Johnson & Wales University is a College of Culinary Arts that's accredited by the New England Associated of Schools and Colleges. There are four campuses in Providence, North Miami, Denver and Charlotte that offer hands-on training and classic techniques, developing global trends and nutritional analysis. The classes are small and taught by accomplished instructors in modern production kitchens. An Associate Science Degree and a Bachelor of Science Degree can be earned in four years.
The Culinary Institute of America has a main campus in Hyde Park, New York and three branch campuses in St. Helen, California, San Antonio, Texas and Singapore. It's accredited by the Middle States Commission on Higher Education. The Associate Degree program teaches classic and contemporary culinary methodology culinary methodology and preparation and understanding of global cuisines in today's industry. The Bachelor Degree program features business related courses in marketing and promoting food and restaurant operations, exploring other countries and their foods through language studies and history and culture courses and classes such as psychology of human behavior and professional food writing.
The French Culinary Institute in New York and California is considered by critics to be one of the best culinary schools because of its high quality instruction, job placement rate and celebrated master chefs. The fast-paced curriculum allows students to receive skills and knowledge in six months during the day or nine months at night. There's 600 hours of a combination of hands on instruction and theory. The Classic Culinary Arts Program offers courses in French cooking and Western cuisine.
Kendall College in Chicago, Illinois, is recognized as a top culinary arts, baking and pastry school in the nation. The school is accredited by the Higher Learning Commission. A four-year Bachelor degree is offered. Also offered are an AAS in culinary arts, accelerated AAS in culinary arts, AAS in baking and pastry, certificate in baking and pastry, personal chef and catering certificate ad professional cooking certificate. Training takes places in professional facilities that feature 12 commercial kitchens, three restaurants, three demo kitchens and an outdoor bread oven.