Guide to Culinary Arts Programs & Career Cooking Schools
Unabridged, continually updated guide to culinary schools, ethnic food programs and cooking workshops in gourmet and food related careers, with 531 programs. (Tap to search for programs)Baking Confectionery Far East French Healthy Veg Italian Pastry Wine
Chopsticks Cooking Centre
Established
1971
Program Description
1-day to 12-wk programs, tailored for individuals & groups.
Group Size or S:T Ratio
1-10:1
Program Focus
Far East, Baking
Faculty
School principal Cecilia J. Au-Yang, domestic science graduate & author of a 40 cookbook series; Director Caroline Au-yeung, graduate of HCIMA; professional hotel & restaurant chefs.
Costs
1-wk course $1,500/person, 2nd-5th person less 25%; 4-wk course $3,000 basic, $4,000 intermediate; short courses & classes $50-$900. Local lodging ~$400-$600/wk
Global Locations
Kowloon, Hong Kong, China
Months
January, February, March, April, May, June, September, October, November, December
Contact
Cecilia Au-Yang
Managing Director
Chopsticks Cooking Centre
8A Soares Avenue, Ground Floor
Kowloon, Hong Kong,
China
Phone: (852) 2336-8433
Fax: (852) 2338-1462
E-Mail:
Managing Director
Chopsticks Cooking Centre
8A Soares Avenue, Ground Floor
Kowloon, Hong Kong,
China
Phone: (852) 2336-8433
Fax: (852) 2338-1462
E-Mail:
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Boston University's Culinary Arts Program
Boston University’s Metropolitan College Programs in Food & Wine put you face-to-face with some of the most talented chefs, wine experts, and food industry veterans from Boston and beyond. In addition, you’ll find professional certificate programs offering in-depth, hands-on knowledge to prepare you for the high standards and demands of the food profession.
Boston University’s Metropolitan College Programs in Food & Wine put you face-to-face with some of the most talented chefs, wine experts, and food industry veterans from Boston and beyond. In addition, you’ll find professional certificate programs offering in-depth, hands-on knowledge to prepare you for the high standards and demands of the food profession.
Boston, MA