Cooking Schools

In Anna Teresa Callen Italian Cooking School, students will be taught the regional Italian cooking and conducted culinary tours of Italy. The demonstration/participation classes are limited to eight students.

Hands-on, Personalized Instruction at The Art Institute of Atlanta The largest provider of culinary arts education at the associate's degree level in the state of Georgia, The Art Institute of Atlanta offers a rigorous program in the culinary arts that stresses personalized instruction with supervised practice and repetition for optimal skill refinement. Working alongside experienced chef instructors in five professional kitchens, students learn and perform the hands-on skills chefs use every day, beginning with tool usage, kitchen procedures, basic cooking, nutrition and management courses. The program then progresses through specialty areas such as baking and pastry, garde manger and competitions presentation as well as classical and modern cuisines, a la carte and full-menu service.

The Art Institute of California-Orange County is a design and culinary arts school providing Bachelors and Associates degrees in Game Art & Design, Graphic Design, Interior Design, Media Arts & Animation, Multimedia & Web Design and Culinary Arts. Located in the heart of Orange Countys South Coast Metro region, The Art Institute is ideally situated in close proximity to Orange Countys thriving business community, cultural attractions, shopping, entertainment and its famous beaches. The school is one of The Art Institutes, www.artinstitutes.edu, a system of 29 education institutions located throughout North America.
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According to the U.S. Bureau of Labor Statistics, the culinary industry represents one of the fastest growing occupations in the nation, a trend which is expected to continue through 2006. To help meet the increasing demand for culinary arts professionals, The Art Institutes system of schools introduced a flagship Culinary Arts Program in 1991 at The Art Institute of Atlanta. Since then, the program has expanded to 11 more schools including Chicago, Dallas, Denver, Ft. Lauderdale, Houston, Los Angeles, Minneapolis, Philadelphia, Phoenix, Seattle and New York. Students work alongside instructors who are experts in fields such as head chefs, pastry cooks, sauciers, gardemangers, food stylists, caterers and restaurant managers. In addition, The Art Institutes Culinary Arts Program instructors include American Culinary Federation (ACF) Master Chefs, ACF certified Executive Chefs and Certified Executive Pastry Chefs. To learn more about two-year and four-year programs (available in some schools) visit www.artinstitutes.edu Degrees and diplomas are offered on an individual school basis. Contact specific school for further information or visit the school's Web site ...

Founded in 1980, this school offers 20 to 25 demonstration and participation classes each month on such topics as ethnic and regional cuisines, holiday menus, and guest chef specialties. Sessions are scheduled mornings, afternoons, and evenings in the teaching kitchen with overhead mirror. Private classes and children's birthday classes can be arranged.

The Culinary Classroom is a private cooking school offering professional and recreational classes for every level of student. From our multi-week Culinary Chef programs to single workshops, we provide the service, ingredients and equipment you need to learn to succeed in today's restaurant kitchens, as well as master techniques that you can use at home. All classes are participation and taught by Culinary Institute of America honors graduate Chef Eric Crowley, European trained and teacher to hundreds of students in the last 5 years. We are the perfect place for your private party or corporate team building event.

In just 18 weeks, Cook Street School of Fine Cooking delivers a comprehensive program that is focused strictly on classic European cooking. The Professional Food & Wine Career Program is an excellent choice for: career changers; hospitality and food industry professionals interested in advancing their careers; food science and nutrition professionals seeking to expand their culinary knowledge; and anyone seeking a formal culinary education without the lengthy time commitment demanded by other cooking schools.

For over 12 years, Cooking By The Book has been New York City's only fully hands-on, recreational cooking venue. Located in the heart of TriBeCa, we offer guests and students a bounty of programs spanning the whole culinary experience-from the cutting board to the table. Each season we feature a selection of hands-on cooking classes open to the public, our Authors and Chefs Series. These classes feature wonderful new cookbooks, some of New York's brightest culinary stars, and fascinating culinary themes. We have welcomed many marvelous chefs including Mary Ann Esposito, Graham Kerr, and Michele Scicolone.