- Dorsey Schools
The Culinary Arts Program is designed to prepare students to work in professional food serving facilities in both the public and private sectors. Students “learn by doing” the practical side of professional food preparation. Areas of study include: professionalism, sanitation, knife skills, mise en place, butchering, cooking techniques, food preparation, food purchasing/specifications, healthy cooking/nutrition, baking, menu planning/costing, inventory control, catering, and production of regional and international cuisines. Education is in both kitchen and classroom settings.
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- Career / Culinary Academy
Career Academy of New York, and Culinary Academy of Long Island, have been successfully training students for over sixty years in the culinary and hospitality fields. During this time, the schools have offered a range of vocational training programs within these broad fields.
- Baking and Pastry Arts I
- Baking and Pastry Arts II
- Commercial Cooking
- Hotel And Restaurant Management
- Medical Assistant
- Professional Cooking
- Professional Pastry and Baking Arts
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- Le Cordon Bleu College of Culinary Arts
Drawing upon over a 100 year heritage of culinary excellence; Le Cordon Bleu represents classic culinary techniques with modern innovations and the latest in global cuisine. Le Cordon Bleu Schools North America provides a creative and supportive community where passionate individuals can immerse themselves in the culinary world. Here, students work alongside caring, experienced chef instructors and are taught the skills necessary to pursue a professional career in the culinary/hospitality industry.
Campus :-
- Austin, TX
- Las Vegas, NV
- Miami, FL
- Minneapolis/St. Paul, MN
- Orlando, FL
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- YTI Career Institute
YTI is accredited by the Accrediting Commission of Career Schools and Colleges of Technology, listed by the U.S. Department of Education as a nationally recognized accrediting agency.
Culinary Arts/Restaurant Management :-
The Culinary Arts/Restaurant Management program focuses on instruction in cooking and restaurant management. A crucial balance of skills in both areas is key to the successful operation of a quality food service facility. Cooking, baking, staff management, career development, and an externship experience give YTI students the appropriate foundation to secure entry-level positions such as prep cook, line cook, assistant food service manager, assistant food and beverage manager, and assistant restaurant manager.
Diploma in Pastry Arts :-
In almost every restaurant or food service establishment, desserts are the showpieces of the menu. This program will teach the student the artistry, chemistry and business skills that are needed for success in the industry. Students will learn techniques of baking sweet/savory pastries and breads, creating confections, and food presentation. Graduates will be prepared to obtain entry-level positions as a Pastry Chef in restaurants, bakeries, resorts and with catering firms.
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- Ashford University
Founded in 1918, Ashford University has helped thousands of students move ahead in life via liberal arts-based higher education. You could be next. An ideal choice for working adults and those with uncompleted degrees.
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