Culinary Arts Programs in Ohio

Columbus

• Columbus Culinary Institute at Bradford School offers a 20-month program. Graduates receive an associate of applied science degree in culinary arts. The school offers classes in international cuisine, classical cuisine, baking and pastry arts, inventory and purchasing controls, bar management and commercial kitchen procedures. Students will learn everything from basic knife skills to food presentation skills to the proper cooking techniques for fish, fowl, meat and vegetables. A three-month externship program provides hands-on experience in a restaurant. The school has five kitchen labs and on-campus housing is available.

  Columbus Culinary Institute at Bradford School
  2435 Stelzer Road
  Columbus, OH 43219
  614-944-4200
  columbusculinary.com

Cincinnati

• Cincinnati State Midwest Culinary Institute offers certificate programs and associate of applied business degrees in both culinary arts and pastry arts. The school emphasizes basic culinary skills, teaching classical cooking techniques with modern technical approaches. The institute's 218,000-square-foot learning center includes two general instruction kitchens, an international kitchen, pastry kitchen with work stations for each student, two "Garde Manger Kitchens" for cold food preparation, a butcher shop and fish shop, a 200-seat demonstration studio, cake decorating lab, bakery kitchen and 90-seat fine dining restaurant open to the public. Graduate placement is 100 percent.

  Cincinnati State Midwest Culinary Institute
  3520 Central Parkway
  Cincinnati, OH 45223
  513-569-1621
  culinary.cincinnatistate.edu

Dayton

• Sinclair Community College offers an associate of applied science degree in hospitality management and tourism, with a concentration in culinary arts. The school prides itself on a low student/faculty ratio, as well as "the lowest tuition rate in the state." Students in the culinary arts program develop their knowledge and skills in the areas of food preparation and presentation. Courses include menu planning, food principles and basic preparation, bar operations management, advanced food preparation, butchery and fish management, pastry and confectionery, as well as food and labor cost controls. Students gain the skills needed to work as a cook, chef, pastry chef, sous chef or caterer.

  Sinclair Community College
  444 W. Third St.
  Dayton, OH 45402
  800-315-3000
  sinclair.edu