The Culinary Institute of America, also known as the CIA, began as the New Haven Restaurant Institute in 1946. In 1951, the school adopted the name it has now to reflect its national scope. Currently, there are multiple campuses for students to attend, including a campus in Singapore, the school's first international campus. Each location has a local restaurant or cafe that is open to the public, giving students real world experience and a chance to practice what they have learned. Graduates from the CIA are prepared for careers in pastry, bread baking, and cooking fields. Students are ready to work in fast-paced kitchen environments or to teach others.
Le Cordon Bleu has locations all over the globe, and offers both bachelor's and master's degrees in hospitality. It is, however, their chef training that has helped them become such an industry leader. The school focuses on French culinary techniques, some dating back more than 500 years. Students receive a classical culinary education, but also spend hours working in school restaurants under the guidance of world class chefs. Students also have the opportunity to compete in cooking competitions against other Cordon Bleu students, as well as students from other cooking schools. Le Cordon Bleu also teaches pastry and baking techniques in the French manner.
Students at who attend classes at one of the many International Culinary Schools can expect to learn techniques from a variety of cultures. Classes are taught by experienced chefs who are passionate about cooking and teaching. Students will learn the techniques of French cooking, and will explore the cuisines of Africa, South America, the Middle East, Asia and Eastern Europe. Students have the opportunity to apply for internships, run student restaurants and study abroad. Graduates of this school are prepared for careers in world-class restaurants.
Founded twenty-five years ago in New York City, the French Culinary Institute educates students in classic French techniques combined with American inventiveness. Classes are taught by such culinary masters as Jacques Torres and Jacques Pepin. Classes are fast-paced, and a new session begins every six weeks. There is a separate curriculum for pastry arts, including the Art of International Bread Baking course. All classes are small to offer students the greatest opportunity to learn from the chef-instructor. Students attending and graduating from this school will be ready to work in restaurants or hotels throughout the world.