Los Angeles Mission College

Meet Your Apprenticeship Team

• Marlia Uliana

  Dean

  Dean, Career & Workforce Education, ulianamr@lamission.edu
• 

  Trinidad Silva

  Culinary Arts Department Chair

  Chef Trinidad Silva is a tenured full-time faculty member and the Culinary Arts Department Chair at Los Angeles Mission College. A California native, he has spent the past 30 years living his dream of being a chef. For Chef Silva, cooking is far more than a profession—it is a way of connecting with others and bringing joy to his community through meaningful culinary experiences. He has been cooking since he was young enough to need a chair to reach the stove and has carried that early passion throughout his life. Dedicated to working with seasonal and local ingredients, he insists on using only razor-sharp knives in the kitchen. Those who know him are well aware of his commitment to nurturing his sourdough starter, a practice that allows him to craft exceptional artisanal breads and pizza dough. His culinary journey has taken him throughout Asia, Latin America, and North America, where he has explored new cultures, cuisines, and cooking techniques.  Before joining the faculty at Los Angeles Mission College, Chef Silva taught Culinary and Baking at Le Cordon Bleu – Los Angeles for more than 10 years. His professional background also includes serving as Executive Chef for The Nature Conservancy, where he lived for several years on an island preserve and cooked for philanthropists, artists, rock stars, and lawmakers. He has worked in high-end restaurants, private clubs, hotels, catering companies, and bakeries in the Santa Barbara and Montecito areas of California. Chef Silva holds an Associate of Science degree in Hotel, Restaurant, and Culinary Arts from Santa Barbara City College, as well as a Bachelor of Arts degree in Hotel Restaurant Management from the New England Culinary Institute. Outside the kitchen, he enjoys hiking, wilderness backpacking, playing blues guitar and harmonica, and gardening. Chef Silva is grateful for the opportunity to teach and mentor the next generation of culinarians at the Culinary Arts Institute at Los Angeles Mission College.  SILVAJT@lamission.edu

• Program 1/1

  Cook Apprenticeship Program

  12-24 to complete the program

  Access to this program is typically open to:

  • 

    Current employees

    Incumbent workers referred to the program by their employer

  • 

    Current Students

    Students enrolling in the program needing placement with an employer

  • 

    Entry-Level Job Seekers

    Entry-level job seekers with no previous experience

  • 

    General

    Workers with experience in the industry prior to apprenticeship

  The courses required

  The courses required to complete the program are listed here. Many other courses of Related Instruction are also available and subject to apprenticeship waiver of fees.

  • CLN ART 101: Culinary Fundamentals I - 216 hours
  • CLN ART 103: Culinary Nutrition - 108 hours
  • CLN ART 102: Culinary Fundamentals II - 216 hours
  • CLN ART 106: Purchasing and Receiving - 162 hours
  • CLN ART 150: Chef’s Training for Apprenticeship I - 108 hours
  • CLN ART 105: Menu Planning - 108 hours
  • CLN ART 108: Restaurant Supervision and Training - 108 hours

  Are there pre-conditions for entry into the Program or for apprentice job placement in this Industry Sector?

  • Must Complete CLN ART 050 & 060 and MUST pass with a B or higher AND obtain Food Handler’s certificate
  • Hold the required right-to-work documents (I-9 verification) and a high school diploma or GED
  • Employers may ask to complete drug test and background check

  Meet the Program team

  • Contact: Trinidad Silva
    Associate Professor of Culinary Arts, Culinary Arts Department Chair, SILVAJT@lamission.edu
  • Marlia Uliana

    Dean

    Dean, Career & Workforce Education, ulianamr@lamission.edu