Professional Schools

The Academy is a Florida degree granting institution providing cost effective education since 1972. The American Culinary Arts Program has been designed to provide attending students with a solid foundation on which to build their culinary arts career. Successful completion of the program results in an AOS Degree in Culinary Arts along with National Restaurant Association certifications.

Arizona Culinary Institute is a culinary school founded and operated by a team of experienced Culinary Educators. At ACI we understand that the student is the most important person in any school. We care about the unique needs of the Culinary Student and have carefully designed our curriculum around small classes and personalized attention. We are privately owned and teaching Culinary Arts is the only thing that we do.
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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 ...

Culinary Arts students at The Art Institutes International Minnesota begin with basic skills and progress to advanced food techniques. Our students also learn kitchen and dining room operation, catering management, and other business skills, such as cost control and supervision of food service personnel. The Art Institutes International Minnesota currently offers certificates in The Art of Cooking and Baking & Pastry, associate's degrees in Culinary Arts and Baking & Pastry, and bachelor's degrees in Culinary Management and Hospitality Management.

The Atlantic Culinary Academy, a division of McIntosh College, is located in the beautiful Seacoast area of Dover, New Hampshire. Atlantic Culinary Academy is just a few minutes driving time from some of the best sandy beaches New Hampshire and Maine have to offer. If you prefer the quiet life of nature at its best, then head up to the scenic White Mountains, and if you need a little noise in your life, then Boston may be just the ticket to whet your appetite!

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Whether you've dreamed of becoming a chef for a restaurant, pastry artist for a catering company, or manager of a hotel, this is your chance to step out of the ordinary and into exciting career opportunities you'll truly love. California Culinary Academy offers professional training in culinary arts, baking and pastry arts, and hospitality and restaurant management; with hands-on cooking classes and lecture courses that can give you the skills you'll need for a successful future in the culinary or hospitality field. From professional instruction in classical and contemporary culinary techniques, to business management, wine appreciation, and hotel operations, California Culinary Academy is your first step toward a career in the art of living.

CSCA has become a respected culinary and hospitality school. Our expertise, along with the ever-growing influence of our graduates, is helping to set the bar for the future and beyond. Founded in 1994, the CSCA faculty includes respected, experienced chefs who help turn out confident and successful graduates. We are one of the few culinary schools in America to partner with the internationally renowned Le Cordon Bleu - the leading authority on culinary techniques, training, and development for over a century. CSCA offers the prestigious Le Cordon Bleu Dipltme through three different programs: A Le Cordon Bleu Culinary Arts Associates of Occupational Studies Degree Program, a Le Cordon Bleu Hospitality & Restaurant Management Diploma Program, or a Le Cordon Bleu Pbtisserie & Baking Diploma Program.

The Cambridge School of Culinary Arts was founded in 1974. It was licensed by the commonwealth of Massachusetts Department of Education and accredited by the ACCS/CT and IACP. This school offers a 10-month Professional Chef's Program, a Continuing Education Program each summer for cooking enthusiasts, and culinary trips for cooks of all levels. A culinary education with emphasis on French and Italian cuisines was also provided.

The Culinary Arts program at the Capital Culinary Institute of Keiser College, has a comprehensive curriculum that includes principles of food service production, food service sanitation, nutrition, stock and sauces, American regional cuisine, dining room management, introduction to baking & pastry, storeroom operations, meat cutting, international cuisine, and French cuisine.

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.

We are passionate about our students! We are passionate about food! Evidence of our devotion is in our growth and in the enthusiasm employers have for our graduates. The Cooking and Hospitality Institute of Chicago was founded in May of 1983 by Linda Calafiore, a passionate cook who wanted to share her love of great food. The food service community responded with enthusiasm. In June of 2000, The Cooking and Hospitality Institute of Chicago was invited to become affiliated with Le Cordon Bleu, one of the world's best known culinary education programs. Le Cordon Bleu continues to monitor and train the faculty to ensure that the curriculum is being delivered, and the spirit of Le Cordon Bleu is being communicated.