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
The Cambridge School of Culinary Arts
Established
1974
Program Description
37-wk Professional Chef diploma program, 15-week certificate program, continuing ed classes, culinary tours to Europe
Program Length
37 weeks Pro / 15 weeks Certificate
Group Size or S:T Ratio
12-15:1
Faculty
6 full- & 5 part-time instructors approved by the Commonwealth of Mass. Dept. of Education. President, founder, & instructor Roberta Avallone Dowling, CCP, holds diplomas from Julie Dannenbaum, Marcella Hazan, Madeleine Kamman, & Richard Olney.
Costs
See site for details
U.S. Locations
Cambridge, Massachusetts
Months
Year round
Calendar Link
Facebook Page
Contact
John Hannon
Director of Operations
The Cambridge School of Culinary Arts
2020 Massachusetts Ave.
Cambridge, MA 02140-2104
United States
Phone: 617-354-2020
Fax: 617-576-1963
E-Mail:
Director of Operations
The Cambridge School of Culinary Arts
2020 Massachusetts Ave.
Cambridge, MA 02140-2104
United States
Phone: 617-354-2020
Fax: 617-576-1963
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