Start Your Career in the Culinary Arts

INDONESIAN PORK MEDALLIONS WITH SPICED COCONUT SAUCE

2009-04-10T06:07:00.000-07:00

2 teaspoons fresh ginger, peeled and chopped

2 teaspoons galangal, peeled and chopped

2 teaspoons garlic, chopped

3 shallots, chopped

¼ small onion, chopped

2 red chilies, seeded and chopped

2 teaspoons turmeric

24 ounces pork loin cut into 12 2-ounce medallions

1 stalk of lemon grass, bottom 6 inches only, smashed

1 bay leaf, crushed

24 ounces evaporated skim milk

3 tablespoons unsweetened ground coconut

½ teaspoon grated lemon zest

Salt, to taste

Using a small food processor combine the first 7 ingredients into a paste.
In pan sauté the medallions in hot oil for 25-30 seconds on both sides.
In a deep saucepan combine the paste, lemon grass, bay leaf, skim milk, and coconut. Bring the sauce to a simmer for 10 minutes.
Add the medallions and continue to simmer for another 10 minutes. Cover. Add water if liquid becomes too thick. It should have the consistency of a thin cream soup.
Add the lemon zest and cook 5 minutes more.
Discard the lemon grass and bay leaf. Season with salt

SPICY ORANGE-LAMB STIR-FRY

2009-04-10T06:06:00.002-07:00

1 pound lamb cutlets

¼ cup water

3 tablespoons dry sherry

2 tablespoons low-sodium soy sauce

1 teaspoon sugar

½ teaspoon crushed pepper

2 teaspoons cornstarch

Vegetable cooking spray

1 teaspoon vegetable oil

1 can drained water chestnuts, eight ounces

1 medium sweet red pepper, seeded and cubed

4 green onions cut into 1 inch pieces

1 tablespoon grated orange rind

1 teaspoon fresh gingerroot, minced

2 cups hot cooked rice, cooked without salt or fat

Trim fat from cutlets; cut into thin strips; set aside.
Combine next five ingredients in a large bowl.
Add cutlet strips; cover and let stand for 20 minutes.
Drain strips, reserving marinade. Combine marinade with cornstarch; stir until smooth; set aside.
Coat a wok or skillet with cooking spray; add oil. Heat to medium-high; add strips and stir-fry for 5 minutes. Remove strips; set aside.
Add water chestnuts and next four ingredients to wok; stir-fry for 1 minute. Add the reserved marinade. Cook, stirring constantly until thickened.
Serve over rice.

Boeuf Bourguignonne

2009-04-10T06:06:00.001-07:00

1 1/2 pounds beef round -- cut in 2-inch cubes
1 cup red wine
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground thyme
1/2 bay leaf
1/2 celery stalk
1 1/2 garlic cloves
1 carrots
1 1/2 onions
3 1/2 tablespoons butter
1 1/2 teaspoons olive oil
2 tablespoons all-purpose flour
1/4 cup beef broth
1 1/2 teaspoons tomato paste
3/4 cup small white onions -- par-boiled
1 ounce mushrooms -- sliced
2 1/2 red ripe tomatoes
1 dash salt
1 dash sugar

Combine wine, 2 tablespoons olive oil, salt, pepper, thyme, and bay leaf. Slice one onion, one carrot, one clove of garlic, and celery. Add to wine mixture.

Marinate beef in this mixture for at least two hours and up to 24 hours. Turn occasionally.

Remove meat and pat it dry. Strain marinade and reserve. Heat 2 tablespoons butter with olive oil in heavy skillet. Brown the meat quickly on all sides. Remove meat to a two-quart baking dish. Deglaze skillet with 1/4 cup reserved marinade and add to baking dish. Chop remaining onions, carrot, and garlic finely. Melt 1/4cup butter in skillet and sauté the chopped garlic, onions and carrot until lightly browned (about 5 minutes). Blend in flour and stir one minute. Add marinade, broth and tomato paste. Stir until mixture comes to a boil. Pour over meat.

Cover, cook in 350-degree oven for 2-1/2 hours.

Melt 1-tablespoon butter in skillet and sauté white onions with salt and sugar until golden. Add mushrooms and sauté for two minutes more. Add white onions, mushrooms, and tomatoes to beef. Continue to bake for 10 more minutes.

Serving Ideas : Serve with noodles or rice.

Grilled Beef Tenderloin with Red Wine and Pistachios

2009-04-10T06:05:00.002-07:00

Recipe By: Jimmy Schmidt of the Rattlesnake Club, Detroit
Serving Size: 4

Preparation Time: 45 minutes

2 cups beef or veal stock
2 cups dry red wine, preferably Pinot Noir
1/2 cup garlic cloves -- roasted
1/2 cup shallots -- chopped
1/2 cup fresh parsley -- chopped
1 dash salt -- to taste
1 dash fresh ground black pepper -- to taste
1/4 cup toasted pistachios -- chopped
1/4 cup toasted sunflower seeds -- chopped
2 pounds beef tenderloin -- cut in 8-oz steaks
2 tablespoons olive or corn oil
4 sprigs fresh parsley -- for garnish

Preheat the grill or broiler.

STEP ONE: Making the Red Wine Sauce--

In a large saucepan, combine the stock, red wine, 3 tablespoons of the roasted garlic, the shallots, and 1/4 cup of the chopped parsley. Bring to a simmer over medium heat and cook until reduced to coat the back of a spoon, about 20 minutes. Transfer to a blender and puree until smooth. Strain through a fine sieve into another saucepan, then adjust the salt and pepper. Stir in the remaining parsley, then reduce heat to low.

STEP TWO:
In a small bowl, combine the remaining garlic, the pistachios, sunflower seeds, and 2 tablespoons of the Red Wine Sauce. Mix well. Rub the surface of the steaks with the oil.

STEP THREE: Grilling the Steaks--
Grill until well-seared on the surface, about 5 minutes. Turn over and cook until you reach desired doneness, about 4 minutes for medium-rare, depending on the thickness.

STEP FOUR:
Brush the tops of the steaks with a small amount of Red Wine Sauce, then press the steaks, top side down, into the pistachio mixture, coating the surface well. Position the steaks on serving plates, spoon the remaining sauce around them, garnish with parsley sprigs, and serve.

CHEF'S NOTE: The nut garnish/topping can be added to the sauce, just before adjusting the salt and pepper.

Steak Poivrade

2009-04-10T06:05:00.001-07:00

Serving Size: 4

Preparation Time: 30 minutes

2 pounds beef tenderloin steak
2 tablespoons black pepper -- coarsely ground
4 tablespoons butter
2 tablespoons olive oil
1/2 teaspoon cornstarch
1 tablespoon water
2 tablespoons Cognac
1/4 cup beef bouillon
salt

Sprinkle one tablespoon of pepper on each side of the steak, pressing it firmly into the meat.

Heat butter and oil in a heavy frying pan until hot but not brown; quickly sear the steak on both sides to press the pepper grains into the flesh. Cook 3 to 5 minutes per side. Salt the steak lightly, and remove to a heated serving platter.

Mix cornstarch with water to form a smooth paste; add to steak pan. Pour in the cognac and stir thoroughly, scraping down every bit of meat glaze from the sides and bottom of the pan. Add bouillon, cook very gently for 5 minutes, stirring occasionally, and pour over steak.

Grilled Flank Steak

2009-04-10T06:04:00.000-07:00

Serving Size : 6

1 cup teriyaki sauce
1/2 cup brown sugar
1/2 cup unsweetened pineapple juice
1/2 cup Italian salad dressing
1/2 cup red wine vinegar
1/2 cup Worcestershire sauce
1 teaspoon salt
1 teaspoon garlic powder
1 1/2 pounds flank steak

Prepare a marinade of all ingredients and marinate steak overnight. Broil steak over hot charcoal fire for 5 to 10 minutes on each side, depending on degree of rareness desired. Slice thinly across the grain.

Fruited Beef Curry Casserole

2009-04-10T06:03:00.002-07:00

1 1/2 pounds Lean Ground Beef
1 Med. Onion -- Chopped
1 Med. Green Pepper -- Chopped
1 1/2 tablespoons Cooking Oil
1 Slice Whole Wheat Bread
3/4 cup Milk
2 Large Eggs
1 Lg. Apple -- Chopped
3/4 cup Chopped Dried Apricots
1 1/2 tablespoons Curry Powder
3/4 teaspoon Salt
3/8 teaspoon Pepper
Curry Condiments

Cook onion and green pepper in oil in large frying-pan until onion is transparent. Add ground beef and brown lightly. Pour off drippings. Soak bread in milk. Add eggs, apple, apricots, curry powder, salt and pepper to beef. Add bread and milk. Mix well. Place in 2-qt oven-proof casserole; bake in a moderate oven (350 degrees F.) for 45 minutes.

Serve with curry condiments such as chutney, raisins, shredded coconut and sunflower seeds

Beef Pot Roast

2009-04-10T06:03:00.001-07:00

1 cup red wine
2/3 cup cider vinegar
1 1/2 cups beef bouillon
1 teaspoon salt
6 peppercorns
6 allspice berries
1/2 cup brown sugar
1 bay leaf
1 onion -- sliced
3 pounds beef pot roast
1/4 cup all-purpose flour
1/4 cup bacon fat
4 whole potatoes -- peeled & quartered
4 whole carrots -- peeled & quartered

Mix together wine, vinegar, bouillon, salt, peppercorns, allspice, brown sugar, bay leaf, and sliced onion. Trim roast and place in a ceramic bowl. Pour marinade over roast, turn to coat, and marinate at least two hours or over night, turning once or twice.

Remove roast from marinade and pat dry. Strain marinade, reserving liquid. Season flour with salt and pepper to taste. Dredge meat in flour.

In heavy sauce pan, sear meat quickly on all sides in smoking hot bacon fat. Add reserved marinating liquid.

Cover and simmer until tender, about 3-1/2 hours. Add potatoes and carrots during last hour of cooking.

When done, place roast and vegetables on a platter and keep warm. Skim fat from liquid and reduce over medium-high heat until liquid measures about 2 cups. Season to taste; if necessary, thicken gravy with one teaspoon cornstarch dissolved in a tablespoon of cold water.

Beef Baked In A Barrel

2009-04-10T05:59:00.002-07:00

2 pounds Ground Beef Chuck
2 Large Pineapples
2 Med Onions -- Chopped
3 Cloves Garlic -- Minced
2 tablespoons Cooking Fat or Oil
1 teaspoon Salt
1 teaspoon Ground Ginger
1/2 teaspoon Seasoned Salt
1/4 teaspoon Freshly Ground Pepper
1/2 cup Coffee Brandy
1 cup Diced Fresh Pineapple
1 cup Canned Mandarin Orange Segments
1/4 cup Mandarin Liqueur
18 Fresh Mushrooms
3 tablespoons Butter
18 Strips Of Pimiento
3 cups Cooked Rice

Cut tops from pineapples. With a sharp knife, hollow out fruit, leaving about 3/4 inch pineapple on sides and bottom. (Be careful not to cut through outside shells.) Dice 1 cup pineapple. (Use remainder for salad or dessert) Cook onions and garlic in cooking fat in large frying-pan 5 minutes, stirring occasionally. Add ground beef, salt, ginger, seasoned salt and pepper. Cook over medium heat, stirring occasionally, until ground beef begins to brown.

Warm brandy in small pan over low heat, ignite and pour over beef mixture, lifting pan from heat and shaking until flame dies. Continue cooking for 8 to 10 minutes.

Remove from heat; add 1 cup diced pineapple, orange segments and mandarin liqueur, stirring carefully to mix. Fill pineapple shells (barrels) with beef and fruit mixture. Place filled fruit upright in foil lined pan. Bake in a moderate oven (350 degrees F.) for 35 minutes.

Meanwhile remove stems from mushrooms, slightly hollowing out caps. Cook caps in butter in small frying-pan about 3 minutes. Curl up each pimiento strip and place in mushroom cap.

To serve, set both "Barrels" on warm platter, spoon beef mixture over rice on individual dinner plates and garnish each serving with 3 stuffed mushroom caps.

Szechuan Stir-Fry

2009-04-10T05:59:00.001-07:00

1 tablespoon cornstarch
3 tablespoons dry sherry
1/2 cup oyster sauce
1/4 cup water
1/2 teaspoon red pepper flakes -- crushed
2 tablespoons oil -- * see note
1 tablespoon ginger root -- minced
1 garlic clove -- crushed
1 pound broccoli stalks and flowerets - sliced
2 celery stalks -- diagonally cut
1/4 cup water chestnuts, canned -- chopped
6 green onions -- diagonally cut
1 green bell pepper -- julienned
1 red bell pepper -- julienned
2 cups cooked beef -- cut in 1 x 3" slice

* Use your choice of oils, or use canola or peanut oil with dash of sesame oil added.

Prepare all vegetables and meat before beginning to cook this recipe. In small bowl, combine sherry, oyster sauce, water, pepper flakes and the cornstarch. Mix well.

Heat pan over medium heat and add the oil. Stir in ginger and garlic and stir-fry one minute. Add broccoli; stir-fry 3 minutes. Add red and green peppers, celery and green onions; stir-fry 3 minutes. Add sherry-cornstarch mixture and the cooked beef; stir-fry 3 minutes. Add the water chestnuts and stir-fry one minute more.

Painted Desert Chili

2009-04-10T05:58:00.002-07:00

2 tablespoons vegetable oil
3 garlic cloves -- chopped
2 onions -- chopped
1 green bell peppers -- chopped
3 pounds beef
1 teaspoon ground cumin
1 teaspoon ground oregano
3 tablespoons chili powder
10 tomatoes -- peeled and chopped
2 jalapeno peppers
1 can beer

* Have beef chopped, not ground.

NOTE: Add more or less jalapenos to adjust the flavor to your liking

Heat oil in a large heavy skillet. Add garlic, onions and green pepper. Sauté until soft, about 5-7 minutes.

Add beef and lightly brown on all surfaces. Drain off some of the fat if a lot has accumulated. Lean beef trimmed of all fat should not have an excess amount, however.

Add remaining ingredients and simmer for 1 hour or slightly longer. Put a cover on skillet during cooking time, and slightly tilt it so steam can escape. Check often and stir to prevent sticking. Skim off fat as it rises. Best if allowed to sit, tightly covered, for an hour after cooking is complete.

Serving Ideas : Serve with cornbread or cheese biscuits.

Empanaditas

2009-04-10T05:58:00.001-07:00

4 ounces Ground Beef
2 tablespoons Onion -- Finely Chopped
1 tablespoon Raisins -- Finely Chopped
1 tablespoon Chopped Green Olives
1 dash Salt
1/2 dash Pepper
2 tablespoons Cottage Cheese; Sm Curd -- Cream
1/2 Egg; Large Hard Cooked -- *
1 Egg -- Separated
1/2 teaspoon Water
1 Pastry Recipe
1 teaspoon Milk

* Hard boiled egg should be peeled and chopped.

Cook and stir ground beef in 10-inch skillet, breaking up into small pieces, until brown; drain reserving 1 T of fat and the beef in the skillet. Stir in onion, raisins, olives, salt and pepper. Cover and cook over low heat for 5 minutes. Stir in cottage cheese and hard cooked egg.

Heat oven to 400 degrees F. Mix egg white and water until slightly foamy; reserve. Prepare pastry dough; gather into a ball. Shape into a flattened round on lightly floured cloth covered surface. Roll round of pasty into circle, about 14 inches in diameter. Cut into 11 or 12 circles, 3 1/2-inches in diameter.

Spoon on 2 teaspoons of the beef mixture at the center of each circle; brush edge of pastry with egg white mixture. Fold pastry circle up over filling; press edge with fork to seal. Place empanaditas on ungreased cookie sheet.

Repeat with remaining pastry circles. Gather any remaining pastry; shape into another round.

Repeat rolling, cutting, filling, and sealing. Beat egg yolk and milk until well blended; brush over tops of empanaditas. Bake until golden brown, 15 to 20 minutes. Serve warm.

Meat Loaf Tropicale

2009-04-10T05:57:00.002-07:00

1 1/2 pounds Lean Ground Beef
1 Large Egg
1 cup Bananas; Ripe, Mashed
1/2 cup Quick Cooking Oats
1/2 cup Green Bell Pepper -- Chopped
2 tablespoons Onion -- Chopped
1 teaspoon Salt
1 teaspoon Mustard
1/4 teaspoon Nutmeg
1/8 teaspoon Allspice
2 Slices Bacon
3 tablespoons Orange Marmalade

Heat the oven to 350 degrees F.

Mix all of the ingredients, except the bacon and marmalade, together. Spread the mixture in an ungreased loaf pan, 9 X 5 X 3-inches. Crisscross the bacon slices on the top of the meat mixture and spread the marmalade over the whole thing.

Bake, uncovered for 1 to 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing.

Safari Supper

2009-04-10T05:57:00.001-07:00

1 1/2 pounds Lean Ground Beef
1 Onion; Sliced
1 cup Regular Rice -- Uncooked
2 1/2 cups Water
2 teaspoons Chicken Bouillon -- Instant
1 teaspoon Curry Powder
1/2 teaspoon Salt
1/4 teaspoon Ginger
1/4 teaspoon Cinnamon
3 tablespoons Peanut Butter -- Chunky
1 tablespoon Honey
1/2 cup Raisins

Cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the remaining ingredients.

TO COOK IN A SKILLET:
Heat the mixture to boiling, then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 35 minutes. (A small amount of water can be added if necessary.)

TO COOK IN THE OVEN:
Turn the mixture into an ungreased 2-quart casserole. Cover and bake at 350 degrees F., stirring occasionally, until the rice is tender, about 50 to 60 minutes. (A small amount of water can be added if necessary.)

Tournedos Béarnaise

2009-04-10T05:56:00.002-07:00

4 beef tenderloin steaks
4 slices pate de foie gras
2 tablespoons red wine
4 whole mushroom caps
1 whole truffles -- sliced
1/2 cup beef bouillon
1 tablespoon sherry
4 slices of toast -- buttered

Cook steaks in butter to your own taste, and remove to a warmed platter.

In the same butter, sauté mushroom caps gently for 5 minutes.

Prepare 4 slices of buttered toast (crusts removed).

Add 4 neat slices of pate de foie gras and 1 minced truffle to the meat pan, and heat very gently.
Place the foie gras on the toast, and top with steak and a bit of minced truffle. Keep warm.

Deglaze the pan by adding the bouillon and sherry, and scraping down all the good brown bits of meat from the sides of the pan. Blend it all as smoothly as possible, add mushrooms, and pour over the beef.

Chicken-Fried Steak

2009-04-10T05:56:00.001-07:00

1 egg
4 tablespoons milk
1 cup bread crumbs
1 teaspoon oregano
1 teaspoon seasoned salt
2 cube steaks
4 tablespoons oil

In a shallow bowl, beat egg and milk together. In another dish, combine bread crumbs, oregano, and seasoned salt.

Dip cube steaks in egg mixture and turn to coat well. Dip steaks in seasoning mixture, turning once to cover.

In a skillet, heat oil and brown steaks. Reduce heat, cover, with lid slightly ajar, cook for 10 to 15 minutes or until tender.

NOTE: Steaks can have cheese melted on top to add flavor

The Culinary Institute of America

2009-04-03T03:08:00.000-07:00

The Culinary Institute of America at Greystone
St. Helena, California
General Information

Private, coeducational, culinary institute. Rural campus. Founded in 1946. Accredited by Accrediting Commission of Career Schools and Colleges of Technology, Middle States Association of Colleges and Schools.
Program Information

Offered since 1946. Program calendar is divided into semesters. 21-month associate degree in culinary arts. 30-week certificate in baking and pastry arts. 30-week certificate in accelerated culinary arts.
Program Affiliation

American Culinary Federation; American Dietetic Association; American Institute of Baking; American Institute of Wine & Food; Confrerie de la Chaine des Rotisseurs; Council on Hotel, Restaurant, and Institutional Education; International Association of Culinary Professionals; International Foodservice Editorial Council; James Beard Foundation, Inc.; Napa Valley Wine Library Association; National Association for the Specialty Food Trade, Inc.; National Restaurant Association; Oldways Preservation and Exchange Trust; Society of Wine Educators; Sommelier Society of America; The Bread Bakers Guild of America; Women Chefs and Restaurateurs.
Areas of Study

Baking; beverage management; buffet catering; confectionery show pieces; controlling costs in food service; culinary skill development; food preparation; food service math; garde-manger; international cuisine; introduction to food service; management and human resources; meat cutting; meat fabrication; menu and facilities design; nutrition; nutrition and food service; patisserie; restaurant opportunities; sanitation; saucier; seafood processing; soup, stock, sauce, and starch production; wines and spirits.
Facilities

2 bake shops; cafeteria; 7 classrooms; computer laboratory; 2 demonstration laboratories; garden; library; public restaurant; student lounge; 6 teaching kitchens; amphitheater.
Student Profile

125 full-time. 105 are under 25 years old; 20 are between 25 and 44 years old.
Faculty

16 total: 13 full-time; 3 part-time. 12 are industry professionals; 1 is a master chef; 1 is a master baker; 5 are culinary-certified teachers. Prominent faculty: Robert Jörin, CEPC, CCE, CHE, CMB; Adam Busby, CHE, CMC; Stephen Durkee, CHE, CMPC. Faculty-student ratio: 1:18.
Prominent Alumni and Current Affiliation

Duff Goldman, Charm City Cakes, Baltimore, MD; En-Ming Hsu, Pastry Consultant, Las Vegas, NV.
Special Programs

21-week paid externship (associate's only).
Typical Expenses

Application fee: $50. Tuition: $10,640 per semester. Program-related fees include $360 for general fee; $915 for books and supplies; $1120 for board (mandatory).
Financial Aid

Program-specific awards include ACAP Dean's Scholarship ($2000), Classic Residences by Hyatt Scholarship ($5,000). Employment placement assistance is available. Employment opportunities within the program are available.
Housing

Coed housing available.
Application Information

Students may begin participation in January, March, April, July, September, and October. Applications are accepted continuously. Applicants must interview; submit a formal application, letters of reference, an essay, academic transcripts, and pass math and writing competency exams.

City College of San Francisco

2009-04-03T03:06:00.000-07:00

Culinary Arts and Hospitality Studies Department
San Francisco, California
General Information

Public, coeducational, two-year college. Urban campus. Founded in 1935. Accredited by Western Association of Schools and Colleges.
Program Information

Offered since 1936. Accredited by American Culinary Federation Accrediting Commission. Program calendar is divided into semesters. 4-semester associate degree in hotel management. 4-semester associate degree in food service management. 4-semester associate degree in culinary arts.
Program Affiliation

American Culinary Federation; American Institute of Wine & Food; California Hotel and Motel Association; California Restaurant Association; Council on Hotel, Restaurant, and Institutional Education; Gastronomic Club; National Restaurant Association; National Restaurant Association Educational Foundation; Women Chefs and Restaurateurs.
Areas of Study

Baking; beverage management; buffet catering; confectionery show pieces; controlling costs in food service; culinary French; culinary skill development; food preparation; food purchasing; food service communication; food service math; garde-manger; hospitality accounting; hospitality law; hospitality marketing; international cuisine; introduction to food service; kitchen management; management and human resources; meat cutting; meat fabrication; menu and facilities design; nutrition; nutrition and food service; orientation to hospitality; patisserie; restaurant opportunities; sanitation; saucier; seafood processing; soup, stock, sauce, and starch production; wines and spirits.
Facilities

Bake shop; cafeteria; catering service; 3 classrooms; computer laboratory; demonstration laboratory; 3 food production kitchens; gourmet dining room; 3 lecture rooms; library; public restaurant; snack shop; 5 teaching kitchens.
Student Profile

250 total: 220 full-time; 30 part-time. 50 are under 25 years old; 150 are between 25 and 44 years old; 50 are over 44 years old.
Faculty

19 total: 11 full-time; 8 part-time. 11 are industry professionals. Faculty-student ratio: 1:15.
Prominent Alumni and Current Affiliation

Sean O'Brien, Chef/Owner, Myth Restaurant; Belinda Leong, Restaurant Gary Danko, Pastry Chef; Maggie Pond, Cesar, Chef/Partner.
Special Programs

240-hour internship at one of 100 hotels/restaurants in Bay Area.
Typical Expenses

In-state tuition: $300 per semester (15 units). Out-of-state tuition: $2550 per semester (15 units). Tuition for international students: $2850 per semester (15 units). Program-related fees include $150 for uniforms; $240 for kitchen tools; $250 for books (per semester).
Financial Aid

In 2007, 40 scholarships were awarded (average award was $1000). Program-specific awards include Hotel and Restaurant Foundation scholarships. Employment placement assistance is available. Employment opportunities within the program are available.
Housing

Average off-campus housing cost per month: $1000.
Application Information

Students may begin participation in January and August. Application deadline for spring is November 13. Application deadline for fall is April 10. In 2007, 200 applied; 180 were accepted. Applicants must submit a formal application, an essay, international students must submit TOEFL scores (minimum 475).

The International Culinary School at The Art Institute of California–San Diego

2009-04-03T03:05:00.000-07:00

San Diego, California

General Information

Private, coeducational institution.
Program Information

Associate degree in Culinary Arts. Associate degree in Baking and Pastry. Bachelor's degree in Culinary Management.
Contact

Office of Admissions
7650 Mission Valley Road
San Diego, CA 92108
Telephone: 858-598-1200
E-mail: aiwadm@aii.edu
World Wide Web: http://www.artinstitutes.edu/sandiego

The International Culinary School at The Art Institute of California–Orange County

2009-04-03T03:04:00.000-07:00

Santa Ana, California

General Information

Private, coeducational institution.
Program Information

Associate degree in Culinary Arts. Associate degree in Baking and Pastry. Bachelor's degree in Culinary Management. Diploma in Baking and Pastry. Diploma in Art of Cooking.
Contact

Office of Admissions
3601 West Sunflower Avenue
Santa Ana, CA 92704
Telephone: 714-830-0200
E-mail: aiwadm@aii.edu
World Wide Web: http://www.artinstitutes.edu/orangecounty

The International Culinary School at The Art Institute of California

2009-04-03T03:02:00.000-07:00

Santa Monica, California

General Information

Private, coeducational institution.
Program Information

Associate degree in Culinary Arts. Associate degree in Baking and Pastry. Bachelor's degree in Culinary Management. Diploma in The Art of Cooking. Diploma in Baking and Pastry.
Contact

Office of Admissions
2900 31st Street
Santa Monica, CA 90405
Telephone: 310-752-4700
E-mail: aiwadm@aii.edu
World Wide Web: http://www.artinstitutes.edu/losangeles

Paul Smith's College

2009-04-03T03:01:00.000-07:00

Hotel, Resort and Culinary Management
Paul Smiths, New York
General Information

Private, coeducational, four-year college. Rural campus. Founded in 1937. Accredited by Middle States Association of Colleges and Schools.
Program Information

Offered since 1982. Accredited by American Culinary Federation Accrediting Commission, Council on Hotel, Restaurant and Institutional Education. Program calendar is divided into semesters. 1-year certificate in baking and pastry arts. 2-year associate degree in hotel and restaurant management. 2-year associate degree in culinary arts–baking track. 2-year associate degree in culinary arts. 4-year bachelor's degree in hotel, resort, and tourism management. 4-year bachelor's degree in culinary arts and service management.
Program Affiliation

American Culinary Federation; Council on Hotel, Restaurant, and Institutional Education; National Restaurant Association; National Restaurant Association Educational Foundation; Retailer's Bakery Association.
Areas of Study

Baking; beverage management; buffet catering; confectionery show pieces; controlling costs in food service; culinary French; culinary skill development; food preparation; food purchasing; food service communication; food service math; garde-manger; international cuisine; introduction to food service; kitchen management; management and human resources; meal planning; meat cutting; meat fabrication; menu and facilities design; nutrition; nutrition and food service; patisserie; restaurant opportunities; sanitation; saucier; seafood processing; soup, stock, sauce, and starch production; wines and spirits.
Facilities

Bake shop; bakery; 15 classrooms; 5 computer laboratories; demonstration laboratory; gourmet dining room; 5 laboratories; learning resource center; lecture room; library; 2 public restaurants; snack shop; student lounge; 5 teaching kitchens; on-campus retail bakery; new Wally Ganzi, Jr. Restaurant Training Center (modeled after legendary Palm Restaurant Steakhouse).
Faculty

23 total: 15 full-time; 8 part-time. 1 is a master baker; 3 are culinary-certified teachers. Prominent faculty: Ernest Wilson; Robert Brown, CMB; Dave Gotzmer. Faculty-student ratio: 1:14.
Prominent Alumni and Current Affiliation

Wally Ganzi, Jr., Owner, The Palm Restaurant; John Luther, CEO, Dunkin' Brands.
Special Programs

International Student Exchange Program, bakery operated 22 weeks a year, over 1100 externship opportunities.
Typical Expenses

Application fee: $30. Tuition: $16,100 per year. Program-related fee includes $730 for uniforms, clothing, and equipment.
Financial Aid

In 2006, 4 scholarships were awarded. Program-specific awards include Cooking for Scholarships competition. Employment placement assistance is available. Employment opportunities within the program are available.
Housing

Coed and single-sex housing available.
Application Information

Students may begin participation in January and September. Applications are accepted continuously. Applicants must submit a formal application and high school or college transcripts, SAT/ACT scores, and letters of recommendation and a personal essay are recommended.

Culinary Arts Programs at The Institute of Culinary Education (ICE)

2009-04-03T03:00:00.000-07:00

The prestigious Institute of Culinary Education (ICE) in N.Y. City features an in-depth curriculum in Culinary Arts, Pastry & Baking, and Culinary Management. In just 6-11 months, aspiring chefs, pastry chefs, restaurateurs, and culinary professionals earn diplomas and study a variety of regional and international cuisines in small classes, with distinguished chefs. Joint-diploma programs offer two diplomas in 11 months. Morning, afternoon, evening, and weekend classes are available. A superior record in externships, clear entrepreneurial focus and industry-leading career placement services have widely-recognized ICE as one of the leading institutions in America to begin a culinary career.

Programs:
• Culinary Arts
• Pastry & Baking
• Culinary Management
• Joint Diploma: Culinary Arts and Culinary Management
• Joint Diploma: Pastry & Baking and Culinary Management

Program Affiliation:

American Institute of Wine & Food, International Association of Culinary Professionals, International Wine & Food Society, James Beard Foundation, National Restaurant Association (and Educational Foundation), Society of Wine Educators, Sommelier Society of America, The Bread Bakers Guild of America, U.S. Personal Chef Association, Women Chefs and Restaurateurs. Accredited by ACCSCT.

Special Programs and Career Services: Culinary Arts and Pastry & Baking programs include 210-hours in critically-acclaimed restaurants, hotels, pastry or catering facilities. Sites include: Union Square Café, Le Bernadin, Gramercy Tavern, Daniel, Mesa Grill, and Nobu. Students who extern outside of N.Y. take advantage of ICE's national connections to get into the best kitchens. Nine-day student trip to France offered including cooking and baking classes, market visits and vineyard tours. Elective classes on specialized wine, baking, and cooking topics. Advanced pastry program with visiting masters for alumni via ICE's Center for Advance Pastry Studies (CAPS). More than half of externs are offered employment at their externship site.

Location: 42,000 square feet in the heart of America's Culinary Capital: N.Y. City. 12 professionally equipped, state-of-the-art kitchens, bake shop, catering service, 3 classrooms, 2 demonstration laboratories, food production kitchen, lecture room, library and 2 student lounges.

Financial Aid: Sallie Mae or Wachovia Student Funding may be available for those who qualify. Scholarships and work study opportunities are also available.

Admissions: Students begin career training year-round. Program calendar is continuous, with convenient start dates each month all throughout the year. Prospective students must have a high school diploma or GED to be considered for admission. Applicants are strongly encouraged to visit ICE and sit in on classes.

The Culinary Institute of America

2009-04-03T02:58:00.000-07:00

Hyde Park, New York
General Information

Private, coeducational, four-year college. Small-town setting. Founded in 1946. Accredited by M, Accrediting Commission of Career Schools and Colleges of Technology.
Program Information

Offered since 1946. Program calendar is continuous. 2-year associate degree in culinary arts. 2-year associate degree in baking and pastry arts. 30-week certificate in culinary arts. 30-week certificate in baking and pastry. 4-year bachelor's degree in culinary arts management. 4-year bachelor's degree in baking and pastry arts management.
Facilities

9 bake shops; library; 5 public restaurants; 32 teaching kitchens.
Student Profile

2823 full-time.
Faculty

178 total: 133 full-time; 45 part-time. Prominent faculty: Thomas Vaccaro, CEPC; Eve Felder, CEC, CHC; Oliver Andreini, CMC, CHE. Faculty-student ratio: 1:18.
Prominent Alumni and Current Affiliation

Cat Cora, TV Celebrity Chef, Iron Chef America, Food Network; Dan Coudreaut, Director Culinary Innovations, McDonalds USA; Charlie Palmer, Chef/Restauranteur, The Charlie Palmer Group.
Special Programs

3-week food & wine seminar available in Napa Valley, CA; Spain & Italy.
Typical Expenses

Application fee: $50. Tuition: $22,330 per full academic year. Program-related fees include $1505 for books and supplies; $1040 for general fee; $10,230 for room and board; $5350 for board (mandatory) on campus meal plan.
Financial Aid

Employment placement assistance is available. Employment opportunities within the program are available.
Housing

Coed housing available.
Application Information

In 2007, 1115 applied; 832 were accepted. Applicants must submit a formal application, letters of reference, an essay, academic transcript, interview (for bachelor's degree), assessment test.

Keiser University

2009-04-03T02:57:00.000-07:00

Keiser University Center for Culinary Arts

Melbourne, Florida

General Information

Private, coeducational, two-year college. Urban campus. Founded in 1989. Accredited by Southern Association of Colleges and Schools.
Program Information

Offered since 2004. Program calendar is 3 semesters per year. 20-month associate degree in culinary arts.
Areas of Study

Baking; food preparation; food purchasing; food service math; garde-manger; international cuisine; meal planning; meat cutting; meat fabrication; nutrition; sanitation; soup, stock, sauce, and starch production.
Facilities

Bake shop; 3 classrooms; 2 computer laboratories; 3 food production kitchens; gourmet dining room; learning resource center; library; student lounge; teaching kitchen.
Student Profile

48 full-time. 15 are under 25 years old; 33 are between 25 and 44 years old.
Faculty

4 total: 4 full-time. Prominent faculty: Marjory Erixson, CEC; Darren Durham, CEC; Deborah Lindsay, CC; Luis A. Ortiz, CEC.
Special Programs

ACF sanctioned culinary competitions.
Typical Expenses

Application fee: $50. Tuition: $43,000 per degree.
Financial Aid

In 2006, 45 scholarships were awarded (average award was $1000); 51 loans were granted (average loan was $6228). Employment placement assistance is available.
Application Information

Students may begin participation in January, April, and August. In 2006, 20 applied; 10 were accepted.
Contact

Chef Luis A. Ortiz
Department Chair, Culinary Arts
Center for Culinary Arts
900 South Babcock Street
Orlando, FL 32901
Telephone: 321-409-4800
Fax: 321-765-3766
E-mail: keiseruniversity.petersons.fxr@graggnet.com
World Wide Web: http://www.keiseruniversity.edu/culinary/school_melb.htm

Johnson & Wales University–North Miami

2009-04-03T02:56:00.000-07:00

College of Culinary Arts
North Miami, Florida
General Information

Private, coeducational, four-year college. Urban campus. Founded in 1992. Accredited by New England Association of Schools and Colleges.
Program Information

Accredited by American Dietetic Association. Program calendar is divided into quarters. Associate degree in culinary arts. Associate degree in baking and pastry arts. Bachelor's degree in culinary arts and food service management. Bachelor's degree in baking & pastry and food service management.
Program Affiliation

American Culinary Federation; American Dietetic Association; American Institute of Baking; American Institute of Wine & Food; Confrerie de la Chaine des Rotisseurs; Council on Hotel, Restaurant, and Institutional Education; Institute of Food Technologists; International Association of Culinary Professionals; International Food Service Executives Association; International Foodservice Editorial Council; James Beard Foundation, Inc.; National Restaurant Association; National Restaurant Association Educational Foundation; Oldways Preservation and Exchange Trust; Sommelier Society of America; Tasters Guild International.
Areas of Study

Baking; beverage management; buffet catering; confectionery show pieces; controlling costs in food service; convenience cookery; culinary French; culinary skill development; food preparation; food purchasing; food service communication; food service math; garde-manger; international cuisine; introduction to food service; kitchen management; management and human resources; meat cutting; meat fabrication; menu and facilities design; nutrition; nutrition and food service; patisserie; restaurant opportunities; sanitation; saucier; seafood processing; soup, stock, sauce, and starch production.
Facilities

Bake shop; cafeteria; 15 classrooms; 2 computer laboratories; 8 food production kitchens; 2 gourmet dining rooms; learning resource center; 6 lecture rooms; library; public restaurant; 2 student lounges; pastry shop; meatroom/butcher shop; beverage lab.
Student Profile

808 total: 757 full-time; 51 part-time. 685 are under 25 years old; 107 are between 25 and 44 years old; 16 are over 44 years old.
Faculty

22 total: 22 full-time. Prominent faculty: Drue Brandenburg, MS, CEC, CCE; Patricia Wilson, PhD; Felicia Pritchett; Todd Tonova, PhD. Faculty-student ratio: 1:20.
Prominent Alumni and Current Affiliation

Michelle Bernstein, Chef/Owner, Michu's Miami; Lorena Garcia, Chef/Owner, Elements Restaurant; Tom Condron, Corporate Executive Chef, Harpers Restaurant Group.
Special Programs

3-month internship (every culinary student gets a real life, career building work experience through internship/co-op), ACF certification and one year membership for all completing associate degrees.
Typical Expenses

Tuition: $21,297 per year. Program-related fees include $1023 for general fee; $265 for orientation fee; $1026 for optional weekend meal plan; $300 for room and board reservation deposit.
Financial Aid

In 2007, 974 scholarships were awarded (average award was $4127). Employment placement assistance is available. Employment opportunities within the program are available.
Housing

Coed and apartment-style housing available. Average on-campus housing cost per month: $1000. Average off-campus housing cost per month: $950.
Application Information

Students may begin participation in March, June, July, September, and December. Applications are accepted continuously. In 2007, 1735 applied; 1240 were accepted. Applicants must submit a formal application and official transcript from high school or college.

Florida Culinary Institute - West Palm Beach

2009-04-03T02:55:00.000-07:00

Turn your passion for cooking into a career in culinary arts! If your dream is to become a chef, Florida Culinary Institute can help make that dream a reality. Since 1987, we have been sharing a recipe for success with our graduates at our esteemed culinary arts college. Florida Culinary Institute is recognized as a top ranked culinary arts school in the United States. Located in beautiful South Florida, our students learn alongside professional chefs and foodservice mangers in both production kitchens and industry coursework. Florida Culinary Institute provides a training and learning environment that not only exposes the student to the theory, but stresses the "hands-on" so that our graduates have the maximum opportunity for employment upon graduation.

Culinary

Learning Culinary Arts is more than following recipes; it's mastering new techniques, tasting new ingredients, and perfecting your skills. Our Culinary Arts Programs offer a broad array of culinary theory and practical experiences necessary for success in the food service industry. All courses emphasize activities with extensive periods of hands-on practical experience in professionally equipped culinary laboratories. At our culinary campuses, students who are passionate about cooking get comprehensive Culinary training including French Cuisine, Asian, Mediterranean, Latin and World Cuisines, baking and pastry and even kitchen and restaurant management.

Keiser University Center for Culinary Arts

2009-04-03T02:53:00.000-07:00

Keiser University Center for Culinary Arts

Tallahassee, Florida

General Information

Private, coeducational institution. Urban campus. Founded in 1977. Accredited by Southern Association of Colleges and Schools.
Program Information

Offered since 1998. Accredited by American Culinary Federation Accrediting Commission. Program calendar is 3 semesters per year. 20-month associate degree in culinary arts. 20-month associate degree in baking and pastry arts.
Program Affiliation

American Culinary Federation; International Association of Culinary Professionals; National Restaurant Association; Women Chefs and Restaurateurs.
Areas of Study

Baking; confectionery show pieces; culinary French; culinary skill development; food preparation; food purchasing; food service communication; food service math; garde-manger; international cuisine; management and human resources; meat cutting; meat fabrication; menu and facilities design; nutrition; patisserie; sanitation; saucier; seafood processing; soup, stock, sauce, and starch production; wines and spirits.
Facilities

Bake shop; classroom; 3 food production kitchens; gourmet dining room.
Student Profile

175 full-time.
Faculty

16 total: 11 full-time; 5 part-time. Prominent faculty: Kevin Keating, CEC, CCE; Harold Hilliard, CEC, CCE; Pam Manley, CC; Mark Cross, CMB. Faculty-student ratio: 1:14.
Prominent Alumni and Current Affiliation

Chris Windus, Blue Zoo, Walt Disney World Dolphin; David Stroffolino, Alberts Provence Restaurant; Matrell Hawkins.
Special Programs

4-month paid externship, culinary competitions.
Typical Expenses

Application fee: $55. Tuition: $6228 per semester. Program-related fees include $400 for cutlery set; $200 for uniforms.
Financial Aid

Employment placement assistance is available.
Application Information

Students may begin participation in January, March, May, July, September, and November. Applications are accepted continuously. Applicants must interview; submit a formal application and entrance evaluation.
Contact

Chef Kevin Keating
Dean of the Center for Culinary Arts
Center for Culinary Arts
1700 Halstead Boulevard
Tallahassee, FL 32309
Telephone: 850-906-9494
Fax: 850-906-9497
E-mail: keiseruniversity.petersons.suc@graggnet.com
World Wide Web: http://www.keiseruniversity.edu/culinary/school_tall.html

The International Culinary School at The Art Institute of Tampa

2009-04-03T02:52:00.000-07:00

The International Culinary School at The Art Institute of Tampa

Tampa, Florida

General Information

Private, coeducational institution. Accredited by Southern Association of Colleges and Schools.
Program Information

Associate degree in Wine, Spirits and Beverage Management. Associate degree in Culinary Arts. Bachelor's degree in Food and Beverage Management. Bachelor's degree in Culinary Management. Diploma in Baking and Pastry.
Application Information

Enrollment in the Wine, Spirits and Beverage Management program may be limited by state drinking age requirements. Persons must be at least age 21 at the time of admission. Please contact school for information.
Contact

Office of Admissions
Parkside at Tampa Bay Park
4401 North Himes Avenue, Suite 150
Tampa, FL 33614-7086
Telephone: 813-873-2112
World Wide Web: http://www.artinstitutes.edu/tampa/

The International Culinary School at The Art Institute of Fort Lauderdale

2009-04-03T02:50:00.000-07:00

The International Culinary School at The Art Institute of Fort Lauderdale

Fort Lauderdale, Florida

General Information

Private, coeducational institution.
Program Information

Accredited by American Culinary Federation (Associate in Culinary Arts program). Associate degree in Culinary Arts. Associate degree in Baking and Pastry. Bachelor's degree in Culinary Management. Diploma in Art of Cooking.
Contact

Office of Admissions
1799 S.E. 17th Street
Fort Lauderdale, FL 33316
Telephone: 954-463-3000
E-mail: aiwadm@aii.edu
World Wide Web: http://www.artinstitutes.edu/fortlauderdale

The International Culinary School at The Art Institute of Houston

2009-04-03T02:49:00.000-07:00

Houston, Texas

General Information

Private, coeducational institution.
Program Information

Accredited by American Culinary Federation (Associate in Culinary Arts program). Associate degree in Restaurant and Catering Management. Associate degree in Culinary Arts. Associate degree in Baking and Pastry. Bachelor's degree in Culinary Management. Diploma in Culinary Arts.
Contact

Office of Admissions
1900 Yorktown Street
Houston, TX 77056
Telephone: 713-623-2040
E-mail: aiwadm@aii.edu
World Wide Web: http://www.artinstitutes.edu/houston/

The International Culinary School at The Art Institute of Dallas

2009-04-03T02:47:00.000-07:00

Dallas, Texas

General Information

Private, coeducational institution.
Program Information

Accredited by American Culinary Federation (Associate in Culinary Arts program & Art of Cooking certificate program). Associate degree in Restaurant and Catering Management. Associate degree in Culinary Arts. Bachelor's degree in Culinary Management. Certificate in Art of Cooking.
Contact

Office of Admissions
8080 Park Lane
Suite 100
Dallas, TX 75231-5993
Telephone: 214-692-8080
E-mail: aiwadm@aii.edu
World Wide Web: http://www.artinstitutes.edu/dallas/

Admission Requirements and Process

2009-04-03T02:44:00.000-07:00

Getting into a culinary program or school depends on a number of factors, starting with what kind of schools you’ve chosen. Some schools are very competitive and so can afford to be highly selective about applicants. Others are not so selective and only request that prospective students fill out an application and pay a fee.

Your Application

Start the application process by gathering information about the program. The application is the first impression an application committee will have of you, so it’s wise to know exactly what the admissions office is asking for and follow their instructions. More competitive schools are likely to ask for a list of documents and information. For four-year and two-year culinary programs, you will be required to submit your high school transcript, letters of reference from professors or employers, and a detailed resume of your culinary experience.

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Admission Requirements

Other schools ask for only a minimum of a high school diploma and GED. Some programs require work experience, whereas others might ask about your knowledge of weights and measurements and your skills and techniques reading and using recipes. Experience can also include seminars and conferences you’ve attended, literature you’ve read, and research you’ve done about the culinary industry.

The Essay

Often, applications ask for written statements or essays. You could be asked to write about why you want a culinary career. This is where work experience is helpful in expressing your reasons. You may be asked to write a more formal essay; in which case their guidelines will indicate if they want more of a personal focus or if they want to see how you think about a topic.

Visit the Campus

If the campus is within a reasonable distance geographically, it’s wise to tour the school to get a firsthand look and feel. Some schools encourage prospective students to visit and spend a day in class. Spending time on a campus also demonstrates your interest in that school and provides you with information you might not pick up without a visit.

Johnson & Wales University–Charlotte

2009-04-03T02:41:00.000-07:00

Johnson & Wales University–Charlotte
College of Culinary Arts

Charlotte, North Carolina
General Information

Private, coeducational, four-year college. Urban campus. Founded in 2004. Accredited by New England Association of Schools and Colleges.
Program Information

Accredited by CADE. Program calendar is divided into quarters. Associate degree in culinary arts. Associate degree in baking and pastry arts. Bachelor's degree in culinary arts and food service management. Bachelor's degree in baking & pastry arts and food service management.
Program Affiliation

American Culinary Federation; American Institute of Wine & Food; Institute of Food Technologists; International Association of Culinary Professionals; National Restaurant Association; National Restaurant Association Educational Foundation; Research Chefs Association; The Bread Bakers Guild of America; Women Chefs and Restaurateurs.
Areas of Study

Baking; beverage management; confectionery show pieces; controlling costs in food service; culinary skill development; food preparation; food purchasing; food service math; garde-manger; international cuisine; introduction to food service; meat cutting; meat fabrication; menu and facilities design; nutrition; patisserie; sanitation; saucier; seafood processing; soup, stock, sauce, and starch production; wines and spirits.
Facilities

6 bake shops; cafeteria; 12 classrooms; 4 computer laboratories; demonstration laboratory; food production kitchen; 3 gourmet dining rooms; learning resource center; lecture room; library; snack shop; 2 student lounges; 11 teaching kitchens; storeroom.
Student Profile

1,304 total: 1272 full-time; 32 part-time. 1140 are under 25 years old; 151 are between 25 and 44 years old; 13 are over 44 years old.
Faculty

37 total: 37 full-time. Prominent faculty: Ed Batten, CEC, CCE, FMP, CCI; Susan Batten, CEC, CCE, FMP, CCI; Frances Burnett, CMB, CEPC; Michael Calenda, CEC. Faculty-student ratio: 1:34.
Prominent Alumni and Current Affiliation

Tuker Florence, Celebrity Chef/Author/Restauranteur; Graham Elliot Bowles, Chef/Owner, Graham Elliot Restaurant; Tom Condron, Corporate Executive Chef-Harpers Restaurant Group.
Special Programs

Summer tour abroad (Germany, France, or Singapore), Inter-Campus Hot Food Competition, International Study and Culinary Competition.
Typical Expenses

Tuition: $21,297 per year. Program-related fees include $1023 for general fee; $265 for orientation fee; $1026 for optional weekend meal plan; $300 for room and board reservation deposit.
Financial Aid

In 2007, 1589 scholarships were awarded (average award was $4115). Employment placement assistance is available.
Housing

Coed housing available. Average on-campus housing cost per month: $988.
Application Information

Students may begin participation in March, September, and December. Applications are accepted continuously. In 2007, 2378 applied; 1636 were accepted. Applicants must submit a formal application and official transcript from high school or college.

The International Culinary School at The Art Institute of Charlotte

2009-04-03T02:39:00.000-07:00

Charlotte, North Carolina

General Information

Private, coeducational institution.
Program Information

Associate degree in Culinary Arts. Bachelor's degree in Culinary Arts Management.
Contact

Office of Admissions
Three Lake Pointe Plaza
2110 Water Ridge Parkway
Charlotte, NC 28217
Telephone: 704-357-8020
Fax: 704-357-1133
E-mail: aiwadm@aii.edu
World Wide Web: http://www.artinstitutes.edu/charlotte/

Choosing the Right Cooking School

2009-04-03T02:27:00.000-07:00

Deciding on a culinary career might not take much thought, but how do you choose the right school from more than 1,000 postsecondary culinary, restaurant, and hospitality programs?

Factors to Consider

First, ask yourself some fundamental questions. Why do you want to go to culinary school? Is it to become a chef, hotel manager, pastry artist? Do you want to specialize in a particular style of cooking or region? Where do you want to work? Resorts, restaurants, bakeries, catering?

Finally, what kind of degree do you want? A certificate or diploma can take from one month to two years. An associate degree takes from nine months to two years, and a bachelor’s degree takes four years. Fourteen-week culinary programs and three-week tours to epicurean centers such as France and Italy are at the other end of the scale.

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Do Your Research

Another aspect to choosing a school is to examine the reputation of the program and the resumes of the chefs teaching there. Look for the prizes and awards the school has won. Where are current graduates working? Many programs proudly list their placement rates and well-known employers of their students. Is the faculty respected in the culinary world?

Location also can be a significant factor in your choice. By attending programs in large cities, you will have more choices for externships, and when you finish the program, more job possibilities. Externships in leading restaurants and hotels are a big part of high-quality culinary programs.

If you want to learn seafood cooking, for instance, it makes sense to go where there are many seafood restaurants. Culinary schools often have student-run restaurants on campus, but there’s nothing like working in a busy restaurant kitchen to gain the knowledge you need to start a culinary career at a higher level.

Accreditation: The Critical Detail

Accreditation is also important, as the school’s facilities, faculty, and curriculum have been investigated and found to meet standards. There are several accrediting organizations, reviewed and evaluated periodically by the U.S. Department of Education, such as the Council for Higher Education Accreditation as well as the Accrediting Commission of Career Schools and Colleges of Technology and the American Culinary Federation Accrediting Commission.

The Cooking and Hospitality Institute of Chicago, Chicago, IL

2009-04-03T02:25:00.000-07:00

Thank you for your interest in The Cooking and Hospitality Institute of Chicago!

We offer Associates of Applied Science Degree in Le Cordon Bleu Culinary Arts! In addition, we offer a variety of general education courses designed to produce well rounded graduates and employees.

Students can be prepared for a variety of positions in foodservice operations from prep cooks to personal chefs. Students have an opportunity to gain real world experience at our student-run restaurant.

For more information about the
programs offered at CHIC, please
fill out the form and a representative
will contact you shortly!

Le Cordon Bleu Schools North America Culinary Training

2009-04-03T02:24:00.002-07:00

Le Cordon Bleu Schools North America combines classical French techniques with innovative American technology. We are proud to be able to offer Le Cordon Bleu Programs to students around the country. Through these dynamic Le Cordon Bleu Culinary Arts, Pâtisserie and Baking and Hospitality & Restaurant Management training Programs, students are provided the opportunity to build a strong foundation for their future.

The outstanding Le Cordon Bleu Programs have been developed for students who are career-oriented and ready to taste success. Le Cordon Bleu Schools North America has created an innovative environment at each of our culinary schools that focuses on a student's educational and personal development. In this dynamic environment, students not only receive the basic cooking skills that are required of any chef, they are provided the tools to create original new recipes and techniques of their own. In addition, Le Cordon Bleu Programs include essential business concepts that students need to be successful in this competitive field.

Our culinary training programs cover everything from basic cooking skills, to the art of butchering and purchasing and cost control. Choose from our culinary training and hospitality programs:

Le Cordon Bleu Culinary Arts
Le Cordon Bleu Pâtisserie & Baking
Le Cordon Bleu Hospitality & Restaurant Management
All of our programs offer you the opportunity to gain knowledge of one of the most prestigious and effective culinary techniques in the world of Culinary Arts. Explore the culinary offerings at one of our campuses listed below:

Applying for Culinary Scholarships

2009-04-03T02:24:00.001-07:00

Many culinary schools and culinary organizations award scholarships. Some are based on merit, others on various other requirements. Regardless of the size of the award, it’s important to take care when applying. Also, be sure that the scholarship can be used at the school of your choice. Read more here at Applying for Culinary Scholarships

Finding Culinary Scholarships

2009-04-03T02:22:00.002-07:00

Culinary School can be expensive. But help is out there—scholarships are available, if you know where to look. Find out where to start, and what the requirements are. Also, learn about planning your financing. Read more here at Finding Culinary Scholarships

Culinary School Admissions Requirements and Process

2009-04-03T02:22:00.001-07:00

Worrying about getting into culinary school? Find out about your application; details are important. What about your essay? What are the schools requirements? Learn about visiting the campus too. Read more here at Culinary School Admissions Requirements

Make Mine Spicy: Ethnic Dining Is Hot

2009-04-03T02:21:00.000-07:00

Americans are eating out now more than ever before. But what they are eating has changed; ethnic foods are the new hip thing! Mexican, Asian and Sushi lead the way in the new ethnic dining trend. Culinary schools are quickly adapting to this new trend and changing their course offering to reflect the evolving American palate. Read more here at Ethnic Dining is Hot

Choosing The Right Cooking School

2009-04-03T02:20:00.002-07:00

There are over 1,000 cooking and culinary programs to choose from. Making sure you pick the right one for you is critical. It’s important to know what it is you are looking for in a cooking school and a culinary career, first and foremost. Also, accreditation is a key detail to keep in mind. Read more here at Choosing the Right Cooking School

Where Do I Start My Culinary Career

2009-04-03T02:20:00.001-07:00

If you are interested in pursuing a culinary education, it’s important to know where to begin. This article explores these questions in detail. Examine the who, what, where, why, and how of becoming a culinary specialist. If you have questions about beginning your journey to culinary school, this article will help clarify things. Read more here at How To Start A Culinary Career

The Role of Education in a Cooking Career

2009-04-03T02:18:00.001-07:00

The job outlook for culinary careers is excellent, but education plays a critical role. This article shows that those that go to culinary school have higher salaries and start in higher positions. Discover the various careers a culinary education prepares you for. Learn about opportunities upon graduation. Read more here at "The Role of Education in a Cooking Career".

Casual Chic Shakes Up The Kitchen

2009-04-03T02:17:00.001-07:00

Just as khaki pants replaced the suit at the office, small chef-driven restaurants are replacing haute cuisine. As consumers become more food savvy, they demand dining establishments that offer the best of both worlds. They want fresh ingredients, prepared well, and served in a casual atmosphere. More and more restaurants are opening and filling that niche. Read more here at Casual Chic Shakes Up The Kitchen

Wine and Spirits

2009-04-03T02:16:00.002-07:00

The old image of a wine steward or sommelier was that of a rather snotty man in a tuxedo tasting and serving wine to very wealthy individuals at very exclusive restaurants, but thanks to the recent popularity and accessibility of good wine that’s all changing. Even casual restaurants are employing sommeliers to review their wine lists, making these wine experts in high demand. Sommeliers are not only knowledgeable about the best wines, but also in wine service, wine procurement, wine storage, and wine cellar rotation. They are also skilled at pairing the best wines with a restaurants menu (something you may have noted is now popular is for good restaurants to suggest certain wines with specific dishes—this would be on the advice of a sommelier).

In order to become a master sommelier, you need to complete a rigorous course of training, usually at a culinary school, for periods lasting nine months to two years. This specialized training is in high demand and very competitive. If this is the field for you, get your application in now—spots fill up quickly!

Hotel and Restaurant Management Careers

2009-04-03T02:16:00.001-07:00

No area of the culinary arts is expected have more growth than Hotel and Restaurant Management in the coming years. If you enjoy working with food, but also enjoy working with people, this companion area of the culinary field might be right for you. Hotel and Restaurant Management training focus on your human relation skills, as you become not just a cook (often, those that work in the field aren’t in the kitchen at all) but the manager, bouncer, bodyguard, public relations manager, and customer service representative for the facility you work for all rolled into one. This is a front and center position when it comes to dealing with the public, and is a great job for those that really love the public.

Most Hotel and Restaurant Management programs are two-year associates degrees available at culinary schools and vocational institutes, but there are more and more four year degree programs rapidly developing—so if you are serious about Hotel and Restaurant Management as a career, a bachelor’s degree might be the right path for you.

Culinary Management Careers

2009-04-03T02:15:00.002-07:00

There was a time that most restaurant managers worked their way up from dishwashers, servers, or line cook positions to run the back office. But not anymore; now, you increasingly need a college degree in Culinary Management to earn that back office management position.

A culinary management degree is typically a two-year associates degree from a culinary school or vocational school that teaches you everything you need to know about running a food-service business; from calculating the produce order every week to hiring, training, managing and supervising a staff. But that doesn’t mean that the manager spends each dinner rush sitting at a desk writing out staff schedules! Chances are you’ll find the manager taking orders, washing dishes, or slinging hash with the rest of the staff as needed as well as handling any large special events the facility has. If you love the culinary arts but also like calling the shots, this might be just the degree for you!

Catering Management Careers

2009-04-03T02:15:00.001-07:00

Becoming a chef and cooking meals plate by plate is one thing; but what about cooking the exact same meal—for three hundred people? This is the unique challenge that is faced by caterers around the world. It takes a special gift, and a distinct set of skills learned in culinary school to cope with the unusual challenges that may face a catering manager at a work site (imagine arriving to the remote site of a wedding, for instance, and discovering there is no running water!). Catering means thinking on your toes, working hard, and making sure that dinner number 297 is just as hot and tasty as dinner number one was.

Culinary school is the place where those interested in the world of catering cut their teeth and learn the one-of-a-kind skill set they need to become managers in this exciting and rewarding field. Both traditional culinary schools and vocational schools offer catering management programs, so if this is the type of cooking that interests you, you have many programs to choose from.

Baking and Pastry Careers

2009-04-03T02:14:00.000-07:00

Often the best part of the meal is the sweet treat that comes at the end, so it’s not surprising that many who aspire to the culinary arts dream of becoming a pastry chef—also known as Påsissier. Many cooking schools now specialize in these food industry professionals, and the demand for pastry chefs is rising.

Traditionally, the pastry chef is a member of the classic brigade de cuisine in a professional kitchen (and, funny enough, even though dessert arrives at the end of the meal, pastry chefs are usually the first ones in the kitchen in the morning) and often include bakers as well.

You need a unique set of skills to become a pastry chef, baker or Påsissier, and culinary school is a critical step in learning those skills. You need to do more than just be able to bake a good cake, and cooking school will take your baking talent and hone it into a professional art that will gain you a place at the best kitchens in the world. How sweet it is!

Culinary Careers

2009-04-03T02:13:00.000-07:00

Being a chef is about more than just cooking a good meal; it’s an art form and a specialized skill that requires extensive training at a Culinary School. Culinary Schools range from vocational and technical schools to more specialized colleges that focus on particular areas such as French food, exclusively pastries, becoming a sommelier (a wine steward), food management, and more. Whichever type of culinary school you choose at a top cooking school you will learn all the art and science behind the flavors and gain the skills you need to work in the culinary field. Culinary school is a great place to find your niche, and a formal culinary education is a must if you intend to make cooking your career. Not only will you learn a wide variety of cuisines and different theories and techniques about foods with a degree or certificate from a culinary school, but you will also likely start in a higher position in the kitchen. So good luck beginning your culinary career, and get cooking!