01 | HANDS-ON EXPLORATION
Learning by Doing
Students move beyond observation and into the kitchen, building confidence as they work with ingredients, equipment, culinary techniques, and one another in a professional learning environment.
02 | LEARNING FROM A PROFESSIONAL
From Demonstration to Discovery
Working alongside Chef Erik Pastora, students experience what professional culinary instruction looks and feels like from observing techniques and asking questions to applying what they learn themselves.
03 | COLLEGE & CAREER EXPOSURE
Experiencing a College Learning Environment
Stepping into a college culinary environment gives students an opportunity to experience higher education differently. They can see the facilities, interact with professionals, ask questions, and begin connecting today's interests with tomorrow's educational and career possibilities.
04 | CREATING, COLLABORATING & BUILDING CONFIDENCE
Putting New Skills Into Practice
Throughout the experience, students work together, problem-solve, try new techniques, and take pride in what they create building culinary and leadership skills that extend beyond the kitchen.
Start College Early
College doesn’t have to wait until after high school. Through LA Harbor College’s Dual Enrollment program, eligible middle and high school students can take college-level courses and earn FREE, transferable college credit while still attending school, giving them an opportunity to begin building their college pathway now.
Baking Program
Professional Baking & Pastry Program:
Gain hands-on training in the art and science of professional baking and pastry, developing skills in breads, cakes, cookies, pastries, specialty desserts, and essential baking techniques while preparing for opportunities in the baking and hospitality industries.
Barista Program (Culinary Voc Ed)
Noncredit Barista Program:
Gain hands-on training in specialty coffee, including coffee fundamentals, brewing techniques, espresso preparation, milk foaming, and practical barista skills designed to prepare students for opportunities in the coffee and hospitality industries.
Professional Culinary Arts Program
Culinary Arts Program:
Prepare for a career in the culinary and hospitality industry through LAHC’s unique full-production learning environment, combining culinary theory with real-world experience in food preparation, menu development, kitchen operations, restaurant management, and professional service
Meet Chef Erik Pastora
Chef Erik Pastora
Erik Pastora’s love for the kitchen began as a young boy, when his older sister taught him how to make cupcakes. Before long, he took over the enterprise himself. As he grew older, his culinary interests expanded from the sweet side of the kitchen to the savory.
Erik went on to serve in the United States Marine Corps as a Food Service Specialist, completing his Basic Foodservice Certificate at Fort Lee, Virginia, in 2003. Following his military service, he pursued formal culinary training at Los Angeles Trade Technical College, where he earned an Associate in Arts degree in Culinary Arts.
Upon graduating from culinary school, Erik joined M’Dears Desserts Bakery & Bistro, where he developed a passion and appreciation for soul food. He was later hired as a community service teacher at Los Angeles Harbor College, beginning what would become a lasting commitment to culinary education and the community.
Throughout his career, Erik has continued to expand his professional culinary experience. While working at Los Angeles Harbor College, he also held positions at the Playboy Mansion as a banquet chef, King’s Hawaiian, and, most recently, Avalon Villa Care Center as Head Dietary Chef. At Avalon Villa Care Center, he trained staff on dietary guidelines and introduced the use of fresh ingredients in meals served to guests.
Today, Chef Erik serves as a full-time, tenured Chef Instructor at Los Angeles Harbor College, where he teaches Advanced Garde Manger and Classic and Contemporary Cuisine. He can also be found teaching at the college’s Los Angeles Harbor Bistro, serving students and the South Bay community.
At the heart of Chef Erik’s work is his love of cooking and his commitment to sharing that passion with his students and the community.
