The Culinary Institute of America is one of the world’s largest institutions. The CIA offers degrees in Culinary Arts Management, Culinary Arts, Baking and Pastry Arts Management, and Baking and Pastry Arts. Branches of the institute are located in New York City, Napa Valley and San Antonio.
The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538
(845) 452-9600
www.ciachef.edu
The French Culinary Institute of New York City features an intense, hands-on curriculum called “Total Immersion,” which allows students to graduate fully trained in six to nine months. World-famous chefs, such as Jacques Pepin, serve as deans.
The French Culinary Institute
462 Broadway
New York, NY 10013-2618
(888) FCI-CHEF
www.frenchculinary.com
A branch of the world-renowned Le Cordon Bleu, Ottawa Culinary Arts Institute offers programs for those seeking a career as a chef as well as those who enjoy cooking as a hobby. OCAI specializes in international cuisine.
Le Cordon Bleu Ottawa
453 Laurier Avenue East
Ottawa, Ontario, K1N 6R4, Canada
+1 (613) 236-CHEF(2433)
www.cordonbleu.edu
Johnson & Wales University offers associate’s and bachelor’s degree programs in several different areas of the culinary arts as well as hospitality management. JWU has campuses in Providence, North Miami, Denver and Charlotte.
Johnson & Wales University
8 Abbott Park Place
Providence, RI 02903
(800) DIAL-JWU
www.jwu.edu
New England Culinary Institute prides itself on its small classes and personal attention, with a student-teacher ratio of 10:1. Located in Montpelier, Vt., NECI started more than 30 years ago with just just students; it now is one of the top-ranked schools in the nation.
New England Culinary Institute
56 College St.
Montpelier, VT 05602
(877) 223-NECI
www.neci.edu
Also affiliated with Le Cordon Bleu, the California Culinary Academy was established in 1977 in San Francisco. CCA was one of the first culinary arts schools to be established in the western part of the United States.
California Culinary Institute
350 Rhode Island St.
San Francisco, CA 94103
(888) 858-5222
www.chefs.edu/san-francisco
L’Academie de Cuisine features two schools--one for students pursuing a professional culinary degree and one for recreational students who simply enjoy cooking and want to improve their skills. Located in Maryland, L’Academie prides itself on its experienced staff of chefs and pastry cooks.
L’Academie de Cuisine
6006 Industrial Drive
Gaithersburg, MD 20877
(301) 670-8670
www.lacademie.com
Also located in San Francisco, Tante Marie’s is a small, private culinary school that features only two kitchens. Tante Marie’s focuses on teaching students to master cooking techniques with basic equipment and local ingredients.
Tante Marie's Cooking School
271 Francisco St.
San Francisco, CA 94133
(415) 788-6699
www.tantemarie.com
Kendall College prides itself on its commitment to sustainable cooking; both campus restaurants have been named Certified Green Restaurants. Located in Chicago, Kendall College focuses on preparing students for culinary careers and leadership roles in the food-service industry.
Kendall College
900 N. Branch St.
Chicago, IL 60642
(866) 667-3344
www.culinary.kendall.edu
For more than 25 years, George Brown Chef School in Toronto has been training cooks, chefs, bakers and pastry chefs. George Brown boasts state-of-the-art facilities and numerous industry connections.
George Brown College
P.O. Box 1015, Station B
Toronto, Ontario, Canada M5T 2T9
(800) 265-2002
www.georgebrown.ca/chefschool