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
The Culinary Institute of America at Greystone
Established
1995
Program Description
Fundamental to advanced 2- to 5-day courses for foodservice professionals; 30-wk Baking & Pastry Arts Certificate Program; 30-wk Accelerated Culinary Arts Certificate program
Group Size or S:T Ratio
18:1
Program Focus
Baking
Faculty
22 full- & part-time instructors, visiting instructors include chef/owners of fine restaurants, also drawn from the 130 instructors at the Hyde Park, NY, campus
Costs
From $125/workshop to $9,590 & $9,800/semester for the Baking & Pastry Arts and Accelerated Culinary Arts Certificate Program, respectively. Lodging available at the on-campus Guest House.
U.S. Locations
Napa Valley, California
Months
Year round
Contact
Baking & Pastry Coordinator
The Culinary Institute of America
2555 Main Street
St. Helena, CA 94574
United States
Phone: 800-888-7850
E-Mail:
The Culinary Institute of America
2555 Main Street
St. Helena, CA 94574
United States
Phone: 800-888-7850
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