Do you want to pursue a career in culinary, then this article is for you because we will be listing out and also talk about the best culinary schools located in the United States in it. Let’s get started!
More people than ever are chasing a dream of running a kitchen or flipping an omelette on television, thereby resulting in high enrollment in culinary school.
Once home cooks decide to pursue a culinary career, they have several decisions to make. While some Bachelors’s programs exist (and even a few master’s and doctoral programs), a two-year associate’s degree or even a diploma program can prepare students for most hospitality and restaurant positions.
Although, Not all chefs have degrees; many learn as apprentices on the job, and an AOS program can replicate that kind of experience. See Best Public Relations Schools in the US
All the various culinary school programs vary in length, class structure, and focus, but one can have a reasonable expectation of emerging from culinary school with a foundational knowledge of terms used in the kitchen. And, if the school is any good, grads will also know how to execute dishes using those terms.
Some programs might also teach the history of Paul Bocuse, the basics of table service, and elementary business classes. Schools with bachelor’s degrees even have some liberal arts courses such as writing and history.
There is also the matter of picking the right school teaching the right skills, as the many culinary school graduates who have sued their alma maters might attest, and that is why we are here with this article.
Here are the best culinary schools in the United States
- Johnson & Wales University
- Stratford University School of Culinary Arts
- Drexel University
- Culinary Institute Lenôtre
- Institute of Culinary Education
- Kendall College of National Louis University
- Boston University
- University of North Alabama
- SUNY Alfred State College
- Colorado State University
1. Johnson & Wales University
Probably the best-known American culinary school, Johnson & Wales offers more BS degree programs than any other.
Students can earn a Bachelor of Science in baking, food technology, beverage management, food science, dietetics, and sustainable food systems.
To reflect its broad approach to study, the school changed its full name to the Johnson & Wales College of Food Innovation & Technology.
The richness of the food culture at Johnson & Wales makes it the first choice for all-around chef education, providing all aspects of technical training while introducing business and social concepts related to food service work.
Campuses in Providence and Charlotte provide access to students in different regions.
Ongoing work like the Maple Project demonstrates Johnson & Wales’ idea that food scientists and food experts can work to improve the quality of our lives.
Johnson & Wales graduates can approach their work knowing they’ve been prepared with not only the skills and technique needed to sustain a food service career but also the confidence and patience to develop new ways of thinking about food.
Charlotte applied food science majors work with the North Carolina Food Innovation Lab on new plant-based foods.
2. Stratford University School of Culinary Arts
The School of Culinary Arts at Stratford University provides practical training, with AAS degrees in both advanced culinary arts and advanced baking and pastry arts. Students can also opt for a Culinary Arts Diploma instead.
Coursework focuses on food preparation techniques, service skills, and other positive traits for working in a fast-paced kitchen environment. Coursework can be completed in person or online.
A fine dining restaurant on campus allows students to practice meal preparation and service. Ranked in the top ten nationally by Niche, Stratford offers its program on several of its campuses. Small classes and engaged teaching make Stratford a positive student experience.
3. Drexel University
Drexel University combines elements of culinary arts with business, food science, and hospitality management to create a degree program for students who want a more comprehensive understanding of how food works.
Drexel thinks of food workers as practical scientists and the program helps students cultivate those skills. See if Drexel Online is a Good School.
Faculty at Drexel include chefs and scientists, academic and practical professionals. Students can complete the four-year degree program with or without an additional six months in the Drexel Co-op Program.
Unlike many internship programs, Drexel’s Co-op lasts a more significant amount of time and can be a paid position. Drexel helps students find the right co-op situation, one that will further their career goals specifically.
For future entrepreneurs and managers, Drexel offers a BS/MBA in hospitality management and business, a five-year dual degree program conducted jointly with Drexel’s LeBow College of Business.
4. Culinary Institute Lenôtre
With all factors making the Culinary Institute Lenotre a highly-ranked culinary school, its lifelong commitment to graduates and high employment rates make it a practical choice. An impressive 94% of students find work before graduation.
Lenotre offers AAS degrees in culinary arts and in pastry and baking arts. International chefs make up the faculty; coursework includes hands-on kitchen skills, training in wine, management, foreign language, and additional academic coursework. In-house restaurant Le Bistro provides a training facility for students.
The baking and pastry arts program follows up the baking fundamentals classes with a ten-week practicum that includes training time in New Orleans.
Baking and pastry students can also choose a concentration in more general culinary arts, hospitality, or advanced pastry décor.
For practicing professionals, ten-week intensive “sabbatical classes” offer a way to expand skills in a short span of time.
Weekly hands-on classes and seminars provide training of all kinds, including 27 classes focused on baking and pastry.
5. Institute of Culinary Education
The Institute of Culinary Education in New York City offers diploma programs in five culinary fields, along with professional development courses for working chefs.
Students can choose morning, midmorning, afternoon, evening, or weekend program timetables with the flexibility to accommodate work or care schedules.
The school approaches culinary study with a comprehensive, classical approach, rooting its culinary arts program in French cooking but moving on to global cuisines.
Three-month post-graduation work abroad programs take students around the world to apply their skills.
The campus boasts some of the most particular and diverse facilities of any culinary school. A hydroponic farm grows herbs, edible flowers, and over 250 crops. The mixology lab gives future bartenders a place to design their own craft cocktails.
At the Institute of Culinary Education, “chocolate lab” means something very different than it does in most other places.
Students gain real-world experience when clients host events and hire ICE students to cater events. After over 400 hours of classwork, ICE students each complete an externship selected to coincide with their career plans.
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Last Updated on June 3, 2023 by Admin