Ranking of the 10+ Cooking Schools

Top Culinary Schools

The Culinary Institute of America:

  • A culinary school located in Hyde Park New York, USA, founded in 1946. It is a not-for-profit academic institution of higher learning, which offers traditional associate and bachelor's degrees taught by the world's largest staff of American Culinary Federation (ACF) Certified Master Chefs.

  • The school operates multiple restaurants on both campuses. In addition, the school also offers recreational classes for non-professionals and has also branded cookingware for the home cook.

  • The college offers both Bachelor of Professional Studies (B.P.S) and Associate of Occupational Studies (A.O.S) degrees in either Culinary Arts or Baking and Pastry Arts.

  • Admission requires a minimum of six months food service experience. Each program requires an 18-week externship at a CIA-approved site in the industry.

  • The CIA also offers an accelerated culinary program for students who already have four or more years experience in the industry, but wish to obtain an associate degree from the CIA. This program includes the same basic classes as the regular AOS programs, but lacks the externship requirement, and some classes may be presented at a faster pace or include more in-depth material.

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The French Culinary Institute of New York City:

  • If you have a passion for food and dreams of success, you belong at The FCI. Using our Total Immersion training, here you will be prepared for an exhilarating career in just six months (or nine, if you train at night). Among the offered careers you will find: Classic Culinary Arts, Classic Pastry Arts, The Art of International Bread Baking, etc.

  • You can also take an exciting amateur course and advanced studies training in the same kitchens with the same distinguished Chef-Instructors who train the career students. New career and amateur courses start every six weeks.

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Le Cordon Bleu:

  • Founded in the tradition of excellence, Le Cordon Bleu's reputation has endured by actively keeping our courses up to date and industry relevant by constantly adapting to the current and future needs of culinary, tourism and hospitality services.

  • For more than a century, they have enabled aspiring culinary professionals to turn their ambitions into reality. A large number come from various academic disciplines and professional backgrounds as diverse as banking, technology and performing arts. Some are looking to start a new career, and others are looking to combine their interests or advance in their current occupation.

  • The students will find successful careers in a wide variety of fields, including restaurant kitchens, catering, restaurant and hotel management, journalism, consulting, food service, food styling and education.

  • Between the different programs, you will find; Culinary Arts Programs (Diploma Programs, Certificate Programs, Legacy System) and Management and Language Programs (Hospitality Management - Masters & Bachelors, Gastronomy - Masters, Language - Certificate, Graduate Certificate, ELICOS & English for Hospitality). Furthermore, you will be able to choose a program by the location, such as Paris, London, Ottawa, Seoul, Kobe, Tokyo, Adelaide, and Sidney.

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Johnson & Wales University:

  • Johnson & Wales University was founded in 1914. It is a private, non-profit, accredited institution offering undergraduate and graduate degree programs in business, food service, education, hospitality and technology.

  • A benchmark of the University has been its 28 consecutive year employment record - within 60 days of graduation, 98 percent of its students from the 50 states have jobs in their chosen career field.

  • Degrees that will get you into a culinary career don't necessarily need "culinary" or "pastry" in the title. An array of culinary careers exists in the nutrition, beverage, hospitality and business fields as well. That's why they focus most in the variety of specialties to prepare you for any culinary career and offer start dates three times a year.

  • They also feature 4-day class weeks, leaving you more time for work or study. No matter what your interest, skill level, time or educational background is, they have a program that's right for you.

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New England Culinary Institute:

  • New England Culinary Institute is a private, co-educational school with campuses in Montpelier and Essex Junction, Vermont. Founded in 1980, its mission was to create a new education model by immersing students from day one as apprentices to Master Chefs.

  • Every student has one or more 6-month paid internships at some of the finest restaurants, resorts and corporations in the world. Across 27 years, NECI has grown from seven to over 500 students of diverse backgrounds and ages.

  • NECI is accredited by Accrediting Commission of Career Schools and Colleges of Technology. It has a faculty of eighty-four who have impressive educational credentials and broad based experience in the food and beverage industry.

  • Students learn in 13 production kitchens that include restaurants, bakeries, banquets, garde manger, and corporate dining rooms. We have more than 500 full-time students; 76 percent are 18 to 25 years old, 22 percent are 26 to 39 years old, and 2 percent are 40 to 56 years old.

  • Between the programs of study are Bachelors Degree in Culinary Arts, Associates Degree in Culinary Arts, Associates Degree in Baking and Pastry Arts, Bachelors Degree in Hospitality and Restaurant Management, Associates Degree in Hospitality and Restaurant Management, On-Line Bachelors Degree in Hospitality and Restaurant Management, Certificate in Basic Cooking, Certificate in Baking, and Certificate in Pastry.

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L'Academie de Cuisine:

  • L'Academie is divided into two schools: one for students pursuing a professional culinary or pastry arts career and one for recreational students who simply enjoy cooking and want to improve their culinary skills.

  • The experienced staff of L'Academie de Cuisine has all worked in the culinary industry for many years and knows what it takes to succeed. The lessons they've learned in professional kitchens are an invaluable resource for their students and ensure that they have both the skills and attitude to succeed.

  • The Culinary Arts Program at L'Academie de Cuisine is a dynamic one-year program that combines 3 phases of study: classroom study/kitchen basics; advanced kitchen training; and a paid externship at a fine-dining restaurant. L'Academie has small class sizes, consisting of just 24 students per semester ensuring that students will have intimate access to culinary professionals with first-hand knowledge of what it takes to succeed as a professional cook. After successfully completing the course, students are ready to take on the challenges of a culinary career.

  • The Pastry Arts Program at L'Academie de Cuisine is a 50-week program designed to develop students into professional pastry chefs. Through intense classroom study, kitchen practice, and paid externship in a leading fine-dining establishment, students learn the theory and techniques they will need to begin a successful career in pastry. Classes consist of a maximum of 16 students and are taught by the area's leading pastry experts, with a student/teacher ratio of 15:1 for hands-on practical sessions.

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Tante Marie's Cooking School:

  • Tante Marie's Cooking School in San Francisco was founded as a full-time school in 1979 and was one of the first schools of fine cooking in this country to offer all-day, year-round classes for people who are serious about cooking well. Students range in age from their mid-twenties to their early sixties.

  • Tante Marie's is a small, private cooking school offering intensive short-term courses in Culinary: The Six-Month Full-Time Culinary Course will give you the foundation on which to build a career in food and cooking. You will learn the theory and techniques of French cooking as they apply to modern California tastes; and Pastry: The Six-Month Part-Time Pastry Course is designed for students who know they love to bake and are considering making a career change but who have to work while they are attending cooking school. This course teaches the principles and techniques of making French and American breads, pastries, and desserts. It provides the foundation on which to build a career baking in a pastry shop, hotel, or restaurant.

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Kendal College:

  • The nationally acclaimed School of Culinary Arts at Kendall College has prepared exceptional culinary professionals since 1985. They are committed to sustaining academic excellence in culinary education while helping you achieve your dreams.

  • Their Bachelor and Associate degree programs are intensive, hands-on, and cutting-edge. Their programs are designed to successfully launch you on a career in the vast foodservice industry, equipped with superb culinary skills and the equally critical business management and communication skills.

  • Kendall's unique combination of rigorous culinary curriculum, business education and specialized advanced coursework transcends what many culinary schools can offer. They will prepare you with the well-rounded education, business acumen, and professional attitude you need for a successful career in the Culinary Arts.

  • Their Culinary Arts alumni hold prominent positions throughout the foodservice industry in Chicago and the United States. More importantly, their faculty holds each other to the highest standard as they pass their wisdom and expertise on to the next generation of chefs, restaurant managers, teachers, and entrepreneurs.

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George Brown Chef School:

  • The George Brown Chef School builds upon its reputation within the Culinary Arts and Hospitality sectors as the leading provider of qualified graduates for an ever-growing food preparation industry. The Canadian Institute for Advanced Culinary Arts will be launched within the Chef School to meet the continuous need for life long learning and career growth of the industry.

  • The George Brown Chef School offers programs at all levels and reflects current industry demands. It maintains strategic alliances with industry partners to ensure students have access to unbeatable industry externships, unique program enhancements, and excellent employment opportunities upon graduation.

  • You can work toward qualification at the apprentice, certificate, diploma, and post-diploma level. Special Culinary Connect certificates and workshops offer convenient opportunities for lifelong professional development. The Chef School also offers specialized industry certificate programs for those currently in the workforce seeking upgrading or further training.

  • They offer students a variety of programs at basic, intermediate and advanced levels. These have been specifically designed to serve the needs of a growing and changing industry hungry for qualified cooks, chefs, bakers and pastry chefs. Students have the opportunity to enroll in Apprentice, Certificate, Diploma and Post-Diploma programs. The Chef's School also offers specialized industry certificate programs for those who are currently in the workforce who want further upgrading or training.

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The International Culinary Schools at the Art Institutes:

  • With culinary programs offered at more than 30 locations, The Art Institutes is the largest system of culinary schools in North America. Their international culinary education is designed to prepare you for a culinary arts career. And when you're ready, their Career Services team will work with you to help you start promoting your skills, capitalizing on employers' growing demand for trained culinary professionals.

  • Students in a Culinary Arts program are passionate about all aspects of food: taste, presentation, and cooking techniques. Courses within the Culinary Arts program appeal to those who want to make a career out of creating beautiful and delicious meals for others. On the way to becoming cooks, students learn about culinary knife skills, creating menus, and inventory control.

  • Culinary Management programs are for students with a passion for cooking and an interest in the business side of the hospitality industry. Culinary Management programs are for students who want to effectively manage and market within the culinary world. These programs provide students with a focused education in areas that include catering, event planning, and wine and spirits.

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