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 501 programs. (Tap to search for programs)Baking Confectionery Far East French Healthy Veg Italian Pastry Wine
Scuola di Arte Culinaria 'Cordon Bleu'
Established
1985
Program Description
Professional curriculum consists of 11-21 one- to nine-session hands-on courses, a total of 150-230 hrs of instruction
Group Size or S:T Ratio
8:1
Program Focus
Italian, Baking
Faculty
2 full- & 2 part-time instructors. Cristina Blasi & Gabriella Mari, 18 yrs teaching experience, sommeliers & olive oil experts, authored books on ancient Roman cooking, mustard, pasta; members Commanderie des Cordon Bleus de France, IACP
Costs
€3,360 (€4,740) for the Fall (Spring) program, €6,700 for both. Off-campus housing available in apts & hotels
Global Locations
Florence, Italy
Months
Year round
Contact
Emilia Onesti
Secretary
Scuola di Arte Culinaria 'Cordon Bleu'
Via di Mezzo, 55/R
50121 Firenze-Florence,
Italy
Phone: (39) 055-2345468
Fax: (39) 055-2345468
E-Mail:
Secretary
Scuola di Arte Culinaria 'Cordon Bleu'
Via di Mezzo, 55/R
50121 Firenze-Florence,
Italy
Phone: (39) 055-2345468
Fax: (39) 055-2345468
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