Although the academic year ahead will look very different, these culinary schools remain dedicated to training the next generation of restaurant professionals while adapting their on-campus policies to keep class in session.
Here’s our pick for the top options in the country.
The following list is in no particular order.
Hyde Park, New York; St. Helena, California; San Antonio; Singapore
Established: 1946
Accreditation: The Middle States Commission on Higher Education
Programs: Culinary Arts / Baking and Pastry Arts / Culinary Science / Food Business Management / Applied Food Studies / Hospitality Management / Wine Management
Degrees: Associate, Bachelor, Master, Certificate
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: $18,345–$18,765 per semester, varies by campus
Master: $9,940–$18,465 per semester, varies by program (online versus on-campus)
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.”
Dallas, Houston, Austin, and San Antonio, Texas; Tampa, Florida; Atlanta; Virginia Beach, Virginia
Established: 1991
Accreditation: The American Culinary Federation Education Foundation (acfef)
Programs: Culinary Arts / Baking & Pastry / Culinary Management / Hospitality Food & Beverage Management
Degrees: Certificate, Diploma, Associate, Bachelor
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 employer want and expect.”
Providence, Rhode Island; Charlotte, North Carolina; Denver; North Miami
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 / Restaurant Food & Beverage Management / Sustainable Food Systems
Degrees: Associate / Bachelor / Continuing Education / Master / Certificate
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 approximately 13,000 graduate, undergraduate, and online students at its four campuses in Providence, Rhode Island; North Miami; Denver; and Charlotte, North Carolina.”
Chicago
Established: 1985
Accreditation: ACFEF
Programs: Culinary Arts / Baking and Pastry / Hospitality Management
Degrees: Associate / Accelerated Associate / Bachelor
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: “We combine 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 include small classroom sizes, plenty of personalized attention, and placement in a career-specific internship that will prepare you for your future.”
Montpelier, Vermont
Established: 1980
Accreditation: Accrediting Commission of Career Schools and Colleges (accsc)
Programs: Culinary Arts / Baking and Pastry Arts / Food and Beverage Business Management
Degrees: Certificate / Associate / Bachelor
Average Matriculation:
Certificate: 22 weeks
Associate: 16 months
Bachelor’s: 32 months
Tuition:
Certificate: $16,800
Associate: $42,000–$43,400
Bachelor’s: $84,000
Website: neci.edu
About: “Our mission is to educate students to become experts in their chosen professions. NECI students, having learned diverse and multifaceted skills, will benefit from the convergence of business acumen and industry readiness to lead in both domestic and international settings.”
Louisville and Lexington, Kentucky
Established: 1987
Accreditation: ACFEF
Programs: Baking and Pastry Arts / Culinary Arts / Event Management and Tourism / Hotel and Restaurant Management / Hospitality Management
Degrees: Diploma / Associate / Bachelor
Average Matriculation:
Diploma: 12 months (9 months accelerated)
Associate: 21–24 months
(18 months accelerated)
Bachelor: 38 months
(36 months accelerated)
Tuition:
Diploma: $496 per credit hour
Associate: $395–$495 per
credit hour
Bachelor: $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 and Antarctica.”
Philadelphia
Established: 1974
Accreditation: 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 other fees
Average Matriculation:
Associate: 18 months
Bachelor: 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.”
Scottsdale, Arizona
Established: 2002
Accreditation: ACCSC
Programs: Culinary Arts / Baking / Restaurant Management
Degrees: Diploma / Certificate
Average Matriculation: 30 weeks (Day), 40 weeks (Night)
Tuition:
Diploma: $27,795
Certificate: $10,046–$10,625
Website: azculinary.edu
About: “The Arizona Culinary Institute experience is designed to make good use of your time and resources in an eight-month diploma program. Our philosophy is simple: Students learn best in small groups, receiving personal attention from seasoned instructors. And with ongoing events and happenings, we’ve built a real community of people passionate about cooking.”
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
Degrees: Associate / Diploma
Average Matriculation: 30-week and 60-week programs, plus required externships
Diploma: 30 weeks (on-site), 60 weeks (distance learning); both include externship
Associate: 60 weeks, including externship
Tuition:
Diploma: $14,970–$22,175
Associate: $26,295–$30,935
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.”
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.”
Houston
Established: 1998
Accreditation: ACCSC and ACFEF
Programs: Culinary Arts / Baking and Pastry Arts / Hospitality and Restaurant Management
Degrees: Associate / Diploma
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.”
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.”
Dallas
Established: 1970
Accreditation: ACFEF
Programs: Culinary Arts / Baking and Pastry / Food and Hospitality Management
Degrees: Associate / Certificate
Average Matriculation:
Certificate: 1–2 semesters
Associate: 5 semesters
Tuition:
Certificate: $1,343–$1,501
Associate: $4,740
Website: dcccd.edu/culinary
About: “The Culinary, Pastry, and Hospitality program, located at the El Centro Downtown and North Dallas Campuses, provides hands-on training with experienced professionals that will give you the expertise to help you land the job you want—and set you apart from the competition.”
New York City
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 (bppe).
Programs: Culinary Arts / Pastry & Baking Arts / Health-Supportive Culinary Arts / Restaurant & Culinary Management / Hospitality & Hotel Management
Degrees: Diploma
Average matriculation: 6–13 months
Cost:
New York campus: $13,980–$40,660
Los Angeles campus: $13,305–$34,775
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 will accomplish this in a passionate, disciplined environment that fosters excellence, critical thinking, and creativity in students, faculty, and staff.”
Clovis and Modesto, California
Established: 2003
Accreditation: ACCSC and ACFEF
Degrees: Culinary Arts / Baking and Pastry Specialist
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 new careers in the restaurant, foodservice and hospitality industries. At the Institute of Technology, you’ll learn in kitchens designed to simulate real world environments and take part in curriculum that’s been nationally recognized for quality.”
Shelton, Connecticut; Columbia, Maryland
Established: 1946
Accreditation: ACCSC and ACFEF
Programs: Culinary Arts / International Baking & Pastry
Degrees: Certificate / Diploma
Average Matriculation:
Certificate: 50 weeks (day) or 74–75 weeks (night)
Diploma: 66 weeks
Tuition: $21,230–$23,918
Website: lincolntech.edu
About: “As a chef-in-training, you will learn the ins and outs of the restaurant and food industry. Our staff of respected chefs puts their dedication and life experiences into classes where masterful techniques in baking, preparing, and serving cuisines from around the world are taught in the Culinary Arts program.”
New Orleans
Established: 2013
Accreditation: Forthcoming
Programs: Culinary Arts / Baking & Pastry Arts
Degrees: Certificate
Average Matriculation: 100 days
Tuition: $14,800 for tuition and fees
Website: nochi.org
About: “The New Orleans Culinary & Hospitality Institute 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.”
San Francisco
Established: 2012
Accreditation:
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: $32,015
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. Our programs are contemporary, relevant, and driven by an eclectic and evolving lens relevant to what’s happening in restaurants and bakeries right now across the globe.”
