San Francisco Cooking School
San Francisco
Established: 2019
Accreditation: Licensed with Bureau for Private and Post-Secondary Education
Programs: Culinary Arts / Pastry & Baking Arts
Degrees: Certificate
Average Matriculation: Full-time students complete the program in six months; part-time students complete it in 12 months.
Tuition: $14,800
Website: sfcooking.com
About: “SFCS offers career-training certificate programs, in Culinary or Pastry & Baking Arts, designed to prepare aspiring food professionals to jump-start their new careers in many aspects of the food world. Our programs are hands-on, contemporary, and driven by an eclectic and evolving lens relevant to what’s happening in restaurants and bakeries right now across the globe. Graduates go on to work in kitchens as well as R&D, food writing, food entrepreneurship, teaching, catering, and more.”
Louisiana Culinary Institute
Baton Rouge, Louisiana
Established: 2003
Accreditation: COE, Louisiana Board of Regents
Programs: Culinary Arts / Baking & Pastry / Hospitality and Culinary Management
Degrees: Associate
Average Matriculation: 2 years
Tuition: $34,000
Website: lci.edu
About: “Our goal is to provide high-quality training and a conceptual understanding of Culinary Arts, Baking & Pastry, or Hospitality and Culinary Management to prepare students for entry into mid- to upper-mid-level positions in the foodservice industry and to equip students with the skills necessary for advancement, including business communications skills and the essentials of foodservice business management skills.”
New Orleans Culinary & Hospitality Institute
New Orleans
Established: 2013
Accreditation: COE (forthcoming)
Programs: Culinary Arts / Baking & Pastry Arts
Degrees: Certificate
Average Matriculation: 100 days
Tuition:
- Baking & Pastry Arts: $15,861
- Culinary Arts: $15,901
Website: nochi.org
About: “NOCHI is a 501(c)(3) nonprofit organization that educates a diverse community of learners to sustain an ever-evolving hospitality industry. We offer a platform for professional and personal growth, increasing access and minimizing barriers to career pathways while supporting the promotion and economic development of the culinary arts and hospitality industry.”
Forging a path
Unlike many career paths, the culinary world doesn’t require a certificate or degree for entry. In fact, some of the world’s most celebrated chefs never took their formal education beyond a high school diploma. Still, culinary school can give students a leg up by equipping them with foundational knowledge and advanced skills. A program’s offerings of certificate, associate, bachelor’s, or master’s degrees can vary just as widely as the subject matter, with some students pursuing careers as chefs and others going into beverage or management fields.
READ MORE: Can Culinary Schools Really Go Online?
There’s no one-size-fits-all for entering the restaurant world, but the schools that follow can help students forge their own path.
The Art Institutes Culinary Arts School
Dallas, Houston, and San Antonio; Tampa, Florida; Atlanta; Virginia Beach, Virginia
Established: 1991
Accreditation: American Culinary Federation Education Foundation (acfef)
Programs: Culinary Arts / Baking & Pastry / Culinary Arts Management / Restaurant & Catering Management / Hospitality Management
Degrees: Certificate, Diploma, Associate, Bachelor’s
Average Matriculation:
- Diploma: 4 quarters, 55 credits
- Associate: 6 quarters, 90 credits
- Bachelor’s: 12 quarters, 180 credits
Tuition: $535 per credit hour plus $1,500 fee for labs; costs vary by campus
Website: artinstitutes.edu
About: “In our Culinary Arts School, you’ll be immersed in an environment that’s as close to the real world as it gets. Working in a modern, professional kitchen, you can hone your cooking skills as you focus on learning to deliver the popular international flavors and techniques today’s consumers—and employers—want and expect.”
The Culinary Institute of America (CIA)
Hyde Park, New York; St. Helena, California; San Antonio; Singapore
Established: 1946
Accreditation: The Middle States Commission on Higher Education
Programs: Culinary Arts / Baking & Pastry Arts / Culinary Science / Food Business Management / Applied Food Studies / Hospitality Management / Wine & Beverage Management
Degrees: Certificate, Associate, Bachelor’s, Master’s
Average Matriculation: Programs vary from intensive 30-week certificates to flexible online study. Bachelor’s (123–132 credits) and associate (69 credits) programs include semester-long internships. CIA accepts up to 60 transfer credits to allow for faster bachelor’s degree completion. Master’s programs consist of 30 credits.
Tuition:
- Associate and Bachelor’s: $18,850–$19,270 per semester, varies by campus
- Master’s: $10,330–$12,295 per semester, varies by program (online)
Website: ciachef.edu
About: “The Culinary Institute of America (CIA) is a private, not-for-profit college dedicated to providing the world’s best professional culinary education. Excellence, leadership, professionalism, ethics, and respect for diversity are the core values that guide our efforts. We teach our students the general knowledge and specific skills necessary to live successful lives and to grow into positions of influence and leadership in their chosen profession.”
Johnson & Wales University
Providence, Rhode Island; Charlotte, North Carolina
Established: 1914
Accreditation: New England Commission of Higher Education (NECHE), through its Commission on Institutions of Higher Education (CIHE)
Programs: Culinary Arts / Baking & Pastry Arts / Food & Beverage Industry Management / Culinary Nutrition / Culinary Science & Product Development / Dietetics and Applied Nutrition / Food & Beverage Entrepreneurship / Food Innovation & Technology / Food Safety / Professional Craft Brewing / Sustainable Food Systems
Degrees: Certificate / Associate / Bachelor’s / Master’s / Continuing Education
Average Matriculation: 2–4 years, varies by degree program
Tuition: $34,376 per academic year for undergraduate studies
Website: jwu.edu
About: “Founded in 1914, Johnson & Wales University is a private, nonprofit, accredited institution with more than 9,000 graduate, undergraduate, and online students at its campuses in Providence, Rhode Island, and Charlotte, North Carolina.”
Kendall College at National Louis University
Chicago
Established: 1985
Accreditation: ACFEF and the Higher Learning Commission
Programs: Culinary Arts / Baking & Pastry / Hospitality Management
Degrees: Associate / Accelerated Associate / Bachelor’s
Average Matriculation: 5–13 quarters, varies by program and existing degrees
Tuition: $8,245–$8,904 per quarter for full-time students; $655–$673 per credit hour for part-time students; additional fees are incurred for uniforms, supplies, kitchen tools, labs, and internships.
Website: kendall.edu
About: “The Kendall College of Culinary Arts and Hospitality Management combines strong academics with practical learning to ensure that you’re equipped with the real-world skills necessary to succeed in your field. … Benefits that set our culinary arts school in Chicago apart from the rest include small classroom sizes, plenty of personalized attention, and placement in a career-specific internship that will prepare you for your future.”
Sullivan University, College of Hospitality Studies
Louisville and Lexington, Kentucky
Established: 1987
Accreditation: ACFEF
Programs: Baking & Pastry Arts / Culinary Arts / Event Management & Tourism / Hotel & Restaurant Management / Hospitality Management
Degrees: Diploma / Associate / Bachelor’s
Average Matriculation:
- Diploma: 12 months (9 months accelerated)
- Associate: 21–24 months (18 months accelerated)
- Bachelor’s: 48 months (36 months accelerated)
Tuition:
- Diploma: $495 per credit hour
- Associate: $395–$495 per credit hour
- Bachelor’s: $375 per credit hour
Website: sullivan.edu
About: “Graduates from the College of Hospitality Studies can look for jobs in cities across the globe. In fact, Sullivan graduates can be found in hotels, catering companies, restaurants, cruise ships, and teaching positions in places anywhere from Tennessee to Europe to Antarctica.”
Walnut Hill College
Philadelphia
Established: 1974
Accreditation: Acreditting Commission of Career Schools and Colleges (ACCSC)
Programs: Culinary Arts / Pastry Arts / Restaurant Management / Hotel Management
Degrees: Associate / Bachelor’s
Tuition: $6,350–$9,825 per term, plus lab, technology, and fees
Average Matriculation:
- Associate: 18 months
- Bachelor’s: 36 months
Website: walnuthillcollege.edu
About: “Walnut Hill College is one of Philadelphia’s first colleges to focus on excellence in hospitality education. We prepare our students for the real world by combining classroom teaching with hands-on training in our award-winning restaurants, which are open to the public.”
Auguste Escoffier School of Culinary Arts
Austin, Texas; Boulder, Colorado
Established: 2010
Accreditation: ACFEF, Accrediting Council for Continuing Education and Training (accet), Council on Occupational Education (coe).
Programs: Culinary Arts / Baking & Pastry / Plant-Based / Food & Beverage Operations
Degrees: Diploma / Associate
Average Matriculation :
- Diploma: 30 weeks (Culinary Arts, Baking & Pastry), 42 weeks (Plant-Based Cuisine), and 60 weeks (distance learning). All include externship.
- Associate: 60 weeks (Culinary Arts, Baking & Pastry, Food & Beverage Operations) and 84 weeks (distance learning, Plant-Based Culinary Arts). All include externship.
Tuition:
- Diploma: $15,718–$20,923
- Associate: $26,125–$32,448
Website: escoffier.edu
About: “Auguste Escoffier School of Culinary Arts is a leading accredited provider of online and campus-based culinary training and education. The school’s professional programs offer the proven combination of a classic and contemporary approach to modern industry skills training as well as a sustainability-centered and business-focused curriculum.
Coastal Alabama Community College
Gulf Shores, Alabama
Established: 1996
Accreditation: ACFEF
Programs: Culinary Arts / Pastry & Baking / Hospitality Management / Event Planning
Degrees: Certificate / Associate
Average Matriculation:
- Certificate: Three semesters
- Associate: Six semesters (two years)
Tuition: $162 (in-state student) or $296 (out-of-state) per credit hour
Website: coastalalabama.edu
About: “Learn the ins and outs of Hospitality Management and Event Planning in the extensive coursework in the Hospitality Program. The Culinary Arts and Pastry & Baking programs underscore the fundamentals of modern classical cooking with a focus on taste, aroma, and artful presentation.”
Culinary Institute LeNôtre
Houston
Established: 1998
Accreditation: ACCSC and ACFEF
Programs: Culinary Arts / Baking & Pastry Arts / Hospitality and Restaurant Management
Degrees: Diploma / Associate
Average Matriculation:
- Diploma: 50–60 weeks
- Associate: 90–100 weeks
Tuition: $16,625 per year
Website: culinaryinstitute.edu
About: “The Culinary Institute LeNôtre in Houston, Texas, is a community that aims to train and welcome the culinary experts of tomorrow into its international family of renowned chefs and hospitality workers. Students will study both classic and contemporary culinary methods, learn to prepare hundreds of dishes, and expand their knowledge of various topics.”
Culinary Studies Institute at Oakland Community College
Farmington Hills, Michigan
Established: 1964
Accreditation: ACFEF
Programs: Culinary Arts / Baking & Pastry Arts / Management Development in Hospitality
Degrees: Certificate / Associate
Average Matriculation:
- Certificate: 1 year
- Associate: 2 years
Tuition: $9,000 for associate degree
Website: oaklandcc.edu/culinary
About: “The Culinary Studies Institute has been preparing aspiring chefs for a career in the food and beverage industry for decades. Dining at your favorite restaurants, you may be currently enjoying one of our alums’ cuisines. If you are a person who loves to create great food, plan events, and see the results of your guests experiencing fine dining, a career in Culinary Arts and Hospitality Management may be for you.”
Institute of Culinary Education (ICE)
New York City and Los Angeles
Established: 1975
Accreditation: ACCSC; New York location is licensed by the New York State Education Department, Bureau of Proprietary School Supervision; the Los Angeles location is licensed by the California Bureau for Private Postsecondary Education
Programs: Culinary Arts / Pastry & Baking Arts / Health-Supportive Culinary Arts / Restaurant & Culinary Management / Hospitality & Hotel Management / Culinary Arts & Management
Degrees: Diploma / Associate
Average matriculation: 6–14 months
Tuition:
- New York campus: $13,980–$40,660
- Los Angeles campus: $13,058–$48,500
Website: ice.edu
About: “ICE is dedicated to inspiring our students to reach their full potential through an education that emphasizes technique and professionalism. We accomplish this in a passionate, disciplined environment that fosters excellence, critical thinking, and creativity in students, faculty, and staff.”
Institute of Technology Culinary School
Clovis and Modesto, California
Established: 2003
Accreditation: ACCSC and ACFEF
Programs: Culinary Arts / Baking & Pastry Specialist
Degrees: Diploma / Degree
Average Matriculation: 40 weeks
Tuition: $18,232–$18,912
Website: iot.edu
About: “We’ve helped thousands of students turn their love for food and the culinary arts into careers in restaurants, foodservice, and hospitality for the last 30 years. At the Institute of Technology, you’ll learn in kitchens designed to simulate real-world environments.”
International Culinary Arts and Sciences Institute (ICASI)
Chesterfield, Ohio
Established: 2002
Accreditation: ACCET, Ohio State Board of Career Colleges and Schools
Programs: Culinary Arts / Pastry Arts
Degrees: Certificate / Diploma
Average Matriculation:
- Certificate: 6 months
- Diploma: 2 years
Tuition:
- Certificate: $10,140
- Diploma: $23,080
Website: icasi.edu
About: “The International Culinary Arts and Sciences Institute creates a learning environment that is the best of both worlds. Our instructors teach the foundations of classical techniques coupled with each chef’s personal expertise. Our students receive classical training and real-world smarts.”
Lincoln Culinary Institute
Shelton, Connecticut; Columbia, Maryland
Established: 1946
Accreditation: ACCSC for both; ACFEF for Shelton location
Programs: Culinary Arts & Food Services / International Baking & Pastry
Degrees:
- Certificate (Columbia campus)
- Diploma (Shelton campus)
Average Matriculation: 66 weeks
Tuition: Based on current education and subject to change
- Columbia campus
- Culinary Arts & Foodservices: $24,815
- International Baking & Pastry: $24,947
- Shelton campus
- Culinary Arts & Foodservices: $23,924
- International Baking & Pastry: $23,581
Website: lincolnculinary.com
About: “Whether you’re ready to pursue a career in culinary arts and foodservice or international baking and pastry, you’ll find all the ingredients you need at Lincoln Culinary Institute. Train in fully-equipped commercial kitchens as you learn side-by-side from experienced chefs who have a passion for food and a desire to share that passion with you.”
