Institute of Culinary Education, a New York City-based culinary school, was founded in 1975 and is open to students who have completed a minimum of two years of college or work-related experience. Prestigious awards, such as the 2008 IACP Award of Excellence for Best Vocational Cooking School, and alumni honors, such as the James Beard Awards and Food & Wine's Best New Chefs in America, make The Institute of Culinary Education a top school for aspiring chefs. Diploma programs include Culinary Arts, Pastry and Baking Arts, and Culinary Management.
Institute of Culinary Education
50 West 23rd St.
New York, NY 10010
(888) 354-2433
iceculinary.com
California Culinary Academy features training in classical and contemporary culinary styles along with hospitality and restaurant management, business management and hotel operations. The curriculum is hands-on and lecture-based, and courses include baking and pastry arts, wine appreciation and culinary arts.
California Culinary Academy
625 Polk St.
San Francisco, CA 94103
(888) 897-3222
chefs.edu/san-francisco
The New England Culinary Institute, rated one of the best culinary schools by Chef Emeril Lagasse, offers on-the-job training and class sizes of 7 to 1 student-to-instructor ratio. The associate's degree in Culinary Arts is the most popular, but bachelor's degree options are also available. All programs have a paid internship component in food and cooking management.
New England Culinary Institute
56 College St.
Montpelier, VT 05602
(877) 223-NECI
neci.edu
Texas Culinary Academy, which is housed in a 73,000-square-foot facility, has 15 years of experience in educating students. Located in Austin, Texas, TCA programs teach the basics in cooking and pastry-making, advanced studies in culinary arts and patisserie, as well as featured courses in purchasing, cost control and business. The facility amenities include a laboratory, a restaurant and a retail store.
Texas Culinary Academy
11400 Burnet Road
Suite 2100
Austin, TX 78758
(888) 559-7222
chefs.edu/austin
French Culinary Institute includes esteemed faculty members like master chefs Alain Sailhac, Jacques Torres, and guest lecturers like Bobby Flay. The programs, which last anywhere from six weeks to nine months, combine French techniques with American influences to prepare graduates for the workplace.
French Culinary Institute
462 Broadway
New York, NY 10013-2618
(212) 219-8890
frenchculinary.com
Johnson & Wales University is the first school to extend a Bachelor of Science degree in Culinary Arts in 1993. The curriculum offers programs in nutrition, food services, baking, pastry arts and food marketing.
Johnson & Wales University
8 Abbott Park Place
Providence, RI 02903
(800) 598-1000
jwu.edu