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
Culinary Instructor Training Program in Health Supportive Cooking and Theory
Established
2005
Program Description
7-day training program in health supportive cooking and theory. Includes The Culinary Classroom curriculum, a step-by-step guide to creating, organizing, navigating and presenting successful culinary classes.
Programs/Year
8
Program Length
7 days
Group Size or S:T Ratio
1-4
Program Focus
Healthy Veg
Faculty
Diane Carlson has been teaching health supportive cooking and theory for the past 28 years. Previous Co-President and Director of the Natural Gourmet Institute for Health and Culinary Arts.
Costs
$1995 Santa Fe program.
Webinar programs available on website.
U.S. Locations
Santa Fe, New Mexico
Months
Year round
Contact
Diane Carlson
Founder, Chef/Instructor
The Conscious Gourmet
1 Pajarito Peak
Santa Fe, NM
United States
Phone: 505-983-2986
E-Mail:
Founder, Chef/Instructor
The Conscious Gourmet
1 Pajarito Peak
Santa Fe, NM
United States
Phone: 505-983-2986
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