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Are you curious about career options in the culinary arts?

Hands-on Class West 21st Street New York, NY 11101 (212) 645-5169The culinary industry is always searching for good individuals. And one of the top advantages of this industry is that motivated people can often get started working quick, without needing to spend years in school.

Most professionals in this business started off by taking classes at a college that offered short, targeted training in culinary topics. These types of classes can efficiently prepare graduates for commercial cooking careers.

These colleges deliver specialized preparation and instruction for students who may likely one day be in occupations such as:
• Chef
• Nutrition specialist
• Banquet chef
• Culinary supervisor
• Menu designer
• Pastry chef
• Foodservice specialist
• Cook
• Bakery chef
• Dessert catering
• Kitchen manager
• Caterer
• Bakery assistant

Besides classes that instruct students to ultimately work in a kitchen, hospitality and restaurant studies programs condition individuals for positions in the banquet, hotel, restaurant and Local Cooking Course West 21st Street New York, NY 11101 (212) 645-5169other food service establishments. This method of coaching can condition students for work in careers including:
• Banquet manager
• Catering manager
• Food service manager
• Dining room management
• Purchasing specialist
• Restaurant management
• Hotel management

Students who go after a culinary livelihood commonly select one of three degree tiers:
1. Certificate of Achievement
2. Associate in Science Degree
3. Bachelor's Degree

A certificate of achievement training program is typically a one-year package. Certain programs will be a bit longer while others could be shorter.

Certificates can often be awarded to enrollees in various categories of specialization. While the majority of certificate teaching is for basic culinary arts instruction, some training centers present concentrations in aspects including baking and pastry.

Restaurant Instruction West 21st Street New York, NY 11101 (212) 645-5169 An associate's diploma is typically two years long, but a number of students will be able to finish earlier.

A bachelor's degree is usually a four-year process. Students who are enrolled in the restaurant operations management area will also be expected to complete business courses and conventional elective classes to be able to earn a bachelor's diploma.

For the most part, students who want to become a chef or work in the actual food preparation section of a restaurant are inclined to attend a one or two-year program. Students who wish to work in the restaurant supervision segment should expect to strive towards gradually earning a bachelor's diploma at a college or university, but this diploma is sometimes finished after they actually begin working in the restaurant business.

Typical classes may include:
• An introduction to the typical restaurant kitchen and tools
• An introduction to the hospitality business
• Supervising and working with others in food service
• Catering and special events operations, including menu planning
• Fundamentals of baking
• Advanced baking and pastry making, cakes, frozen and low-calorie items
• Introduction to Desserts
• Safety, sanitation and food handling practices in the kitchen
• Nutrition and nutritional guidelines in menu preparation
• Purchasing and buying for the kitchen
• Meat, fish and poultry
• Decorative confectionary and dessert making
• Menu planning and development
• Beverages, wine and spirits and coffee
• Cuisine fundamentals
• Principles of food and beverage costs
• Garnishes and preparation
• Food and wine pairing
• Basic mathematics for use in the kitchen
• An overview of restaurant operations
• Advanced cuisine topics which may include seasonal, regional or international subjects

Restaurant Prep Many training programs will include apprenticeship possibilities which will encompass actual work experience in a local restaurant or catering operation.

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