The Culinary Institute of America (CIA) is a private culinary school with its main campus in Hyde Park, New York, and branch campuses in St. Helena and Napa, California; San Antonio, Texas; and Singapore. The college, which was the first to teach culinary arts in the United States, offers associate, bachelor's, and master's degrees, and has the largest staff of American Culinary Federation Certified Master Chefs. The CIA also offers continuing education for professionals in the hospitality industry as well as conferences and consulting services. The college additionally offers recreational classes for non-professionals. The college operates student-run restaurants on its four U.S. campuses.
Sullivan University is a private for-profit university based in Louisville, Kentucky. It is licensed to offer certificates and diplomas, associate's, bachelor's, master's and doctoral degrees by the Kentucky Council on Postsecondary Education and is accredited by the Southern Association of Colleges and Schools Commission on Colleges. According to the Kentucky Council, for the 2015–2016 academic year, 40% of Sullivan's full-time, first-time associate degree students received their degrees within three years.
The New England Culinary Institute (NECI) was a private for-profit culinary school in Montpelier, Vermont. It was open for 40 years before shutting down as result of the COVID-19 pandemic.
A cooking school is an institution devoted to education in the art and science of cooking and food preparation. There are many different types of cooking schools around the world, some devoted to training professional chefs, others aimed at amateur enthusiasts, with some being a mixture of the two. Amateur cooking schools are often intertwined with culinary tourism in many countries. Programs can vary from half a day to several years. Some programs lead to an academic degree or a recognized vocational qualification, while others do not. Many programs include practical experience in the kitchen of a restaurant attached to the school or a period of work experience in a privately owned restaurant.
Virginia College was a private for-profit college located primarily in the southeastern United States. It offered classes, certificates, diplomas, and degrees related to specific professions such as health sciences, information technology, business, office management, and criminal justice. It also offered online degree programs.
Le Cordon Bleu College of Culinary Arts Las Vegas was a culinary school founded in 2003 and owned by Career Education Corporation under a licensing agreement with Le Cordon Bleu in Paris. The school was accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT). In Las Vegas, Nevada, the school offered an Associate of Occupational Science degree in Le Cordon Bleu Culinary Arts and a Certificate in Le Cordon Bleu Pâtisserie and Baking.
Le Cordon Bleu College of Culinary Arts Miami was a culinary arts school in Miramar, Florida. The college is owned by Career Education Corporation under a licensing agreement with Le Cordon Bleu in Paris. The school offered a Diploma in Le Cordon Bleu Pâtisserie and Baking and an Associate of Science degree in Le Cordon Bleu Culinary Arts. Students received training from experienced chefs and the programs were designed to help students prepare for culinary careers.
The California Culinary Academy (CCA) was a for-profit school, and an affiliate of Le Cordon Bleu located in San Francisco, California. Danielle Carlisle established the school in 1977 to train chefs using the European education model. The original location on the corner of Fremont and Howard Street in the South of Market area of San Francisco, was located in the remodeled, top-floor, cafeteria in the Del Monte headquarters. The academy trained more than 15,000 people for restaurant careers through its 30-week baking and pastry chef program and 16-month culinary arts degree program. It was purchased by Career Education Corporation in 1999.
Le Cordon Bleu (LCB) Institute of Culinary Arts in Pittsburgh was a cooking school in Pittsburgh, Pennsylvania, operating from 1986 to 2012. The institute offered a variety of specialized culinary degrees.
The Institute of Culinary Education (ICE) is a private for-profit culinary school with locations in New York City and Los Angeles, accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC). It offers career training, diploma and associate degree programs in the culinary arts both in person and online. Fields of study include culinary arts, pastry and baking arts, plant-based culinary arts, restaurant and culinary management and hospitality management. The school also runs one of the largest hands-on recreational cooking, baking and beverage programs in the United States.
Pioneer Pacific College was a private for-profit college with its main campus in Beaverton, Oregon. Founded in 1981, it primarily offered Associate degrees and certificate programs.
Center for Culinary Arts, Manila (CCA) is an institution that provides culinary education in the Philippines. It was formally established in 1996 and is currently located in Katipunan Avenue, Quezon City, Philippines. It has satellite campuses in Farmers Market, Cubao; a Restaurant School at SM Mall of Asia called Oceana; and at Eastwood Mall called CCA Kitchen. It offers diploma and certificate programs accredited by the Accrediting Commission of the American Culinary Federation. The school also offers basic courses for beginners and professionals as well as international degree succession and certification.
William Angliss Institute of TAFE is a TAFE institute located in the Melbourne central business district, Victoria, Australia, providing training and vocational education in Hospitality, Tourism and Culinary Arts. It is the oldest and largest provider of hospitality training in Victoria, with the capacity to train up to 1400 chefs and pâtissiers a year.
Auguste Escoffier School of Culinary Arts is a private culinary school with campuses in Boulder, Colorado, Austin, Texas, and online. The school offers culinary arts, pastry arts, hospitality, food entrepreneurship, holistic nutrition and wellness, and plant-based programs. It is named after Auguste Escoffier, a French chef who is regarded as the father of modern haute cuisine, and owned by Triumph Higher Education group.
Education Corporation of America, headquartered in Birmingham, Alabama, was a privately held company that operated proprietary colleges across the United States. Included were three schools with 31 campuses, plus one online school and four affiliated businesses. The schools abruptly announced their closing before next semester, after ECA was denied accreditation on December 4, 2018. Closings began on December 7.
Culinary Arts Academy Switzerland is a culinary school located in Switzerland and a sister school of César Ritz Colleges Switzerland.
The Chef's Academy is the culinary division of Harrison College based in Indianapolis, Indiana. Harrison College, formerly known as Indiana Business College, is a for-profit career college based in Indianapolis, Indiana, with locations across Indiana, online and in Ohio. The college was founded as Marion Business College in 1902 in Marion, Indiana.
Ecotech Institute was a private for-profit college in Aurora, Colorado. It offered classes and certificates focused on renewable energy and energy efficiency. The first class graduated in June 2012 with 42 students with subsequent classes growing larger. The school closed in December 2018.
YTI Career Institute is a private for-profit career college with campuses in Altoona, Lancaster, and York, Pennsylvania. It was established in 1967 and serves a population of approximately 1750 students. YTI Career Institute is accredited by the Accrediting Commission of Career Schools and Colleges.
The Culinary Institute Lenotre (CIL) is a French-owned Culinary College in the US located in Houston, Texas, and was founded in 1998 by Alain Lenotre, son of the acclaimed French pastry chef Gaston Lenôtre (1920–2009), and his wife, Marie Lenotre.
