Cooking school

Cooking school
A class at the Raymond Blanc cooking school, Oxford, UK

A cooking school or culinary school is an institution devoted to education in the art and science of food preparation. It also awards degrees which indicate that a student has undergone a particular curriculum and therefore displays a certain level of competency. Cooking schools are often associated with public restaurants where a student can acquire experience in working in a real environment and perform in many roles.

Contents

History

Le Cordon Bleu, the culinary arts school, was founded in Paris in 1895 by Marthe Distel. Fanny Farmer opened Miss Farmer's School of Cookery in Boston on August 23rd, 1902, which was America's first cooking school.

Curriculums

Culinary work at the School of Hotel Management at Vels University in Chennai, India

Some schools, such as the Culinary Institute of America and Le Cordon Bleu, offer programs through which a chef may demonstrate his or her knowledge and skills and be given certification. Others, such as Baltimore International College, Stratford University, or Johnson and Wales University, offer programs whereby students gain either an Associate's or Bachelor's degree. There are also a few, such as Ivy Tech Community College of Indiana, or Manchester Community College in Connecticut, where students receive upon graduation not only an Associate's degree but also certification by the American Culinary Federation, the largest professional chefs' organization in North America.

Some notable culinary colleges

See also

Portal icon Food portal
Portal icon Education portal


References

External links



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