CULINARY CAREER TRAINING PROGRAMS:
Le Cordon Bleu Culinary Arts Program
Le Cordon Bleu Pastry Arts & Culinary Arts Program
The Culinary Institute of America
Founded in 1946 in New Haven, Connecticut, the College eventually outgrew its original facilities, and relocated to its present Hyde Park, New York location in 1972.
The Institute's extensive facilities include kitchens and bake shops. In these restaurants, students have the opportunity to prepare food in the 'back of the house' or to serve it in the 'front of the house'.
Courses of Study
Bachelor Degree in Culinary Arts Management
The Culinary Arts Management program offers the opportunity for the student to learn kitchen skills as he or she develops the leadership and critical thinking abilities that may lead to a successful career. During the program, students gain hands-on experience in the school's on-campus restaurants, participate in a paid externship, and participate in a food and wine seminar in California.
Degree candidates learn to prepare a variety of cuisines, from Europe to Asia to the Americas. They learn basic baking and pastry skills, along with nutrition and food safety. They may also develop business skills, with courses in marketing, management, and finance. Finally, they get a sense of the world around them, with courses in languages, history and culture.
Bachelor degree in Baking & Pastry Arts Management
Students in the Baking & Pastry Arts Management degree program may have the opportunity to develop the creative skills used by professional bakers, the practical food-preparation skills used by any culinarian, and the leadership and business skills needed for a profitable baking and pastry business.
Students may become familiar with the principles, ingredients, and equipment used in the bakeshop, then gain hands-on experience preparing breads, pastries, confections, and desserts. They may also learn management principles specific to the culinary industry, including costing, purchasing, and restaurant law, and in general, including computers, marketing, and finance. A paid externship and seminar provide additional learning opportunities.
Associate degree in Culinary Arts
The Associate degree program may provides an education that prepares graduates for positions in the food service and hospitality industries. The program provides an introduction to culinary skills and proficiencies, including breakfast and lunch preparation, meat and seafood fabrication, and Garde Manger. Following an externship experience, students may spend their time working in several of the school's restaurants, both in the kitchen, and in the dining room. They may also get exposed to banquet and catering operations.
Get more information on the Associate degree in Culinary Arts from the Culinary Institute of America
Associate degree in Baking & Pastry Arts
Develop your skills in the preparation of breads, cakes, desserts, and baked goods with the Culinary's Associate degree in Baking and Pastry Arts program. Students get hands-on experience working, in addition to time spent in the school's kitchens learning to produce cookies, production pastries, chocolates and confections, rolls, and more.
Courses in menu development, purchasing, cost control and mathematics, plus an externship round out the student's education.
Admissions and Financial Aid
The Culinary Institute may offers a variety of options to qualified students to assist in paying for tuition and fees, including scholarships, loans, and work-study programs. .
The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538
