Institute of Culinary Education – Culinary Arts Diploma
Location: New York City, NY
Culinary Arts Diploma
You will learn the theory, practice and art of cooking. The 650-hour comprehensive curriculum is grounded in ICE®’s five-point model of skill development: theory, technique, palate training, speed and teamwork. This approach assures that students move quickly yet thoroughly through the program, while learning the elements that are essential for a successful culinary career.
Each class is designed to teach specific skills, which gradually become more complex as the program progresses. We begin by training students how to taste. You will learn to appreciate the subtleties of a wide variety of foods—from herbs and condiments to vegetables and meats. As the course continues, you will be immersed in techniques, such as knife skills, dry- and moist-heat cooking methods, sauce making, restaurant simulations, and pastry and baking, among others. As you grow more confident, you will build upon skills you have mastered in earlier classes to create increasingly complex dishes and, later, menus. By graduation, you will able to approach any cooking task with ease.
While the Culinary Arts curriculum is grounded in classical French technique, food trends are decidedly global. To that end, we’ve designed the program so that students work with ingredients and techniques from countries around the world, including India, Japan, Thailand, China, Italy and Spain.
Most lessons conclude with a group tasting and a critique of that day’s work by the Chef-Instructor, so that students continue to develop their palates, identify successes and learn to solve problems. Homework, a crucial adjunct to in-class learning, is assigned regularly to acquaint students with upcoming topics.
The small class size, never more than 16 students, ensures individual attention, which helps each student progress through the program and gain confidence and proficiency.
Critiquing the food you have prepared is an important part of the day’s lesson. We believe that it is impossible to learn how to cook without learning how to taste critically.
After completing their 440-hours of in-class training, you will move off-site to participate in a 210-hour externship. You will put their skills to the test, continuing the educational process in a restaurant, hotel, catering kitchen or other culinary enterprise.
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The French Culinary Institute – Culinary Arts Diploma
Location: New York City, NY
Culinary Arts Diploma
With FCI’s innovative curriculum and proven Total Immersion(SM) method of training, it takes just 6 months by day, or 9 if you train at night, to learn what would take years to learn at other schools. Thousands of students have succeeded using this method, including many with no prior professional culinary experience. It’s all about personal attention, instant feedback, hands-on repetition, and inspiring reinforcement so that each carefully planned lesson becomes an instinctive part of your permanent repertoire.
And FCI’s Classic Culinary Arts Program doesn’t just teach you French cooking. It immerses you in the classic French techniques that form the building blocks of all great western cuisine. Your instructors are passionate, inspiring culinary achievers and trend setters who teach you up close and hands-on.
Classes are intimate, averaging just 12 students per teacher. So you get the personal attention and support that really build your confidence and skills. Thanks to our Total ImmersionSM approach, the intensity of our training is matched only by the speed of your learning. Nothing else compares.
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Culinary Institute of America (San Antonio) – Culinary Arts Certificate
Location: San Antonio, TX
Culinary Arts Certificate
At the CIA, you’ll learn from their team of chefs and instructors, who know how to cook and how to teach. You’ll work with professionals and fellow students as you build on classroom and kitchen basics. And you’ll work with authentic ingredients as you prepare real recipes.
Coursework will focus on:
* Baking and Pastry Skill Development
* Breakfast & Lunch Cookery
* Cuisines of Europe and the Mediterranean
* Cuisines of the Americas
* Food Safety
* Garde Manger
* Gastronomy and Product Knowledge
* Skill Development
Located at the gateway to Latin America, the CIA, San Antonio attracts a unique blend of students: future chefs, food lovers, and established culinary leaders. Through educational programs our goal is to elevate Latin American cuisine to its rightful place among great cuisines of the world.
Set among restored 19th century buildings once part of the Pearl Brewery, the CIA, San Antonio campus is as diverse as the culinary world itself. Located on the San Antonio River just north of downtown, the 20-acre Pearl Brewery site is developing into a exciting center that will be filled with cafés, schools, lofts, services, and events. The CIA classrooms and kitchens are state-of-the-art, dedicated to real-world experiences, creating an ideal setting for learning.
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