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 503 programs. (Tap to search for programs)Baking Confectionery Far East French Healthy Veg Italian Pastry Wine
Ballymaloe Cookery School
Established
1983
Program Description
12-wk certificate course in Food & Wine, offered 3 times/yr; short courses
Group Size or S:T Ratio
6:1
Program Focus
Confectionery, Healthy Veg, Wine, French, Italian, Baking
Faculty
6 full- & 4 part-time. Includes Principal Darina Allen, IACP-certified Teacher & Food Professional & Rory O'Connell, both trained in the Ballymaloe House restaurant kitchen; Rachel Allen; guest chefs.
Costs
12-wk course is €8,375. Self-catering, shared cottage lodging is €95/wk; single €115/wk.
Global Locations
Midleton, County Cork, Ireland
Months
January, February, March, April, May, June, July, September, October, November, December
Contact
Darina Allen
Owner/Teacher
Ballymaloe Cookery School
Shanagarry
County Cork, Midleton,
Ireland
Phone: (353) (0)21-4646-785
Fax: (353) (0)21-4646-909
E-Mail:
Owner/Teacher
Ballymaloe Cookery School
Shanagarry
County Cork, Midleton,
Ireland
Phone: (353) (0)21-4646-785
Fax: (353) (0)21-4646-909
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