrees. For more information, call 213-740-2311 or visit www.usc.edu.

Vanguard University: VU is a private coeducational comprehensive university of liberal arts and professional studies thatbelieves its Pentecostal/charismatic Chris-tian community provides a supportive and challenging environment in which to pursue a quality education. VU offers a four-year bachelor of arts or bachelor of science de-gree in 34 majors and concentrations. Theinstitution also offers a master’s degrees in business administration, education, religion, theological studies and clinical psychology. For more information, call 714-556-3610 or visit www.vanguard.edu.

Webster University: This worldwideinstitution, with centers in Irvine and Palos Verdes, offers MBAs and graduate programs including counseling, human resources and information. Bachelor’s degrees are offered in management and psychology. Websterdraws many of its faculty members from the business world. For information, call 949-250-7855 or visit www.webster.edu.

Western University of Health Sciences:This Pomona-based university features a di-verse range of graduate programs that include osteopathic medicine, physician assisting, veterinary medicine, physical therapy, nursing and pharmacy. Additionally, degrees in dental medicine, optometry and podiatric medicine will be available beginning in August 2009. For more information, call 909-623-6116 or visit www.westernu.edu.

Whittier College: This independent liberalarts college is distinguished by its small size, nationally recognized liberal arts curriculumand innovative interdisciplinary programs.Whittier College offers students a choice of 30 majors in 23 disciplines, as well as self-designed majors. For more information, call 562-907-4200 or visit www.whittier.edu.

Woodbury University: This Burbank-based school offers undergraduate andgraduate degrees within its School of Archi-tecture, School of Business and School of A

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Learn more about our Southern California locations at argosy.edu or call 800.377.0617

*Program names vary by location. Not all degree levels and programs are available at every location. ©2009 Argosy University® 09-AU-3261 – 5/09

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A self-described movie buff, he considered attending film school, but realized movies were more a hobbyfor him than a career choice. He also kicked around the idea of going to a traditional four-year college, but didn’t want to take all the requisite general-education classes that would have little to do with his chosencareer. His father, a former police officer, tried to nudge his son into a life behind the badge, but Yamaguchi had some ideas of his own.

“I always liked cooking. I often cooked for my family. [At the end

of my junior year], I started cook-ing even more, and it changed from something I really liked to something I really loved,” he said.

In July 2008, a few months after graduating high school, Yamaguchi— suited up in his kitchen whites— began pursuing an associate of oc-cupational studies degree in culinary arts at the California School of Cu-linary Arts, which has been turning out chefs, caterers, bakers and hotel managers since 1994.

With two locations in Southern California (Pasadena and Holly-

wood) CSCA is one of a handful ofschools in the U.S. to have partnered with Le Cordon Bleu, an interna-tionally renowned program that exposes student chefs to some of the best training in the biz.

Students have their pick of any of four Le Cordon Bleu degree anddiploma programs, including an as-sociate of occupational studies degreein culinary arts, a diploma in culinary arts, an associate of occupational studies degree in patisserie and bak-ing, or an associate of occupational studies degree in hospitality andrestaurant management.

Depending on the program, student chefs can anticipate from30 weeks to 15 months of classes and externship time before earning their degree or diploma, with special

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A CLOSER LOOK

At age 18, David Yamaguchi was near-ing the end of high school and beginning to think about what his life would be like aftertossing his mortarboard into the air.

By John Hobbs Special Advertising Sections Writer

CSCA has been turning out chefs, caterers, bakers and hotel managers since 1994.

Whether you’re fresh out of high school or looking to change careers, the California School of Culinary Arts helps students take their culinary careers from a simmer to a rolling boil

weekend and nighttime class op-tions for 9-to-5ers.

With more than one out of four adults getting their first job experi-ence in the food-service industry, ac-cording to the National Restaurant Assn.’s 2009 Restaurant Industry Forecast, would-be chefs may won-der if culinary school is any more effective at working your way up the ladder than logging some serious kitchen time.

“I always tell my students, ‘Any-

body can learn to cook by going out in the business and cooking,’” ex-plained chef Jeffrey Coker, depart-ment chair and the school’s 2008 educator of the year. “Going to culinary school isn’t just about learn-ing to cook, though. We provide the students with a lot of in-depth background information . . . which, in turn, makes you a stronger chef.”

While the set curriculum in-cludes courses in food history and

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Sitting in the shadow of the Capitol Records tower a few blocks away, Musicians Institute isn’t exactly a Hollywood landmark.

Musicians Institute launches careers in a highly competitive industry

Technology, a performance-based

contemporary music school taught

by working professionals. Within a

few years, the guitar-centric insti-

tute was joined by bass and drum

programs and became the Musi-

cians Institute, which today offers

bachelor, associate and certificate

programs for career-minded

guitarists, bassists, drummers,

vocalists, keyboardists, recording

engineers, independent producers,

guitar makers, music business pro-

fessionals and filmmakers.

Perhaps the best measure

of the institute’s success is the

graduates themselves.

Those who have passed through

A CLOSER LOOKits halls include singer-songwriters

Keb’ Mo’ and the late Jeff Buckley;

guitarists Brian Bell (Weezer), Jus-

tin Derrico (Pink), Rafael Moreira

(Christina Aguilera), Peter Thorn

(Chris Cornell) and Jennifer Bat-

ten (Jeff Beck); drummers Curt

Bisquera (Elton John, Mick Jagger,

Bonnie Raitt), Bennie Rodgers II

(Mariah Carey) and Ray Luzier

(Korn, STP); keyboardists Ales-

sandro Cortini (Nine Inch Nails),

Kevin Hastings (Rihanna) and

Peter Dyer (Carey); and American

Idol finalists Brooke White and

LaToya London.

Accredited by the National

Assn. of Schools of Music, Musi-

cians Institute offers bachelor

of music and associate of arts

degrees in performance, includ-

ing programs that combine music

studies with emphases in audio

engineering and music business.

Certificate programs are offered

in such fields as guitar craft, which

trains guitar makers and techni-

cians; music business; music video

and film, which prepares students

for work in film, TV and commer-

cial production; independent artist

development, which includes every-

thing from songwriting to produc-

ing; and audio engineering.

The school has an international

reputation as a leader in contempo-

rary music education. That’s partly

due to its emphasis on perfor-

But its low profile belies its true status: Musicians Institute has primed thousands of musicians, producers, engineers, vocalists and music industry professionals. In fact, it’s one of the largest independent schools of music in the country, with more than 1,200 full-time students.

“What sets MI apart from

most of America’s standard col-

lege music programs is that we

treat popular music as a legitimate

field of study, and we combine all

of the elements of a professional

contemporary music education

in one place,” said Keith Wyatt,

the school’s vice president of

programs. “MI’s programs con-

centrate on training students to

pursue their creative and career

goals as efficiently and competi-

tively as possible.”

Musicians Institute started

in 1977 as the Guitar Institute of

Behind the Musicmance-based education taught by

working professionals in the class-

room, onstage and in the studio.

School representatives also credit

that reputation to an intensive and

focused curriculum and an envi-

ronment that encourages creative

diversity. What’s more, they point

out, Musicians Institute is known

for keeping a strong focus on career

development, working to prepare

students for one of the most com-

petitive fields in the world.

Students work with profes-

sional tools in top-of-the-line

recording studios. There are HD

editing systems, a 500-seat con-

cert facility and a variety of per-

formance stages, class-rehearsal

rooms and practice labs.

“We teach students how to

organize their knowledge and

skills and offer plenty of hands-on

experience to make it all stick,”

said Wyatt.

By the time students gradu-

ate, Wyatt added, many have live

performing experience and have

rubbed elbows with industry pro-

fessionals and produced their own

projects.

“It’s still a tough business, but

[students] leave here armed with

something more than a dream,”

said Wyatt.

For more information on Mu-

sicians Institute, visit www.mi.edu or

call (800) 255-7529.

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Apply now for fall 2009.DeadlinesApproaching.

thechicagoschool.edu 213.627.2580

According to projections by the U.S. Bureau of Labor Statistics, the demand forpsychologists and counselors will grow by 50% in the next seven years. Is this your momentto make a change that makes a difference?

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Three of the top ten fastest-growing professionsare in psychologyirvin

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While everyone is downsizing, psychology is growing.

Culinary continued from Pg. 5

the controller for the city of Tor-

rance. “So I thought, who better

to teach me about math and stats

than the person who’s paid to do

it for an entire city!”

Argosy also gives students

the opportunity to pursue a

degree entirely online, with pro-

grams in business, education and

psychology.

Erika Barbour was pursuing

her bachelor’s degree at another

school before transferring two

years ago to Argosy’s online pro-

gram. She said she was attracted

by the personalized attention

Argosy teachers give to even their

online students.

“I decided to go to Argosy be-

cause I wanted something small,”

said Barbour, who works as a

legal secretary while pursuing her

degree. I hadn’t been to school

for nearly 25 years, so . . . I needed

something with a little more per-

sonalization to it.”

Professor and program chair

of the graduate programs in clini-

cal psychology Gary Bruss believes

the school’s accessibility is its real

triumph. “Argosy is structured in

such a way that people have online

opportunities, evening courses

and weekend courses,” he said. “So

if they are employed in other set-

tings, they can still manage to pur-

sue higher education to further

their career trajectories.”

It’s not surprising that a

school that emphasizes career

education and online learning

has a high percentage of graduate

students. But Argosy is branching

out to attract more undergradu-

ates, for example through a new

bachelor’s of liberal arts program.

In the last two years, the under-

grad population at the school has

swelled from 10% to 17% of the

student body.

“The bachelor of liberal arts

is rolling out by this fall, enrolling

students as we speak,” said Egbert.So the next time you’re driv-

ing down Ocean Park, look for an understated campus that is more than meets the eye.

Steve Basilone is a freelance writer based in Los Angeles

Argosy continued from Pg. 8

the business aspects of running a

restaurant, the most popular courses

at the culinary school are Introduction

to Culinary Skills Part 2, International

Cuisine and American Regional Cui-

sine because these classes give students

the kitchen time they really want.

“They want to cook; they want to

experiment with food. That’s what

those classes are all about,” explained

Coker.

Even while teaching classical cook-

ing styles, CSCA instructors do not

lose sight of the culinary field in which

their students will be working in a

year or so.

Coker has taken advantage of the

sagging economy to teach his students

restaurant-business lessons. “I think

the biggest thing we can emphasize

here at the school is hopefully getting

the students to understand that cost-

management really can help drive your

business and, at the same time, put

more money in your pocket,” he said.

There’s also a big push right now

toward recession-proof dining — fill-

ing, inexpensive meals — which is

something Coker talks about in his

classroom. “It’s basically comfort

foods — a lot of stuff like stews and

braises and soups and stuff. The gen-

eral public wants something that is

going to give them the most bang for

their buck,” he explained.

In addition to classroom instruc-

tion, students in most degree pro-

grams must get an externship at the

on-site 561 Restaurant in Pasadena,

the school’s café or any number of

local dining spots, giving students an

opportunity to prove their chops in a

professional environment.

After a student completes the

required classwork and the externship,

the school’s career services department

helps with career planning, résumé

writing and interview preparation ses-

sions. Using its national and interna-

tional contacts, the department helps

more than 80% of its graduates land

their first jobs.

The Westin Pasadena’s food and

beverage supervisor, Rafi Howard, 27,

graduated from California School of

Culinary Arts in 2007. A former line

cook at Florida’s Hilton Garden Inn,

Howard moved to Los Angeles to at-

tend the school, mostly because it is a

Le Cordon Bleu-affiliated school.

Howard landed his first job at

Westin Pasadena as a front-desk clerk

after hearing about the position in his

human resource management class.

“Once [Westin management] found

out I had graduated from Le Cordon

Bleu, they asked me ‘What did you do

and what kind of classes did you take?’

It seemed to really [strengthen] my

résumé,” he explained.

Despite the lingering recession,

career opportunities in food service

and hospitality are growing. Accord-

ing to the 2009 Restaurant Industry

Forecast, the restaurant industry is

expected to add another 1.8 million

jobs in the next 10 years, making it one

of the largest private-sector employers

in our economy.

As Yamaguchi draws ever closer

to his September graduation date, he

offers a word of advice to anyone who

is considering attending his school. “If

you really love cooking, stick to it and

go to CSCA. I’ve learned so much so

far, and they teach it in a way that you

really remember it.”

John Hobbs is a freelance writer based in Los Angeles

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