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
Colorado Mountain Culinary Institute at Keystone & Vail/Eagle Valley
Established
1993
Program Description
3-yr (66-sem-cr) program: AAS in Culinary Arts & ACF Certificate of Apprenticeship; 2-yr accelerated program at Vail campus
Group Size or S:T Ratio
6-15:1
Faculty
Keystone: Director is Chef Kevin Clarke, CEC; Vail: Director is Todd Rymer, CEC. Each program has 6-10 part-time instructors, all with industry experience.
Costs
Annual tuition in-district $43/credit, in-state $72/credit, out-of-state $231/credit. $850 initial program fee. Housing $350-$550/mo.
U.S. Locations
Keystone & Vail, Colorado
Months
Year round
Contact
Deb Cutter
Enrollment Specialist
Colorado Mountain Culinary Institute
Admissions, 831 Grand Avenue
Glenwood Springs, CO 81601
United States
Phone: 800-621-8559
Fax: 970-947-8324
E-Mail:
Enrollment Specialist
Colorado Mountain Culinary Institute
Admissions, 831 Grand Avenue
Glenwood Springs, CO 81601
United States
Phone: 800-621-8559
Fax: 970-947-8324
E-Mail:
Related Sponsor Links
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