The Napa Valley Cooking School, located 75 minutes from San Francisco, offers a one-year certificate program. Basic to intermediate techniques in a range of different cuisines are taught, as well as wine education. The school aims to prepare students for entry and advancement in fine restaurants. Students spend their final semester working for pay at a Napa Valley restaurant.

Founded in 1980, New England Culinary Institute is a world class culinary school located in the beautiful Green Mountains of Vermont, where you learn it by living it. Small class sizes average 7 students to 1 instructor in production kitchens, 75% of your education takes place through hands-on educational experiences - cooking for the public and paid, personalized internships. Advanced Placement available for experienced applicants. Degrees include Associate's and Bachelors. Focus on Culinary Arts, Baking and Pastry, and Hospitality and Restaurant Management. Enrollments occur in March, June, September and December.

New School Culinary Arts (part of New School University) offers 600 courses annually. Professional-level courses--designed for those aspiring to careers as chefs, bakers, caterers, managers, restaurateurs, food stylists, food writers, and entrepreneurs--are short and intensive. Non-vocational courses in cooking, baking, and wine appreciation--for beginning-to-experienced food enthusiasts--range from one-session to eight-sessions. Culinary Events include going "Behind the Scenes at the Great Restaurants of New York" and Culinary Walking Tours. All courses emphasize attention to detail, quality not quantity, professionalism, and pleasure in learning. Classes are available 7 days a week. Most are limited to 12 students.

Northwest Culinary Academy of Vancouver offers Professional Chef's Training in 2 independent, 15 week programs; Culinary, Pastry/Bread. Optional 12 week Practicum. Also offer One Year Professional Culinary and Pastry / Bread Making Program with Practicum. Amateur and Kids/Teen classes available. Progressive attitude & new facilities designed by Chef owners & operators. Modern Catering components. All-in-one concept; chef's demonstration, chef's table, culinary kitchen, pastry lab. Cook in groups of 2, change partners weekly. Island cooking configuration,(never face a wall). Fully Accredited Chef Instructors with broad culinary experience. Accredited with PCTIA. Members of BC Chefs' Association, Canadian Culinary Federation.