The 35-year old Institute of Culinary Education, founded in 1975 by Peter Kump, is located in New York City. Its diploma programs-- culinary arts, pastry and baking arts, culinary management and hospitality management-- can be completed in eight to 12 months. Chef instructors focus first on the techniques of classic French cooking and baking. Later, the focus shifts to gobal cuisine, including Indian, Latin, Italian and Thai.
Institute of Culinary Education
50 West 23 St.
New York, NY 10010
888-354-8834
iceculinary.com
Diplomas in classic culinary arts, classic pastry arts and the art of international bread baking can be gained in around six months at the French Culinary Institute. The New York school's philosophy lies in teaching chefs classic French techniques while inviting American inventiveness in their presentation. The faculty includes master chefs such as Jacques Pépin and Jacques Torres.
The French Culinary Institute
462 Broadway
New York, NY 10013-2618
888- 324-2433
frenchculinary.com
The famous Le Cordon Bleu has been training chefs for more than 110 years. A Parisian school now found in 29 cities around the world, Le Cordon Bleu's offers programs of professional study in cuisine, pastry, management and gastronomy. Students can choose among schools in Paris, London, Madrid, Melbourne, Seoul and Tokyo, among other cities. The Le Grand Diplôme Le Cordon Bleu can be obtained in less than one year of intensive study. Undergraduate- and graduate -evel courses are offered in some programs.
Le Cordon Bleu
800-457-2433
[email protected]
cordonbleu.edu
Born at the Art Institute of Atlanta in 1991, the Art Institutes Culinary Schools have 30 locations in major cities across the U.S. Combined, they are among the largest of culinary schools. International Culinary Schools focus on modern culinary invention and international cuisine. Fundamental cooking techniques are applied to a broad range of regional international cuisines. Areas of study are culinary arts, wine, spirits and beverage management, baking and pastry, and others. Programs of study range from certificates to associate and bachelor degrees.
International Culinary Schools at The Art Institutes
866-624-0300
artinstitutes.edu
(e-mail for information through website)