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Culinary School
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. History Culinary education in the United States is a fairly new concept in relation to culinary education in Europe. Charles Ranhoffer, chef of the early fine dining restaurant Delmonico's, published a national magazine named "Chef" in 1898 which included one of the first calls to establis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxford - Chef School - 0433
Oxford () is a city in England. It is the county town and only city of Oxfordshire. In 2020, its population was estimated at 151,584. It is north-west of London, south-east of Birmingham and north-east of Bristol. The city is home to the University of Oxford, the List of oldest universities in continuous operation, oldest university in the English-speaking world; it has buildings in every style of Architecture of England, English architecture since late History of Anglo-Saxon England, Anglo-Saxon. Oxford's industries include motor manufacturing, education, publishing, information technology and science. History The history of Oxford in England dates back to its original settlement in the History of Anglo-Saxon England, Saxon period. Originally of strategic significance due to its controlling location on the upper reaches of the River Thames at its junction with the River Cherwell, the town grew in national importance during the early Norman dynasty, Norman period, and in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bachelor's Degree
A bachelor's degree (from Middle Latin ''baccalaureus'') or baccalaureate (from Modern Latin ''baccalaureatus'') is an undergraduate academic degree awarded by colleges and universities upon completion of a course of study lasting three to six years (depending on institution and academic discipline). The two most common bachelor's degrees are the Bachelor of Arts (BA) and the Bachelor of Science (BS or BSc). In some institutions and educational systems, certain bachelor's degrees can only be taken as graduate or postgraduate educations after a first degree has been completed, although more commonly the successful completion of a bachelor's degree is a prerequisite for further courses such as a master's or a doctorate. In countries with qualifications frameworks, bachelor's degrees are normally one of the major levels in the framework (sometimes two levels where non-honours and honours bachelor's degrees are considered separately). However, some qualifications titled bachelor's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
International Culinary Center
The International Culinary Center was a private for-profit culinary school headquartered in New York City. In 2020, it merged into the Institute of Culinary Education, also in New York City. It was founded as The French Culinary Institute by Dorothy Cann Hamilton in 1984 and has campuses in New York City and the San Francisco Bay Area. The facilities include professional kitchens for hands-on cooking and baking classes, specialized wine tasting classrooms, a library, theater, and event spaces. Locations New York City campus This location includes L'Ecole restaurant on the ground floor and features fare from culinary program students, as well as a ''Culinary Theater'' that hosts events, forums, and lectures from graduates. The International Culinary Center is also home to FCI Catering & Events, which creates and caters both on and off-premises private events. California campus Opened in 2011, the center's California location is in Campbell, in the San Francisco Bay Area. The fa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
DCT University Center - Switzerland
Culinary Arts Academy Switzerland is a culinary school located in Switzerland and a member school of Swiss Education Group. Bachelor students are based at the Le Bouveret campus in French-speaking Switzerland, on the shores of Lake Geneva. Master's students, as well as the Chocolate and Pastry Specialisation students, are based at the city campus of Lucerne, in German-speaking Switzerland. Le Bouveret campus also houses the Mosimann Collection, a collection of culinary memorabilia provided by Chef Anton Mosimann, OBE. Academic Programmes For Undergraduate students, a dual bachelor's degree in Culinary Arts is offered in partnership with University of Derby, U.K. The programme also includes 2 internships, allowing students to gain a year's work experience during their studies. Postgraduate students can undertake a Master of International Business in Culinary Management. This is a professional master's and includes 2 internships and 2 one-week field trips to the Ritz Escoffier ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Institute Of Culinary Education
The Institute of Culinary Education (ICE) is a private for-profit culinary college in New York City. ICE is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and offers career training diploma programs in the culinary arts. The school runs one of the largest program of hands-on recreational cooking classes and wine education courses in the country with more than 26,000 enthusiasts taking any of the 1,500 classes offered each year. History ICE traces its roots to 1975, when Peter Kump opened Peter Kump's New York Cooking School, one of the first culinary schools in New York City. Kump's philosophy was to concentrate on teaching cooking techniques and flavor development at a time when most other cooking schools were only teaching recipes. In 1983, Kump inaugurated a professional program to train aspiring chefs. A number of his former teachers, including James Beard, Simone Beck, Marcella Hazan and Diana Kennedy taught classes. A number of other n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culinary Institute Lenôtre
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. The school is specialized in culinary arts, baking & pastry arts, hotel & restaurant management and Sommelier. The institute offers associate degrees and diploma as well as continuing education programs for professional and recreational cooking classes for non-professionals. The school also operates an onsite restaurant that doubles as a training application environment for its students: Le Bistro. In 2017, the Culinary Institute Lenotre has been named part of the 22 Best Culinary Schools in the US by FSR Magazine. The school has been Ranked The Best College for Culinary Arts in America for 2019, 2020 and 2021 by Niche.com'' The school colors (Blue and Red) refer to the school's French Legacy. History The Culinary Institute Len ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culinard
Culinard was a culinary school owned by Education Corporation of America. It was opened in 2000 as part of the Birmingham, Alabama branch of Virginia College. The second campus was opened with the establishment of the Jacksonville, Florida branch of Virginia College in 2009. Additional Culinard campuses operated at Virginia College campuses in Mobile, Alabama; Richmond, Virginia; Chattanooga, Tennessee, and Savannah, Georgia. This school shut down in December 2018 because Educational Corporation of America shut down. Culinard offered two 36-week educational programs: a Culinary Arts Diploma and a Pastry Arts Diploma. An online Culinary Arts associate degree is also available if certain criteria are met e.g. having already had formal training in culinary skills at a post-secondary level. Teaching faculty The school's Culinary Dean is Chef Antony Osborne, a European Master Pastry Chef with educational degrees earned and experience training with culinary institutes such as West ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking And Hospitality Institute Of Chicago
Le Cordon Bleu College of Culinary Arts in Chicago (formerly known as ''The Cooking and Hospitality Institute of Chicago'') was founded in 1983, and closed in September 2017. The school was accredited by the Higher Learning Commission and was located in Chicago, Illinois. The school offered an Associate of Occupational Studies degree and Certificate Program in Le Cordon Bleu Culinary Arts and an Associate of Occupational Studies degree in Le Cordon Bleu Pâtisserie and Baking. History Le Cordon Bleu College of Culinary Arts in Chicago (formerly known as The Cooking and Hospitality Institute of Chicago) was founded in May 1983. The school was designed to prepare students for careers in the culinary arts. Linda Calafiore, a successful cook, established the school using traditional European teaching methods. Since its opening, the school has had thousands of graduates, many of whom went on to work in restaurants around the nation. The school expanded in 1989 and received degree- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cambridge School Of Culinary Arts
Cambridge School of Culinary Arts (CSCA) is a professional school located in Cambridge, Massachusetts. It offers several certificate and professional programs, including a culinary studies and pastry specialization. It also offers a variety of open-enrollment, one-day classes available to the general public. History Cambridge School of Culinary Arts was founded in 1974 by Roberta L. Dowling, CCP with classes in classical European cookery from her home. With the expansion of the program, Dowling moved the program to its current location at 2020 Massachusetts Avenue in Cambridge, Massachusetts. The program grew to over 400 students by the 1980s when Dowling decided to apply for accreditation for the school. The school was accredited in 1981 by the Commonwealth of Massachusetts, Department of Education and then by NATTS (National Association of Trade and Technical Schools) in 1989. Programs Offered The Cambridge School of Culinary Arts offers a diverse set of programs includi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Auguste Escoffier School Of Culinary Arts
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, 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. History Auguste Escoffier School of Culinary Arts was founded in 2011 when it acquired the former Culinary School of the Rockies in Boulder, Colorado. Shortly after that merger, the school purchased an additional campus in Austin, Texas. The school is named after Auguste Escoffier, the French chef who is regarded as the father of modern haute cuisine, and known for creating the kitchen brigade system , à la carte menu and the mother sauces . The school is affiliated with the Auguste Escoffier Foundation, and Le Musee Escoffier de l’Art Culinaire. Michel Escoffier, the great grandson of Auguste Escoffier, is a member of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
North America
North America is a continent in the Northern Hemisphere and almost entirely within the Western Hemisphere. It is bordered to the north by the Arctic Ocean, to the east by the Atlantic Ocean, to the southeast by South America and the Caribbean Sea, and to the west and south by the Pacific Ocean. Because it is on the North American Plate, North American Tectonic Plate, Greenland is included as a part of North America geographically. North America covers an area of about , about 16.5% of Earth's land area and about 4.8% of its total surface. North America is the third-largest continent by area, following Asia and Africa, and the list of continents and continental subregions by population, fourth by population after Asia, Africa, and Europe. In 2013, its population was estimated at nearly 579 million people in List of sovereign states and dependent territories in North America, 23 independent states, or about 7.5% of the world's population. In Americas (terminology)#Human ge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American Culinary Federation
The American Culinary Federation (ACF) was established in 1929 in New York City and is the largest professional chefs' organization in North America. It was the progeny of the combined visions of three chefs' associations in New York City, the Société Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America. ACF, now based in St. Augustine, Florida, comprises more than 17,500 members in over 150 chapters across the United States, and is known as the authority on cooking in America. Its mission is to make a positive difference for culinarians through education, apprenticeship and certification, while creating a fraternal bond of respect and integrity among culinarians everywhere. One of ACF's defining historical moments remains the ACF-led initiative that resulted in the upgrade of the definition of chef from domestic to professional in 1976. The ACF is a member of the World Association of Chefs Societies. Today, ACF is the leader in offering ed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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