Course in Culinary Arts

Top Course Studies in Culinary Arts

Culinary Arts

Culinary arts programs provide students with the ability to learn to prepare foods. These courses can be as extensive as you would like them to be, or very basic. .

What Is a Course in Culinary Arts?

Students in a culinary arts program will learn to prepare food and learn about food safety. Students learn how to make recipes as well as how to create their own.

What Are the Benefits of Taking a Course in Culinary Arts?

The program teaches students to cook, preparing them to work in a range of restaurants. This may help the individual to advance in his or her career path.

How Much Does It Cost to Take a Course in Culinary Arts?

The cost of a culinary program varies significantly, based on the school. The program may include one to four years of training.

What Are the Requirements for a Course in Culinary Arts?

Enrollment is based on the individual's application. In some cases, having a high school diploma is all that's needed. In other cases, the school may provide for additional requirements.

What Kind of Career Improvement Can You Expect with a Course in Culinary Arts?

Professional kitchen doors will be open to students obtaining this type of educational background.

Why Take an Online Course in Culinary Arts?

Online courses can make it easier for the student to get his or her courses complete faster. It also allows the student to continue working while getting his or her education.

Where to Take a Course in Culinary Arts?

Specialized schools are available, as well as many schools and universities. 

How to Apply to a Course in Culinary Arts?

Search for your program below and contact the admission office of the school of your child directly by filling out the form below.

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Italian Culinary Master

DIEFFE Job's Academy
Campus Full time 6 weeks May 2017 Italy Padua

The course is designed for those who want to improve their knowledge of Italian culinary and gastronomic traditions. We offer a full series of practical cooking, pastry, ice-cream, pizza and bread workshops and an in-depth study of wine and craft beer, focusing on technical and cultural aspects, covered in lesson on food studies, technologies and processing methods. [+]

Best Course Studies in Culinary Arts 2017. COURSE OUTLINE Who can apply: Italian and foreign professionals from food and wine industries, Food and cooking professionals and Passionates the course will start with a minimum of 12 and a maximum of 20 students. Duration: 6 weeks of both theory and practical lessons at Dieffe Academy (103 hours) 60 hours of educational apprenticeship for 5 weeks in selected and prestigious restaurants The course is of 6 weeks and it is divided into three different modules: The first consists in classroom and laboratory-based lessons at the Academy’s headquarter The second offers a set of educational trips and experiences in Italian’s main cities, through the most important traditions (culture, gastronomy and agriculture) The third is practical with an apprenticeship in a prestigious restaurant selected by the Academy The course is designed for those who want to improve their knowledge of Italian culinary and gastronomic traditions. We offer a full series of practical cooking, pastry, ice-cream, pizza and bread workshops and an in-depth study of wine and craft beer, focusing on technical and cultural aspects, covered in lesson on food studies, technologies and processing methods. During the lessons students are divided into groups and they will manage preparation of ingredients and execution of recipes according to a rotation system. Students are involved in practical activities which take place in laboratories of cooking, pastries, ice cream, and a brewery. TOPICS Cooking ( 45 hours) Pastry making ( 10 hours) Pizza and bakery ( 10 hours) Ice... [-]

Course on Pizza

Italian Culinary Institute for Foreigners - ICIF
Campus Full time 8 weeks October 2017 Italy Turin Italy Online + 1 more

The training programme adopts an integrated approach, teaching both the theory and the practical skills necessary to join a profession that is considered a popular, cultural and social phenomenon which is typically Italian, in continual growth both in Italy and abroad. [+]

Theoretical and practical lessons on pizza: the excellence of the ingredients, doughs, yeast, different types of pizza, with the opportunity of a training period at pizzerias of medium-high level ICIF has devised, in collaboration with the Academy of Pizza makers, a new training Course: the Course on Pizza. The training programme adopts an integrated approach, teaching both the theory and the practical skills necessary to join a profession that is considered a popular, cultural and social phenomenon which is typically Italian, in continual growth both in Italy and abroad. The Course is in Italian language and teachers are supported by an interpreter in English language. Minimum number of participants: 12. Duration The Course has a total duration of 8 weeks: 3 weeks of theoretical and practical lessons at the Institute 5 weeks of internship (optional) at pizzerias that will be previously selected by the Institute. Those who can enroll are: Italian and foreign professionals of food and wine Italian and foreign food lovers and enthusiasts Lesson topics The Pizza: an Italian popular product which has become a worldwide social and cultural phenomenon ICIF: a frame of reference History and traditions of Pizza The profession of pizza maker A growing market Food raw materials Flour: classifications, types, quality and use Water: a resource to be exploited Salts: selection and management of a basic element The ingredients: a choice that characterizes us, the importance of seasonality and territoriality The classical Pizza and the pan pizza The doughs and yeasts Pizza: notions and... [-]

4 Week Essential Skills

Tante Marie Culinary Academy
Campus Full time 4 weeks September 2017 United Kingdom Woking

The Tante Marie 4 Week Essential Skills course is one of the world’s leading cookery courses of this type. [+]

Best Course Studies in Culinary Arts 2017. The Tante Marie 4 Week Essential Skills course is one of the world’s leading cookery courses of this type. During the course students will learn a range of essential, culinary skills across several areas of cookery. Students will leave with the ability to cook good food, for all occasions and in any environment. What you will learn Your course will begin with an introduction to working in a professional kitchen environment, incorporating practical skill development such as knife skills, before moving on to the foundations of basic cookery. Lessons are designed to include recipes and techniques that will build your understanding of how food changes as you cook. This will enable you to make adjustments and correct mistakes as you go on to produce your own recipes and menus. You will be taught in a small group of like-minded students and the majority of your time at the Academy will be spent in our state of the art kitchens. You will gain a comprehensive understanding of areas such as sauces, soups, meat, fish, canapés, pastries, bread….and many, many more! Exams & Assessment There is no assessment or exam on this course. QUALIFICATIONS GAINED Level 2 Award in Food Safety Certificate of Attendance Career Prospects Students who complete the 4 Week Essential Skills in cookery, are well placed to pursue work in numerous kitchen environments. Many graduates choose to apply their new skills whilst working a gap year, while others put them in to... [-]

Italian Cooking Course

In Florence Academy
Campus Full time Part time 1 - 20 weeks Open Enrollment Italy Florence + 1 more

The Italian cooking course focus in particular on Tuscan cuisine and at the end of each lesson there is a tasting session. [+]

Italian Cooking - Basic Course The Basic Italian cooking course consists in the preparation of a complete Italian menu (2 typical Italian dishes + 1 dessert). The Italian cooking course focus in particular on Tuscan cuisine and at the end of each lesson there is a tasting session. Basic course features: Lessons (a week): 5 practical lessons a week (two cooking sessions, every Tuesday and Thursday afternoon) 1 lesson= 50 minutes Entry levels: 0-9 Duration: From 1 to 12 weeks Also available in English. Course price (per week): 70 Eur Enrolment Fee: No enrolment fee will be charged if a student is enrolled in a course of Italian. If the student enrolls in this course without taking a language course there will be a € 15 non refundable enrolment fee. This € 15 fee must be paid only once should the student enroll in more than one additional course (i.e. enrolls in Cucina Italiana, Storia dell’arte, etc.). Italian Cooking - Professional Course The Professional Italian cooking course aims at teaching the art of Italian cooking, starting from the basic techniques to the creation of more elaborate dishes, through the preparation of four dishes during each lesson. Professional course features: Lessons (per week): 8 hands on cooking lessons a week (two sessions) 1 lesson= 50 minutes Entry levels: 0-9 Duration: From 4 to 20 weeks Also available in English Course price: under request Enrolment Fee: No enrolment fee will be charged if a student is enrolled in a course of Italian.... [-]

Private Lessons for Pros

Tokyo Sushi Academy
Campus Full time 1 - 10 days April 2017 Japan Tokyo

At your request, we also offer private lessons for beginners to professional chefs. Hours of Private Lesson range from 3 hours a day to 2 weeks. [+]

Best Course Studies in Culinary Arts 2017. PRIVATE LESSON FOR PROS At your request, we also offer private lessons for beginners to professional chefs. Hours of Private Lesson range from 3 hours a day to 2 weeks. CASE 1. BASICS OF EDOMAE STYLE SUSHI Hours One day, a slot of 3 hours between 9am and 6pm Content - How to clean middle-sized fish (Ex. one kind from Young Yellowtail, Salmon, Horse Mackerel) - How to cut out fish - Practice of Nigiri Sushi - Tasting Fee - Starting from 40,000JPY (3hours/day) - *Instruction Fee, Ingredient Costs are included - *If we cannot book an English-speaking instructor, translation fee may be charged separately. - *8% Consumption tax will be added - *Ingredients used in the course may vary depending on the conditions of purchase. CASE 2. BASICS AND APPLICATIONS OF DASHI Hours One day, a slot of 6 hours between 9am and 6pm Content - Explanation about Dashi - Ingredients of Dashi - Techniques to make Dashi - Cooking with Dashi (ex.one to two dishes from Takikomi-gohan [seasoned rice], miso soup, Udon or Soba noodles, Chawan-mushi [egg custard]), - Tasting Fee - Starting from 60,000JPY (6hours/day) - *Instruction Fee, Ingredient Costs are included - *If we cannot book an English-speaking instructor, translation fee may be charged separately. - *8% Consumption tax will be added - *Ingredients used in the course may vary depending on the conditions of purchase. CASE 3. BASICS OF TEMPURA Hours One day, a slot of 6 hours... [-]

Professional Pastry and Confections

Culinary Institute Kul IN
Campus Full time 2 months May 2017 Croatia Sisak

This intensive two-month course in modern pastry and confections is designed to give students a firm foundation and advanced techniques for aspiring pastry chefs. Small class sizes allow our experienced professor-chefs to give students lots of one-on-one attention and individual feedback. Students spend 80% of class time getting practical hands-on experience in the kitchen. The course covers bakery and confectionary products, sweet and savory pastries, as well as basic Italian and French pastries. In addition, students are introduced to wine pairing and business management, and they can choose to do an internship in an elite restaurant, hotel, or pastry shop. [+]

The wide range of confectionery products that have made their way onto the market place has created the need for studying sweets and desserts as an entity of their own within the culinary arts. Given that classic confectionery techniques have evolved with the modern technology that now shapes the gastronomy world, this sweet culinary branch offers extensive study material. Due to increasing popularity and demand for trained professionals in this field, Culinary institute Kul IN has created a professional pastry program for modern confections. Discover your passion towards gastronomy through Kul IN student network. Other course information: Lesson Schedule: 5 hours/day, Monday through Friday Language: Croatian and/or English Learning and Reading Materials: provided by Kul IN Uniforms: provided by Kul IN  Upon successful completion of the program, Kul IN will award students with a certificate for a Pastry Chef. ... [-]

Food Photography

Istituto Italiano di Fotografia
Campus Full time 30 hours July 2017 Italy Milan

An intensive course that aims to provide participants, which already possess the basic photographic techniques, the tools in order to learn the methods, the tricks and the difficulties of professional food photography. The student will learn to plan and organize their own creative process, starting from the idea of the project, then move through the process of the research for the proposed topics, planning for the following operational phases such as shooting, post-production, and finally the elaboration of the final product. The photographers will also have the ability to interact with various figures working in the world of food and professional photography. [+]

Best Course Studies in Culinary Arts 2017. With our Early Booking campaign you can obtain a 15% discount on the course fee if you make the full payment by February 28th 2017. An intensive course that aims to provide participants, which already possess the basic photographic techniques, the tools in order to learn the methods, the tricks and the difficulties of professional food photography. The student will learn to plan and organize their own creative process, starting from the idea of the project, then move through the process of the research for the proposed topics, planning for the following operational phases such as shooting, post-production, and finally the elaboration of the final product. The photographers will also have the ability to interact with various figures working in the world of food and professional photography. The practical part will allow to experience the photographic medium with techniques and tools suitable for the type of shooting and the desired image. Students will learn how to build up a set, find the best solutions to create and obtain images in a short time and in a variety of situations. Duration: 18 - 22 July 2016 Frequency: 1 week, 5 days (Monday-Friday) Hours of Instruction: • aproximately 30 hours in total - each day of instruction (outdoor lesson excluded) consists of morning and afternoon sessions Morning session hours: 10:00-13:00 Afternoon session hours: 14:00-17:00 Language of Instruction: English Certificate issued: Certificate of attendance Program summery: Introduction, the food in the history of art and photography... [-]

Course - Management And Administration Kitchen

University College of Hotel Management and Culinary Arts StPOL
Campus Full time September 2017 Spain Barcelona

Course composed of complementary materials that support the management. The subjects of the second part of the study module systematize business processes management, control of costs and returns [+]

Management and Administration of cuisine: culinary basis for managing the professional kitchen comprising supplementary course materials that support the management. The subjects of the second part of the study module systematize the business process management, cost control and performance, and techniques for managing compras.Presentación: The course starts on 06/10/2014 and ends on 07/11/2014. Course Competencies terminals: a) Document the activity of professional kitchen the historical contributions of gastronomy. b) Document the activity of the professional kitchen in their relations with the biochemical science. c) Knowing participants expand the use and application of wine products in the culinary preparations d) Learn to introduce best practices to systematize the processes of kitchen management. e) Carry out the systematization of processes of different culinary offerings f) Apply the techniques of management of human and material resources, as well as cost control and performance in kitchen g) Good practices of negotiation and provisioning commodities in kitchen. Hours: Monday, Tuesday, Wednesday and Thursday from 15-20 pm Friday from 9-14 h. Training activities - Classroom learning: lessons explanatory (1.5 hour sessions) (50%) - Directed learning: individual and group work (20%) - Self study: personal study (30%) Grading system: 1) Progressive Evaluation: Active participation in class exercises and assignments and work conducted (80%) 2) Final Assessment: exam or final paper (20%) [-]

French Chocolate & Confectionery Arts

Ducasse Education - Ecole Nationale Supérieure de Pâtisserie
Campus Full time 7 months April 2017 France Yssingeaux

An intensive 7-month program to learn all the fundamental and elaborated techniques of Chocolate and Confectionery Arts. [+]

Best Course Studies in Culinary Arts 2017. Have you always loved making chocolate and confectionery and wondered if this is the career change you are looking for? Ducasse Education gives you the opportunity to take an intensive 7-month program to learn all the fundamental and elaborated techniques of Chocolate and Confectionery Arts. CLASS TYPE Hands-on training in pastry laboratories and applied theory MODULES Fundamentals of confectionery Upscale confectionery Mastering chocolate Chocolate bonbons Initiation to sugar work Pastry and chocolate based Entremets French language courses Food science Applied technology DURATION 7 months: 5-month intensive hands-on training + 2-month mandatory internship [-]

Short Course in Cooking for Health in France : From Field to Plate

UniLaSalle
Campus Full time 4 - 8 weeks May 2017 France Beauvais

Short Course in Cooking for Health in France : From Field to Plate [+]

Short Course in Cooking for Health in France : From Field to Plate Objectives Participate in an intensive, interdisciplinary program that combines culinary arts, health sciences and professional practice while discovering French sustainable food production. Gain practical, international experience while earning college credits. Immerse yourself in French culture. Dates On Campus Program: May 17 – June 16, 2017 Internship Program: June 19 – July 19, 2017 Admission requirements Juniors, Seniors or Master degree students in Life Sciences, Agriculture, Food, Nutrition, Public Health, Dietetics etc. from an accredited institution. For non-native speakers of English: 785 TOEIC, 567 TOEFL paper (or 227 TOEFLcbt, 87 TOEFLibt), 6.5 IELTS. French: not required but basic French would be useful for the field experience option. Costs For students from partner universities : On Campus Program: 2000 € On Campus + internship: 2400 € For students from non-partner universities : Only On Campus Program: 4600 € Costs include : OW transportation from CDG Airport to UniLaSalle, housing, culinary platform fee, RT transportations from LaSalle to work placement location, work placement administration fees. Not included : RT travel from country of origin, passport/visa fees, mandatory health and liability insurance coverage, all meals (optional meal plan available at approx.10 € /day), personal expenses, incl. personal travel on long week-ends at Ascension and Pentecost (see schedule). Return transportation from LaSalle to airport at the end of the program. [-]

During Professional Kitchen

COQUIS
Campus Full time 10 weeks October 2017 Italy Rome

Cookery Course Professional coquis is a path of Higher Education useful to acquire all the knowledge needed to begin a career as a chef. The course of study, articulate and qualified, provides for the division into theoretical and practical lessons, in order to ensure the proper training of students ... [+]

Best Course Studies in Culinary Arts 2017. Cookery Course Professional coquis is a path of Higher Education useful to acquire all the knowledge needed to begin a career as a chef. The course of study, articulate and qualified, provides for the division into theoretical and practical lessons, in order to ensure the proper training of students. At the end of the educational activity, each student will support the final exam and once passed, will be included in the exclusive "Find coquis Work" circuit. Circuit in which the most important companies of Italian and Roman Meal, select their kitchen staff. recipients The professional cookery course is intended for highly motivated young people, who are looking for a solid formation to enter the world of work and is open also to those who want to change jobs to follow their passion and turn it into a profession. Access to the course is allowed to a maximum of 16 participants in order to ensure full involvement by the operating phases of all the students, divided into individual workstations fully equipped with the latest technology. Duration and Frequency The duration of the Professional Cooking Course is 10 weeks (400 hours), daily, from Monday to Friday, from 09.15 to 17.30. practical lessons Equipment and technology in the kitchen: The new technology in the kitchen: ovens and blast-art Paco Jet, vacuum, Roner, Hot mix, Softcooker and small kitchen utensils Products: Depth knowledge of the main raw materials seasonality km 0 biodiversity The world's bio The Italian... [-]

The Culinary Apprentice School of the Arts for: 6 month Chef Curriculum

CASA Schools
Online & Campus Combined Full time Part time 6 months Open Enrollment USA Los Angeles New York San Francisco Chicago Atlanta Nashville New York City + 7 more

We offer an all-inclusive apprenticeship (externship) program, which has been precisely designed to assist the student in expanding their food industry knowledge base and culinary skillset. while also enabling them to build high-quality professional connections that can lead to placement and better career building opportunities. The Culinary Apprentice School of the Arts curriculum has been designed to... [+]

We're the school that places you inside a real kitchen, in a location near you, as an apprentice (extern), working under a master chef. The Culinary Apprentice School of the Arts Chef Advantage - 6 month one-on-one training - Learn inside a real restaurant - 100 percent on-the-job instruction - 10500 Tuition Using our tried and tested apprenticeship (externship) method, we match you with a professional chef who will take you through our structured course curriculum and teach you everything you need to know for a rewarding career in the culinary arts. From learning what it takes to prepare exciting dishes to how to appeal to people’s palates, The Culinary Apprentice School of the Arts demonstrates that creating a memorable dining experience is the spirit of a successful culinary education. The Culinary Apprentice School of the Arts places you right in the heat of the action, in an upscale hotel kitchen or catering company, where you will learn recipes, techniques and preparation from people who are actually making a living today from a real restaurant. They believe one of the best ways to learn the culinary arts is on-the-job–and because of our extensive restaurant connections, they are willing to let our students apprentice (extern) in their galleys. The best way to get hired is already be on the inside. That’s exactly where we place you from day one. We offer an all-inclusive apprenticeship (externship) program, which has been precisely designed to assist the student in expanding their food industry knowledge... [-]

Professional Chef Program - Culinary Arts in Argentina

Mente Argentina
Campus Full time 5 months February 2018 Argentina Buenos Aires

In recent years, developments in the gourmet food and restaurant industry as well as an increase in demand for high quality service have triggered a need for trained professional chefs internationally [+]

Professional Chef Program - Culinary Arts in ArgentinaIn recent years, developments in the gourmet food and restaurant industry as well as an increase in demand for high quality service have triggered a need for trained professional chefs internationally. With this in mind, Mente Argentina has designed a program adapted to the ever evolving needs of international gastronomy.

This is an intensive program, created specifically for students who are passionate about gastronomy and expanding their culinary skill set.

Aspiring chefs in the Mente Argentina Professional Chef Degree Program will take intensive classes for five months which cover the same content as a 2 year Culinary Arts degree program. Students will learn to plan and organize various types of kitchen operations, such as: restaurant, hotel, and catering company.... [-]


European Culinary Arts

DCT University Center – Switzerland
Campus Full time 3 months October 2017 Switzerland Luzern Vitznau + 1 more

If you’re passionate about great cuisine and looking for an excellent culinary education, then consider your choice of programs at DCT's European Culinary Center. [+]

DCT’s comprehensive European Culinary Management program was the first international program to be accredited by the American Culinary Federation (ACF). DCT’s educational leadership is recognized by the World Association of Chefs Societies (WACS) which designates DCT as an Extraordinary Member, and again most recently by the ACF which awarded DCT its Exemplary Program status – making DCT one of only 22 programs worldwide and the only program outside the US to be recognized in this manner for its consistently high standards and level of excellence.

European Culinary Arts program modules

Foundation in European Cuisine (FEC) will introduce you to European cooking methods, kitchen equipment, machinery and utensils, as well as recipe costing and kitchen procedures. You will learn to use European ingredients; develop your preparation techniques and knife skills; learn to prepare the basic stocks, soups, sauces and bakery & pastry products; and gain an understanding of kitchen terminology. FEC or appropriate prior experience is a prerequisite for EGC.... [-]


Professional Courses CHEF

Italian Chef Academy
Campus Part time 280 - 530 hours October 2017 Italy Rome

The Professional Training Courses for CHEFS have restricted entry: 8 partecipants, selected through a preliminary motivational interview. [+]

Best Course Studies in Culinary Arts 2017. The Professional Training Courses for CHEFS have restricted entry: 8 partecipants, selected through a preliminary motivational interview. Timetable of the course: lessons of 5 hours , from 9.30am to 2.30pm, 3 days per week, special education and apprenticeships in qualified structures. The lessons are held by renowned italian and international chefs, academicians and experts in the Academy location in Via della Camilluccia. Our professional Training Courses for CHEFS are designed for those who want to build from the foundations a proper professional education and to become professionals of the foos sector. All our international classes are held in English. At the end of course, apprenticeships in qualified structures selected along the whole national territory allow to refine and develop the knowledge acquired during the course and to enter in the professional cooking world. TEACHING PLAN: Basic topics: HACCP CUTTING TECHINIQUES FOOD GROUPS CONSERVATION METHODS MOTHER SAUCES AND DERIVATIVES STOCKS AND GRAVIES COOKING METHODS EMULSIFIED COLD SAUCES CLARIFIED BUTTER THE CONFIT Starters: VEGETABLES, MEAT AND FISH STARTERS FINGER FOOD The Bread-making: TRADITIONAL BREADS FOCACCE YEAST BASE USE First courses: FRESH AND DRIED PASTA FILLED PASTA FEATURES AND USES OF ITALIAN RICE SOUPS AND BROTHS Second courses: WHITE MEAT DEBONING TECHNIQUES RED MEAT WILD MEAT SEA FISH CRUSTACEA SHELLFISH FILLETTING AND FISH TREATMENT LEGUMES VEGETABLES Desserts: SPONGE CAKE CUSTARD CREAM PASTRY CREAM SHORT CRUST PASTRY PASTRY FOR PROFITEROLES MOUSSE PLATES AND SPOON SWEETS Kitchen innovation: VACCUM-SEALED LOW TEMPERATURE COOKING FINAL EXAMINATION The final examination consist... [-]