Le Cordon Bleu College of Culinary Arts in Boston is described in its website as having an internationally renowned culinary arts curriculum and offers programs in culinary arts and patisserie and baking.The culinary arts program features classical cooking methods including American regional and international cuisine, food science and concepts in baking and pastry. Some of the things you'll learn in the patisserie and baking program are artisan bread production, design and creation of chocolate/sugar showpieces, classic European pastry production and fine patisserie. Students can gain experience in the school's on-site, student-run restaurant and at externships and join competitions and clubs.
Enrollment in Boston University's full-time culinary arts program, which is limited to 12 students, consists of over 400 hours of instruction.The course, which is taught by working chefs and experts in the food industry, will introduce you to the disciplines of gastronomy and to various cultures and cuisine, expose you in the world of cooking and train you in the techniques and theories of food production. Students who complete the program, including the daytime and evening seminars, will receive a certificate in the culinary arts.
The culinary arts program in Bunker Hill Community College prepares students for entry-level careers in restaurant management, food service management and culinary arts. The curriculum is based on American Culinary Federation standards and includes experience in operating an on-site restaurant and an internship. Students will learn how to use tools and equipment, administrative skills and conceptual skills relative to planning a successful restaurant operation and, upon completion of the program, receive an Associate in Science degree.
The Cambridge School of Culinary Arts offers professional and certificate programs.Take the professional chef's program to learn the basics of baking and savory cooking as well as to learn European, Asian, American and Fusion cuisines. Study the theory, science and technique of pastry arts, advanced techniques and presentations, and the fundamentals of savory cooking in the professional pastry chef's program. The professional chef's program is divided into two parts and the professional pastry chef's program is divided into three parts. Chef and pastry certificate programs mirror the first part of the respective professional programs. The professional programs are 37 weeks long and the certificate programs are 16 weeks long. Both the professional and certificate programs consist of a 19-hour per week schedule.