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Culinary training courses and schools
Cooking and Beverage Services

School: Southeast Community College Nebraska
[All Courses]

Food Service Hospitality
Course Format: Classroom
The Food Service Hospitality Program is designed to be able to be completed in six (6) quarters or 18 months however students would be required to take 18-19 credit hours per quarter to accomplish this. The majority of our students actually take 7 to 8 quarters to graduate as they work while going to school and take between 12 and 16 credit hours per quarter. Students may also attend part-time....
 

School: French Institute Alliance Francaise New York City
[All Courses]

Cook in French Workshop
Course Format: Classroom
Whether you’re a beginner or an experienced cook, you’ll enjoy the class which is lively, informative, and fun. The chef, Carlos Llaguno, will present the recipe in English but a FIAF instructor will be present to give vocabulary and hints on culture and civilization. Objectives: - Watch the experienced executive chef prepare French recipes step-by-step - Broaden vocabulary a...
 

School: Alliance Francaise de Montclair
[All Courses]

Cook in French Workshop
Course Format: Classroom
Whether you’re a beginner or an experienced cook, you’ll enjoy the class which is lively, informative, and fun. The chef, Carlos Llaguno, will present the recipe in English but a FIAF instructor will be present to give vocabulary and hints on culture and civilization. Objectives: - Watch the experienced executive chef prepare French recipes step-by-step - Broaden vocabulary a...
 

School: Ashworth University
[All Courses]

Gourmet Cooking & Catering (Diploma)
Course Format: Blended
The Gourmet Cooking and Catering Course is comprised of 20 comprehensive lessons. They are easy to follow, yet challenging and stimulating at the same time. Each lesson begins with a subject matter preview and objectives, an introductory note from your instructor and a vocabulary builder of new words and terms. Next comes the reading assignment. Practice exercises help you check and review w...
 

School: The Art Institute of Seattle
[All Courses]

Culinary Arts
Course Format: Classroom
A seven-course dinner for two. Grocery stores with multicultural take-out menus. 600 high-flying meals: lunch and dinner, two classes, three choices - all planned and prepared with as much attention to the airline’s bottom line as the passengers’ waistlines. This is the beauty and the business of the Culinary Arts. You’ll study the fundamentals of fine cuisine, nutrition, purc...
 

Cooking (Certificate)
Course Format: Classroom
Cooking fundamentals will help students understand basic cooking techniques to demystify any recipe. Students will learn in a hands-on environment with certified chefs. Cooking methodologies such as roasting, sautéing, poaching and grilling will be covered, as well as fundamental recipes that provide the basic of classic cooking techniques.
 

School: Washtenaw Community College
[All Courses]

Culinary (Certificate)
Course Format: Classroom
This program prepares students for a position as a food production specialist in a hotel, restaurant, or institution, where sauteing, roasting, broiling, baking, vegetable preparation, producing soups and sauces, food storage, and sanitation will be among the skills they will use. The program also gives students a foundation for continued study toward an Associate in Applied Science in Culinary...
 

Baking and Pastry (Certificate)
Course Format: Classroom
This program prepares students for careers in commercial baking, where they will work in retail deli-bakeries, country clubs, resorts, hotels, and institutional food service operations. Courses can be applied toward the Associate in Applied Science Degree in Culinary and Hospitality Management.
 

School: Culinary Institute Alain & Marie LeNotre
[All Courses]

Culinary Arts (Diploma)
Course Format: Classroom
This program is designed for beginners with little or no skills and possessing a high motivation to become a professional chef. The student will be mastering traditional basic techniques, equipment and feats of skill of classic and innovation French Cuisine and Pastry. After completion of all coursework, students are expected to be able to work in fine food service establishments, catering, bak...
 

Baking, Pastry, Breads, Ice Cream, Chocolate (Diploma)
Course Format: Classroom
This program is designed for beginners with little or no skills. Instruction will cover classic and innovative baking, freezing, advance bakeshop and pastry techniques. Students will master proficiency skills in traditional and innovative ways of baking, decor and aerograph, etc. After successful completion of all coursework, students are expected to become employable as Sous Chef de Patisserie...
 

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