You are watching Anthony Bourdain or The British Baking Show. Read Christopher Kimball and Tamar Adler. Watching Julie & Julia on repeat and taking a trip with Stanley Tucci through Italy. Somewhere, the passion turns into a career and a cook is a chef.
When home cooks make the decision to pursue a career in the culinary field they will have a number of choices to make. Although there are some Bachelors’ degree programs (and some master’s or doctoral programs) however, a two-year associate’s degree or an accredited diploma program will prepare students for the majority of jobs in the restaurant and hospitality industry.
When selecting a degree program it’s crucial to ensure the degree is linked to the job you want to pursue.
AOS is an associate degree in Occupational Sciences–focuses on hands-on and job-oriented education.
Some chefs do not hold degrees. Many learn as apprentices in the kitchen, as well. An AOS program could recreate that type of learning.
The Associate of Applied Science and Associate of Arts degrees usually include more academic elements and are typically a good base for further studies.
An incredible culinary education blends expressive energy and creativity with practical knowledge and career strategy.
Technical reasoning and artistic talent are of the same importance. Rapid thinking and thinking that are sharpened by practical training will are the key to delivering on the promise of new concepts.
All of them has created educational programs and professional relationships that aim to provide the education, skills and connections that students require to pursue careers in the food and beverage industries.
All of these schools offer programs for chefs who want to become professional however, each offers opportunities to pursue a myriad of careers in and out of the kitchen, including food safety food writing craft brewing, farm to table culture pastry chef hotel management, entrepreneurship tourism.
Professionals who are who are seeking advanced or new training will find specific courses that range from one-day seminars to intense, extended classes. Learn how to master cream patisserie technique or learning about obscure Italian wine varieties Students can improve their expertise at these schools.
Diplomas and formal training may not be required to pursue a career in the culinary field however, employment statistics show that graduates of these programs have employment in their preferred areas. Cafés and restaurants that are on campus and professional externships, will ensure that students leave with the skills and confidence they require to compete in the ever-changing hospitality business.
Here are our recommendations for the top 10 food schools across the US.
Colorado State University (Fort Collins, CO)
The Colorado State University’s Department of Food Science and Human Nutrition provides a range of studies related to food which include food and beverage management and even studies in fermentation. Students who are planning a food-related career will find the guidance and assistance they require in the classes as well as facilities and real-world experience at Colorado State.
The Bachelor of Science degrees in Hospitality Management and Nutrition and Food Science provide two distinct career options in the food service industry or the fitness and health industry. Another BS in Fermentation Science gives training for the industry of brewing whether in the production or management.
Specialty graduate programs and undergraduate minors offer food safety as a primary focus of research. A well-organized program in Dietetics allows students to become certified as an Certified Dietician Nutritionist.
The Colorado State Culinary Lab serves as the kitchen class for the program The space also offers professional kitchen space for the community at large. Its Food Processing Support Service lab offers valuable services locally-based food producers analysing and testing products, and providing advice on processes.
The restaurant is located on campus in The Lory Student Center located on campus at the Lory Student Center Aspen Grille gives Colorado State hospitality students a space to work on their skills and gives locals a wonderful restaurant to dine. The restaurant is a partner in a partnership with sustainable, local businesses to provide a nutritious and tasty menu.
Research conducted on topics that range including obesity prevention and the farm-to-table food chain demonstrates the range of Colorado State’s food science program. The rate of job placement ranges of 86 to 93% in just in the six months following the time of graduation The food sciences programs offered at Colorado State create graduate success across a variety of areas.
CSS0_SUNY Alfred State College (Alfred, NY)
The Culinary Arts program offered by the College of Technology at SUNY Alfred State prepares students to work as bakers chefs, institutional food programs supervisors as well as entrepreneurs in the field of food.
Students who complete the program earn the associate of Occupational Sciences degree however, they students also have the option of pursue the Bachelor of Business Administration.
AOS is an AOS curriculum in cooking arts lets students develop the skills needed in food safety, the use of equipment for cooking as well as estimating the costs of food and making recipes.
Students are required to complete 300 hours of work prior to graduation, which is a guarantee of professionalism and confidence as well as securing a jobs for students.
A different AOS degree program is focused on the management of baking production. This program focuses on hands-on training. Students acquire techniques, skills using equipment as well as all aspects of production of bakery.
Participants in Alfred State learn by doing. The culinary program cooks and serves 700 meals for the institution every day in the Production laboratory. Its Refinery Restaurant is an establishment for commercial restaurants which gives students real working experience as they earn their degrees.
It is regarded by the New York Times as being among the most prestigious culinary arts courses within New York State, Alfred State offers a practical way to train students and employed in the field of culinary.
University of North Alabama (Florence, AL)
The University of North Alabama offers the full 4-year Master in Science with a concentration in Culinary Arts. Students may also opt for the culinary arts or minor in food management.
Students who participate in the program are taught the various areas of safety in food, food preparation and food service. Classes in baking, wines and spirits as well as regional cuisine and other subjects prepare students for careers in the field of commercial food production at all levels.
It also provides the BS in hospitality and event management which allows students to work with local businesses on collaboration projects as well as internships.
North Alabama began its program that was it was the very first culinary arts program in the state. The goal was to train students to not only be bakers and chefs however, but to be able to comprehend the business aspects of this industry.
It is situated within Memphis, Nashville, Birmingham and Atlanta and Birmingham, the University of North Alabama program is located near major food markets.
Boston University (Boston, MA)
The programs for Food & Wine at Boston University Metropolitan College include advanced certificate programs, and even the MA at Gastronomy. Seminars, online offerings and courses that are specialized create Boston University both practical and highly regarded.
The Certificate Program in Culinary Arts was created by none other than the famous Julia Child and Jacques Pepin provides a challenging 14-week course of instruction.
The program is a an approach that is traditional to studying the culinary arts and is rooted in classical French techniques. Limiting the number of students to 12 each semester, the program provides specific guidance and thorough instruction.
Professional courses include a certificate for cheese-related studies. There is also a class in regional Italian food, a study of the history of baking, and even a class for becoming an individual chef.
The Pepin Lecture Series, open to anyone who is interested, brings experts, famous chefs and professors on campus to give talks on a range of subjects.
Students who are interested in learning about wine can enroll in an four-level certificate in the field of wine studies that includes wine history and making wine.
The Food Studies graduate certificate offers an integrated program for professionals. The school’s distinctive Masters in Liberal Arts in Gastronomy offers an broad educational base to pursue a career in the culinary field.
The facilities of the program include an advanced laboratory as well as an extensive library of culinary information. Boston University alumni hold positions as chefs, product designers as well as sommeliers editor of food and wines, columnists and chefs and culinary instructors around the world.
Kendall College of National Louis University (Chicago, IL)
If you’re a student who wants to learn the advanced skills required for the top-of-the-line hospitality industry the city of Chicago’s Kendall College National Louis University provides a wide range of culinary courses. Students can pursue a bachelor’s degree in hospitality and culinary management. Professionals are able to enroll in specialized courses that will enhance their skills.
Additional bachelor’s and associate’s degrees in wine, baking and culinary arts enable students to choose the best program that fits their specific needs and preferences.
Its Chicago location and close ties with the hotel industry permits students to finish Capstone Projects among some of the top hospitality professionals.
Kendall provides the extensive baking and pastry program for baking and pastry starting from the basics of baking to intricate sugar-based constructions. Students interested in pursuing a career path in the field of event baking or becoming a confectioner may gain the essential skills they need through this comprehensive program.
Wine stewards’ courses and future Sommeliers provide students with training in every aspect of wine production starting from production techniques to tableside recommendations.
A recent change in the school’s management has led to a shift and new facilities as well as an emphasis on academics and expansion. The acquisition by National Louis of Kendall’s school provided additional academic options to Kendall students.
Institute of Culinary Education (New York, NY)
The Institute of Culinary Education in New York City offers diploma courses in five different culinary fields as well as professional development programs for chefs who are working. Students have the option of choosing morning and midmorning hours, as well as evening, or afternoon weekend schedule schedules that allow ability to adjust to working or childcare schedules.
The school approaches study of culinary by taking a broad, classical approach. It has its culinary arts curriculum in French cooking, but then moving to other cuisines from around the world. Three-month post-graduation work abroad programs allow students from all over the world to practice their knowledge.
The campus has some of the most exclusive and varied facilities available at every culinary institution. The hydroponic farm produces edible herbs, flowers, and more than 250 different crops. The mixology lab provides future bartenders the opportunity to create their own cocktails.
In the Institute of Culinary Education, “chocolate lab” is something completely different from what it is in many different places.
Students get hands-on experience while clients host events and employ ICE students to cook for the events. After over 400 hours of instruction, ICE students each complete an externship chosen to align with their career goals. The majority of ICE’s internships are accompanied by full-time job offers and the program boasts an employment rate of 81%..
Culinary Institute Lenotre (Houston, TX)
All the elements that make this Culinary Institute of Lenotre an extremely rated cooking school, its lifelong commitment to students and its an impressive rate of employment make it an attractive selection. The school has a high percentage of students get jobs before their graduation.
Lenotre provides AAS degree programs in the culinary field as well as baking and pastry arts. International chefs are part of the faculty. Courses include practical kitchen skills, instruction in management, wine as well as foreign languages, in addition to additional academic classes. Le Bistro, the restaurant in the house Le Bistro provides a training facility for students.
This Baking and Pastry Arts program will follow the basic baking classes with a 10-week practical which includes time spent at New Orleans. Students studying baking and pastry can opt to specialize on more broad culinary art, hotel or advanced pastry decorating.
For professionals who are already working Ten-week rigorous “sabbatical courses” offer a way to improve your skills in an extremely short amount of time. Workshops and classes that are weekly, hands-on, offer training of all types and include 27 classes that focus on pastry and baking.
Lenotre’s name is derived in the name of its founding fathers Alain as well as Marie Lenotre. His father, Chef Alain’s was famous French pastry chef, as was chef educator Gaston Lenotre.
Drexel University (Philadelphia, PA)
Drexel integrates elements of culinary arts along with business food science and management of hospitality to offer a degree program that is designed for those who wish to gain to gain a deeper understanding of the way food works. Drexel sees food workers as scientists who can be applied to their work and their program is designed to help students develop those skills.
The faculty at Drexel includes scientists and chefs professional in the fields of academic and practical. Students are able to complete the four-year program with or without six months of the Drexel Co-op Program.
In contrast to many internship programs, Drexel’s co-op is more extensive in length of time and is an employment opportunity that is paid. Drexel assists students in finding the ideal co-op opportunity and one that can help further their career objectives specifically.
In order to prepare future managers and entrepreneurs, Drexel offers a Bachelor of Science/MBA in management of hospitality and business. This is the five-year dual degree which is offered in conjunction with the Drexel’s LeBow College of Business.
In the bustling food and drink city in Philadelphia, Drexel provides experiences to help students develop their professional paths. From the art of roasting coffee to management of casinos, Drexel graduates bring training and experience to a wide range of culinary professions.
Stratford University School of Culinary Arts (Fairfax, VA)
The School of Culinary Arts at Stratford University provides practical training that includes an AAS in the advanced arts of cooking as well as advanced pastry and baking arts. Students can also pursue the Culinary Arts Diploma instead.
The course focuses on cooking techniques as well as service skills as well as other skills that are essential that are required in a busy kitchen. The course can be completed in person or via online.
A restaurant with a fine dining experience located on campus lets students learn about meal preparation and serve. Ranked in the top ten of the nation according to Niche, Stratford offers its programs on a variety of campuses. Small classes and a highly engaged curriculum create Stratford an excellent experience for students.
Johnson & Wales University (Providence, RI)
Perhaps the most well-known American culinary school in the United States, Johnson & Wales offers more BS degree programs than other. Students can obtain an Associate in Science in baking beverage management, food technology and food science, dietetics as well as sustainable systems for food production.
In order to reflect its broad-based approach to studying and research, the institution changed its designation to Johnson & Wales College of Food Innovation & Technology.
The variety of food-related culture in Johnson & Wales make it the ideal choice for all-round chef education. It covers all the aspects of training in technique while also introducing business and social concepts that relate to food service.
The campuses located in Providence and Charlotte offer students access across different regions.
Continuous work such as The Maple Project demonstrates Johnson & Wales the idea the food scientist and expert are able to work to enhance our quality of life.
Johnson & Wales graduates can take on their jobs knowing that they’ve learned not just the knowledge and techniques needed to maintain the career of a food service professional as well as an ability and ability to discover innovative ways to think concerning food.
Charlotte Food science applied students collaborate in conjunction with their colleagues at the North Carolina Food Innovation Lab to develop new plant-based food products.
Johnson & Wales fosters a curiosity and a sense of discovery in its students, no matter if they’re assisting with a particular task or working on a typical school day. Its goal to improve the food and beverage culture is expanding.
Chefs of the world’s most renowned Emeril Lagasse Andrew Gruel, Beau Macmillan as well as Graham Elliot all attended Johnson & Wales. Judging by their appearance in those who were James Beard nominees, amazing chefs will be coming to Johnson & Wales for years to come.