U.S. and International Culinary Schools
Culinary arts schools may offer students the opportunity to learn practical culinary skills in an academic environment. While some professional chefs have learned their trade on-the-job, others have received training at one of the many culinary arts programs around the world.
According to Australian wine critic Peter Scudamore-Smith named the following schools the 10 Global Culinary Arts Training Institutes in 2010:
- Le Cordon Bleu
- The Art Institutes
- International Centre for Culinary Arts Dubai
- Johnson & Wales University
- Hong Kong Culinary Academy
- The Culinary Institute of America
- The French Culinary Institute, now the International Culinary Institute
- Culinary Academy of India
- Hattori Nutrition College
- Keiser University Centre for Culinary Arts
Learn about some of these schools and others in our culinary school overview below:
2012 / 2013 Culinary Arts Schools in North America
The International Culinary Center, founded as The French Culinary Institute – New York City, N.Y. & Campbell, Calif.
With one campus located in the heart of New York City's trendy SoHo neighborhood and the other less than an hour’s drive from San Francisco, The International Culinary Center blends French cooking techniques with American cooking ingenuity creating a demanding, high-energy curriculum. Deans at the school include renowned chefs Alain Sailhac, Jacques Pépin, André Soltner and Jacques Torres, and alumni include Bobby Flay and Dan Barber.
Additional visiting chefs and guest speakers round out a course schedule that may provide a thorough culinary education. Students attending the Classic Culinary Arts program at the International Culinary Center in New York are fortunate to have the opportunity to work while they learn at the acclaimed L’Ecole restaurant, while California students have a similar opportunity at Monte Bello Dining Room.
The Institute of Culinary Education – New York City, N.Y.
The Institute of Culinary Education has provided over 35 years of culinary instruction to today's chefs. Students receive hands-on instruction in ICE’s 45,000 square foot professional facility, which features 11 teaching kitchens, a demonstration kitchen, three traditional classrooms and a wine studies center. This school attracts students from around the world, winning the International Association of Culinary Professionals' vocational culinary school of the year award in 2002 and 2003, as well as the 2008 IACP Award of Excellence for Vocational Cooking School. ICE was named one of “America’s cooking schools” by CNN.com Travel in 2006.
The Kend College School of Culinary Arts – Chicago, Ill.
Located in Chicago, Illinois, Kend College’s culinary program was awarded the Academy of the Culinary Arts Cordon d’ Or—Gold Ribbon Cooking School of the Year Culinary Academy Award for 2008. The Michelin-recommended Dining Room at Kend College is staffed with culinary arts students, who are able to receive hands-on training while working in a real-world environment. The school offers training in a variety of subjects, from international cuisine and food theory to practical business skills such as finance and marketing. The school boasts 12 professional-grade commercial kitchens, specialized chocolate/sugar and garde manger kitchens, and an outdoor bread oven.
California Culinary Academy – San Francisco, Calif.
Providing various degree programs in culinary arts, baking and pastry and hospitality and restaurant management, the California Culinary Academy ows students formal training with practical kitchen experience as well as classroom learning. Courses of instruction include various culinary techniques, business management skills including accounting, finance and marketing, wine and beverage management as well as hospitality. Located in San Francisco's bustling city center, graduates are not only taught in the classroom, but in one of the most dramatic culinary environments in the world.
The Culinary Institute of America – Hyde Park, N.Y., St. Helena, Calif., San Antonio, Texas and Singapore
Founded in 1946 as The New Haven Restaurant Institute, the Culinary Institute of America (CIA) is the oldest culinary school in the United States. Providing degrees in culinary arts and baking and pastry arts in both bachelor's and associate degree programs, students have a wide range of options as far as their culinary education goes. The school offers students a true college experience; CIA even has a competitive cross country team, the CIA Steels, which won a conference championship in 2012. chef Paul Bocuse ced CIA “…the culinary school in the world.”
The Le Cordon Blue College of Culinary Arts – Many Locations
The Le Cordon Blue College provides diplomas, certificates and associate's degrees in a variety of subjects including culinary arts, culinary management and patisserie and baking. With a large variety of campus locations across the country, the school provides campuses to reach a large number of potential students. Modeled after the world-renowned original Le Cordon Blue College of Culinary Arts in Paris, the Le Cordon Blue curriculum provides a rigorous mix of classroom learning and hands-on kitchen training, owing graduates to perfect their skills in a real restaurant setting.
The International Culinary School at The Art Institutes – Many Locations & Online
The International Culinary School provides instruction in a wide range of culinary arts and hospitality management. Students study traditional, fundamental cooking skills and can augment that education with studies in culinary arts and management, baking & pastry, wine and beverages, food writing, restaurant management and hospitality management. Students may prepare to work in catering, resorts, hotels, restaurants and more as a baker, grillardin, line cook, pantry cook or prep cook as they learn from accomplished chef instructors and industry advisors.
Sullivan University – Louisville, Ky.
The culinary arts program at Sullivan University’s National Center for Hospitality Studies has gained national recognition for its on-campus, full working restaurant, Winston's, as well as a full service catering company and retail bakery. Completely run by culinary students, these activities provide additional practical training to the school's diploma and associate degree candidates in culinary arts, baking and pastry, professional catering, hotel and restaurant management and travel and tourism. Students learn food preparation, inventory control, sanitation and more from award-winning chef instructors.
Johnson & Wales University College of Culinary Arts –multiple locations
Johnson and Wales University offers its culinary arts students the opportunity to learn in a variety of settings, including hot and cold kitchens, pastry labs, and bake shops. Along with practical, hands-on instruction, students will also study the science of food, including ics such as wine fermentation and food spoilage. Students also have the opportunity to take part in regional, national, and international culinary competitions and study abroad. Culinary arts alumni of Johnson & Wales university have gone on to work at a variety of culinary careers, and one has even gone on to win Bravo’s “ Chef Master” reality show.
Stratford University School of Culinary Arts and Hospitality Management – multiple locations
Stratford University’s School of Culinary Arts and Hospitality Management offers programs in culinary arts, culinary management, baking and pastry arts, hotel and restaurant management, and hospitality management. Students of this program have the opportunity to learn not only the theory behind culinary arts, but practical competencies as well. Critical thinking and problem solving skills are an important part of the learning process for students, along with discipline and mastery of a variety of culinary skills.