"Gourmet" magazine ranked the Culinary Institute of America (CIA) as its top school for immersion in cooking techniques in a 2008 review of the school. The school offers a Bachelor of Professional Studies in Culinary Arts Management but also has a host of other programs for cooking enthusiasts, professional development and in specialty areas such as wine or baking. The CIA has campuses in California, Texas and Singapore, but it is its original New York location that is the most recognized. The New York location operates five restaurants as part of its operations.
The Le Cordon Bleu chain of culinary academies is renowned across the globe, and the name of Cordon Bleu on any resume is sure to be a positive attribute. Cordon Bleu academies exist in many cities in America and across the world. For instance, in 2011 the Chef2Chef culinary portal rated the Austin, Minneapolis-St. Paul, Scottsdale and Orlando locations in its top 10 best culinary academies. There are also campuses in Japan, Australia, England, Mexico, Peru, Canada and, of course, Paris, where the school has been since 1895.
The French Culinary Institute in New York has courses for amateurs and for professionals pursuing cooking as their career. The school also offers specialized training in the usual areas, such as wine and baking, but harder to find courses, such as food journalism and classes that train estate workers, such as private chefs, are also available. There is a job placement program for alumni who want to take advantage of the school's vast network of contacts in the culinary industry across the globe.
Johnson & Wales University's College of Culinary Arts focuses on giving students the breadth of education that they need in order to be successful in the food services industry. There is a great focus on learning basic techniques of cooking, but coursework also emphasizes such areas as nutrition and kitchen leadership. A comprehensive study abroad option for students provides opportunities for culinary studies on five other continents.