With campuses in New York, California, Texas and Singapore, the well-known Culinary Institute of America (CIA) awards both associate and bachelor's degrees in culinary arts, baking and pastry arts management. The school's main campus in Hyde Park, New York has more than 40 kitchens and bakeshops, an extensive culinary library and five restaurants that are open to the public. In addition, the Napa Valley, California campus features the Rudd Center for Professional Wine Studies and the San Antonio, Texas location offers specialized courses in Latin American cooking. In addition to classroom instruction, students receive a great deal of hands-on experience in the kitchen or bakeshop. Students seeking a traditional college experience can find it at the Hyde Park campus, which features housing, a recreation center and year round activities and events for students. In addition, the CIA has many successful alumni, including celebrity Food Network chefs Cat Cora and Michael Symon.
Originally founded in Paris, the Le Cordon Bleu College of Culinary Arts has 16 campuses in major United States cities, including Chicago, Los Angeles, San Francisco and Las Vegas. The school awards certificates and associate degrees in Culinary Arts or Patisserie and Baking, as well as an associate degree in Hospitality and Restaurant Management. Le Cordon Bleu also offers non-professional cooking classes designed for food enthusiasts to improve their home cooking skills. With the guidance of professional chef instructors, students at the Le Cordon Bleu campuses receive hands-on instruction in the culinary, pastry and baking arts. The school is known for its flexible schedules and is ideal for individuals who are looking to make a career change or study while working a full-time job.
Despite its name, the French Culinary Institute (FCI) is located in New York City and offers courses in all Western cuisines. Classes start every six weeks so students can enroll on a regular basis. The school offers small classes and hands-on instruction, which allows students to receive intense, focused training. Utilizing a total immersion approach, FCI students complete their coursework in six to nine months. Those who are interested in a culinary career can enter one of three programs: Classic Culinary Arts, Classic Pastry Arts, or the Art of International Bread Baking. FCI also offers specialized courses in fields such as cake design, wine studies, culinary technology and food styling. As part of the Classic Culinary Arts program, students spend part of their coursework working in the school's restaurant, L'Ecole, which is open to the public. The school has a faculty and alumni composed of successful chefs, including Food Network star Bobby Flay.
Located in Montpelier, Vermont, the New England Culinary Institute (NECI) is a private culinary school that offers bachelors and associate degrees in culinary arts, baking and pastry arts and hospitality and restaurant management. NECI also awards certificates in professional cooking, professional pastry and professional baking. In addition to traditional classroom instruction, NECI students participate in six-month internships at fine dining restaurants, corporations and resorts throughout the world. The school also operates several restaurants and cafes which are open to the public and provide students with on-the-job training.