Peterson's Culinary Schools & ProgramsAn essential resource for anyone looking for a first career in culinary arts or restaurant management and those looking for a career change. The guide provides detailed descriptions of hundreds of professional degree and apprenticeship programs and valuable advice from professionals in the field. |
Contents
A Note from the Petersons Editors | 1 |
SO YOU WANT A CAREER IN THE CULINARY ARTS Get Cooking | 5 |
Paying for Your Culinary Education | 10 |
Charting a Successful Culinary Career | 17 |
Culinary Apprenticeships | 24 |
How to Use This Guide | 26 |
QUICKREFERENCE CHART Culinary Programs AtaGlanceUS | 32 |
Culinary Programs AtaGlanceCanada | 57 |
Culinary Programs AtaGlanceInternational | 59 |
PROFILES OF PROFESSIONAL PROGRAMS US | 64 |
Canada | 316 |
International | 333 |
PROFILES OF APPRENTICESHIP PROGRAMS US | 356 |
| 364 | |
Alphabetical Listing of Schools and Programs | 375 |
Common terms and phrases
2-year associate degree 44 years old accepted continuously AFFILIATION American Culinary American Culinary Federation American Dietetic Association Applicants must submit Application deadline APPLICATION INFORMATION Students Applications are accepted AREAS OF STUDY assistance is available Association Educational Foundation begin participation beverage management calendar is divided Chaine des Rotisseurs coeducational Community College computer laboratory CONTACT Director costs in food Council on Hotel Culinary Arts Culinary School culinary skill development degree in culinary demonstration laboratory Director of Admissions divided into semesters Employment placement assistance food production kitchen food purchasing food service math formal application full-time gourmet dining room Hospitality Management introduction to food James Beard Foundation kitchen management Le Cordon Bleu menu and facilities National Restaurant Association participation in January PROGRAM AFFILIATION American Program calendar PROGRAM INFORMATION Offered Restaurant Association Educational SPECIAL PROGRAMS starch production Students may begin STUDY Baking submit a formal teaching kitchen TYPICAL STUDENT PROFILE World Wide World Wide Web