Diplomas in culinary skills are short, fast programs -- usually around 30 weeks -- that can require hard, intense study and training within the short amount of time. These programs are usually found at special culinary arts schools like the New England Culinary Institute, the Le Cordon Bleu schools and the Culinary Institute of America. There can be more than 100 diploma programs at any given school.
Associate degree programs usually include programs in culinary arts, baking and pastry or food/beverage management, teaching kitchen equipment skills, menu development and kitchen staff management. Like most associate programs, these usually take two years to complete. These degrees are available at many community colleges across the country along with places like Virginia College and Remington College.
Bachelors programs are designed for completion in approximately four years. In addition to culinary arts management, bachelor's degrees can be in fields like baking and pastry arts and restaurant/hospitality management. There are schools with nationwide branches that offer these degree programs, including the Art Institutes and Johnson and Wales University, and there are also several four-year colleges across the country with culinary programs.
Master's degrees traditionally follow an extra two years after the completion of a bachelor's degree. Master's degrees in culinary skills often include teaching and training in nutrition/food science, quality improvement and studies in hospitality settings. These degrees often go a long way in promotion and advancement, especially in restaurants within resorts and hotels. These higher degrees can be earned at colleges like University of Phoenix and the Culinary Academy of New York.