Culinary Schools 2005

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Peterson's, 2004 - Cooking - 526 pages
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UNIQUE SELLING FEATURES AND BENEFITS- Quick Reference Chart lists degrees or awards offered and whether institution offers degree specializations in popular culinary areas- Expert advice from chefs and school directors to help students plan a successful career, including how to choose a cooking school, paying for a culinary education, and information on apprenticeship programs- Separate sections for professional and apprenticeship programs with facts and figures on program information, program affiliation, areas of study, facilities, student profile, faculty, special programs, expenses, financial aid, housing, application information, and contact names and numbers- Indexes- Certificates, diplomas, or degrees offered- Alphabetical

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About the author (2004)

Foreword is by Sandra Reed, Former Dean of Graduate Studies at Savannah College of Art and Design. Reed grew up in Iowa. She received a full scholarship to attend Drake University, where she received her B.F.A. in painting and drawing. She earned the M.F.A. in painting from The George Washington University as the first Morris Louis Fellow in Painting. She taught at academic institution's Resident Associate Program, prior to moving to Savannah in 1993 to teach at the Savannah College Art and Design. She lives with her husband, John Spurlock, a painter and printmaker, in Savannah, Georgia.

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