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.

Florida Culinary Institute offers a curriculum of over 1200 contact hours in Culinary Arts, International Baking and Pastry, and Food and Beverage Management, extending over an eighteen month period. The program of instruction includes six eleven week quarters. Instructional time is split between classroom theory presentation and practical applications that begin with basics, such as knife skills and progress to a la carte cooking, garde manager, baking and management. Programs are accredited by the ACFEI and the NRA. Financial Aid and housing assistance is available.

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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Accredited by the American Culinary Federation Educational Institute Accrediting Commission, the Culinary Arts Technology Degree program provides quality instruction by award-winning chefs in all aspects of the rapidly growing culinary field, including such specific course content as a la carte preparation, garde management, baking, cost control, nutrition, menu planning, and merchandising and business management.

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.

Why International Air and Hospitality Academy? We aim to provide the best to our students, the best programs, the best instruction and the best opportunity for a fulfilling career. International Air and Hospitality Academy is dedicated to living up to its reputation as a leader in training for the airline and travel and hospitality industries. Our school opened its doors as International Air Academy in 1979 and in 2004, the co-presidents decided to expand on the schools success with new training programs in culinary arts, baking arts, and hospitality and restaurant management. Come see what all the sizzle is about!

Discover the Art of Fine Cuisine. . . Learn everything from the time-honored secrets of the world's classic sauces to the exacting art of ice sculpting. This 18-month program earns you an Associate Degree in Specialized Technology for the Culinary Arts or Pastry Arts and meets the education requirements for certification under American Culinary Federation rules, preparing students for entry into a world of exciting career opportunities. The program's curriculum includes well-balanced approaches to basic kitchen and storeroom operations, effective business and marketing theory and hands-on experience in the preparation and presentation of classic cuisines from around the world.

The International School of Confectionery Arts keeps you in step with the cutting edge of the culinary world. Study with Ewald Notter and our other instructors to achieve incredible results. Since its inception in Zurich, Switzerland in 1982, the International School of Confectionery Arts has been internationally regarded as an institute of the highest caliber. In its early days, the school catered to the needs of the local pastry chef and confectioners by offering afternoon and evening classes in the art of pulled and blown sugar. Since moving the school to its present Gaithersburg, MD, location just outside of Washington, DC, the ISCA is host to students from around the world. Today, in addition to the traditional courses in sugar and chocolate decoration, the school keeps step with the changing trends of the culinary world with production-based classes, such as candy making, and special holiday classes offered throughout the year. Internationally renowned guest instructors are also invited to teach at the school on a regular basis.

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.

Johnson & Wales University enjoys an international reputation for excellence in educating outstanding chefs. J&W was the first to offer a four-year Culinary Arts degree in 1993 and the first to offer a four-year Baking & Pastry Arts degree in 1997. In addition to our associate and bachelor's degrees in Culinary Arts and Baking & Pastry Arts, our Culinary Nutrition bachelor's degree is American Dietetic Association certified. Students learn by doing from chefs with industry experience, and all programs include real-life work experience. Campuses are located in great culinary cities around the U.S.: Providence, Rhode Island; North Miami, Florida; Denver, Colorado; and Charlotte, North Carolina. Our unique career management system results in 98% employment within 60 days of graduation. In addition, J&W offers a full university experience which includes on-campus housing, student life (clubs, intercollegiate athletics, culinary competition opportunities and more). Financial aid is available for those who qualify and students are encouraged to enter our National Culinary Challenge to earn a scholarship worth up to full-tuition. A degree from ...
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Founded in 1914, Johnson & Wales University-America's Career University.-offers associate and bachelor's degree programs in Culinary Arts and Baking & Pastry Arts and a bachelor's degree program in Culinary Nutrition through the College of Culinary Arts. Students who earn associate degrees in Culinary Arts or Baking & Pastry Arts may choose to earn bachelor's degrees in Food Marketing, Food Service Entrepreneurship or Food Service Management. Johnson & Wales also offers a variety of programs in business, hospitality, technology and teacher education. More than 16,000 students from all 50 states and over 95 countries attend our four campuses in Providence, North Miami, Denver and Charlotte. Our career-focused education and emphasis on hands-on learning ensure that within 60 days of graduation, 98% of J&W students from the 50 states seeking employment have jobs in their chosen career field. Our newest campus, the Charlotte Campus boasts brand new facilities in a city that is a leading U.S. financial and cultural center.

Founded in 1914, Johnson & Wales University--America's Career University--offers associate and bachelor's degree programs in Culinary Arts and Baking & Pastry Arts and a bachelor's degree program in Culinary Nutrition through the College of Culinary Arts. Students who earn associate degrees in Culinary Arts or Baking & Pastry Arts may choose to earn bachelor's degrees in Food Marketing, Food Service Entrepreneurship or Food Service Management. Johnson & Wales also offers a variety of programs in business, hospitality, technology and teacher education. More than 16,000 students from all 50 states and over 95 countries attend our four campuses in Providence, North Miami, Denver and Charlotte. Our career-focused education and emphasis on hands-on learning ensure that within 60 days of graduation, 98% of J&W students from the 50 states seeking employment have jobs in their chosen career field. Located in the foothills of the Rockies, the Denver Campus is the ideal spot for the outdoor enthusiast, with plenty of sunshine and skiing, hiking and biking in abundance.

Founded in 1914, Johnson & Wales University--America's Career University.--offers associate and bachelor's degree programs in Culinary Arts and Baking & Pastry Arts and a bachelor's degree program in Culinary Nutrition through the College of Culinary Arts. Students who earn associate degrees in Culinary Arts or Baking & Pastry Arts may choose to earn bachelor's degrees in Food Marketing, Food Service Entrepreneurship or Food Service Management. Johnson & Wales also offers a variety of programs in business, hospitality, technology and teacher education. More than 16,000 students from all 50 states and over 95 countries attend our four campuses in Providence, North Miami, Denver and Charlotte. Our career-focused education and emphasis on hands-on learning ensure that within 60 days of graduation, 98% of J&W students from the 50 states seeking employment have jobs in their chosen career field. The Florida Campus is located between Miami and Fort Lauderdale, with easy access to beaches, professional sports teams and an exciting social scene.

Founded in 1914, Johnson & Wales University--America's Career University.--offers associate and bachelor's degree programs in Culinary Arts and Baking & Pastry Arts and a bachelor's degree program in Culinary Nutrition through the College of Culinary Arts. Students who earn associate degrees in Culinary Arts or Baking & Pastry Arts may choose to earn bachelor's degrees in Food Marketing, Food Service Entrepreneurship or Food Service Management. Johnson & Wales also offers a variety of programs in business, hospitality, technology and teacher education. More than 16,000 students from all 50 states and over 95 countries attend our four campuses in Providence, North Miami, Denver and Charlotte. Our career-focused education and emphasis on hands-on learning ensure that within 60 days of graduation, 98% of J&W students from the 50 states seeking employment have jobs in their chosen career field. The Providence Campus is located in a dynamic college town, within a short drive of Boston, Cape Cod and New York City.

Kitchen Academy is a professional culinary school where you can learn the skills you need to succeed in today's professional cooking environment. With locations in Hollywood and Sacramento, California and a new campus in Seattle, Washington, this comprehensive culinary program offers a Professional Culinary Arts Diploma in as few as 30 weeks, through a proprietary Accelerated Training System? - 100% kitchen training, no classroom.
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Kitchen Academy is a professional culinary school where you can learn the skills you need to succeed in today's professional cooking environment. With locations in Hollywood and Sacramento, California and a new campus in Seattle, Washington, this comprehensive culinary program offers a Professional Culinary Arts Diploma in as few as 30 weeks, through a proprietary Accelerated Training System? - 100% kitchen training, no classroom.
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Kitchen Academy is a professional culinary school where you can learn the skills you need to succeed in today's professional cooking environment. With locations in Hollywood and Sacramento, California and a new campus in Seattle, Washington, this comprehensive culinary program offers a Professional Culinary Arts Diploma in as few as 30 weeks, through a proprietary Accelerated Training System? - 100% kitchen training, no classroom.
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For over 26 years, LAcademie de Cuisine has been the premier source of talent for fine-dining establishments in the nations capital. Located outside of Washington, DC, L'Academie de Cuisine offers certificates in the Culinary and Pastry Arts. The 12-month, Culinary Career Training Program has a strong emphasis on classical techniques and theories of cooking. The 8-month Pastry Arts Program is focused on classical techniques of desserts and French pastries. Our accredited professional programs combine classroom training with an externship program working at the finest restaurants and hotels in the Washington, DC area. Contact Barbara Cullen, Director of Admissions.

Located in Tucker, Georgia, the Le Cordon Bleu College of Culinary Arts offers students the unparalleled combination of renowned training and a city that's one of the nation's top meeting, convention and tradeshow destinations. That means opportunity, excitement and fun while you learn. The College's association with Le Cordon Bleu represents a union of one of the finest in European and North American culinary arts training programs available today.

Le Cordon Bleu College of Culinary Arts in Boston represents a union of the finest European and North American culinary-arts training programs available today. The result is an innovative program that offers a comprehensive, challenging, hands-on education and teaches students the skills they need to excel in the culinary world.
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The Le Cordon Bleu Institute of Culinary Arts Dallas provides educational programs that prepare students for professional opportunities and career success in the international hospitality industry by providing an individualized, hands-on education in the classic and modern culinary arts. Through the guidance of the faculty, theoretical concepts as well as practical and creative applications are addressed in the curricula and reinforced by interaction with professionals in the industry.
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Le Cordon Bleu College of Culinary Arts in Las Vegas provides educational programs that helps prepare students for professional opportunities and career success in the international hospitality industry by providing an individualized, hands-on education in the classic and modern culinary arts. Through the guidance of the faculty, theoretical concepts as well as practical and creative applications are addressed in the curricula and reinforced by interaction with professionals in the industry. Le Cordon Bleu College of Culinary Arts in Las Vegas was established in January 2003 to bring the Le Cordon Bleu Culinary Arts Program to the Las Vegas area. The College's association with Le Cordon Bleu represents a union of the finest in European and North American culinary arts training programs available today, resulting in a comprehensive, challenging and hands-on education.

Le Cordon Bleu Culinary Arts Program
Associate of Science Degree
Are you looking for culinary programs with an International Reputation? Start your career training with a degree from Le Cordon Bleu College of Culinary Arts in Miami. The Le Cordon Bleu Culinary Arts Program was designed to combine demonstration classes and hands-on, practical courses in professionally equipped, contemporary kitchens. As part of this innovative program, students have an opportunity to explore and learn classical cooking methods and the qualitative aspects of food preparation, including nutrition and sanitation. Students who choose to step up and take on the challenge of going through the meticulous training are encouraged to explore their own style and creativity. As an added bonus, this program includes a liberal arts component that is designed to provide a solid academic foundation for your personal and professional growth.

Our Le Cordon Bleu Programs are structured to ensure that students are exposed to a diversified education in culinary arts with an ideal blend of general education classes to broaden their awareness, knowledge, attitudes, and values to help them become successful. Both of the culinary programs include a twelve-week externship that allows students to test and refine their proficiency in various areas of the kitchen.

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.

The Orlando Culinary Academy offer the Le Cordon Bleu curriculum that is designed to prepare culinary school students for professional opportunities and career success in the international hospitality industry by providing a hands-on education in the classic and modern culinary arts. Through the guidance of the faculty, theoretical concepts as well as practical and creative applications are addressed in the curricula and reinforced by interaction with professionals in the industry.

Pennsylvania Culinary Institute was founded in 1986 and has become known in the Pittsburgh area and beyond for providing a quality hands-on education and attracted students from across the United States. PCI offers three programs: Le Cordon Blue Culinary Arts Program - Associate of Specialized Technology, Le Cordon Bleu Pbtisserie and Baking Program - Associate of Specialized Technology, and Le Cordon Bleu Hospitality and Restaurant Management Program - Associate of Specialized Business.

If you have a passion for cooking and a desire to blend your interests and talents with a rewarding career, get ready to embark on the journey of a lifetime in the exciting field of culinary arts. The Institute of Culinary Arts at Robert Morris College offers an accredited degree program that provides the solid skill foundation and hands-on experience you need to succeed in any culinary field. The program is accessible, affordable, accelerated and applicable to real-world culinary environments. RMC Culinary is conveniently located at the Robert Morris College DuPage campus in Aurora, Illinois, just off I-88. Newly constructed, modern facilities give you access to current culinary equipment and work spaces, so you get the creative, hands-on training required by today's innovative restaurants and hotels. Many schools today offer quick six-to-nine month certificate or diploma programs in culinary arts that prepare students for jobs as cooks or line chefs. Through an accredited degree program, RMC Culinary provides students with the cooking, management and critical thinking skills to become chefs, ...
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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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Our Le Cordon Bleu Programs at Scottsdale Culinary Institute are designed to ensure that you are exposed to a diversified culinary education in culinary arts with a unique combination of general education classes help to broaden your knowledge, attitudes, and values to be successful. Scottsdale Culinary Institute has two campuses in the Scottsdale area. Our Camelback Campus is housed in a former country club and named for Camelback Mountain. This beautiful location is part of the high-end resort destinations of the Phoenix Metropolitan area and looks out on a golf course, lakefront, and of course, the Camelback Mountain. Our Camelback Campus contains the Education Department, the Library and Resource Center, L'Ecole student-run restaurant and several kitchens and classrooms. Many of our students have benefited from the intensive, hands-on training they received in the Le Cordon Bleu Programs at Scottsdale Culinary Institute. Pursue your dreams of an exciting career by joining other motivated students in one of our comprehensive programs

Located in the rapidly growing Valley of the Sun and near the heart of downtown Scottsdale, Scottsdale Culinary Institute is surrounded by world-famous resorts and restaurants. The program is comprehensive, challenging and emphasizes a hands-on education. This rigorous training rewards our graduates with a diploma in Le Cordon Bleu, a credential recognized and respected around the world, in addition to an Associates in Occupational Studies in Culinary Arts degree.

Le Cordon Bleu's partnership with the Texas Culinary Academy combines classical French techniques with innovative American technology and we are proud to offer Le Cordon Bleu Programs to our students. Through these dynamic programs, students have the opportunity to build a strong foundation for their future. Since 1981, we have been helping professionals cultivate their culinary skills and have helped prepared others for their initial journey into the world of fine cuisine. The renowned Le Cordon Bleu Programs are created for students who are career-oriented and ready to taste success. We are proud of the innovative environment we have created as it focuses on a student's educational and personal development. In this dynamic environment, students can not only receive the basic cooking skills that are required of any chef, they are given the tools to create original new recipes and techniques of their own. Plus, in each program, students have the opportunity to gain the essential business knowledge they need to be successful in this competitive field.

Tidewater Community College is a non-residential, two-year community college offering comprehensive programs designed to meet the educational and training needs of area citizens, business, and industry. TCC offers a two-year Associate Degree in Hospitality Management with a specialization in Culinary Arts and three Career Studies Certificates; Classical Cooking, Kitchen Management and Catering. Career Studies Certificates offer a non-degree option to students interested in the Culinary Arts. They may also appeal to individuals currently working in the industry to enhance their skills and develop new skills.

As Americans' tastes for fine cuisine grew in the 1980's, so too did the demand for professionally trained chefs. In 1983, two Portland businessmen, Horst Mager (locally famous for his Rheinlander restaurant and yearly Oktoberfest celebration) and Donald Waldbauer, teamed up to establish Western Culinary Institute. The school, originally called the Horst Mager Culinary Institute, and its quality hands-on curriculum attracted students from all over the United States as well as many countries around the world. In 1986, the school adopted its current name, Western Culinary Institute, to better reflect its geographic location and reputation as a nationally-recognized culinary institute.

Established in 1983, Western Culinary Institute offers a 12 month Le Cordon Bleu Culinary Arts Program. Included on campus are seven lecture classrooms with audio-visual equipment, eight kitchen classrooms, resource center, computer lab and three "open to the public restaurants." The Institute has an enrollment of more than 650 students from 46 states and several foreign countries. Student Coordinator is available to assist with housing needs. New classes begin every six weeks and early registration is recommended. W.C.I. offers job placement assistance to current students as well as graduates. The Program is accredited by the ACF and ACCSCT.

Six brand new state of the art kitchens. Faculty includes 4 Certified Master Chefs plus many Certified executive chefs. New in the Fall of 2004 will be a 1 year Baking and Pastry certificate program instructed by 2 CMC's and a new 45 week third year advanced culinary arts program for those that seek to really refine their culinary skills. This is called the Brigade Program and is instructed by Certified Executive Chef and Certified Executive Pastry Chef Marcus Haight. Tuition is very reasonable and this school is a real gem.