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.

Want to become very good, very fast? Come to The French Culinary Institute. In six months by day, or nine months by night, we transform students into superbly trained culinary and pastry chefs, teaching skills that would take much longer to master elsewhere. You learn not only French cuisine, but also the 250 building blocks of all fine cuisine. We teach great cooking rapidly with our "total immersion" approach. This means small, intense hands-on classes (average student/teacher ratio 12:1) where you master technique after technique. You'll graduate with the skills, confidence, and credentials to create a great future -- and ongoing placement assistance, so you don't have to do it alone. In addition to The FCI's career programs for training Culinary and Pastry chefs, we also offers a unique, six-week program of Artisanal Bread Baking; culinary, baking, pastry and wine courses for Serious Amateurs, and Culinary Business courses, supporting success in wine merchandising, restaurateuring and catering. For more information, call 1-888-FCI-CHEF. Or go to http://www.frenchculinary.com for more information.
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A fully accredited residential college located 160 miles northwest of New York City near New York State's capitol region, SUNY Cobleskill offers associate and bachelor degree majors in Culinary Arts, Hotel Technology, Institutional Foods, Restaurant Management,and Travel and Resort Marketing. Two degree programs are offered in Culinary Arts. One is a certificate in Commercial Cooking and the other is the AOS degree in Culinary Arts, which is accredited by the American Culinary Federation's Accrediting Commission. An articulate, caring, and skillful faculty share their mitier so that students may develop their own. For over 30 years the Culinary Arts, Hospitality and Tourism division has offered quality programs that emphasize "hands-on" learning. The Division sponsors an on-campus restaurant and travel center. Additional learning comes from clubs and organizations related to the student's major, including the Junior Chapter of the American Culinary Federation, the Student Fine Foods Club, and the Culinary Arts, Hospitality & Tourism Club. The meats used in the culinary courses are provided by the Agriculture division which specializes in processing ...
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One of the oldest and most prestigious cooking schools in America, the school offers two main types of programs--career-training and recreational programs--as well as culinary demonstrations and private special events. The school has consolidated and expanded at its downtown location and shuttered its Upper East Side school. In total, the school occupies 26,000 square feet and boasts nine kitchens outfitted with professional-quality equipment, a wine studies center, a confectionery workshop and an 80-seat demonstration kitchen.

Located in the heart of New York City, the Italian Culinary Institute encompasses a series of activities enhancing Italian culture, cuisine, and tradition in the United States. The instructional kitchen is equipped with state of the art facilities. The Institute offers both recreational and professional courses in Italian cuisine. The new Master Class in Italian Cooking focuses on specialized knowledge of regional cuisine. Classes are taught by highly qualified professionals, and consist of lectures and workshops that focus on regional specialties. Students work side-by-side with the chefs receiving the benefits of close supervision and direct personal feedback.