- The Culinary Institute of America
- The French Culinary Institute of New York City
- Ottawa Culinary Arts Institute
- Johnson & Wales University
- New England Culinary Institute
- California Culinary Academy
- L’Academie de Cuisine
- Tante Marie’s Cooking School
- Kendall College
- George Brown Chef School
A.) French Culinary Institute
- The French Culinary Institute (FCI), sister school to The Italian Culinary Academy, is located at The International Culinary Center in Soho, New York. Founded in 1984 by Dorothy Cann Hamilton, The FCI offers full-time courses in culinary arts, pastry arts, cake design, and international bread baking. The school also offers part-time courses in restaurant management, wine studies, and food technology, as well as a variety of amateur courses in specialized topics like food and wine. The FCI is consistently ranked among the top cooking schools in the country. In 2006 and 2010, The French Culinary Institute received “The Award of Excellence for Vocational Cooking School from the International Association of Culinary Professionals (IACP).”
- L’Ecole is the public restaurant operated by The FCI located in Soho, New York City. The restaurant is opened for lunch and dinner service, as well as brunch on Saturday and Sunday. Students gain experience by working the back-of-the-house kitchen.
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- Founded in the early 1980s as the Horst Mager Culinary Institute, Western Culinary Institute is a career-oriented culinary arts school. The school distinguishes itself from most others of its type through its association with Le Cordon Bleu, the prestigious cooking school born in Paris in 1985. Through this relationship, Western Culinary Institute is able to bring the teachings of the classical European cooking tradition in combination with modern techniques to the Portland area in Oregon where the school resides.
- Western Culinary Institute is accredited by the Accrediting Commission of Career Schools & Colleges of Technology (ACCSCT).
- Students operate a fine dining restaurant and pâtisserie on campus
- Academic advisors to help each student complete his or her chosen program
- Graduates receive Le Cordon Bleu credentials
- There are three channels of study: Le Cordon Bleu Culinary Arts, Le Cordon Bleu Hospitality & Restaurant Management and Le Cordon Bleu Pâtisserie & Baking. All three programs offer an Associate of Occupational Studies Degree while the Culinary Arts and Pâtisserie & Baking programs also offer a diploma option.
- The admissions process is open to all students. Standardized tests such as the SAT and ACT are not necessary. An interview is encouraged although not strictly required. Programs start frequently and there are no published deadlines for application submission.
- The school works with students to help them secure the money they need to attend. Many students qualify for financial aid from the federal government as well as state and private sources.
- The school’s distinguished faculty members draw on their food industry experience and educational backgrounds to provide their students with real-world style instruction grounded in the theoretical fundamentals of their art.
- Over 1000 students were enrolled in the Fall of 2005. The school does not offer on campus dormitories – students find off-campus housing and commute to the school.
- The institute traces its roots to 1975, when Peter Kump opened Peter Kump's New York Cooking School, one of the first culinary schools in New York City. Kump's philosophy was to concentrate on teaching cooking techniques and flavor development at a time when most other cooking schools were only teaching recipes.
- In 1983, Kump inaugurated a professional program to train aspiring chefs. A number of his former teachers, including James Beard, Simone Beck, Marcella Hazan and Diana Kennedy taught classes. A number of other notable chefs, including Julia Child, James Peterson, David Bouley and Jacques Pépin, were frequent guest instructors.
- When Kump died in 1995, the school was acquired by Rick Smilow, an entrepreneur with an interest in education and the culinary arts.
- After the acquisition, the school’s professional programs expanded, requiring a move to its current location in the Chelsea neighborhood of the Manhattan borough of New York City.
- In 2001, the school's name was changed to The Institute of Culinary Education.
- The Culinary Institute of America (CIA) is a non-profit culinary college located in Hyde Park (Dutchess County, New York) USA, founded in 1946. The CIA also has branch campuses in St. Helena, California, and San Antonio, Texas. It is a not-for-profit academic institution of higher learning. The college offers traditional associate and bachelor's degrees, and the world's largest staff of American Culinary Federation (ACF) Certified Master Chefs. The college also offers continuing education for professionals in the hospitality industry as well as conferences and consulting services.
- The college operates on-campus restaurants in Hyde Park and St. Helena. In addition to professional education, the college also offers recreational classes for non-professionals and branded cookware for the home cook. A number of books, videos, and training materials created by the faculty and staff of the CIA may be obtained for training professionals and non-professionals.
- The college was founded by Frances Roth and Katharine Angell in 1946 as the New Haven Restaurant Institute in New Haven, Connecticut. Initial enrollment was fifty students and the faculty included a dietitian, a baker, and a chef. It was founded as a vocational training school for returning veterans of World War II. In 1951, the name was changed to The Culinary Institute of America. In 1970, the school moved to a former Jesuit novitiate in Hyde Park, New York.
- Texas Culinary Academy (TCA) is a private school located in The Domain, a 235-acre (0.95 km2), multi-use park in Austin, Texas. The cooking school is affiliated with Le Cordon Bleu Schools North America.
- Originally named Le Chef College of Hospitality Careers, Ronald F. Boston started the school as a chef-apprenticeship program in 1981. In 1999, the school was renamed Texas Culinary Academy. TCA was acquired by Career Education Corporation in August 2001.
- TCA operates within a 52,000-square-foot (4,831.0 m2) facility that contains six 2,000-square-foot (185.8 m2) labs, classrooms, a student library, a computer lab, a restaurant, a cafe and a retail store. Also located within the facility is a 100-seat demonstration kitchen.
- The school operates two on-campus restaurants. Ventana, a 100 seat restaurant which serves classical French cuisine, opened in late 2002, and The Bleu River Grille is a casual coffee and sandwich shop.
- TCA offers an Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts and certificates in Le Cordon Bleu Pâtisserie & Baking and Le Cordon Bleu Culinary Arts. All of the programs provide the theoretical foundation, culinary principles and technical skills based on traditions of Le Cordon Bleu.
- TCA has since been renamed Le Cordon Bleu College of Culinary Arts Austin.
- Culinary arts schools offer training in baking and pastry arts, culinary arts, and restaurant and hospitality management. Some of the popular associate degree programs available include:
- Specialized Technology in Le Cordon Bleu Pastry Program.
- Specialized Technology in Le Cordon Bleu Culinary Program.
- Applied Science degree in Le Cordon Bleu Culinary Arts.
- Occupational Studies in Le Cordon Bleu Culinary Arts.
- Finding the right culinary school is not a decision to be taken lightly. In fact, culinary experts recommend that future chefs do thorough research prior to attending culinary school because there are so many underlying factors to consider. For instance, there are specialty food careers focusing on regional cooking or a specific style of cooking that might benefit from the culinary education offered at a specific culinary school.
- The culinary field is one of the fastest growing industries today, and locating the perfect cooking school is one way to begin your career as a master chef. Not all culinary schools are the same.Culinaryed.com helps you sift through the long list of culinary schools so that you can find the culinary education that's right for you. Culinaryed.com allows you to search cooking schools by specific state so that you can find the perfect culinary school in a location that is convenient to you. Pertinent information about each cooking school is offered on each state page, allowing you to contact culinary schools directly.
- At culinaryed.com, our main goal is to help you find the right cooking school so that you can begin your culinary career. We offer informative links about all things culinary that will help you become a part of the culinary community. Deciding on the perfect cooking school is simply the first step, finding your way in the culinary community comes next. Put on your chef hat and get cooking!
