International-Mix by liwenting

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									                                                                                                                       Ontario Culinary Tourism Alliance: Education and Training Audit
                                                                                                                                          Product Mix: International
                                      Location         Program Name                    Type of        P/T    Certification   Length       Cost/year   Website       Main #         Contact   Phone          E-mail                    Availability of
                                                                                       Program     available                                                                                                                          info
                                                                                                     (Y/N)
                                      Montpelier,      Bachelor's Degree in Culinary Full Time               Bachelor's      3 years                  neci.edu      877-223-6324                                                      Website
                                      Essex VT         Arts                                                  Degree
                                      Montpelier,      Associates Degree in Culinary Full Time               Associates      2 years                  neci.edu      877-223-6324                                                      Website
                                      Essex VT         Arts                                                  Degree
                                      Montpelier, VT   Certificate in Professional     Full Time             Certificate     30 weeks                 neci.edu      877-223-6324                                                      Website
                                                       Cooking
                                      Montpelier, VT   Associates Degree in            Full Time             Associates      2 years                  neci.edu      877-223-6324                                                      Website
                                                       Baking and Pastry Arts                                Degree
New England Cluinary Institute




                                      Montpelier, VT   Certificate in Baking           Full Time             Certificate     30 weeks                 neci.edu      877-223-6324                                                      Website
                                      Montpelier, VT   Certificate in Pastry           Full Time             Certificate     30 weeks                 neci.edu      877-223-6324                                                      Website
                                      Montpelier, VT   Bachelor's in Hospitality       Full Time             Bachelor's      3 years                  neci.edu      877-223-6324                                                      Website
                                                       and Restaurant                                        Degree
                                                       Management
                                      Montpelier, VT   On-line Bachelor's in           Full Time             Bachelor's                               neci.edu      877-223-6324                                                      Website
                                                       Hospitality and Restaurant                            Degree
                                                       Management
                                      Montpelier, VT   Associates Degree in            Full Time             Associates                               neci.edu      877-223-6324                                                      Website
                                                       Hospitality and Restaurant                            Degree
                                                       Management
                                      Montpelier, VT   Specialization in               Full Time             Bachelor's                               neci.edu      877-223-6324                                                      Website
                                                       Sustainablity                                         Degree
                                      Montpelier, VT   Wine and Beverage               Full Time             Bachelor's                               neci.edu      877-223-6324                                                      Website
                                                       Specializations                                       Degree
                                      Montpelier, VT   Baking and Pastry               Full Time             Bachelor's                               neci.edu      877-223-6324                                                      Website
                                                       Sepcializations                                       Degree

                                      Hyde Park, NY    Culinary Arts - Bachelor's      Full Time             Bachelor`s       38 months                                                                                               Website
                                                       Degree                                                Degree                                   ciachef.edu   845-452-9600             845-452-9600   admissions@culinary.edu
Culinary Institute of America (CIA)




                                      Hyde Park, NY    Associate Degree in Culinary    Full Time             Associate Degree 21 months                                                                                               Website
                                                       Arts                                                                                           ciachef.edu   845-452-9600             845-452-9600   admissions@culinary.edu
                                      Hyde Park, NY    Bachelor`s Degree in Baking     Full Time             Bachelor`s      38 months                                                                                                Website
                                                       and Pastry Arts                                       Degree
                                                                                                                                                      ciachef.edu   845-452-9600             845-452-9600   admissions@culinary.edu
                                      Hyde Park, NY    Associate Degree in Baking      Full Time             Associate Degree 21 months                                                                                               Website
                                                       and Pastry Arts
                                                                                                                                                      ciachef.edu   845-452-9600             845-452-9600   admissions@culinary.edu
                                      St. Helena, CA   Baking and Pastry Certificate   Full Time             Certificate     30 weeks                                                                                                 Website
                                                       Program
                                                                                                                                                      ciachef.edu   845-452-9600             845-452-9600   admissions@culinary.edu
                                      St. Helena, CA   Accelorated Culinary Arts       Full Time             Certificate     30 weeks                                                                                                 Website
                                                       Certificate Program                                                                   $23,380 ciachef.edu    845-452-9600             845-452-9600   admissions@culinary.edu
                                                                                                                     Ontario Culinary Tourism Alliance: Education and Training Audit
                                                                                                                                        Product Mix: International
                                      Location         Program Name                   Type of        P/T    Certification       Length      Cost/year   Website       Main #           Contact                    Phone          E-mail                    Availability of
                                                                                      Program     available                                                                                                                                                info
                                                                                                    (Y/N)
                                      St. Helena, CA   Associate in Occupational      Full Time             Degree                                                                                                                                         Website
                                                       Studies (A.O.S.) Degree in
                                                       Culinary Arts                                                                                    ciachef.edu   845-452-9600                                845-452-9600   admissions@culinary.edu
                                      St. Helena, CA   Associate in Occupational      Full Time             Certified           21 months                                                                                                                  Website
Culinary Institute of America (CIA)




                                                       Studies (A.O.S.) Degree in                           Culinarian
                                                       Baking and Pastry Arts                                                                           ciachef.edu   845-452-9600                                845-452-9600   admissions@culinary.edu
                                      St. Helena, CA   ProChef Level I – Certified    Full Time             Certified Chef de                                                                                                                              Website
                                                       Culinarian                                           Cuisine                                     ciachef.edu   845-452-9600                                845-452-9600   admissions@culinary.edu
                                      St. Helena, CA   ProChef Level II – Certified   Full Time             Certified                                                                                                                                      Website
                                                       Chef de Cuisine                                      Executive Chef
                                                                                                                                                        ciachef.edu   845-452-9600                                845-452-9600   admissions@culinary.edu
                                      St. Helena, CA  ProChef Level III – Certified   Full Time             Certified Wine                                                                                                                                 Website
                                                      Executive Chef                                        Professional                                ciachef.edu   845-452-9600                                845-452-9600   admissions@culinary.edu
                                      Napa Valley, CA Certified Wine Professional –   Full Time             Certified Wine                                                                                                                                 Website
                                                      Foundation Level I                                    Professional                                ciachef.edu   845-452-9600                                845-452-9600   admissions@culinary.edu
                                      Napa Valley, CA Certified Wine Professional –   Full Time             Certificate                                                                                                                                    Website
                                                      Advanced Level II                                                                                 ciachef.edu   845-452-9600                                845-452-9600   admissions@culinary.edu
                                      San Antonio, TX Culinary Arts Certificate       Full Time                                 30 weeks                                                                                                                   Website
                                                      Program                                                                                           ciachef.edu   845-452-9600                                845-452-9600   admissions@culinary.edu

                                      Providence,   Baking & Pastry Arts              Full time             Associate           2 years                 jwu.edu       1-800-DIAL-JWU   Welling, Gary,             401-598-1130   not published             Website
                                      Denver, North                                                         Degree                                                                     International Baking &
                                      Miami,                                                                                                                                           Pastry Institute
                                      Charlotte
                                      Providence,   Culinary Arts                     Full time             Associate           2 years                 jwu.edu       1-800-DIAL-JWU   Pothier, Maureen, Culinary 401-598-1130   not published             Website
                                      Denver, North                                                         Degree                                                                     Arts Associate Studies
                                      Miami,
                                      Charlotte
Johnson & Wales




                                      Providence    Baking & Pastry Arts              Full time             Bachelor's          4 years                 jwu.edu       1-800-DIAL-JWU   Welling, Gary,             401-598-1130   not published             Website
                                                                                                            Degree                                                                     International Baking &
                                                                                                                                                                                       Pastry Institute
                                      Providence,      Baking & Pastry Arts and       Full time             Bachelor's          4 years                 jwu.edu       1-800-DIAL-JWU   Welling, Gary,             401-598-1130   not published             Website
                                      Denver, North    Food Service Management                              Degree                                                                     International Baking &
                                      Miami,                                                                                                                                           Pastry Institute
                                      Charlotte
                                      Providence,      Culinary Arts and Food         Full time             Bachelor's          4 years                 jwu.edu       1-800-DIAL-JWU   Hienerwadel, Rainer,       401-598-1130   not published             Website
                                      Denver, North    Service Management                                   Degree                                                                     Culinary Arts
                                      Miami,                                                                                                                                           Baccalaureate Program
                                      Providence,      Culinary Nutrition             Full time             Bachelor's          4 years                 jwu.edu       1-800-DIAL-JWU   Viera, Suzanne, Culinary   401-598-1130   not published             Website
                                      Denver                                                                Degree                                                                     Nutrition

                                      Providence,      Food Marketing                 Full time             Bachelor's          4 years                 jwu.edu       1-800-DIAL-JWU   Marshall, Susan, Food      401-598-1925   not published             Website
                                      North Miami                                                           Degree                                                                     Service Academics
                                                                                                               Ontario Culinary Tourism Alliance: Education and Training Audit
                                                                                                                                  Product Mix: International
                               Location        Program Name                    Type of        P/T    Certification   Length      Cost/year     Website                  Main #              Contact                     Phone          E-mail          Availability of
                                                                               Program     available                                                                                                                                                   info
                                                                                             (Y/N)
                               Providence      Food Service                    Full time             Bachelor's      4 years                   jwu.edu                  1-800-DIAL-JWU      Marshall, Susan, Food       401-598-1925   not published   Website
                                               Entrepreneurship                                      Degree                                                                                 Service Academics
                               Provence        Master In Arts Teaching    Full time                  Masters                                   jwu.edu                  1-800-DIAL-JWU                                                 not published   Website
                               North Miami,    Hotel & Lodging Management Full time                  Bachelor's      4 years                   jwu.edu                  1-800-DIAL-JWU      Kok, Robert M., M.B.A.,     401-598-1475   not published   Website
                               Providence,                                                           Degree                                                                                 SPHR, CHE; Department
                               Denver,                                                                                                                                                      Chair, The International
                               Charlotte                                                                                                                                                    Hotel School

                               Providence,     International Hotel & Tourism   Full time             Bachelor's      4 years                   jwu.edu                  1-800-DIAL-JWU      Kok, Robert M., M.B.A.,     401-598-1475   not published   Website
                               Charlotte       Management                                            Degree                                                                                 SPHR, CHE; Department
                                                                                                                                                                                            Chair, The International
                                                                                                                                                                                            Hotel School
    Johnson & Wales




                               North Miami,    Restaurant, Food & Beverage Full time                 Bachelor's      4 years                   jwu.edu                  1-800-DIAL-JWU      Sabitoni, Michael, M.S.,    401-598-1476   not published   Website
                               Providence,     Management                                            Degree                                                                                 CHE; Department Chair,
                               Denver,                                                                                                                                                      The Center for Food &
                               Charlotte                                                                                                                                                    Beverage Management;
                                                                                                                                                                                            The Center for
                                                                                                                                                                                            International Travel &
                                                                                                                                                                                            Tourism Studies M.S.,
                                                                                                                                                                                            Sabitoni, Michael,
                               North Miami,    Travel, Tourism & Hospitality   Full time             Bachelor's      4 years                   jwu.edu                  1-800-DIAL-JWU      CHE; Department Chair,      401-598-1476   not published   Website
                               Providence      Management                                            Degree                                                                                 The Center for Food &
                                                                                                                                                                                            Beverage Management;
                               Provence        JWU offers an M.B.A. in         Full time             Masters                                   jwu.edu                  1-800-DIAL-JWU                                                 not published   Website
                                               Hospitality, with
                                               concentrations in Event
                                               Leadership and in Marketing,
                                               as well as a Certified
                                               Advanced Graduate Studies
                                               (C.A.G.S.) in Hospitality



                               New York, NY    Classic Culinary Arts           Full Time      Y                      6 - 9 months $   40,850 frenchculinary.com                             André Soltner Master                                       Website
                                                                                                                                                                        Call                Chef, Dean of Classic
French Culinary




                                                                                                                                                                        1.888.FCI.CHEF      Studies
    Institute




                               New York, NY    Classic Pastry Arts             Full Time      Y                      6 - 9 months $    3,895 frenchculinary.com         Call                Tina Casaceli, Director                                    Website
                                                                                                                                                                        1.888.FCI.CHEF      of Pastry Arts
                               New York, NY    The Art of International Bread Full Time       Y                      8 weeks     $     9,275 frenchculinary.com                             Karen Bornarth,                                            Website
                                               Baking                                                                                                                   Call                Instructional Coordinator
                                                                                                                                                                        1.888.FCI.CHEF

                               Fort Lauderdale, Culinary Management            Full Time             Bachelor of     4 years     $ 8,5435 /4   artinstitutes.edu/fortlaud 1-800-275- 7603                                                              Website
                               FL                                                                    Science                     yrs           erdale
    Art Institute of Florida
                                                                                                                 Ontario Culinary Tourism Alliance: Education and Training Audit
                                                                                                                                    Product Mix: International
                                Location         Program Name                  Type of          P/T    Certification   Length       Cost/year    Website                  Main #              Contact                    Phone          E-mail                            Availability of
                                                                               Program       available                                                                                                                                                                    info
                                                                                               (Y/N)
     Art Institute of Florida




                                Fort Lauderdale, Baking and Pastry             Full Time               Associate of    <2 years (7 $ 5,1235 / 2 artinstitutes.edu/fortlaud 1-800-275- 7603                                                                                Website
                                FL                                                                     Science         quarters)   years        erdale
                                Fort Lauderdale, Culinary Arts                 Full Time               Associate of    <2 years (7 $ 5,1235 / 2 artinstitutes.edu/fortlaud 1-800-275- 7603                                                                                Website
                                FL                                                                     Science         quarters)   years        erdale
                                Fort Lauderdale, Art of Cooking                Full Time               Diploma         9 months     $18,811      artinstitutes.edu/fortlaud 1-800-275- 7603                                                                               Website
                                FL                                                                                                               erdale
                                Fort Lauderdale, Study Abroad Program                                                                            artinstitutes.edu/fortlaud 1-800-275- 7603   Jennifer Arreguin, Study                  jarreguin@aii.edu                 Website
                                FL                                                                                                               erdale                                       Abroad Coordinator

                                Adelaide, South Graduate Program in            Full Time        Y      Masters         8 months     $    27,500 gastronomy.adelaide.ed +61 8 8303 3749        Professor Barbara Santich +61 8 8303 5615 barbara.santich@adelaide.edu.au   Website
Adelaide
  U of




                                Australia       Gastronomy                     and on-                                                          u.au
                                                                               line

                                Brighton, UK     Food and Culinary Arts        Full Time                               2 years                                                                                                                                            Website
                                                                                                                                                 ccb.ac.uk                01273 667788                                                  info@ccb.ac.uk
                                Brighton, UK     Food Preparation & Cooking    Full Time               NVQ Level 1     36 weeks                                                                                                                                           Website
     Brighton-Hove




                                                                                                                                                 ccb.ac.uk                01273 667788                                                  info@ccb.ac.uk
                                Brighton, UK     Food Preparation              Full Time               NVQ level 3     36 weeks                                                                                                                                           Website
                                                 Cooking/Kitchen Larder                                                                          ccb.ac.uk                01273 667788                                                  info@ccb.ac.uk
                                Brighton, UK     Food Preparation, Cooking &   Full Time               NVQ Level 1     36 weeks                                                                                                                                           Website
                                                 Drink Service                                                                                   ccb.ac.uk                01273 667788                                                  info@ccb.ac.uk
                                Brighton, UK     Hospitality and Event         Full Time                               2 years                                                                                                                                            Website
                                                 Management                                                                                      ccb.ac.uk                01273 667788                                                  info@ccb.ac.uk
                                Brighton, UK     Hospitality Supervision       Full Time               NVQ level 3     36 weeks                  ccb.ac.uk                01273 667788                                                  info@ccb.ac.uk                    Website

                                Portland, OR     Certified Culinary Tourism    Part time -      Y      CCTP            4 modules, $1,295 for     culinarytourism.org      1 503-750-7200      Erik Wolf                                                                   Website
International Culinary
 Tourism Association




                                                 Professional (CCTP)           on line                                 ranging    the
                                                 program                       modules                                 from 30    program
                                                                                                                       min to 60
                                                                                                                       min plus
                                                                                                                       self study
                                                                                                                               Ontario Culinary Tourism Alliance: Education and Training Audit
                                                                                                                                                  Product Mix: International
                                              Location         Program Name                    Type of        P/T    Certification    Length      Cost/year   Website               Main #           Contact   Phone            E-mail              Availability of
                                                                                               Program     available                                                                                                                                info
                                                                                                             (Y/N)
                                              Austin, Texas    Culinary Arts                                         Associate of                             tca.edu               (888-559-7222)                                                  Website
                                                                                                                     Applied Scince
   Texas Culinary Academy




                                                                                                                     Degree

                                              Austin, Texas    Patisserie and Baking                                                                          tca.edu               (888-559-7222)                                                  Website


                                                                                                                     Certificate
                                              Austin, Texas    Certificate in Culinary Arts                                                                   tca.edu               (888-559-7222)                                                  Website


                                                                                                                     Certificate
Institute of




                                              New York, NY     Culinary Arts                                  Y      Diploma          650 hours       28,717 iceculinary.com        888-354-CHEF.                                                   Website
 Culinary




                                              New York, NY     Baking and pastry Arts                         Y      Diploma          610 hours       27,134 iceculinary.com        888-354-CHEF.                                                   Website
                                              New York, NY     Culinary Management                            Y      Diploma          316 hours       13,300 iceculinary.com        888-354-CHEF.                                                   Website

                                              Scottsdale, AZ   Le Cordon Bleu Culinary Arts                                                                   arizonaculinary.com   (866)294-CHEF.             1.888.557.4222                       Website
   Scottsdale Culinary Institute in Arizona




                                              Scottsdale, AZ   Le Cordon Bleu Pâtisserie and                                                                  arizonaculinary.com   (866)294-CHEF.             1.888.557.4222                       Website
                                                               Baking

                                              Scottsdale, AZ   Le Cordon Bleu Hospitality &                                                                   arizonaculinary.com   (866)294-CHEF.             1.888.557.4222                       Website
                                                               Restaurant Management

                                              Scottsdale, AZ   Associate of Occupational                                                                      arizonaculinary.com   (866)294-CHEF.             1.888.557.4222                       Website
                                                               Studies Degree in Le Cordon
                                                               Bleu Hospitality
                                              Scottsdale, AZ   Bachelor of Arts Degree in Le                                                                  arizonaculinary.com   (866)294-CHEF.             1.888.557.4222                       Website
                                                               Cordon Bleu Hospitality



                                                                                                                                                                                                               (619) 644-2100
San Diego




                                              San Diego, CA    Commis de Cuisine                                                      7 months                sdci-inc.com          619.644.2100                                info@sdci-inc.com   Website
 Culinary




                                                                                               Full Time
                                              San Diego, CA    Commis de Patisserie                                                   7 months                sdci-inc.com          619.644.2100               (619) 644-2100   info@sdci-inc.com   Website
                                                                                               Full Time
                                                                                                                Ontario Culinary Tourism Alliance: Education and Training Audit
                                                                                                                                   Product Mix: International
                                     Location        Program Name               Type of        P/T    Certification      Length       Cost/year     Website                     Main #         Contact   Phone   E-mail                        Availability of
                                                                                Program     available                                                                                                                                          info
                                                                                              (Y/N)
                                     Philadelphia,   Professional (Food                               Diploma            30 wks          $10,000 http://www.culinaryart 215-468-8800                             Admissions@CulinaryArts.com   Website
JNA Institue of
 Culinary Arts




                                     Pennsylvania    Service Diploma)                                                                            s.com/


                                     Philadelphia,   Culinary Arts/Restuarant                         Diploma            60 wks          $20,000 http://www.culinaryart 215-468-8800                             Admissions@CulinaryArts.com   Website
                                     Pennsylvania    Management                                                                                  s.com/

                                     Culinary Arts  Baking and Pasty            Full Time             Associate of       7 quarters   $50,940/      artinstitutes.edu/houston   713-623-2040                     aihadm@aii.ed                 Website
                                     Program,                                                         Applied                         program
                                     Houston, Texas                                                   Science

                                     Culinary Arts  Culinary Arts               Full Time             Associate of       7 quarters   $50,940/      artinstitutes.edu/houston   713-623-2040                     aihadm@aii.ed                 Website
                                     Program,                                                         Applied                         program
                                     Houston, Texas                                                   Science
      The Art Institute of Houston




                                     Culinary Arts  Culinary Arts               Full Time             Diploma            5 quarters   $28,400/      artinstitutes.edu/houston   713-623-2040                     aihadm@aii.ed                 Website
                                     Program,                                                                                         program
                                     Houston, Texas

                                     Culinary Arts  Food and Beverage           Full Time             Bachelor of        3 years      no listed     artinstitutes.edu/houston   713-623-2040                     aihadm@aii.ed                 Website
                                     Program,       Management                                        Science
                                     Houston, Texas

                                     Culinary Arts  Culinary Management         Full Time             Bachelor of        3 years      $83,700/      artinstitutes.edu/houston   713-623-2040                     aihadm@aii.ed                 Website
                                     Program,                                                         Science                         program
                                     Houston, Texas

                                     Culinary Arts  Restuarant and catering     Full Time             Associate of       1.5 years    $41,750/      artinstitutes.edu/houston   713-623-2040                     aihadm@aii.ed                 Website
                                     Program,       Management                                        Applied                         program
                                     Houston, Texas                                                   Science


                                     Grand Rapids,   Culinary Arts                                    Associate in                                                              616-234-4000
Grand Rapids Community




                                                                                Full Time                                2 years      $84.50/con grcc.edu
                                     Michigan                                                         Applied Arts and                tract hour -
                                                                                                      Sciences                        approx
        College




                                                                                                                                      $5,495/yr
                                     Grand Rapids,   Culinary Management        Full Time             Associate in       2 years                   grcc.edu                     616-234-4000
                                     Michigan                                                         Applied Arts and
                                                                                                      Sciences                        $4,943/yr
                                     Grand Rapids,   Baking and Pastry Arts     Full Time             Certificate        1 year +                   grcc.edu                    616-234-4000
                                     Michigan                                                                            summer            $5,661
                                                                                                                    Ontario Culinary Tourism Alliance: Education and Training Audit
                                                                                                                                       Product Mix: International
                                   Location         Program Name                   Type of        P/T    Certification     Length     Cost/year   Website               Main #           Contact   Phone   E-mail   Availability of
                                                                                   Program     available                                                                                                            info
                                                                                                 (Y/N)
                                   Baton Rouge,     Associate in Occupational Full Time                   4 levels that                           louisianaculinary.com 877.769.8820
Louisiana Culinary




                                                                                                                          46 weeks
                                   LA               Studies Degree in Culinary                            achieve 2
     Institute




                                                    Arts                                                  certficates and
                                                                                                          lead to the
                                                                                                          degree



                                   Portland,        Le Cordon Bleu Culinary        Full Time              Diploma or     36 weeks &               http://www.wci.edu/   (888) 891-6222
      Western Culinary Institute




                                   Oregon           Arts                                                  Associate of   60 weeks
                                                                                                          Occupational
                                                                                                          Studies Degree

                                   Portland,        Le Cordon Bleu Patisserie Full Time                   Diploma or     36 weeks &               http://www.wci.edu/   (888) 891-6222
                                   Oregon           and Baking Arts                                       Associate of   60 weeks
                                                                                                          Occupational
                                                                                                          Studies Degree


                                   Orlando, Florida Le Cordon Bleu Culinary Arts Full Time                Associate of   15 months                orlandoculinary.com   888-793-3222
      Orlando Culinary Academy




                                                    (Associate of Applied Science                         Applied
                                                    Degree)                                               Science Degree

                                   Orlando, Florida Le Cordon Bleu Pâtisserie &    Full Time              Associate of   15 months                orlandoculinary.com   888-793-3222
                                                    Baking (Associate of Applied                          Applied
                                                    Science Degree)                                       Science Degree

                                   Orlando, Florida Le Cordon Bleu Culinary Arts   Full Time              Diploma          30 weeks               orlandoculinary.com   888-793-3222
                                                    (Diploma)


                                   Philadelphia, PA Culinary Arts                  information requested - not available on-line                  walnuthillcollege.edu 215-222-4200
The Restaurant School
 at Walnut Hill College




                                   Philadelphia, PA Pastry Arts                                                                                   walnuthillcollege.edu 215-222-4200

                                   Philadelphia, PA Hotel Management                                                                              walnuthillcollege.edu 215-222-4200

                                   Philadelphia, PA Restuarant Management                                                                         walnuthillcollege.edu 215-222-4200
                                                                                                                         Ontario Culinary Tourism Alliance: Education and Training Audit
                                                                                                                                            Product Mix: International
                                         Location         Program Name                  Type of         P/T    Certification    Length       Cost/year   Website        Main #          Contact   Phone   E-mail   Availability of
                                                                                        Program      available                                                                                                     info
                                                                                                       (Y/N)
                                         Louisville, KY   Baking and Pasty Arts                         Y      Associates       18 months
                                                                                        Full Time              Degree                                    sullivan.edu   502.456.6505
                                         Louisville and   Professional Baker's                          Y      Diploma          9 months
                                         Lexington, KY    Career Diploma                Full Time                                                        sullivan.edu   502.456.6505
                                         Louisville and   Culinary Arts                                 Y      Associates       18 months
                                         Lexington, KY                                  Full Time              Degree                                    sullivan.edu   502.456.6505
                                         Louisville, KY   Professional Cook Career                      Y      Diploma          12 months
          Sullivan University




                                                          Diploma                       Full Time                                                        sullivan.edu   502.456.6505
                                         Louisville, KY   Hotel/Restuarant                              Y      Associates       18 months
                                                          Management                    Full Time              Degree                                    sullivan.edu   502.456.6505
                                         Louisville and   Hospitality Management                        Y      Bachelor's       18 months
                                         Lexington, KY                                  Full Time              Degree                                    sullivan.edu   502.456.6505
                                         Louisville and   Travel and Tourism                            Y      Diploma          9 months
                                         Lexington, KY                                  Full Time                                                        sullivan.edu   502.456.6505
                                         Louisville, KY   Professional Catering                         Y      Associate of     18 months
                                                                                        Full Time              Science                                   sullivan.edu   502.456.6505
                                         Louisville and   Travel, Tourism and Event                     Y      Associate of     18 months
                                         Lexington, KY    Management                                           Science (A.S.)
                                                                                        Full Time              Degree                                    sullivan.edu   502.456.6505

                                         Vitznau-         Advanced Diploma in           Full Time              Diploma          9 months +               culinary.ch    + +41 41 399-
DCT - Swiss-European Culinary & Pastry




                                         Lucerne,         European Culinary                                                     6-9 months                              0000,
                                         Switzerland      Management                                                            internship
         Chocolate Art Center




                                         Vitznau-         Foundation In European        Full Time              Certificate      11 weeks                 culinary.ch    + +41 41 399-
                                         Lucerne,         Cuisine Certificate                                                                                           0000,
                                         Switzerland
                                         Vitznau-         Certificate in European       Full Time              Certificate      11 weeks                 culinary.ch    + +41 41 399-
                                         Lucerne,         Gourmet Cuisine                                                                                               0000,
                                         Switzerland

                                         Vitznau-         Certificate in European Pastry Full Time             Certificate                               culinary.ch    + +41 41 399-
                                         Lucerne,         and Chocolate                                                                                                 0000,
                                         Switzerland
                                                                                                                 Ontario Culinary Tourism Alliance: Education and Training Audit
                                                                                                                                    Product Mix: International
                                  Location       Program Name                    Type of        P/T    Certification   Length    Cost/year   Website            Main #              Contact   Phone   E-mail   Availability of
                                                                                 Program     available                                                                                                         info
                                                                                               (Y/N)
Culinary Arts and Hotel
International School for




                                  Quezon City,   Diploma in Pastry and Bakery Full Time                Diploma         1 year                iscahm.com         (63) 2 926 8888 /
                                  Philippines    Arts and Kitchen Management                                                                                    920 1481


                                  Quezon City,   Diploma in Culinary Arts and    Full Time             Diploma         1 year                iscahm.com         (63) 2 926 8888 /
                                  Philippines    Kitchen Management                                                                                             920 1481

                                  Quezon City,   Diploma in Food and             Full Time             Diploma         1 year                iscahm.com         (63) 2 926 8888 /
                                  Philippines    Beverage Management and                                                                                        920 1481
                                                 Cost Control



                                  Manila, The    Culinary Arts and               Full Time             Diploma         2 years               cca-manila.com     (+63 2) 426.4840
Center for Culinary




                                  Philipines     Technology Management

                                  Manila, The    Baking and Pastry Arts          Full Time             Certificate     1 year                cca-manila.com     (+63 2) 426.4840
       Arts




                                  Philipines

                                  Manila, The    Baking and Pastry Arts          Full Time             Diploma         2 years               cca-manila.com     (+63 2) 426.4840
                                  Philipines

                                  Barcelona,     Hostelería (especialidad en                                           3 years               euht-santpol.org   93 760 02 12
                                  Spain          Restaurante)

                                  Barcelona,      Hostelería (especialidad en                                          3 years               euht-santpol.org   93 760 02 12
                                  Spain          Cocina)
      Escuela Univde Hosteleria




                                  Barcelona,      Grado de dirección hotelera                                          4 years               euht-santpol.org   93 760 02 12
                                  Spain          (especialidades: dirección
                                                 hotelera / dirección de AyB /
                                                 dirección de cocina)

                                  Barcelona,      Master in Hospitality                                Masters         1 year                euht-santpol.org   93 760 02 12
                                  Spain          Management (Hoteles y
                                                 Restaurantes)
                                  Barcelona,      Postgrado en Dirección de                            Post- Graduate 1 year                 euht-santpol.org   93 760 02 12
                                  Spain          Food & Beverage
                                  Barcelona,      Postgrado en Pasteleria de                           Post- Graduate 1 year                 euht-santpol.org   93 760 02 12
                                  Spain          Restaurantes
                                  Barcelona,      Postgrado en Dirección de                            Post- Graduate 1 year                 euht-santpol.org   93 760 02 12
                                  Spain          Cocina
New England Culinary Institute                     Location:

Program Name                         Campus        Description                                                                              Length     Certification Level   Required Courses
Bachelor's Degree in Culinary Arts   Montpelier,   A Bachelors Degree in Culinary Arts meets the demand for a level of expertise in the 3 years        Bachelor's Degree
                                     Essex VT      kitchen and in management that no other program can fulfill. You’ll be prepared not
                                                   only to create menus and dishes that will distinguish your establishment, but also to
                                                   manage an operations team that includes staff in front and in back of the house.
                                                   Graduates of our program have jumpstarted careers that have celebrity status, as
                                                   well as entrepreneurs and managers in single and multi-unit restaurants.

                                                   3 six-month on-campus residencies
                                                   3 paid internships in some of America’s top restaurants
                                                   7 convenient enrollment dates for your first year – September, December, January,
                                                   March, April, June, and July
                                                   Residencies on our Montpelier and Essex campuses




Associates Degree in Culinary Arts   Montpelier,   Students enrolled in our Associates Degree in Culinary Arts begin working and             2 years   Associates Degree
                                     Essex VT      learning in one of our celebrated school-owned restaurants from the very first day of
                                                   class. Our student/teacher ratio of 10:1 is the lowest in the nation and it translates to
                                                   more individual attention and more time to create your own unique culinary style. The
                                                   Associates Degree program is also the perfect springboard for further education in
                                                   either our Bachelors of Culinary Arts programs or Hospitality and Restaurant
                                                   Management programs. NECI’s combination of hands-on learning and academics
                                                   will give you the edge you need to stand out in the demanding world of culinary arts.

                                                   2 six-month on campus residencies
                                                   2 paid internships in some of America’s top restaurants
                                                   7 convenient enrollment dates throughout the year – September, December,
                                                   January, March, April, June, and July
                                                   Residencies on our Montpelier and Essex campuses




Certificate in Professional          Montpelier,   If you are interested in pursuing a career in the kitchen, NECI's Certificate 30                    Certificate
Cooking                              VT            in Professional Cooking allows you to begin on a professional path as a       weeks
                                                   prep, line or banquet cook. Our condensed program and student/teacher
                                                   ratio of 10:1 will give you the foundation to develop your job skills in a
                                                   highly competitive marketplace.

                                                   Hands-on experience in an operational non-commercial kitchen
                                                   Only 15 weeks of residency and a 15-week, 450-hour paid
                                                   internship – A stepping stone to further education, such as NECI’s
                                                   Associates Degree in Culinary Arts.
                                                   Four enrollments throughout the year – January, April, July, and October.


Associates Degree in Baking          Montpelier,   If your dream is to create delicious pastry showpieces for all of life’s     2 years                Associates Degree
and Pastry Arts                      VT            celebrations, a career in the baking and pastry arts may be for you. At New
                                                   England Culinary Institute you’ll work side by side with skilled instructors
                                                   dedicated to teaching you the exacting science and creative art of baking
                                                   and pastry. Academic excellence and artistic expertise are hallmarks of
                                                   NECI graduates. Graduates of this program can move directly into the
                                                   Bachelors of Culinary Arts or Bachelors of Hospitality and Restaurant
                                                   Management.

                                                   24-month program features intensive hands-on learning in school-owned
                                                   La Brioche Bakery & Cafe
                                                   2 six-month paid professional internships in top baking and pastry facilities
                                                   7 convenient enrollment dates throughout the year – September,
                                                   December, January, March, April, June, and July


Certificate in Baking                Montpelier,   During the fifteen week residency term, students will learn the foundation 30                       Certificate
                                     VT            of Cooking Theory, Knife Skills and Sanitation and Food Safety. Our          weeks
                                                   student/teacher ratio of 10:1 means you’ll get more individualized attention
                                                   here at NECI than at any other cooking school in the country. Plus, the
                                                   Certificate in Baking Program is a great way to jumpstart you career and
                                                   prepares you for further instruction in the field such as our Associates
                                                   Degree in Baking and Pasty Arts.

                                                   Hands-on learning at NECI’s professional retail bakery, La Brioche Bakery
                                                   and Café
                                                   15-week residency on the Montpelier campus
                                                   15-week, 450-hour paid internship in a top baking facility

Certificate in Pastry                Montpelier,   Your day might start before dawn, but your reward is seeing delighted     30                        Certificate
                                     VT            customers devour the buttery croissants you created in the early morning weeks
                                                   hours. Our hands-on education has the lowest student/teacher ratio in the
                                                   industry of 10:1. You’ll be fully prepared to become a pastry cook in
                                                   bakeshops, restaurants, or other commercial kitchens, and you’ll have a
                                                   firm foundation for further study in the culinary field.

                                                   Hands-on learning at NECI’s professional retail bakery, La Brioche Bakery
                                                   and Café
                                                   15-week residency on the Montpelier campus
                                                   15-week, 450-hour paid professional internship
                                                   Foundation for future study in Associates Degree in Baking and Pastry
                                                   Arts or Associates Degree in Culinary Arts.


Bachelor's in Hospitality and        Montpelier,   The Bachelors Degree in Hospitality and Restaurant Management is the                     3 years    Bachelor's Degree                        neci.edu   877-223-
Restaurant Management                VT            fastest track to success in the industry. If you have completed our                                                                                     6324
                                                   Associates Degree in Hospitality and Restaurant Management or have 60
                                                   credit hours from another educational institution, you can complete this
                                                   program in 15 months. NECI combines intensive hands-on training in our
                                                   world class culinary resort in Essex, Vermont with paid internships and a
                                                   sophisticated curriculum that includes financial management, marketing,
                                                   human resources, and interpersonal communication.

                                                   Small, dynamic classes of 12-15 students
                                                   Top-of-the-house training
                                                   Creation of a business plan
                                                   Earning potential in 9 months
                                                   Management ready upon graduation
                                                   Two enrollments per year, September and March


On-line Bachelor's in Hospitality Montpelier,      Advance your career and further develop your management and                                         Bachelor's Degree
and Restaurant Management         VT               entrepreneurial skills through the Online Degree Program at New England
                                                   Culinary Institute. Requirements for admission include an Associates
                                                   Degree and either be actively employed in an industry-related field, or two
                                                   years prior supervisory experience in the food and beverage industry. In
                                                   just 72 weeks graduates are ready to perform in key positions such as
                                                   banquet or events director, restaurant manager or assistant general
                                                   manager.

                                                   A degree from the most respected culinary school in the country
                                                   Learn without having to give up your job and move
                                                   Fast track to success with 12 six-week online course segments
                                                   Year round enrollment
                                                   Online, discussion boards connect you to your educational community
                                                   Integration of your actual work experience with course work
Associates Degree in Hospitality Montpelier,    We’re training restaurant managers, supervisors and owners at New              Associates Degree
and Restaurant Management        VT             England Culinary Institute. Students enter our Associates Degree program
                                                because they want high level careers and our graduates are sought after
                                                all over the world. You’ll learn hands-on management spending 50% of
                                                your time in the kitchen and dining room and 50% in our intensive
                                                classrooms. Our “learn by doing” philosophy is unmatched anywhere in
                                                the country. The fifteen month program includes a paid six month
                                                internship that builds your confidence, resume and industry contacts.
                                                Knowledge about food production and wine service as well as traditional
                                                management topics will give you an advantage in the fast growing field of
                                                hospitality and restaurant management.

                                                Maximum of 10 students in labs and 20 in lectures
                                                Career counseling the very first week of class
                                                Foundation for further study in the field such as NECI’s Bachelors Degree
                                                in Hospitality and Restaurant Management
                                                Gain experience in industry while attending classes
                                                September enrollment
                                                Schedule a tour of our beautiful Essex campus and meet students who are
                                                actively pursuing their dreams to become acclaimed professionals and
                                                discover why NECI is the most respected culinary school in the country.



Specialization in Sustainablity   Montpelier,   NECI offers three specialization options within the BA in Culinary Arts and    Bachelor's Degree   neci.edu   877-223-
                                  VT            the BA in Hospitality & Restaurant Management programs. These unique                                          6324
                                                programs provide students an opportunity to concentrate parts of their
                                                program on topics of special interest in the contemporary food and
                                                beverage industry. Through these options, students work with a
                                                coordinator to target their assignments and projects during their residency,
                                                to select focused electives (6-9 credits) and to secure an internship (15
                                                credits) that supports the specialization. The opportunities enable students
                                                to enhance their learning and enter the industry with stronger skills in
                                                three important areas.
Wine and Beverage                 Montpelier,   NECI offers three specialization options within the BA in Culinary Arts and    Bachelor's Degree
Specializations                   VT            the BA in Hospitality & Restaurant Management programs. These unique
                                                programs provide students an opportunity to concentrate parts of their
                                                program on topics of special interest in the contemporary food and
                                                beverage industry. Through these options, students work with a
                                                coordinator to target their assignments and projects during their residency,
                                                to select focused electives (6-9 credits) and to secure an internship (15
                                                credits) that supports the specialization. The opportunities enable students
                                                to enhance their learning and enter the industry with stronger skills in
                                                three important areas.
Baking and Pastry                 Montpelier,   NECI offers three specialization options within the BA in Culinary Arts and    Bachelor's Degree
Sepcializations                   VT            the BA in Hospitality & Restaurant Management programs. These unique
                                                programs provide students an opportunity to concentrate parts of their
                                                program on topics of special interest in the contemporary food and
                                                beverage industry. Through these options, students work with a
                                                coordinator to target their assignments and projects during their residency,
                                                to select focused electives (6-9 credits) and to secure an internship (15
                                                credits) that supports the specialization. The opportunities enable students
                                                to enhance their learning and enter the industry with stronger skills in
                                                three important areas.
Culinary Institute of America
Program Name                    Campus
Culinary Arts - Bachelor's      Hyde Park, NY
Degree




Associate Degree in Culinary    Hyde Park, NY
Arts




Bachelor`s Degree in Baking     Hyde Park, NY
and Pastry Arts
Associate Degree in Baking and Hyde Park, NY
Pastry Arts




Baking and Pastry Certificate   St. Helena, CA
Program




Accelorated Culinary Arts       St. Helena, CA
Certificate Program
Associate in Occupational    St. Helena, CA
Studies (A.O.S.) Degree in
Culinary Arts
Associate in Occupational     St. Helena, CA
Studies (A.O.S.) Degree in
Baking and Pastry Arts




ProChef Level I – Certified   St. Helena, CA
Culinarian
ProChef Level II – Certified Chef St. Helena, CA
de Cuisine




ProChef Level III – Certified    St. Helena, CA
Executive Chef




Certified Wine Professional –    Napa Valley,
Foundation Level I               CA
Certified Wine Professional –   Napa Valley,
Advanced Level II               CA




Culinary Arts Certificate       San Antonio,
Program                         TX
Location: Hyde Park - NY, Napa Valley- CA, San Antonia -TX.
Description                                                                             Length
To be a leader in the increasingly complex and ever-changing foodservice                38 months
industry, you must be a skilled culinarian, an astute business person, and a
creative trendsetter. In the CIA's 38-month Bachelor of Professional Studies
(B.P.S.) program, you will gain extensive experience in the kitchen. You'll also
learn the principles of effective leadership and explore subjects that will broaden
your mind and grow your critical thinking skills.


Prepare for success in the foodservice and hospitality industry with the CIA's          21 months
Associate in Occupational Studies (A.O.S.) in Culinary Arts degree. In this 21-
month program, you will develop the essential skills of the culinary arts with
extensive hands-on instruction in our kitchens.

In the associate degree in culinary arts program, you will:

Develop proficiency in classic and contemporary culinary techniques and cooking
methods in à la carte, table d'hôte, and banquet settings
Prepare American, Asian, and other international cuisines
Learn basic baking and explore nutrition, menu development, food safety, writing,
communication, and cost control
Gain practical experience in an 18-week paid externship


Today’s baking and pastry leader is equal parts artist, culinarian, and business       38 months
visionary. In the CIA’s 38-month Bachelor of Professional Studies (B.P.S.)
program, you will gain extensive experience in the bakeshop. You’ll also learn the
principles of effective leadership and explore subjects that will broaden your
perspective and stimulate your creativity. One of the benefits of pursuing a
Bachelor's Degree in Baking and Pastry Arts at The Culinary is that it allows you to
take part in our West Coast Food & Wine Seminar, a three-credit course that
comes between your junior and senior years. For one month, you'll explore
California's flavorful food scene, with visits to as many as 60 sites, including local
wineries and farms, meat and fish purveyors, coffee roasters, chocolatiers, and
area restaurants.

Visit a vineyard. Pluck a fresh fig from a tree. Enjoy a caviar tasting at a sturgeon
farm. It's an unforgettable experience that offers wonderful tastes, sights, and
smells, along with valuable lessons in issues like sustainable agriculture and
produce distribution.
Your future is in your hands with the CIA's Associate in Occupational Studies         21 months
(A.O.S.) in Baking and Pastry Arts degree. In the 21-month Associate Degree in
Baking and Pastry Arts program, you will practice both the technical skills and the
fine art of baking and pastry with hands-on instruction in our bakeshops.

In this program, you will:

Develop proficiency in creating hearth and specialty breads, desserts, pastry,
pâtisserie, and confections
Practice basic cooking and explore nutrition, writing, menu development,
communication, food safety, and cost control
Gain practical experience in an 18-week paid externship
The Bakery Café

In the Associate Degree in Baking and Pastry Arts program, you'll gain six weeks
of real-world experience in the Apple Pie Bakery Café Sponsored by Rich Products
Corporation, for which you will provide all the delicious baked goods and serve the
public.




Whether you're changing careers, diversifying your skills, or just starting out, the 30 weeks
CIA's Baking and Pastry Arts Certificate Program can help you achieve your
personal and professional goals. You'll benefit from the same commitment to
quality education as in the CIA's acclaimed degree programs.
For 27 of the program's 30 weeks, you'll be in the bakeshop, practicing the full
range of techniques, recipes, and production methods you need for success.
Your creativity will blossom under the guidance of the program's expert,
experienced faculty in a supportive, interactive learning environment.
You'll make incredible connections with your instructors, CIA alumni, and the Napa
Valley chef community that will guide you throughout your career.




Ready to take on the dynamic, challenging, and rewarding world of professional        30 weeks
kitchens? With your hospitality management, food science, or nutrition degree in
hand, you're certainly primed to excel in one area of your chosen profession. But
how prepared are you to tackle the "food" side of the equation?

The Culinary Institute of America has the solution – the Accelerated Culinary Arts
Certificate Program (ACAP). Providing 30 weeks of comprehensive culinary
training, you'll acquire a credential that will open up a whole new world of
opportunity in your career. You'll receive an outstanding foodservice education,
including lessons on culinary techniques, flavor strategies, wine studies, menu
development, and culinary trends – everything you need to have an edge in the
In the culinary world, there is just one college with the program and
reputation that will optimize your education investment—The Culinary
Institute of America. Located in St. Helena, CA, the Greystone campus lies
in the heart of one of the world's most abundant regions for food and
wine—the Napa Valley.

Our renowned Associate in Occupational Studies (A.O.S.) Degree in
Culinary Arts at Greystone is the same proven curriculum offered at our
main campus in Hyde Park, NY. You'll get the same hands-on learning and
in-depth knowledge while practicing cooking techniques, exploring world
cuisines and ingredients, while building your command of critical skills such
as cost control, interpersonal communications, and menu development.
And you'll do it all in only 21 months or less, so you can quickly put your
degree to work for you—and your future.

Throughout your studies, you'll work in Greystone's amazing teaching
kitchens with people who are serious and passionate about the culinary
arts and who share your commitment to personal and professional
development. You'll also take an 18-week externship at one of more than
1,200 top foodservice properties around the world.

People in the industry know that CIA graduates have what it takes to help
their organizations succeed. Come to the CIA at Greystone and discover a
whole new world of opportunity.
The hands-on learning and in-depth knowledge you'll receive from the           21 months
CIA's associate degree program in baking and pastry arts will raise the bar
on your career possibilities. You’ll practice baking techniques, explore
world cuisines and ingredients, and build your command of critical skills
such as cost control, interpersonal communications, and menu
development. You’ll work in Greystone’s amazing teaching kitchens and
bakeshops, with people who are serious and passionate about all things
culinary and who share your commitment to personal and professional
development. As a baking and pastry student, you'll gain real-world
experience in a planned bakery café to be built on the first floor of the main
building.

Our baking and pastry arts degree program will give you more than 1,300
hours in the kitchen or bakeshop—more than just about any other culinary
college. The comprehensive knowledge of baking and pastry methods and
cuisines you'll develop will serve as the foundation for everything you do in
your career.

At the CIA, you’ll learn from instructors who are acknowledged masters of
baking and party arts. They are savvy professionals and valuable mentors
who see the big picture in today’s complex food world. In the associate
degree program you'll not only soak up an incredible amount of knowledge,
you'll have fun doing it.

• Extensive hands-on classes in baking and pastry
• Curricula that focuses on baking and pastry fundamentals
• The opportunity to start your baking and pastry career in less than two
years




At this level, you should have or be on the way toward competency in
foundation culinary applications and food safety, be responsible for your
own work, and have basic knowledge of food cost. The descriptions that
follow are general skills and knowledge that you must possess in order to
achieve ProChef Level I Certification and ACF Certified Culinarian status.
At this level, you should have or be on the way toward competency in basic
food science, baking, and nutrition; demonstrate basic management and
supervisory skills; and understand the basic concepts of financial controls
of a food operation. The descriptions that follow are general skills and
knowledge that you must possess in order to achieve ProChef Level II
Certification and ACF Certified Chef de Cuisine status.




At this level, you should be well versed in multiple culinary disciplines, able
to apply advanced personnel management skills, and capable of effectively
planning, managing, and forecasting the financial aspects of a complex
food operation. The descriptions that follow are general skills and
knowledge that you must possess in order to achieve ProChef Level III
Certification and ACF Certified Executive Chef status.




In todays competitive market, the more diverse your skills, the more
successful you and your operation will be. So why not supercharge your
career by mastering wine and getting a Certified Wine Professional
credential to prove it? Earning level I wine certification at the CIA is your
surest route to career success.

Successful candidates will receive a "Certified Wine Professional™
Foundation Level I – Certificate of Accomplishment" from The Culinary
Institute of America.
Why stop at Level I Certified Wine Professional status? Take your career
to new heights with an advanced certified wine credential from the world's
premier culinary institute. Your recognition by The Culinary Institute of
America as a Level II Certified Wine Professional (CWP) is invaluable.
Earning advanced wine certification from the CIA is just what you need
prove your wine mastery and to get the ultimate evidence of your expertise.

Successful candidates will receive a special Certified Wine Professional
lapel pin and be awarded a "Certified Wine Professional™ Advanced Level
II – Certificate of Accomplishment" from The Culinary Institute of America.




The Culinary Institute of America is considered the world's premier culinary       30 weeks
college. You may not even be aware of what the CIA has meant to the food world.
From hometown cafés to the finest gourmet restaurants, from banquet tables to
alumni on TV and in magazines, the CIA is behind the scenes and at the center of
it all. We have been setting the standard for culinary excellence for more than 60
years.

Now the CIA can have a direct influence on where your life leads.

Whether your goal is a career as a professional chef, business owner, food writer,
or even television personality, the 30-week Culinary Arts Certificate Program at the
CIA, San Antonio can take your passion for food from a simmer to a rolling boil.
Our alumni are already busy living their dreams. Now it's your turn.

At the CIA, you'll learn from our team of chefs and instructors, who know how to
cook and how to teach. You'll work with professionals and fellow students as you
build on classroom and kitchen basics. And you'll work with authentic ingredients
as you prepare real recipes. You'll live the CIA, San Antonio dream every day of
your career.

Our students learn through courses in:

Baking and Pastry Skill Development
Breakfast & Lunch Cookery
Cuisines of Europe and the Mediterranean
Cuisines of the Americas
Food Safety
Garde Manger
Gastronomy and Product Knowledge
Skill Development
Certification Level   Required Courses
Bacherlor's Degree    Freshman Year—First Semester
                      (15–18 Weeks)
                      Mathematics Fundamentals (NC)
                      Introduction to Gastronomy Meat
                      Identification and Fabrication Skill
                      Development I Skill Development II
                      Writing Fundamentals (NC)
                      Mathematics Seafood Identification
                      and Fabrication
Associate Degree      Freshman Year—First Semester
                      (15–18 Weeks)
                      Mathematics Fundamentals (NC)
                      Introduction to Gastronomy Meat
                      Identification and Fabrication Skill
                      Development I Skill Development II
                      Writing Fundamentals (NC)
                      Mathematics Seafood Identification
                      and Fabrication
                      Product Knowledge
                      Food Safety
                      Writing
                      Freshman Year—Second Semester
                      (15 Weeks)
                      Skill Development III Cuisines of the
                      Americas Cuisines of Asia Lunch
Bacherlor's Degree    Freshman Year (First Semester—15-
                      Cookery Garde Manger
                      18 Weeks)
                      Mathematics Fundamentals (NC)
                      Introduction to Gastronomy Baking
                      Ingredients and Equipment
                      Technology Culinary Skills Hearth
                      Bread and Rolls
                      Writing Fundamentals (NC)
                      Mathematics Principles of Design
                      Product Knowledge
                      Food Safety
                      Writing
                      Freshman Year (Second
                      Semester—15 Weeks)
                      Baking Techniques Pastry
                      Techniques Cookies, Tarts and
                      Mignardises Basic and Classical
                      Cakes Individual and Production
                      Pastries
                      Writing Examination Costing
                      Examination Baking Examination
                      Introduction to Interpersonal
                      Communication
                      EXTERNSHIP—21 WEEKS
                      Externship—18 Weeks Required

                      Sophomore Year (First
                      Semester—15 Weeks)
                      Nutrition Confectionery Art and
                      Special Occasion Cakes
                      Contemporary Cakes & Desserts

                       Chocolates and Confections
                      Introduction to Management
                      Menu Development
Associate Degree   not published




Certificate        First Semester–15 Weeks
                   Mathematics Food Safety Baking
                   Techniques Hearth Breads and Rolls
                   Pastry Techniques Basic and
                   Classical Cakes
                   Baking Ingredients and Equipment
                   Technology
                   Second Semester–15 Weeks
                   Cookies, Tarts, and Mignardises
                   Individual and Production Pastries
                   Confectionery Art and Special
                   Occasion Cakes Restaurant and
                   Production Desserts Contemporary
                   Cakes and Desserts Chocolate
                   Confections
                   Second-Semester Costing
                   Examination
                   Second Semester Baking Practical
                   Examination




Certificate        First Term (16 weeks)
                   Skill Development 1 Weeks 1–3
                   Skill Development 2 Weeks 4–6
                   Skill Development 3 Weeks 7–9
                   Baking and Pastry Skill
                   Development Weeks 10–12
                   Introduction to Wines Week 13
                   Garde Manger Weeks 14–16

                   First-Semester Comprehensive
                   Exam
Degree   Freshman Year (First Semester—15
         Weeks)
         Pre-Enrollment
         Compentency Examinations*
         Introduction to Gastronomy
         Mathematics
         Product Knowledge
         Food Safety Meat Identification and
         Fabrication
         Seafood Identification and
         Fabrication Skill
         Development I Skill
         Development II
         Writing
         Freshman Year (Second
         Semester—15 Weeks)
         Skill
         Development III Cuisines of the
         Americas
         Writing Examination Cuisines of
         Asia
         Costing Examination Lunch Cookery
         Breakfast Cookery Garde Manger
         Culinary Practical Examination
         Introduction to Interpersonal
         Communication
         EXTERNSHIP—18-21 WEEKS*
         Externship
         Sophomore Year (First
         Semester—15 Weeks)
         Nutrition
         Introduction to Management
         Menu Development
         Controlling Costs and Purchasing
         Food
         Restaurant Law Baking and Pastry
         Skill Development Cuisines of
         Europe and the Mediterranean
         Wines and Beverages
Degree                 Freshman Year (First Semester—15
                       Weeks)
                       Credits in Parentheses (NC=Non-
                       Credit)
                       Pre-Enrollment Competency
                       Examinations* Introduction to
                       Gastronomy
                       Mathematics
                       Product Knowledge
                       Food Safety Baking Ingredients and
                       Equipment Technology
                       Principles of Design Culinary Skills
                       for Bakers Hearth Bread and Rolls
                         Writing
                       Freshman Year (Second
                       Semester—15 Weeks)
                       Baking Techniques Pastry
                       Techniques
                       Writing Examination Cookies, Tarts
                       and Mignardises
                       Costing Examination Basic and
                       Classical Cakes
                       Baking Examination Individual and
                       Production Pastries
                       Introduction to Interpersonal
                       Communication
                       EXTERNSHIP—18-21 WEEKS
                       Externship—18 Weeks Required
                       Sophomore Year (First
                       Semester—15 Weeks)
                       Nutrition
                       Introduction to Management
                       Menu Development
                       Controlling Costs & Purchasing
                       Food
                       Restaurant Law (NC) Confectionery
                       Art and Special Occasion Cakes
                       Contemporary Cakes & Desserts

Certified Culinarian   Culinary Skills:
                       Fundamental culinary techniques
                       Stock, soup, and sauce preparation
                       Basic vegetable and starch
                       accompaniments
                       Sensible plate accompaniments and
                       menu progression
                       Basic cold food preparations
                       Food safety and sanitation principles
                       Leadership Skills:
                       Listen to and follow instructions
                       Organize appropriately to maximize
                       production efficiency
                       Financial Skills:
                       Food and labor issues
                       Kitchen calculations regarding food
                       cost, percentages,
Certified Chef de Cuisine     Culinary Skills:

                              Nutrition concepts as applied to
                              menus and recipes
                              Fundamental baking techniques
                              Basic food science terminology
                              Garde manger and Mediterranean
                              cooking principles
                              Leadership Skills:

                              Fundamental management
                              principles
                              Effective supervision of others in
                              work production
                              Fundamental workplace laws and
                              employer liability
                              Preparation of performance reviews
Certified Executive Chef      Culinary Skills

                              Asian, Latin American, and
                              Caribbean cuisine concepts,
                              ingredients, and recipes
                              World cuisine culinary techniques
                              Food science applications
                              Wine and food pairing fundamentals
                              Leadership Skills

                            Conflict resolution approaches and
                            training techniques
                            Interview guidelines
                            Elements of successful discipline
                            Identification of performance issues
                            Organizational chart/job description
Certified Wine Professional preparations the professional
                            Enrolling in
                              wine studies classes at the CIA
                              is not required to sit for the Level
                              I Certified Wine Professional
                              exam. However, students who
                              take and successfully complete
                              the material presented in the
                              following classes will be well
                              prepared to pass the exam.

                              The Business of Wine –
                              Understanding the Pipeline from
                              Producer to Consumer

                              Mastering Wine I
                              Mastering Wine II
                              Professional Wine Service: A
                              Practical Workshop
Certified Wine Professional Students preparing for the exam
                             may wish to review or refresh their
                             knowledge by taking classes in one
                             or more of the following subject
                             areas:
                             Advanced Wine and Food Pairing
                             The Australia and New Zealand
                             Intensive
                             The Bordeaux Intensive
                             The Burgundy Intensive
                             The Business of Wine –
                             Understanding the Pipeline from
                             Producer to Consumer
                             The California Intensive
                             The Germany and Austria Intensive
                             Introduction to the Classic Wine
                             Regions of Europe I
                             Introduction to the Classic Wine
                             Regions of Europe II
                             The Italy Intensive
                             Mastering Wine I
                             Mastering Wine II
                             Professional Wine Service: A
                             Practical Workshop
Certificate                  Culinary Math
                             An exploration of percentages,
                             ratios, the metric system, conversion
                             factors, yield tests, and recipe
                             costing as they relate to the
                             foodservice industry. Students will
                             develop projections and analyze
                             costs in yield tests and recipe pre-
                             costing.

                             Product Knowledge
                             An introduction to the identification
                             and use of vegetables, fruits, herbs,
                             nuts, grains, dry goods, prepared
                             goods, dairy products, and spices in
                             various forms. Explore both fresh
                             and prepared foods and learn to
                             identify, receive, store, and hold
                             products. Students will also learn to
                             evaluate products for taste, texture,
                             smell, appearance, and other quality
                             attributes.

                             Gastronomy
                             An introduction to the social,
                             historical, and cultural forces that
                             have affected the culinary, baking,
                             and pastry professions; traditional
                             foodways; and ways these traditions
                             translate into the professional
                             environment of the foodservice
                             industry today. Topics include the
                             contemporary challenges facing food
                             professionals in the twenty-first
                             century and etiquette as a historical,
                             social, and professional discipline.
                             Students will be expected to
                             complete several written
                             assignments.
ciachef.edu
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ciachef.edu
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ciachef.edu




ciachef.edu
Johnson and Wales
Program Name           Campus
Baking & Pastry Arts   Providence,
                       Denver,
                       North Miami,
                       Charlotte




Culinary Arts          Providence,
                       Denver,
                       North Miami,
                       Charlotte




Baking & Pastry Arts   Providence
Baking & Pastry Arts and Food    Providence,
Service Management               Denver,
                                 North Miami,
                                 Charlotte




Culinary Arts and Food Service   Providence,
Management                       Denver,
                                 North Miami,
                                 Charlotte




Culinary Nutrition               Providence,
                                 Denver




Food Marketing                   Providence,
                                 North Miami
Food Service Entrepreneurship   Providence




Master In Arts Teaching         Provence




Hotel & Lodging Management      North Miami,
                                Providence,
                                Denver,
                                Charlotte
International Hotel & Tourism   Providence,
Management                      Charlotte




Restaurant, Food & Beverage     North Miami,
Management                      Providence,
                                Denver,
                                Charlotte
Travel, Tourism & Hospitality   North Miami,
Management                      Providence




JWU offers an M.B.A. in           Provence
Hospitality, with concentrations
in Event Leadership and in
Marketing, as well as a Certified
Advanced Graduate Studies
(C.A.G.S.) in Hospitality
Location:
Description                                                                              Length    Certification Level
In our two-year Baking & Pastry Arts associate degree program, you'll be                 2 years   Associate Degree
introduced to the techniques of producing classical French pastries, artisan
breads, tortes, wedding cakes, plated desserts, and showpieces. Throughout the
program, you'll develop professionalism and proficiency in cost control, sanitation
and food marketing.

You’ll receive your own pastry tool kit, and study from two proprietary JWU pastry
textbooks. You’ll also take pastry-specific arts and sciences classes that provide
the critical thinking skills necessary to career success and apply all of these
learned skills through a term of real work experience.


In our two-year Culinary Arts associate degree program you’ll learn classical            2 years   Associate Degree
techniques, as well as develop critical thinking skills within an integrated front-of-
the-house curriculum.

You’ll receive hands-on education in food production, while developing
professionalism and proficiency in cooking, cost control, nutrition, sanitation and
food marketing. You’ll learn advanced techniques in classical/international
cuisines, garde manger, patisserie/dessert and a variety of international dining
room services.

Our program also provides opportunities to test your skills through national and
intra-campus competitions, and expose you to a series of presentations by some
of the world's most famous chefs through our unique Distinguished Visiting Chefs
Series.

Finally, you’ll also take culinary-related arts and sciences classes necessary to
career success and apply all of these learned skills through a term of real work
experience.



Skip several grueling years of apprenticeship and accelerate your exposure to a                    Bachelor's Degree
broad range of experiences in the pastry world by entering our baking & pastry arts
bachelor’s degree program here at our Providence Campus.

You'll use the most technologically-advanced baking technologies, equipment,
utensils and techniques to create your own pastry show pieces —artisan breads,
confections, European cakes, sugar sculptures, plated desserts, wedding cakes
and chocolate showpieces— and shorten the path to becoming an executive
pastry chef or pastry shop owner. Our bachelor program also offers the best
students an opportunity to test their skills in national competitions.

During your junior and senior years, you’ll create a variety of 3-D, hands-on
showpieces as well as participate in either an advanced career co-op or a term
abroad co-op where you'll work alongside some of the most famous names in the
business. Ultimately you'll receive a deeper practical education in baking and
pastry production, along with leadership training, networking opportunities, and
general studies courses necessary to realize your career goals in the pastry arts.
The Hospitality College and the College of Culinary Arts joint Baking & Pastry Arts       Bachelor's Degree
and Food Service Management degree program allows you to leverage the
strengths of both colleges.

This program provides a unique combination of baking skills and hospitality
management. This curriculum provides ample opportunity for the food service
professional of tomorrow to build upon their leadership and management abilities,
critical thinking skills, personal accountability and ethical behavior, problem solving
techniques, strong financial analysis skills and customer awareness. The Pastry
Arts & Food Service Management degree develops a solid baking and pastry
foundation and management philosophy in its graduates and prepares them for
bright and rewarding careers in the food service industry. Graduates will also
identify and communicate long-range vision and strategy for a food service
company.

As a graduate of the Pastry Arts & Food Service Management bachelor’s degree
program you can attain positions in a variety of areas including, but not limited to:
bakeshop manager, executive pastry chef, catering manager, and beverage
manager.

This program includes a unique hands-on rotational internship experience at a
JWU-owned facility, or at one of our partner properties.
Your Hospitality and Baking & Pastry electives may be fulfilled through any of the
following options:

Study Abroad of 13.5 credit hours
The Hospitality College and the College of Culinary Arts joint bachelor's degree          Bachelor's Degree
program in Culinary Arts & Food Service Management allows you to leverage the
strengths of both colleges. This program provides a unique combination of culinary
skills hospitality management.

The program’s curriculum provides ample opportunity for you to build upon your
leadership and management abilities, critical thinking skills, personal
accountability and ethical behavior, problem solving techniques, strong financial
analysis skills and customer awareness. The Culinary & Food Service
Management degree develops a solid culinary foundation and management
philosophy in its graduates and prepares them for bright and rewarding careers in
the food service industry.

Developed in response to industry and consumer concerns about food allergies,             Bachelor's Degree
food intolerance, and food-intake related diseases, the Culinary Nutrition
bachelor's degree is designed to produce chefs who how to make nutricious food,
and nutritionists who know how to cook.

Our program is the first of its kind to receive accreditation from the Commission on
Accreditation for Dietetics Education (CADE) of the American Dietetic Association
(ADA).

As a student in the program, you’ll learn to develop sensory evaluation techniques,
nutritional diagnostic skills and innovative food products. You may even qualify for
a term abroad co-op experience in Germany or Singapore.
The Food Marketing bachelor's degree program is offered through the College of
Business and prepares you to build a marketing career within the food industry
either working for a food product company or for a purveyor or marketing                  Bachelor's Degree
department of a restaurant, food catalog or beverage producer.

Upon the recommendation of the department chair, you may apply for a term-long
co-op or term abroad.
The Food Service Entrepreneurship bachelor's degree is offered through the             Bachelor's Degree
College of Business, and is perfect if you aspire to open your own food-related
small business or create new food products.

You’ll receive training from an integrated mix of custom entrepreneurial courses
and traditional management, accounting, finance and marketing classes to build
the necessary business knowledge base that capitalizes on your entrepreneurial
drive and culinary/pastry skills.

Plus, you'll work hands-on to develop new food products and menu items in a
commercial test kitchen using the resources of the Larry Friedman International
Center for Entrepreneurship on the Providence Campus.

Offered in conjunction with the Graduate School of Education, the Master of Arts in    Masters
Teaching (M.A.T.) is a program that prepares graduates to apply for certification in
Food Service Education and Special Education.

The M.A.T. is a cohort program that begins once each year in September and
follows a prescribed sequence of courses for approximately 18 months.



Our immersive approach blends classroom education with hands-on learning and           Bachelor's Degree
related work experience. In addition to industry best practices and foundation
skills, you will learn

Technical and management skills

Leadership, teamwork and communication strategies

How to apply critical thinking, ethical standards and problem-solving techniques
within a hotel and lodging setting
Core courses include Hospitality Operations Management, Revenue Management,
Customer/Guest Service Relations, Hospitality Strategic
Marketing and Hotel Food and Beverage Controls.

You can customize your degree further by selecting a concentration option specific
to your area(s) of interest. These range from Hospitality Operations Management
to Casino and Gaming Operations; Adventure, Sport and Nature Based Tourism
and Entertainment
Management.

You’ll also participate in a unique hands-on rotational internship at one of our
partner properties or at a JWU-owned facility.
This degree will ground you in the global dynamics of the industry, from the                     Bachelor's Degree
principles of international hospitality management, strategic planning and
marketing to international policies and trends.

You’ll build a unique global perspective through a minimum of one term abroad
integrating your studies within the context of different countries and cultures, as
well as three terms of language study. Academic courses abroad are delivered by
JWU faculty; case studies and course material are supplemented with industry
visits and cultural excursions.

Through summer abroad, international co-op or exchange programs, you may also
take part in a second international experience.

You can customize your degree further by selecting a concentration option specific
to your area(s) of interest, which range from Casino & Gaming Operations to
International Hospitality Operations and Sales, Meeting & Event Management.

You must apply for this program during your freshman year at the Hospitality
College. Preference is given to students with a GPA of 3.2 GPA or higher.




In our Restaurant, Food and Beverage Management bachelor's degree program, you'll                Bachelor's Degree
combine culinary skills with business savvy. Integrating culinary and managerial training with
business skills in financial analysis, the program's focus is on current restaurant and food
service management industry trends.

Under the guidance of faculty who combine strong theory with real-world experience, you'll
learn the inner workings of the business. Core classes range from Food Safety and
Sanitation Management and New World Cuisines to Hospitality Strategic Marketing and
Beverage Operations Management.

This program culminates in a unique hands-on rotational internship experience at one of our
partner properties or a JWU-owned facility, leading to industry-recognized certification in:

ServSafe Alcohol, a training program in responsible alcohol service recognized by the
National Restaurant Association Educational Foundation (NRAEF)
National Sanitation, a training program recognized by the Conference for Food Protection
International School of Mixology Bartending
You can customize your degree further by selecting a concentration option specific to your
area(s) of interest.
This program prepares you to work in all facets of this fast-paced industry, from managing a
tropical resort to coordinating concierge service at a high-end hotel or negotiating tours to   Bachelor's Degree
exotic locales.

Our immersive approach blends classroom education with hands-on learning and related
work experience in the hotel, travel/tourism and food sectors. Through this program you’ll
learn

Technical and management skills

Communication, creative problem-solving and diplomacy

How to apply critical thinking, ethical standards and problem-solving techniques within a
tourism setting
Through the Travel Center Practicum, a term-long rotational assignment held at various sites,
you'll put classroom theory to work in a real-world setting. Past locations have included
international tour companies, cruise line operators, tourism offices and convention and
visitor's bureaus.

This career-building program culminates in the Familiarization (FAM) Tour, a group project
where your team will research, negotiate, schedule and implement a once-in-a-lifetime tour to
an exciting locale, either in the U.S. or abroad. The program is also enhanced by mini-FAM
tours and visiting guest speakers.

You can customize your degree further by selecting a concentration option specific to your
area(s) of interest.
Required Courses                                               Prerequisites
A two-year program leading to the associate in science         unpublished
degree.

MAJOR COURSES CREDITS
BPA1010 Fundamental Skills and Techniques 3.0
BPA1015 Classic Pastry 3.0
BPA1020 Pies and Tarts 3.0
BPA1025 Cookies and Petits Fours 3.0
BPA1030 Hot and Cold Desserts 3.0
BPA1035 Chocolates and Confections 3.0
BPA1040 Introduction to Cakes 3.0
BPA1045 Principles of Artisan Bread Baking 3.0
BPA1050 Viennoiserie 3.0
A two-year program leading to the associate in science         unpublished
degree

MAJOR COURSES CREDITS
CUL1315 Stocks, Sauces and Soups 3.0
CUL1325 Essentials of Dining Room 3.0
CUL1335 Traditional European Cuisine 3.0
CUL1345 Introduction to Baking & Pastry 3.0
CUL1355 New World Cuisine 3.0
CUL1365 Principles of Beverage Service* 3.0
CUL1375 Nutrition and Sensory Analysis 3.0
CUL1385 Fundamentals of Food Service Production 3.0
CUL1395 Purchasing and Product Identification 3.0
CUL1405 Skills of Meatcutting 3.0
CUL2215 Garde Manger 3.0
CUL2225 Classical French Cuisine 3.0
CUL2235 Advanced Dining Room Procedures 3.0
CUL2245 International Cuisine 3.0
CUL2255 Advanced Patisserie/Desserts 3.0

Culinary Arts Applications** 13.5
CUL2366 Culinary Arts Internship
CUL2386 junior and senior years, you’ll create
During yourCulinary Arts International Exchange a variety      unpublished
of 3-D, hands-on showpieces as well as participate in either
an advanced career co-op or a term abroad co-op where
you'll work alongside some of the most famous names in
the business. Ultimately you'll receive a deeper practical
education in baking and pastry production, along with
leadership training, networking opportunities, and general
studies courses necessary to realize your career goals in
the pastry arts.
No detailed course info available.
First two years                                            unpublished
Associate in Science Degree in Baking & Pastry Arts 99.0

 Third and fourth years
  Major Courses Credits
FSM3001 Food Service Management Systems and Human
Resource Applications 4.5
FSM4061 Advanced Food Service Operations Management
4.5
HOSP3050 Hospitality Strategic Marketing 4.5
HOSP4060 Hospitality Management Seminar 4.5
Culinary/
Hospitality Three to five courses selected from declared
concentration 13.5–15.0
Culinary/
Hospitality
Electives* Three courses with an EHSP, ECUL or EBPA
attribute
selected from offerings within The Hospitality College
or the College of Culinary Arts
 13.5–15.0

Related Professional Studies
ACCT1011 Hospitality Accounting I and Lab 5.5
ACCT1012 Hospitality Accounting II and Lab 5.5
ACCT3025 Hospitality Financial Management 4.5
CAR0010 Career Management Capstone 1.0
LAW2010 Hospitality Law 4.5
First two years                                            unpublished
Associate in Science Degree in Culinary Arts 99.0

Third and fourth years:
Major Courses Credits
FSM3001 Food Service Management Systems and Human
Resource Applications 4.5
FSM4061 Advanced Food Service Operations Management
4.5
HOSP3050 Hospitality Strategic Marketing 4.5
HOSP4060 Hospitality Management Seminar 4.5
Culinary/
Hospitality
 Three to five courses selected from declared concentration
13.5–15.0
MAJOR COURSES CREDITS                                       unpublished
CUL3155 Vegetarian Cuisine 3.0
CUL3175 Designing Healthy Desserts 3.0
CUL4155 Athletic Performance Cuisine 3.0
CUL4165 Product Research and Development 3.0
CUL4175 Spa Cuisine 3.0
NUTR3030 Nutrition Assessment 4.5
NUTR3050 Life Span Nutrition 4.5
NUTR4030 Medical Nutrition Therapy 4.5

ADVANCED APPLICATIONS
CUL4198 Advanced Culinary Nutrition
Career Cooperative Education
OR
Study Abroad 13.5

First two years:                                           unpublished
Associate in Science Degree in Baking & Pastry Arts or
Culinary Arts 97.0

Third and fourth years:
MAJOR COURSES CREDITS
ACCT1021 Business Accounting I and Lab 5.5
ACCT1022 Business Accounting II and Lab 5.5
First two years:                                         unpublished
Associate in Science Degree in Baking & Pastry Arts or
Culinary Arts 97.0

Third and fourth years:
MAJOR COURSES CREDITS
ACCT1021 Business Accounting I and Lab 5.5
ACCT1022 Business Accounting II and Lab 5.5
ACCT3023 Managerial Accounting 4.5
OR
ACCT4012 Taxes and Business Decisions
ENTR1001 Introduction to Entrepreneurship 4.5
ENTR2030 The Business Plan 4.5
ENTR2040with experientially-based learning, the M.A.T.
In keeping Financing the Entrepreneurial Venture 4.5
ENTR3025 Business an essential and unique fieldwork
program has adopted Expansion Strategies and Tactics 4.5 unpublished
component to the program. Candidates learn about
research-based theories and best practices in University
classrooms, and observe and apply weekly what they have
learned in K-12 classrooms. Candidates are required to
visit diverse school settings—urban core, urban ring,
suburban and rural—and to observe the development of
students at different educational levels from primary year
through high school.
major courses
HOSP1001 The Hospitality Field 4.5                       unpublished
FSM1060 Sanitation Management 2.0
HOSP1010 Front Office Management 4.5
HOSP1008 Customer/Guest Service Management 4.5
FSM2085 Hotel Food & Beverage Operations
 4.5
HOSP2099/2098 Hotel Internship/Externship 13.5
HOSP2030 Hospitality Human Resources & Diversity
Leadership 4.5
HOSP2011 Hospitality Sales & Meeting Management 4.5
FSM2075 Hotel Food & Beverage Controls 4.5
HOSP3033 Hotel Property Operations 4.5
HOSP3077 Revenue Management 4.5
HOSP3050 Hospitality Strategic Marketing 4.5
FSM4060 Hospitality Operations Management 9.0
HOSP4060 Hospitality Management Seminar 4.5
3 courses Hospitality Concentration 13.5
2 courses Hospitality Electives 9.0
1 course Free Electives 4.5

related professional studies
ACCT1011 Hospitality Accounting I and Lab 5.5
ACCT1012 Hospitality Accounting II and Labs 5.5
MAJOR COURSES                                          unpublished
HOSP1001 or SEE1001 or FSM1001 Introductions 4.5
FSM1065 Food Safety & Sanitation Management* 1.5
FSM2080 or Food Service Operations 4.5
FSM2095 Hotel Food & Beverage Controls 4.5
FSM2085 Hotel Food & Beverage Operations 4.5
FSM4060 Hospitality Operations Management 9.0
HOSP1008 Customer/Guest Services Management 4.5
HOSP1010 Front Office Operations 4.5
HOSP2011 or Hospitality Sales & Meeting Management
4.5
SEE2020 Event Management 4.5
HOSP2030 Hospitality Human Resources & Diversity
Leadership 4.5
HOSP2098, HOSP2099 or TRVL2099 Hotel Externship,
Internship or Travel Center Practicum 13.5
HOSP3050 Hospitality Strategic Marketing 4.5
HOSP4060 Hospitality Management Seminar 4.5
IHTV3010 International Hospitality Management# 4.5
TRVL2801 World Geography for Tourism and Hospitality
4.5
TRVL3010 Dynamics of Tourism 4.5
TRVL3030 International Policies of Tourism# 4.5
Choose one of the following:
  Hospitality Electives
Three courses with an EHSP attribute selected from
offerings within the Hospitality College
 13.5
  Hospitality Concentration or
Study Abroad or Co-op
major courses                                          unpublished

FSM1001 Intro to the Food Service 4.5
HOSP1008 Customer/Guest Service Management 4.5
FSM3020 Dining Service Management 4.5
FSM1060 Food Safety & Sanitation Management 2.0
FSM2080 Food Service Operations 4.5
FSM2099 Practicum 13.5
FSM4061 Advanced Food Service Operations Management
4.5
HOSP2030 Hospitality Human Resource & Diversity
Leadership 4.5
HOSP2011 Hospitality Sales & Meeting Management 4.5
HOSP3050 Hospitality Strategic Marketing 4.5
HOSP4060 Hospitality Management Seminar 4.5
CUL1395 Purchasing & Product Identification 3.0
CUL1315 Stocks, Sauces and Soups 3.0
CUL1335 Traditional European Cuisine 3.0
CUL1385 Fundamentals of Food Service Production 3.0
CULL1355 New World Cuisine 3.0
FSM3050 Beverage Appreciation 4.5
CUL4045 Spirits & Mixology Management 4.5
FSM4880 Beverage Operations Management 4.5
3 Courses Hospitality Concentration 13.5
2 Courses Hospitality Electives 9.0
1 Course Free Elective 4.5

related professional studies
ACCT1011 Hospitality Accounting I and Lab 5.5
ACCT1012 Hospitality Accounting II and Labs 5.5
ACCT3025 Hospitality Financial Management 4.5
CAR1003 Introduction to Career Management 2.0
CAR0010 Career Management Capstone 1.0
LAW2010 Hospitality Law 4.5

general studies
MAJOR COURSES                                            unpublished
TRVL1001 Destination Geography I 4.5
TRVL1011 Destination Geography II 4.5
TRVL2099 Travel Center Practicum 13.5
TRVL3010 Dynamics of Tourism 4.5
TRVL3030 International Policies of Tourism 4.5
TRVL4011 Destination Management Organization 4.5
HOSP1001 The Hospitality Field 4.5
HOSP1008 Customer/Guest Service Management 4.5
HOSP1080 Technology in the Tourism/Hospitality Industry
4.5
HOSP2011 Hospitality Sales & Meeting Management 4.5
HOSP2030 Hospitality Human Resources & Diversity
Leadership 4.5
HOSP3050 Hospitality Strategic Marketing 4.5
HOSP3850 Negotiations and Agreements 4.5
HOSP4060 Hospitality Management Seminar 4.5
FSM1065 Food Safety and Sanitation Management* 1.5
FSM2065 Essentials of International Food & Beverage 4.5
3 courses Hospitality Concentration
Three courses selected from declared concentration. Some
study abroad programs offer completion of a Hospitality
concentration.
 13.5
2 courses Hospitality Electives 9.0
                                                       unpublished
The French Culinary Institute
Program Name                     Campus
Classic Culinary Arts            New York, NY




Classic Pastry Arts              New York, NY




The Art of International Bread   New York, NY
Baking
Location:
Description                                                                             Length    Certification Level
Like all incarnations of modern art and culture, the culinary arts never stop           6 months
evolving, breaking new boundaries, and unveiling new standards of creativity and        by day, 9
excellence. As a student at The FCI you're always at the forefront of this vibrant      months
industry. And our expanded culinary arts curriculum, based on the classic French        night
techniques that form the basis for all western cuisine, will keep you there.            school




Are exquisite pastries, cakes, and desserts your passion? The FCI's Classic             6 months
Pastry Arts program will be your nirvana. In fact, every nuance of the curriculum       by day, 9
that will guide and inspire you was created by pastry legend Jacques Torres, our        months
Dean of Pastry Arts. He'll even perform some unforgettable demos himself. To            night
bring his vision to life, Chef Torres summoned top pastry chefs from around the         school
world to be your instructors. Under the watchful eye of such a passionate and
accomplished faculty, you'll practice, bake, cook, and create in small classes,
while being exposed to masters of the industry. Such comprehensive training —
intense, thorough, and fast — is a hallmark of The FCI.




A wonderful, steaming hot, fresh piece of bread is more than just one of life's
simple pleasures. It's the opening act of an inspired meal. It's a centuries old
symbol of many cultures and countries. And it's a comforting connection to home
and family. At The French Culinary Institute, our Total ImmersionSM method can
fully train you to bake a range of international artisan breads in eight exhilarating
weeks. This is the kind of intense, hands-on training that's a hallmark of The
French Culinary Institute.
Required Courses                                     Prerequisites
Level I                                              not published
Introduction to Basic Techniques
You'll come in with lots of passion and a little
uncertainty. And on day one you begin the
surprisingly fast evolution into a confident cook,
beginning with an orientation to the kitchen
environment, including personal hygiene and
dressing. Food safety training is a major
component of Level 1 and begins with an
introduction to the ServSafe® both hands-on (537
Classic Pastry Arts combines program curriculum      not published
hours) and theory (63 hours) instruction. Each
course unit starts with a short lesson on
equipment, technique, theory, procedures, and
recipes. Thereafter, your work is hands-on, with
the guidance of your Chef-Instructor. So you get
very good, very fast. Here's what you will learn:

Tarts, Cookies, and ServSafe®
Learn the basics of professional pastry making,
including measurements, equipment, and
procedures. Make French pastry dough and short
dough, such as pâte brisée and pâte sucrée, as
well as cookie dough and tart fillings. You'll create
Unit 1:                                               not published
Classic European Breads
Learn the basics of the professional artisan bread
baking kitchen, including baker's math,
measurements, ingredients, equipment,
procedures, and vocabulary. Techniques for
successful bread baking. Leavening methods and
uses. Proper execution of mixing, fermenting,
shaping, proofing, scoring, and baking of all
breads. Flour identification and appropriate flour
for each bread taught. Tips for consistency of
The Art Institute of Florida
Program Name                   Campus
Culinary Management            Fort
                               Lauderdale, FL




Baking and Pastry              Fort
                               Lauderdale, FL




Culinary Arts                  Fort
                               Lauderdale, FL
Art of Cooking   Fort
                 Lauderdale, FL
Location: Fort Lauderdale, Florida
Description                                                                      Length    Certification Level
The Bachelor of Science in Culinary Management prepares graduates for            4 years   Bachelor of Science
food service-related management and supervisory trainee positions. The
program provides an opportunity for students to become competent in the
identified priorities of the foodservice industry, communication, training,
leadership, motivation, management, human resources, technology,
accounting, marketing, and customer relations. These skills prepare
graduates for entry-level positions, including assistant front-of-the-house
manager, assistant kitchen manager, management trainee, assistant
department manager, restaurant chef, and sous chef. The length of the
program is twelve [12], eleven [11] week quarters.




The Associate of Science in Baking & Pastry prepares students for entry-level      <2 years Associate of Science
employment opportunities in the professional food service industry and             (7
management areas. Students develop competencies in the art of baking, desserts, quarters)
and cake decoration with a focus on culinary skills, core baking and pastry
courses, and business courses. The length of the program is seven [7], eleven [11]
week quarters.




The Associate of Science in Culinary Arts prepares students with a market- <2 years Associate of Science
driven, competency-based education delivered by faculty with appropriate (7
credentials and industry experience. This program prepares graduates for quarters)
entry-level positions such as baking and pastry cook, garde manger cook,
and station chef. The length of the program is seven [7], eleven [11] week
quarters.
The 9-month program in the Art of Cooking trains the student in the basics 9 months Diploma
of culinary art. The student learns speed, coordination, and teamwork.
Graduates are prepared for entry-level positions as preparation cooks, line
cooks, baking and pastry cook, banquet cook, breakfast cook, and shift
leaders. The length of the program is three [3] eleven, [11] week quarters.
Required Courses                        Prerequisites
BSC1001 Fundamentals of Biological      not published
Science (3 credits)
- OR –
ISC1004 Fundamentals of Physical
Science (3 credits).
CGS1160C Computer Science (3 credits)
ECO2013 Principles of Macroeconomics
(3 credits)
ENC1101 English Composition (3
credits)
ENC1102 Introduction to Literature (3
credits)
- OR -
TBD English Elective (3 credits)
ENC1145 Topics for Composition (3
credits)
FOS1203 Sanitation and Safety (3
credits)
FSS1010 Concepts and Theories of
Culinary Techniques (3 credits)
FSS1066C Introduction to Baking and
Pastry & Theory (3 credits)
FSS1067C Introduction to Pastry
Techniques and Artistry (6 credits)
FSS1290C Garde Manger (6 credits)
ARH2000 Art Appreciation                not published
BSC1001 Fundamentals of Biological
Science
- OR -
Fundamentals of Physical Science
ISC1004
CGS1160C Computer Science
ENC1101 English Composition
ENC1145 Topics for Composition
FOS1203 Sanitation and Safety
FSS1010 Concepts and Theories of
Culinary Techniques
FSS1066C Introduction to Baking and
Pastry & Theory
FSS1067C Introduction to Pastry
ARH2000 Art Appreciation                not published
BSC1001 Fundamentals of Biological
Science
- OR -
Fundamentals of Physical Science
ISC1004
CGS1160C Computer Science
ENC1101 English Composition
ENC1145 Topics for Composition
FOS1203 Sanitation and Safety
FSS1010 Concepts and Theories of
Culinary Techniques
FSS1066C Introduction to Baking and
Pastry & Theory
FSS1067C Introduction to Pastry
FOS1203 Sanitation and Safety    not published
FSS1010 Concepts and Theories of
Culinary Techniques
FSS1066C Introduction to Baking
and Pastry & Theory
FSS1067C Introduction to Pastry
Techniques and Artistry
FSS1743C Fundamentals of
Classical Techniques
FSS1744C Latin Cuisine
FSS1745C American Regional
Cuisine
HFT1821 Purchasing & Product
Identification
HFT2852 Management by Menu
artinstitutes 1-800-275-
.edu/fortlau 7603
derdale




artinstitutes 1-800-275-
.edu/fortlau 7603
derdale




artinstitutes 1-800-275-
.edu/fortlau 7603
derdale
artinstitutes 1-800-275-
.edu/fortlau 7603
derdale
University of Adelaide
Program Name             Campus
Graduate Program in      Adelaide
Gastronomy
Location: Adelaide, South Austrailia
Description                                                                          Length   Certification Level
The Le Cordon Bleu Graduate Program in Gastronomy is the result of                   8 months Masters
collaboration between the University of Adelaide, through its Research Centre for
the History of Food and Drink, and Le Cordon Bleu International. It is one of the
few programs in the world leading to a Master of Arts in Gastronomy and the only
one which may be studied wholly online.

The University of Adelaide has full responsibility for the academic content of the
Program. All courses have been developed by the University of Adelaide, in
conjunction with Le Cordon Bleu, and accredited by the University. They are
taught by University of Adelaide staff on the University's North Terrace campus.
Students graduate at a University of Adelaide ceremony with a parchment
authorised by the University of Adelaide which also bears the seal of Le Cordon
Bleu.
Required Courses                               Prerequisites
The three core courses are:                    The normal minimum entry
Principles of Gastronomy                       requirement for the
Food & Drink in Contemporary Western Society   program is a Bachelor
Gastronomy & Communication                     Degree plus English
The elective courses* are:
                                               language proficiency
                                               (IELTS score of 6.5 in the
Food & Wine Technology
Gastronomic Tourism                            Academic Module, or
                                               equivalent).

                                               Applications from
                                               individuals without a
                                               Bachelor Degree will also
                                               be considered, with
                                               relevant specialist
                                               experience and expertise
Brighton-Hove
Program Name                  Campus
Food and Culinary Arts        Brighton-
                              Hove




Food Preparation & Cooking    Brighton-
                              Hove




Food Preparation              Brighton-
Cooking/Kitchen Larder        Hove




Food Preparation, Cooking &   Brighton-
Drink Service                 Hove




Hospitality and Event         Brighton-
Management                    Hove




Hospitality Supervision       Brighton-
                              Hove
Location: Brighton-Hove, UK
Description                                                                        Length     Certification Level
Course aims:                                                                       2 years
This course is aimed at students wishing to follow a career in food production,
retail or service businesses. They may be new to the business or already working
with food in some capacity. Students develop their culinary skills, including food
product and dish development and relate their newfound knowledge to a business
activity and to the role of an entrepreneur.




This course has been developed for students with learning or physical difficulties.   36      NVQ Level 1
You will cover all aspects of choosing, preparing and presenting food which will      weeks
help to build a foundation for progressing to either a Level 2 course or to
employment in the catering industry.




This course is designed for students who wish to study at an advanced level or for 36         NVQ level 3
people already in the industry who are seeking a supervisory role or specialist    weeks
skills.



The first term provides a foundation on which learners can build their basic skills 36        NVQ Level 1
and knowledge by working in the training kitchens and in “The Gallery” restaurant. weeks
From this they can follow a career in the Catering and Hospitality industry and go
on to achieve qualifications in restaurant and kitchen work plus the Basic Food
Hygiene Certificate.




The course has been designed to give students a thorough grounding in        2 years
the hospitality and events industry and it has a strong vocational emphasis.
The course has 3 distinctive features - a strong practical element, enabling
prospective managers to gain a thorough understanding of the service
areas for which they will eventually be responsible; experiential learning
including hands-on experience of food production, restaurant and
computer operations; and group work which plays a significant part in
learners development towards operational management in the Hospitality
and Event Management industry.


not plublished                                                                        36      NVQ level 3
                                                                                      weeks
Required Courses                                 Prerequisites
Course content:                                  UCAS tariff 120 points
The core modules studied are:                    from a minimum of one
Culinary Skills Development; Skills for
Employability and Learning; Science of Food
                                                 six-point qualification.
Preparation; Food and Drink Tastes; Food         Level 3 Key skills and
Product/Service Development; Food                General Studies will
Merchandising and Visual Display; Food and       count towards the tariff
Nutrition; Food Preservation; Food Society and
                                                 score.
Culture; Gastronomy; Food Creativity and
Innovation; Food Service Environments;
Managing Resources in Food Business;
This course includes opportunities for you to  There are no formal
develop your English, Maths and/or ICT skills, academic entry
as appropriate. You will be expected to        requirements for this
complete Key Skills qualifications as part of  course. You will be asked
your course.
                                               to come for an interview
                                               and taster day where you
Assessment: All formal assessment of practical
skills and underpinning knowledge for this     can show your interest,
programme will be College based, which will    enthusiasm and
Course content:                                You will need to have
This course includes opportunities for you to  attained NVQ Level 2 or
develop your English, Maths and/or ICT skills, VRQ Level 2 or equivalent
as appropriate. You will be expected to        and demonstrate a
complete Key Skills qualifications as part of
                                               commitment to the
your course.
                                               catering trade or be
Course content:                                You will normally need to
This course includes opportunities for have a minimum of 2
you to develop your English, Maths             GCSEs grade E or
and/or ICT skills, as appropriate. You equivalent. This includes a
                                               full Entry Level
will be expected to complete Key Skills
                                               qualification including a
qualifications as part of your course.         relevant Entry Level 3
                                               Literacy and Numeracy
Course modules:                                qualification.
Course content:                                UCAS tariff 120 points
Core modules are studied from October to from a minimum of one 6-
Easter to prepare students for their work      unit qualification.
experience. From Easter all students
undertake 6 months work experience in          At least 3 GCSEs
the UK or abroad. On return in October,        (minimum grade C)
students choose from a range of options        including English, Maths or
via which to specialise in various aspects a Science.
of the industry.
                                               AVCE, BTEC National
                                               Diploma, A-levels or entry
                                               via mature status. For non-
On this course you will learn about:           The course is designed
                                                 for candidates who have
Supervising the running of the public            gained Level 2 in Food
restaurant
                                                 Service or who work in
Supervising Level 1 and 2 learners
                                                 the industry at a suitable
Establishing and developing positive
working relationships in hospitality.            level determined at
Contributing to the control of resources         interview. Motivation
International Culinary Tourism Association
Program Name                 Campus
Certified Culinary Tourism   Portland,
Professional                 Oregon
Location: Portland, Orgegon
Description                                                                           Length    Certification Level
There are many kinds of certifications in the tourism industry. While some            2 years   Certified Professional
professionals may be content to answer 10 easy multiple choice questions to
become a "destination specialist", we know that consumers - your customers (or
visitors) - need to feel comfortable about spending money with your business (or
destination). Our Certified Culinary Tourism Professional (CCTP) program is
comprehensive and gives a high level of credibility to your sales and marketing
efforts. In times like today when you have to fight hard for every customer, an extra
edge like CCTP designation can help to boost your business.

The certification process is straight-forward and consists of reading the book,
working through 4 training modules online, and writing a research paper. After you
enroll, you will receive access to our online e-learning system. You will also
receive by postal mail the Association's book, Culinary Tourism: The Hidden
Harvest, which you should read before starting your online modules. The training
modules use examples from around the world and are not U.S.-centric.
Required Courses                                    Prerequisites
MODULE 1: DISCOVER [2 online segments, 30           not published
minutes each]
Introduction to Culinary Tourism

Teaches the essentials of the culinary tourism
industry: its history, definitions, examples,
demographics and psychographics of culinary
travelers, economic impact assessments, etc.
By the end of this module, you will understand
the difference between culinary tourism and
agritourism, how gourmet tourism is different
from culinary tourism, who culinary travelers
are, and the benefits of culinary tourism to your
business model.




MODULE 2: LEARN [1 online segment, 45
minutes]
Brief History of Food and Tourism

The globalization of food and tourism has given
us an interesting new dimension for both
Texas Culinary Academy
Program Name                   Campus
Culinary Arts                  Austin, Texas




Patisserie and Baking          Austin, Texas




Certificate in Culinary Arts   Austin, Texas
Location: Austin, Texas
Description                                                                      Length   Certification Level
Our Associate of Applied Science Degree Program in Le Cordon Bleu                         Associate of Applied
Culinary Arts is designed to provide the theoretical foundation and                       Scince Degree
technical skills necessary for success in the food service industry. The LCB
Culinary Arts Program has been developed in response to student interest
and industry demands.

Le Cordon Bleu’s partnership with Texas Culinary Academy combines
classical French techniques with modern American technology and a
contemporary philosophy. Students are required to demonstrate culinary
proficiencies at every level of the cooking program.

Our Certificate in Le Cordon Bleu Pâtisserie and Baking program is                        Certificate
designed to provide the theoretical foundation and technical skills
necessary for success as a baker, pastry chef, first-line supervisor in a
bakery, bakery owner or operator, chocolatier, or confectioner. Our pastry
and baking school classes have been developed in response to student
interest and industry demands.

If you’ve dreamed of working in a restaurant, hotel or cruise ship, the                   Certificate
Certificate in Le Cordon Bleu Culinary Arts can prepare you for an entry-
level position in a career you love. This quality program is designed to
provide culinary principles and technical skills based on the traditions of Le
Cordon Bleu.
Required Courses                       Prerequisites
As part of the Le Cordon Bleu Culinary not published
Arts Program, students have the
chance to learn classical cooking
methods and the qualitative aspects of
food preparation, including nutrition
and sanitation. Laboratory sessions
offer students the opportunity to
become proficient in the rigorous
standards established by the
curriculum and defined by experienced
chef instructors.
Students in our Le Cordon Bleu          not published
Pâtisserie and Baking Program have
the opportunity to learn to prepare and
produce basic to advanced bakery and
pâtisserie products suitable for use in
professional settings. Through pastry
chef training, students can also
Students of our Le Cordon Bleu          not published
Culinary Arts training program can
experience a comprehensive
curriculum that teaches them
timeliness, procedures, organizational
techniques and sanitation in every
course. As a student, you can become
Institute of Culinary Education
Program Name                 Campus
Culinary Arts                New York, NY




Baking and pastry Arts      New York, NY




Culinary Management         New York, NY
Location: New York, NY
Description                                                                        Length   Certification Level
In our Culinary Arts Diploma Program, students learn the theory, practice 650               Diploma
and art of cooking. The 650-hour comprehensive curriculum is grounded in hours
ICE®'s five-point model of skill development: theory, technique, palate
training, speed and teamwork. This approach assures that students move
quickly yet thoroughly through the program, while learning the elements
that are essential for a successful culinary career.

Our Pastry & Baking Arts curriculum is drawn from the traditions of America,       610      Diploma
Austria, France, Italy and Switzerland.                                            hours

The program was created and is overseen by Chef Nick Malgieri, world-renowned
author, TV personality and former executive pastry chef at Windows on the World.
Among his many culinary honors, Chef Malgieri has won an IACP/Julia Child
Award in 1999 for his book Chocolate; he was named one of America's ten best
pastry chefs by Chocolatier magazine in 1998 and 1999; he was inducted into
Who's Who of Food and Beverage in America in 1996; and he won a James Beard
Foundation award for the best baking book of 1995 for How to Bake.


This innovative course is designed for the individual who wants to manage, 316              Diploma
grow, open or own a culinary business. A culinary business is broadly      hours
defined to include restaurants, catering operations, specialty food stores
and similar operations. Compared to longer, more traditional university
based programs, the ICE® CMD program has a strong entrepreneurial and
practical focus. The skills and knowledge covered in the CMD program are
transferable and applicable to many businesses, even outside the culinary
field. In fact, The New York State Department of Education has licensed
the program as a "business diploma".

The program attracts a wide mix of students. For some, the goal is general
management in an established restaurant or hospitality operation. For
others, the CMD program is a first step on an entrepreneurial path that will
lead to opening a business of their own. The students are as varied as their
goals. A typical class may include recent school graduates, and career
changers from worlds as diverse as Wall Street, Information Technology,
Law, Retailing, Professional Athletics, or Nursing. There may be working
chefs who want to learn about the business side of the restaurant world
and those in family food businesses who want to bring new ideas to their
operations.
Required Courses                                     Prerequisites
After completing their 440-hours of in- not published
class training, students move off-site
to participate in a 210-hour externship.
They put their skills to the test,
continuing the educational process in
a restaurant, hotel, catering kitchen or
other culinary enterprise.
The curriculum, like our Culinary Arts Program, not published
is grounded in ICE®'s five-point model of skill
development: theory, technique, palate training,
speed and teamwork. This approach assures
that students progress quickly yet thoroughly
through the program, while learning the
elements that are essential for a successful
career.

The content of the program is international in its
scope. It offers students a comprehensive
hands-on experience of the components of
baking and includes units on everything from
breads and cakes to confections and into the
The subjects of the class are divided frozen         not published
following key areas:
Concept
Menu
Marketing
Purchasing
Supervision
Finance
Beverage
Facilities
Law
Case Studies
Communication
Sanitation
Business Plan
Food, Beverage and Cost Control The 316-
hour, 72 Class curriculum is comprised of four
modules that are divided into 13 courses.
Classes meet three times a week for 26 to 35
weeks, depending on the schedule. The CMD
program starts at least 14 times per year with
staggered start dates offered mornings,
afternoons and evenings. This arrangement
complements the Culinary Arts and Pastry &
Baking Arts programs, and is timed so that
students may earn two diplomas at ICE®
Scottsdale Culinary Institute
Program Name                  Campus
Le Cordon Bleu Culinary Arts    Scottsdale, AZ




Le Cordon Bleu Pâtisserie and   Scottsdale, AZ
Baking




Le Cordon Bleu Hospitality &    Scottsdale, AZ
Restaurant Management




Associate of Occupational       Scottsdale, AZ
Studies Degree in Le Cordon
Bleu Hospitality
Bachelor of Arts Degree in Le   Scottsdale, AZ
Cordon Bleu Hospitality
Location: Scottsdale, Arizona
Description                                                                      Length   Certification Level
In the time-honored traditions of Le Cordon Bleu, the culinary arts program
provides students the opportunity to develop their skills through
demonstration followed by hands-on practical application in professionally-
equipped kitchen labs. As part of this dynamic environment, students are
immersed in the culinary/hospitality world, spending a significant time in the
kitchen applying skills and techniques and are taught classical cooking
methods, in addition to American regional and international cuisine; food
science, as well as concepts in baking and pastry. Students find
themselves immersed in stimulating as well as nurturing environments
where dedicated, professional chef-instructors pass on their skills,
experience and knowledge.

For those whose culinary passions involve the pâtisserie and baking arts,
the Le Cordon Bleu program can provide a winning recipe of intensive,
practical and comprehensive training and education. This renowned,
professional program covers an array of proficiencies in pâtisserie and
baking skills including artisan bread production; design and creation of
chocolate/sugar showpieces; classic European pastry production; fine
pâtisserie and more. Students are also exposed to the different styles and
experiences of our chef-instructors who encourage each student to explore
and develop his or her own distinct style and creativity.


Le Cordon Bleu Hospitality & Restaurant Management Program was
created to meet today’s growing demands by graduating students with a
high level of expertise, skills and knowledge base. Both theoretical and
practical management approaches are taught, along with wine studies,
hospitality business law, food and beverage management plus the kitchen
and the dining room environments, including all aspects of managing a
restaurant facility.

Our Hospitality & Restaurant Management Program offers students a level
of training not typically found at other institutions—strong management
skills and culinary training are combined.

We prepare graduates for a wide range of opportunities. Many of our
graduates open their own restaurants, or work in existing establishments
as manager, Maitre d’, bartender, wine steward and other positions. But
opportunities are also available in hotels, restaurants, spas, casinos, cruise
ships and many other fun and exciting industries.
The food and restaurant industries continue to grow, and there’s a constant
need for trained professionals with the right set of skills. If you enjoy
cooking and entertaining, as well as the business side of the culinary arts,
then our hospitality & restaurant management program might be the
perfect career training option for you.

Instructors with real-world experience in the industry will teach you both the
technical skills as well as the nuances of management. And you’ll receive
culinary training as well, through demonstration followed by practical
application. At the end of the program you’ll have a chance to apply your
knowledge—and network with other professionals—by helping to manage
a hotel, resort, or restaurant in our externship program.
Required Courses   Prerequisites
San Diego Culinary Institute
Program Name                 Campus
Commis de Cuisine           San Diego, CA




Commis de Patisserie        San Diego, CA
Location: San Diego, CA
Description                                                                           Length   Certification Level
The Commis Culinary program represents the culmination of years of research           7
and program development by some of the finest culinary educators in the country. months
Based upon proven methods of culinary education and incorporating current
thinking on how people learn, the Commis Method leads aspiring Chefs through a
more logical series of courses. This is an educational strategy that makes more
sense. Each course in the series leads naturally to the next and relies inevitably on
the preceding.

This is a hands-on program (80% of your studies take place in the kitchen). We
believe that culinary students learn more working in a kitchen, with product. At
SDCI, every student prepares food every day — no fighting for space or kitchen
resources with other students. And again, you learn techniques, not recipes. With
a command of foundational techniques, Commis students can execute virtually
any recipe from any cookbook, rather than a limited number of dishes taught out of
a cookbook.

Each year, a new class in Baking and Pastry begins while another prepares for        7
graduation. Graduating students prepare wedding cakes and chocolate sculpture months
work for their final exams and the new students almost invariably drop their jaws in
admiration of the artistry of the graduating class. The new students can’t imagine
themselves with the skills and the talent to create work like that. And every year
the new students become graduating students. They smile knowingly at the new
students and remember how they thought the very same thing when they began
school at SDCI.
Required Courses                                   Prerequisites
The Commis Method will first lead you through      not published
foundational courses: in flavor, business, and
professional concerns (such as safety and
sanitation and the history of the profession).

Next students move into the kitchen to train in:
knife skills; fundamental techniques — poach,
braise, roast, sauté, etc.; stocks; sauces — the
mother sauces, classic small sauces.
Throughout students apply their earlier
theoretical work in flavor and reinforce
fundamental business concepts. They learn the
delicate art of seasoning.

The Commis Method demands that while in the
kitchen, students work in small groups, with
limited class sizes. Students first observe the
Chef demonstrate each new skill and then
This diploma program requires 1050 hours of        not published
course work in each of the following areas of
study:

Safety & Sanitation

Essential Business Concepts for the Bake Shop

Pastry and Baking Skills (1015 hours of hands-
on practical training)
JNA Institute of Culinary Arts
Program Name                 Campus
Professional (Food Service Philadelphia,
Diploma)                     Pennsylvania




Culinary Arts/Restuarant     Philadelphia,
Management                   Pennsylvania
Location: Philadelphia, Pennsylvania
Description                                                                 Length   Certification Level
The Food Service Training Program is a program with a combination of        30 wks   Diploma
classroom instruction and hands-on training which may be combined with
an externship at a local restaurant, or other food service site. Students
work in the school's kitchens in a simulated restaurant situation preparing
meals for classmates, staff, and guests. The program prepares the student
for entry-level employment in a wide variety of food service operations.




The Culinary Arts / Restaurant Management program is designed to            60 wks   Diploma
prepare the student for entry level front or back of house management
employment in the food service/hospitality industry through a combination
of lecture, hands-on labs, demonstrations and projects. The students are
prepared to enter the highly competitive employment market in the food
service/hospitality industry
Required Courses                                  Prerequisites
FS-102 Characteristics of the Food Service
Industry
This course discusses the major historical
influences on the food service industry,
restaurant history and evolution, major
influential figures, current trends, and career
opportunities.
FS-103 Preparation
This course focuses on one the most important
parts of a culinary program - having the
necessary ingredients at hand and in the
appropriate state before beginning a dish. This
FS-102 Characteristics of the Food Service
Industry
This course discusses the major historical
influences on the food service industry,
restaurant history and evolution, major
influential figures, current trends, and career
opportunities.
FS-103 Preparation
This course focuses on one the most important
parts of a culinary program - having the
necessary ingredients at hand and in the
The Art Institute of Houston
Program Name                 Campus
Baking and Pasty             Culinary Arts
                              Program,
                              Houston,
                              Texas




Culinary Arts                 Culinary Arts
                              Program,
                              Houston,
                              Texas




Culinary Arts                 Culinary Arts
                              Program,
                              Houston,
                              Texas




Food and Beverage             Culinary Arts
Management                    Program,
                              Houston,
                              Texas
Culinary Management       Culinary Arts
                          Program,
                          Houston,
                          Texas




Restuarant and catering   Culinary Arts
Management                Program,
                          Houston,
                          Texas
Location: Houston, TX
Description                                                                          Length   Certification Level
The International Culinary School at The Art Institute of Houston offers a seven-    7        Associate of Applied
quarter program wherein students are trained for entry-level career opportunities    quarters Science
related to the culinary arts, with a concentration in baking and pastry. The mission
of The Art Institute of Houston is to provide an environment for students to become
learners who possess the skills, knowledge, creativity, and ethical values
necessary in the rapidly changing, culturally diverse culinary, restaurant, and
catering professions.

Overall the intent of the program is to have experienced industry professionals
impart their knowledge and technical acumen to the students. This approach to
education relies heavily on actually participating in projects that are practical and
technical in scope. All classroom activity relies heavily on a philosophy of total and
personal immersion into the subject. The student is exposed to the business
aspects of culinary arts, along with practical, hands-on training.

The primary focus of this curriculum is to become knowledgeable in the culinary
The International Culinary School at The Art Institute of Houston offers a seven-    7        Associate of Applied
quarter program wherein students are intensely trained for entry-level career        quarters Science
opportunities related to the culinary arts. The mission of the Culinary Arts program
is to provide an environment for students to become learners who possess the
skills, knowledge, creativity and ethical values necessary in the rapidly changing,
culturally diverse culinary, restaurant and catering professions.

Overall the intent of the program is to have experienced industry professionals
impart their knowledge and technical acumen to the students. The approach to
education relies heavily on actually participating in projects that are practical and
technical in scope. All classroom activity relies heavily on a philosophy of total and
personal immersion into the subject. The student is exposed to the business
aspects of culinary arts, along with intensive, practical, hands-on training.

The primary focus of this curriculum is to become knowledgeable in the culinary
The Art the potential to progress along a successful career path. wherein
arts with Institute of Houston offers a seven-quarter program The technical    5        Diploma
students are intensely trained for entry-level career opportunities related to quarters
the culinary arts. The mission of the Culinary Arts program is to provide an
environment for students to become learners who possess the skills,
knowledge, creativity and ethical values necessary in the rapidly changing,
culturally diverse culinary, restaurant and catering professions.




Please contact the Office of Admissions for more information about this                  3 years   Bachelor of Science
new program. Total Credit Hours: 180
The Bachelor of Science in Culinary Management at The International                      3 years   Bachelor of Science
Culinary School at The Art Institute of Houston is the preferred means to
accelerate a management career in the culinary arts. The program
graduates students who have the foundation to become industry leaders
and to make valuable contributions to the organizations that employ them.




The International Culinary School at The Art Institute of Houston offers a six-   1.5              Associate of Applied
quarter program of training for a career related to restaurant and catering       years            Science
management. The mission of the Restaurant & Catering Management program is
to provide an environment for students to become learners who possess the skills,
knowledge, creativity, and ethical values necessary in the rapidly changing,
culturally diverse culinary, restaurant, and catering professions.

Overall the intent of the program is to have experienced industry professionals
impart their knowledge and technical acumen to the students. The approach to
education relies heavily on actually participating in projects that are practical and
technical in scope. All classroom activity relies heavily on a philosophy of total and
personal immersion into the subject. The student is exposed to the business
aspects of culinary arts, along with intensive, practical hands-on training.

The primary focus of this curriculum is to become knowledgeable in the culinary
arts with the potential to progress along a successful career path. The technical
studies in this program are supported by the life skills the student will be exposed
to in the liberal arts and sciences program courses.
Required Courses                                     Prerequisites
The Baking & Pastry program is           not published
designed to train students in the art of
baking and patisserie. Students
develop competencies in breads,
desserts, cake decoration, buffet
centerpieces, and food science. The
program focuses upon both production
and individualized skills necessary to
gain employment in bakeries,
restaurants, and other catering or
institutional settings. The program also
offers food safety and sanitation, food
service nutrition and kitchen
supervision / career development to
What You’ll Study                        not published
Culinary students come to The International
Culinary School at The Art Institute of Houston
from different levels of experience but all share
the same thing — a passion for cooking. The
International Culinary School at The Art Institute
of Houston’s Culinary Arts program is
accredited by the American Culinary Federation
Accrediting Commission. The ACF is the oldest
chef organization in the United States dating
back to 1929. Our college’s culinary program is
one of only 114 culinary schools in the country
to receive this honor. In the diploma program,
students learn traditional, fundamental cooking
skills, followed by labs in American Regional
Cuisine, Baking & Pastry, and Garde Manger. In
Culinary students come to The Art Institute from     not published
different levels of experience but all share the
same thing — a passion for cooking. The Art
Institute of Houston’s Culinary Arts program is
accredited by the American Culinary Federation
Accrediting Commission. The ACF is the oldest
chef organization in the United States dating
back to 1929. Our college’s culinary program is
one of only 114 culinary schools in the country
to receive this honor. In the diploma program,
students learn traditional, fundamental cooking
skills, followed by labs in American Regional
Cuisine, Baking & Pastry, and Garde Manger. In
addition, safety and sanitation, purchasing and
cost control, supervision skills, and dining room
operations are covered. For the associate’s
                                                     not published
Students integrate classical culinary technique,    not published
entrepreneurial business skills, and general
education in a curriculum designed to foster
their culinary leadership ability. They build
fundamental cooking skills and progress to
advanced food techniques, garnishing and
presentation. Students develop ability in
marketing, human resources, accounting and
financial management, technology, business
communications, beverage management, legal
issues, global operations, and customer service.
They explore factors affecting the food service
industry in a global marketplace and develop
proficiency in industry technology through
advanced training. Students learn to think
critically and broadly in a series of general
education courses. The methodology of the
curriculum is deliberately learner-centered and
focuses on practical applications and case
studies.
Total Credit Hours: 180




Students learn skills in management, marketing,     not published
human resources, accounting, and financial
management. They also become savvy in
business communications, beverage
management, legal issues, customer service,
and global management and operations as they
relate to the food industry. Developing
managerial and leadership skills are important
factors for students graduating in the program.
The program also includes an internship in a
quality food service operation, and culminates
with a Capstone project. This project consists of
a complete business plan to open a restaurant
that seats at least 100 guests, and complete
two catered event plans.
Total Credit Hours: 90
Grand Rapids Community College
Program Name            Campus
Culinary Arts          Grand Rapids,
                       Michigan
Culinary Management      Grand Rapids,
                         Michigan




Baking and Pastry Arts   Grand Rapids,
                         Michigan
Location: Grand rapids, MI
Description                                                                           Length    Certification Level
                                                                                      2 years   Associate in Applied Arts
Students in GRCC's Culinary Arts program take appropriate college courses and                   and Sciences
actually operate a public restaurant -"The Heritage"- located on the GRCC campus
in the Applied Technology Center. They also gain practical experience in banquet
service and catering.

Graduates of this program are prepared to accept jobs as cooks and chefs in fine
restaurants, hotels, motels, resorts and institutions. The work is demanding, often
requiring long hours at odd times, but the rewards are there. Promotions are often
rapid and salaries are often high for capable and energetic workers.

The Culinary Arts program - like the industry itself - demands dedication and hard
work. It requires about 35 hours of class time per week. Students in Culinary Arts
are expected to provide their own uniforms and knife sets.

New students may enter the Culinary Arts program in either September or January
of any year.
This program is articulated with baccalaureate programs at Ferris State University
and Grand Valley State University. Ferris State University, however, imposes
special requirements for courses taken at GRCC. Students interested in
transferring to either of these colleges following completion of their work at GRCC
should consult the Program Director before selecting their courses for the first
semester at GRCC. The following scheme is presented as a guide only. Courses
may be taken in any order, as long as all requirements (including prerequisites)
are met.
Culinary Management students receive the same hands-on culinary training as     2 years    Associate in Applied Arts
Culinary Arts students, with an added focus on business issues. Beyond                     and Sciences
commercial cooking and dining room service, students develop valuable skills in
marketing, personnel management, computer applications and financial analysis.
Culinary Management graduates are in high demand, meeting the increasing need
for qualified kitchen and restaurant managers.

This program is articulated with baccalaureate programs at Ferris State University
and Grand Valley State University. Ferris State University, however, imposes
special requirements for courses taken at GRCC. Students interested in
transferring to either of these colleges following completion of their work at GRCC
should consult the Program Director before selecting their courses for the first
semester at GRCC. The following scheme is presented as a guide only. Courses
may be taken in any order, as long as all requirements (including prerequisites)
are met.




The Baking & Pastry Arts certificate program is designed to prepare graduates for 1 year + Certificate
employment in retail deli-bakeries, pastry and bakery shops, commercial bakeries, summer
and hotel and resort bakery and pastry kitchens. Students will take a combination
of lecture and laboratory courses from professional chefs, bakers and pastry chefs
who are experienced and degreed members of the Secchia Institute for Culinary
Education faculty. In addition to their course work at the college, students are
required to complete a cooperative education work experience under the direct
supervision of a professional baker or pastry chef.

Grand Rapids Community College is accredited by the North Central Association
of Colleges and schools Commission on Institutions of Higher Learning.

The curriculum is designed to meet the programmatic accreditation requirements
of both the Retail Bakers Association and that of the American Culinary Federation
Accreditation Commission.
Required Courses                                  Prerequisites
First Year                                        not published
First Semester Credits

CA 104 Bakery 5

CA 105 Skill Development 5

CA 111 Restaurant Sanitation & Safety 2

CA 209 Principles of Food Preparation 3

CA 212 Food Purchasing 2

Contact hours for semester: 32 17


Second Semester Credits

CA 102 Introduction to the Hospitality Industry
2

CA 112 Menu Planning & Nutrition 3

CA 114 Food Production 5

CA 115 Table Service 5

EN 100 College Writing OR 3
First Year                                      not published
First Semester Credits
CA 102 Intro to the Hospitality Industry 2
CA 105 Skill Development 5
CA 111 Restaurant Sanitation & Safety 2
CA 124 Retail Baking 5
CA 140 Hospitality Forms & Formulas 4
Contact hours for semester: 33 18

Second Semester Credits
CA 112 Menu Planning & Nutrition 3
CA 209 Principles of Food Preparation 3
CO 101 Introduction to Computers 2
CA 224 Bakery/Deli Operations 5
EN 101 English Composition 1 OR 3
BA 101 Business & Technical English 1
WE 156 First Aid 1 1
Contact hours for semester: 25.5 17

Summer Session (Required) Credits
CA 180 Cooperative Education in Culinary Arts
(student must satisfy a minimum 240-hour work
requirement) 3
 3
Second Year
Third Semester Credits
CA 114 Food Production OR 5
CA 115 Table Service
CA 200 Hospitality Management 3
CA 238 Computer Applications in Food Service
2
CA 212 Food Purchasing 2
BA 207 Business Law 3
First Semester Composition 2 OR
EN 102 EnglishCredits                           not published
CA 104 Bakery 5

CA 111 Restaurant Sanitation & Safety 2

CA 124 Retail Baking 5

CA 140 Hospitality Forms & Formulas 4

CA 200 Hospitality Management 3

Contact hours for semester: 34 19


Second Semester Credits

CA 135 Buttercream Cake Decorating 2

CA 234 Hospitality Marketing 3
Louisiana Culinary Institute
Program Name                 Campus
Associate in Occupational    Baton Rouge
Studies Degree in Culinary
Arts
Location: Baton Rouge, LA
Description                                                                       Length   Certification Level
To provide high quality training and a conceptual understanding of Professional   46 weeks 4 levels that achieve 2
Cooking and Culinary Arts; to prepare students for entry into mid to upper-mid             certficates and lead to
level positions in the food service industry; to equip students with the skills            the degree
necessary for advancement and new enterprise during a culinary arts career, to
include business communications skills and the essentials of food service
business management skills.
Required Courses                       Prerequisites
1st Semester (White Level)             not published
ServSafe Food Safety and Sanitation
Professional Cooking: Chapters 1-7
Introduction to Kitchen Laboratory
Professional Cooking: Chapters 8-9
Beginning Kitchen Laboratory
Professional Cooking: Chapters 10-15

2nd Semester (Blue Level)
Intermediate Kitchen Laboratory
Customer Service
Professional Cooking: Chapters 16-20
Western Culinary Institute
Program Name                 Campus
Le Cordon Bleu Culinary Arts Portland




Le Cordon Bleu Culinary Arts Portland




Le Cordon Bleu Patisserie    Portland
and Baking Arts




Le Cordon Bleu Patisserie    Portland
and Baking Arts
Location: Portland, Oregon
Description                                                                        Length      Certification Level
Our Diploma in Le Cordon Bleu Culinary Arts also provides the prestige of Le        30 weeks Diploma of Occupational
Cordon Bleu training coupled with practical hands-on kitchen skills development.             Studies Degree




Our Associate of Occupational Studies (AOS) Degree in Le Cordon Bleu Culinary       60 weeks   Associate of Occupantional
Arts integrates the time-honored traditions of Le Cordon Bleu with contemporary                Studies
cooking techniques and strong kitchen-management skills training.




Western Culinary Institute is proud to offer both a Diploma and an Associate of     36 weeks   Diploma of Occupational
Occupational Studies degree in Le Cordon Bleu Pâtisserie & Baking. These                       Studies Degree
programs are the crème de la crème of pastry and baking education.




The 60-week Associate of Occupational Studies Degree program includes general- 60 weeks        Associate of Occupational
education courses in addition to hands-on kitchen classes.                                     Studies Degr
Required Courses                                   Prerequisites
Upon successful completion of the Diploma          Not published
program, graduates will receive a Diploma in Le
Cordon Bleu Culinary Arts. Here are a few of
the courses included as part of the program:

CUL-150 Introduction to the Culinary Arts
Basic cooking and skill development comprise
the major portion of this course. The history of
Students in the Associate of Occupational          Not published
Studies Degree Program will also have the
opportunity to:

Become familiar with purchasing and inventory
controls, front-of-the-house operations and
basic principles of kitchen management
Partake in general education courses including
Here are a few of the courses included as part     Not published
of the programs:

BAK-102 Introduction to Pâtisserie & Baking
This course introduces the fundamental
concepts, skills, and techniques of basic
pâtisserie and baking work. Emphasis is placed
on the study of ingredient functions, product
Here are a few of the courses included as part     Not published
of the programs:

BAK-102 Introduction to Pâtisserie & Baking
This course introduces the fundamental
concepts, skills, and techniques of basic
pâtisserie and baking work. Emphasis is placed
on the study of ingredient functions, product
Orlando Culinary Academy
Program Name             Campus
Le Cordon Bleu Culinary Arts    Orlando
(Associate of Applied Science
Degree)




Le Cordon Bleu Pâtisserie &     Orlando
Baking (Associate of Applied
Science Degree)



Le Cordon Bleu Culinary Arts    Orlando
(Diploma)
Location: Orlando, FL
Description                                                                     Length     Certification Level
Our Le Cordon Bleu Culinary Arts Program is designed to provide the          15 months Associate of Applied
theoretical foundation and technical skills necessary to succeed in the food           Science Degree
service industry. It was developed in response to student interest and
industry demands.

The program aims to give students the background and experience
necessary to enter the food service industry in entry- to mid-level positions
and to advance to a variety of related positions.

Our Le Cordon Bleu Pâtisserie & Baking Program is designed to give              15 months Associate of Applied
students the theoretical foundation and practical skills necessary to                     Science Degree
succeed in the baking and pastry industry.


Students in the Diploma in Le Cordon Bleu Culinary Arts Program can             30 weeks   Diploma
learn from practical, hands-on coursework taught in industry-current
kitchen facilities. Our professional chef instructors work to ensure that all
students have the opportunity to receive a quality education in the culinary
arts to help them succeed in their professional careers.
Required Courses                                   Prerequisites
Le Cordon Bleu's affiliation with Orlando          Not published
Culinary Academy combines classical French
cooking techniques with modern American
technology.

Our complete, well-rounded curriculum includes
an array of culinary proficiencies that students
are taught at every level of the program.

As part of the program, students can learn
classical French cooking methods and the
qualitative Bleu's affiliation with Orlando
Le Cordon aspects of food preparation,             Not published
Culinary Academy combines classical French
pastry techniques with American technology. At
the end of the program, students are expected
to be able to demonstrate proficiency in the
following culinary techniques:
Students in the Diploma in Le Cordon Bleu          Not published
Culinary Arts Program can learn the necessary
knife skills, cooking methods, butchery
techniques, sanitation knowledge and
organizational skills. Coursework includes:

Safety and Sanitation
Introduction to Culinary Skills I & II
Introduction to Garde Manger
The Restaurant School at Walnut Hill College
Program Name                  Campus
Culinary Arts                 Philadelphia, PA




Pastry Arts                   Philadelphia, PA




Hotel Management              Philadelphia, PA




Restuarant Management         Philadelphia, PA
Location: Philadelphia, PA
Description                                                                         Length        Certification Level
The Restaurant School at Walnut Hill College's Culinary Arts education prepares     Unpublished   Unpublished
students to launch incredible careers in the hospitality field. Students are
immersed in a dynamic and innovative program featuring the techniques of master
chefs. They participate in challenging internships. And, since they graduate with a
comprehensive academic background and relevant experience, they enter the
industry as respected professionals.




This major is designed in the classic European tradition of fine Pastry Arts.     Unpublished     Unpublished
Students experience a blend of pastry and culinary arts courses, food purchasing,
kitchen management, human resources management, marketing, and retailing.
Graduates leave the school with an impressive resume because they participate in
pastry internships at restaurants, hotels or pastry shops under the guidance of
professional pastry chefs.


The Restaurant School at Walnut Hill College creates an environment for students Unpublished      Unpublished
to experience situations such as the negotiation of room rates for a large
convention, how to interview applicants for the housekeeping supervisor position,
and the review of profit and loss statements. Students virtually spend their days on
campus as Hotel Managers. They grow as team leaders, party planners, business
executives, and service professionals. This invaluable experience launches our
students into successful hotel management careers.

Our superior program culminates with our specially-designed Cruise and Resort
Tour. All of our Hotel Management students participate in a week long, tuition-paid
management tour of Walt Disney World®, central Florida resorts, and a cruise to
the Bahamas.



At The Restaurant School at Walnut Hill College, Restaurant Management majors Unpublished         Unpublished
live the experience of a professional in our open-to-the-public restaurant complex.
This striking complex is situated in a picturesque European courtyard with four
different theme restaurants. Student coursework includes relevant and exciting
experiences such as wine tasting courses, which explore some of the finest of
international vintages, mixology and bar management, and classic European
tableside cooking.

And best of all, every Restaurant Management student participates in a week-long,
tuition-paid management tour of Walt Disney World, central Florida resorts, and a
cruise to the Bahamas.
Required Courses                                 Prerequisites
Like the industry itself, the Culinary Arts        Unpublished
program at Walnut Hill is hands-on. The
curriculum is exciting and designed to inspire
the creativity of future master chefs. Students
start with the basics to build a foundation in the
latest culinary techniques. As they move into
advanced classes, they discover the world of
international cuisine. They learn the creative
aspects of the industry including recipe
development, menu planning, kitchen and
human resource management, wine selection,
and dining room service. And, with a balanced 4-
year academic program, they graduate as
business professionals.

One of the many distinctive features of The
From the beginning, students build a solid    Unpublished
foundation in professional baking skills and
techniques. Courses encompass European and
American desserts including cakes, tortes,
cookies, petit fours, ice creams, sorbets,
breads, and more. Their pastry masterpieces
are available to the public at The Restaurant
School at Walnut Hill College's pastry shop.

Through innovative courses that are truly        Unpublished
interactive, our Hotel Management students
learn every facet of the industry. This major
focuses on the fundamentals of culinary arts,
dining room service, and wines and bar
management. Students graduate with an
understanding of the scope of Hotel
Management. They learn hotel marketing,
sales, convention management, purchasing,
human resource management, accounting,
state-of-the-art hotel management software, the
fine art of negotiation, team leadership, and
diplomacy. One of the aspects of Walnut Hill's
programs is our Language and Cultures course,
which prepares students to receive international
business clients.
The Restaurant School at Walnut Hill College's Unpublished
Restaurant Management curriculum is as
comprehensive as the industry itself. Courses
include every aspect of business and
management. Students graduate with extensive
knowledge of the culinary arts, sanitation and
nutrition, accounting, marketing, purchasing,
supervision, and human resource management.
Sullivan University
Program Name                  Campus
Baking and Pasty Arts         Louisville, KY




Professional Baker's Career   Louisville and
Diploma                       Lexington, KY




Culinary Arts                 Louisville and
                              Lexington, KY
Professional Cook Career   Louisville, KY
Diploma




Hotel/Restuarant           Louisville, KY
Management
Hospitality Management   Louisville and
                         Lexington, KY




Travel and Tourism       Louisville and
                         Lexington, KY
Professional Catering       Louisville, KY




Travel, Tourism and Event   Louisville and
Management ssociate of      Lexington, KY
Science (A.S.) Degree
Louisville, Lexington
Location: Louisville, Kentucky
Description                                                     Length     Certification Level
The Associate of Science degree in Baking and Pastry            18 months Associates Degree
Arts prepares the graduate with outstanding skills for
rapid advancement in this ever-expanding industry.
The graduate has the ability to prepare baked goods
and specialty pastries such as tortes, gateaux, mousses,
bavarois, and many other desserts with classical and
international flair
Whether it is the ability to work in a bakery specializing
in bakery and pastry goods, or working as a pastry chef
in a fine hotel or restaurant, the graduate of this program
learns skills for success studying under world class, gold
medal winning chef-instructors. An internship/externship
will normally be completed at The Bakery or Winston’s
The Professional Baker’s program is a quick, straightline
Restaurant, both laboratory real-world facilities
approach to an entry-level position in the baking               9 months   Diploma
profession. It is designed to give students a working
knowledge of the procedures, ingredients, and “do’s”
and “don’ts” inherent in successfully functioning in a
variety of baking environments including in-store and
independent establishments. The graduate is equipped to
prepare yeast breads and breakfast pastries, pies, cookies,
and a variety of pastries in both large and small quantities.
Baking students have the opportunity to study in the
University’s numerous labs including the University’s fully
equipped retail bakery, The Bakery, located adjacent to
the University.


With more and more restaurants operating worldwide and          18 months Associates Degree
each offering more diversified menus, the need for highly
qualified food specialists is growing dramatically. Studies
show there are currently four to five job openings for each
qualified candidate in this field.
The American Culinary Federation’s Accrediting
Commission accredited Associate of Science degree
program in Culinary Arts at Sullivan University’s
National Center for Hospitality Studies provides a solid
foundation in food preparation, inventory control,
sanitation and creative methods of cooking. Successful
graduates are prepared to combine these essential basics
with a personal flair.
During their final quarter of study, senior culinary
                                                                 12 months Diploma


food preparation. He or she is the person who deals
literally “hands-on” with food, its storage and cleanliness,
as well as its preparation and presentation utilizing a
variety of styles and techniques. The Professional Cook’s
program differs from the associate degree specifically
because it does not emphasize the General Education
courses necessary for the degree or utilize the culinary
experience of a fine dining preparation experience. This
career program is also available in a weekend/evening
schedule.
Opportunities for management careers in America’s hotels         18 months Associates Degree
and restaurants increase every year as people spend more
and more time away from home. In the hotel and motel
industry alone, over 100,000 new jobs are being created
each year. Nationally, there are over eight million jobs
in the food service industry. In fact, it’s the largest retail
employer in the United States. At Sullivan University’s
National Center for Hospitality Studies, students
participate in an 18-month Associate of Science degree
in Hotel and Restaurant Management that prepares
graduates for management careers with hotel, motels and
restaurants, small and large, worldwide. Students take
both business and General Education classes and have
the opportunity to gain hands-on experience in some of
the area’s finest hotels, motels, resorts and restaurants,
including our on-campus national award-winning
Winston’s Restaurant at Sullivan University.
The Bachelor of Science in Hospitality Management              18 months Bachelor's Degree
(B.S.H.M.) degree prepares graduates for advanced
positions in the hospitality industry and equips them with
greater potential for upward mobility.
An Associate degree in a hospitality major is required for
admission at the junior level. These majors can include
Culinary Arts, Baking and Pastry Arts, Professional
Catering, Travel, Tourism and Event Management,
Hotel and Restaurant Management or similar degree.
Associate degree graduates from other accredited culinary
or hospitality training institutions are also eligible for
admission at the junior level status. Sullivan’s Associate
to Bachelor Degree program is designed particularly for
those who are employed and wish to continue their formal
education to open doors for future advancement without
having to leave their current positions. Hospitality
Management Core Classes (HMS) are available online
only. Business Support Classes are available in the day and
evening divisions and online.




The travel and tourism industry offers opportunities to        9 months   Diploma
young men and women as reservationists, travel agency
managers, tour planners, tour wholesalers in airline
positions, event managers, and more. Fringe benefits
often include generous vacations, free trip passes, and
travel opportunities at reduced fares. Sullivan University’s
programs in Travel, Tourism and Event Management
are unique in that they combine training in the tourism
and event management industries with business skills,
thus qualifying graduates for more than one area of
employment.
Sullivan Travel, Tourism and Event Management
Associate degree students take two trips during their
program of study. The first trip, taken during the first
year of study, takes students to major cities and tourist
attractions in the United States. The second trip is via
plane and cruise ship to major island resorts. The cruise
ship trip takes place during the fall quarter break in
September of the second year of study. Graduates may
also move on to earn a Bachelor’s degree in Hospitality
Management.
This program is a fast-paced Associate of Science degree       18 months Associate of Science
program designed to prepare a student for a challenging
career in professional catering. All aspects of the industry
are taught from food preparation to setting up a catering
business. Students receive “hands-on” experience
working both on and off campus with the University’s
professional catering company, Juleps Catering, and may
do an externship with other professional caterers. At the
completion of the program, graduates are able to obtain
employment in a variety of areas which include working
in the catering industry as event planners, supervising
catering staff, working for a professional catering
company in management or hotel banquet and catering
departments or opening their own business.




The travel and tourism industry offers opportunities to        18 months    Associate of Science
young men and women as reservationists, travel agency                      (A.S.) Degree
managers, tour planners, tour wholesalers in airline
positions, event managers, and more. Fringe benefits
often include generous vacations, free trip passes, and
travel opportunities at reduced fares. Sullivan University’s
programs in Travel, Tourism and Event Management
are unique in that they combine training in the tourism
and event management industries with business skills,
thus qualifying graduates for more than one area of
employment.
Sullivan Travel, Tourism and Event Management
Associate degree students take two trips during their
program of study. The first trip, taken during the first
year of study, takes students to major cities and tourist
attractions in the United States. The second trip is via
plane and cruise ship to major island resorts. The cruise
ship trip takes place during the fall quarter break in
September of the second year of study. Graduates may
also move on to earn a Bachelor’s degree in Hospitality
Management.
Required Courses                               Prerequisites
PBA 124 Baking Science 4
                                               Not published
PBA 126 Baking I Laboratory 6
PBA 134 Pastry Theory 4
PBA 136 Baking II Laboratory 6
PBA 216 Classical Pastry Laboratory 6
PBA 244 Pastry Merchandising 4
PBA 246 International Baking and
Pastry Laboratory 6
PBA 266 Baking Internship 6
BFS 104 Basic Culinary Theory 4
BFS 106 Basic Culinary Skills Laboratory 6
CAM 124 Purchasing 4
CAM 134 Food Service Sanitation 4
CAM 174 Basic Nutrition 4
HRM 110 Conversational Spanish for
Hospitality Studies 4
HRM 164 Hospitality Management and
PBA 124 Baking Science 4                       Not published
PBA 126 Baking I Laboratory 6
PBA 134 Pastry Theory 4
PBA 136 Baking II Laboratory 6
BFS 104 Basic Culinary Theory 4
BFS 106 Basic Culinary Skills Laboratory 6
CAM 124 Purchasing 4
CAM 134 Food Service Sanitation 4
CAM 174 Basic Nutrition 4
BUS 114 Applied Culinary Mathematics 4
ENG 100 Introduction to Writing
(or placement out) 4
ENG 101 Composition I 4
FYE 101 Information Literacy 4
MTH 100 Basic Mathematics (or placement out)
4
Total Credit Hours 62
BFS 106 Basic Culinary Skills Laboratory 6     Not published
BFS 214 Garde Manger Theory 4
BFS 216 Garde Manger Laboratory 6
BFS 264 Advanced Culinary
Techniques Laboratory 4
BFS 276 Restaurant Practicum 6
CAM 124 Purchasing 4
CAM 134 Food Service Sanitation 4
CAM 174 Basic Nutrition 4
CAM 252 Culinary Arts in Dining Service 2
CAM 256 International Cuisine 6
CAM 284 Food and Beverage Control 4
PBA 124 Baking Science 4
PBA 126 Baking I Laboratory 6
BUS 114 Applied Culinary Mathematics 4
BFS 104 Basic Culinary Theory 4
BFS 106 Basic Culinary Skills Laboratory 6      Not published
BFS 214 Garde Manger Theory 4
BFS 216 Garde Manger Laboratory 6
CAM 134 Food Service Sanitation 4
CAM 174 Basic Nutrition 4
CAM 252 Culinary Arts in Dining Service 2
CAM 256 International Cuisine 6
PBA 124 Baking Science 4
PBA 126 Baking I Laboratory 6
HRM 164 Hospitality Management and
Supervision 4
BUS 114 Applied Culinary Mathematics 4
ENG 100 Introduction to Writing (or placement
out) 4*
CAM 134 Food Service Sanitation 4   Not published
CAM 252 Culinary Arts in Dining
Services 2
CAM 284 Food and Beverage Control
4
BFS 104 Basic Culinary Theory 4
BFS 106 Basic Culinary Skills
Laboratory 6
ACT 108 Hospitality Accounting I 4
ACT 109 Hospitality Accounting II 4
BUS 114 Applied Culinary
Mathematics 4
COM 214 Public Speaking 4
ENG 100 Introduction to Writing
(or placement out) 4*
ENG 101 Composition I 4*
ENG 102 Composition II 4*
FYE 101 Information Literacy 4
HRM 104 Introduction to Hospitality
Management 4
HRM 108 Lodging Management 4
HRM 110 Conversational Spanish for
Hospitality Studies 4
HMS 301 Human Resource Development                 Not published
in the Hospitality Industry 4
HMS 304 Principles of Hospitality Management
4
HMS 321 Quality Service Management
in the Hospitality Industry 4
HMS 333 International Travel and Tourism 4
HMS 401 Senior Seminar in Hospitality
Administration 4
HMS 404 Marketing Hospitality Services 4
HMS 405 Hospitality Industry Entrepreneurship
4
Credit Hours 28
Business Support Courses: 40 hours
ACT 108 Hospitality Accounting I 4
ACT 109 Hospitality Accounting II 4
FIN 324 Financial Management 4
ECO 201 Microeconomics 4
ECO 202 Macroeconomics 4
CSC 214 Microcomputer Applications for
Business 4
MKT 304 Principles of Marketing 4
BUS 204 Principles of Business Law 4
MTH 201 College Algebra 4
MTH 202 Introduction to Statistics 4
Credit Hours 40
Hospitality Management
300 or 400 Electives: 12 Additional Credit hours
12
(Select three courses from the following lists)
Management Electives
MGT 324 Human Resource Leadership 4
MGT 364 Analysis of Management Systems 4
Marketing Electives
MKT 454 Marketing Management 4
MKT 464 Marketing Research 4
Hospitality Electives
HMS 303 Computer Applications in Hospitality 4
HMS 305 Gastronomic Tourism 4
NTA 101 Travel Seminar I 2                         Not published
NTA 154 Travel Reference Skills 4
NTA 244 Tourism 4
TGE 114 North American Geography 4
TGE 214 Geography of the Southern
Hemisphere 4
TRV 201 Airline Procedures 4
TRV 221 Computer Reservations I 4
TRV 244 Travel Management 4
CSC 104 Information Processing 4
KEY 105 Keyboarding Essentials 4
BUS 224 Professional Development 4
ENG 100 Introduction to Writing (or placement
out) 4*
ENG 101 Composition I 4*
ENG 102 Composition II 4*
FYE 101 Information Literacy 4
MTH 100 Basic Mathematics (or placement out)
4
MTH 101 College Mathematics 4
Total Credit Hours 62
BUS 114 Applied Culinary Mathematics 4          Not published
HRM 110 Conversational Spanish for
Hospitality Studies 4
HRM 164 Hospitality Management and
Supervision 4
HRM 244 Wines and Spirits 4
BFS 104 Basic Culinary Theory 4
BFS 106 Basic Culinary Skills Laboratory 6
BFS 214 Garde Manger Theory 4
BFS 216 Garde Manger Laboratory 6
CAM 124 Purchasing 4
CAM 134 Food Service Sanitation 4
CAM 174 Basic Nutrition 4
CAM 284 Food and Beverage Control 4
CAT 144 Catering 4
CAT 154 Advanced Catering Business
Techniques 4
CAT 172 Catering Internship I 3
CAT 264 Catering Production and Specialty
Desserts 6
CAT 294 Catering Internship II 3
COM 214 Public Speaking 4
ENG 100 Introduction to Writing (or placement
out) 4*
ENG 101 Composition I 4*
ENG 102 Composition II 4*
FYE 101 Information Literacy 4
KEY 105 Keyboarding Essentials 4
MTH 100 Basic Mathematics (or placement out)
4
PBA 124 Baking Science 4
NTA 126 Baking I Laboratory
PBA 101 Travel Seminar I 2 6
NTA 154 Travel Reference Skills 4               Not published
NTA 201 Travel Seminar II 2
NTA 244 Tourism 4
TGE 114 North American Geography 4
TGE 214 Geography of the Southern
Hemisphere 4
TGE 224 Eurasian Geography 4
TRV 201 Airline Procedures 4
TRV 205 Meeting and Event Planning 4
TRV 221 Computer Reservations I 4
TRV 231 Computer Reservations II 4
TRV 244 Travel Management 4
CSC 104 Information Processing 4
ACT 101 Principles of Accounting I 4
KEY 105 Keyboarding Essentials 4
BUS 224 Professional Development 4
COM 214 Public Speaking 4
ENG 100 Introduction to Writing (or placement
out) 4*
ENG 101 Composition I 4*
ENG 102 Composition II 4*
FYE 101 Information Literacy 4
MTH 100 Basic Mathematics (or placement out)
4
MTH 101 College Mathematics 4
Marketing Elective 4
Select one of the four concentrations 12
Hospitality Concentration
HRM 104 Introduction to Hospitality
DCT - Swiss-European Culinary & Pastry Chocolate Art Center
Program Name                     Campus
Advanced Diploma in European Vitznau-Lucerne, Switzerland
Culinary Management




Foundation In European Cuisine Foundation In European
Certificate                    Cuisine Certificate




Certificate in European Gourmet Vitznau-Lucerne, Switzerland
Cuisine




Certificate in European Pastry   Vitznau-Lucerne, Switzerland
and Chocolate
Location: Vitznau-Lucerne, Switzerland
Description                                                                 Length       Certification Level
The Advanced Diploma program requires from 15 – 18 months, and              9 months + Diploma
combines all three of the ECA courses (FEC, EGC, EPC). It also includes 6-9 months
four courses in Culinary Management topics (Human Resource                  internship
Management, Food & Beverage Management, Restaurant Management
Theory, and Bar & Beverage Management), and it is completed with your
choice of either a six or nine month paid internship in a Swiss restaurant.
You will earn academic credits for each of these components – credits that
can be transferred toward earning your Associate’s or Bachelor’s Degree in
Culinary Management from universities such as Indiana University of
Pennsylvania or Johnson & Wales University.


This is a foundation course of 11 weeks specifically for you if you have no, 11 weeks    Certificate
or less than two years', training or experience in a European-style kitchen
environment. You will learn basic kitchen techniques, with the emphasis on
European recipes, measurements, and the use of equipment. Sanitation,
safety and teamwork are also stressed, as well as the fourteen production
methods common to the European cuisine.


In this 11-week hands-on intensive program, you will learn actually to      11 weeks     Certificate
prepare and produce menu items as presented in Europe's finest
restaurants, today and in the past.


You will learn the special techniques required in the production of pastries, 11 weeks   Certificate
tortes and cakes, creams, biscuits, and exquisite chocolate articles, with
emphasis on the large variety of European desserts. Also as a part of this
course, you will have an introduction to the basics of artistic sugar work
Required Courses   Prerequisites
not published      not published




not published      not published




not published      not published




not published      not published
International School for Culinary Arts and Hotel Management
Program Name                      Campus
Diploma in Pastry and Bakery      Quezon City, Philippines
Arts and Kitchen Management




Diploma in Culinary Arts and      Quezon City, Philippines
Kitchen Management




Diploma in Food and Beverage Quezon City, Philippines
Management and Cost Control -
FUTURE OFFERING
Location: Phillipines
Description                                                               Length    Certification Level
This one-year intensive course is developed based on today's international 1 year   Diploma
pastry and bakery trends, incorporated into the traditional European dual
training approach. The course shall give the student a solid knowledge in
pastry and bakery arts, so that the student can successfully join a hotel
pastry and bakery operation here in the Philippines or abroad.




This one-year intensive course uses the traditional European dual training 1 year   Diploma
approach and equips the students with the fundamentals of culinary arts
and management as well as the latest trends in the industry. The one-year
course, shall give the student a solid knowledge in culinary arts, so that the
student can successfully join a hotel kitchen operation here in the
Philippines or abroad.




This one-year intensive course incorporates both the fundamental         1 year     Diploma
management concepts and today's international food and beverage
management trends using the traditional European dual training approach.
This course will give the student F&B management knowledge, by
equipping the student with a solid operational and administrative
understanding in restaurant and banquet operations, as well as a clear
understanding of kitchen, pastry and bakery operations.
Required Courses                                 Prerequisites
Major Subjects:                                  not published
1 Month Introduction Course:

School code of discipline
First aid
Fire prevention
Microbiology, hygiene and sanitation (HACCP)
Hotel and restaurant organization
Pastry terminologies
Equipment and utensil knowledge
1 Month Introduction Course:                     not published
School code of discipline
First aid
Fire prevention
Microbiology, hygiene and sanitation (HACCP)
Hotel and restaurant organization
Basic terminologies
Basic ingredients
Equipment and utensil knowledge
Knife handling skills
Vegetables and potato processing and cuts
Meat, poultry and fish processing and cuts
Course Details                                   not published
1 MONTH INTRODUCTION COURSE
(INCLUDED IN THE 1-YEAR)
· School code of discipline and dress code
· Microbiology, hygiene and sanitation (HACCP)
· Equipment and utensil knowledge
· Restaurant organization
· Service and culinary terminology
· Introduction to service skills
· Introduction to the sequence of service
Center for Culinary Arts
Program Name                 Campus
Culinary Arts and Technology Manila, The Philipines
Management




Baking and Pastry Arts        Manila, The Philipines




Baking and Pastry Arts        Manila, The Philipines
Location: Manila, Phillipines
Description                                                               Length    Certification Level
CCA's flagship course, the two-year program in Culinary Arts & Technology 2 years   Diploma
Management provides you with a strong and solid foundation to become a
culinary chef. Practical kitchen training is complemented with a
comprehensive foodservice management training program which aims to
develop your entrepreneurial and management competencies in planning,
operation and supervision of an institutional or commercial kitchen.



The one-year program in Baking & Pastry Arts offers a course of study that 1 year   Certificate
leads to a two-year program in Baking-Pastry Arts & Technology
Management. The program is designed to meet the needs of students
who wish to acquire a basic career in the baking and pastry arts industry.



The two-year program in Baking-Pastry Arts & Technology Management       2 years    Diploma
provides you with a strong and solid foundation to become a pastry chef.
Practical kitchen training is complemented with a comprehensive
foodservice management training program which aims to develop your
entrepreneurial and management competencies in planning, operation and
supervision of an institutional or commercial kitchen.
Required Courses   Prerequisites
not published      not published




not published      not published




not published      not published
Escuela Univde Hosteleria
Program Name                    Campus
Hostelería (especialidad en     Barcelona, Spain
Restaurante)

 Hostelería (especialidad en    Barcelona, Spain
Cocina)




 Grado de dirección hotelera    Barcelona, Spain
(especialidades: dirección
hotelera / dirección de AyB /
dirección de cocina)

 Master in Hospitality          Barcelona, Spain
Management (Hoteles y
Restaurantes)
 Postgrado en Dirección de      Barcelona, Spain
Food & Beverage
 Postgrado en Pasteleria de     Barcelona, Spain
Restaurantes
 Postgrado en Dirección de      Barcelona, Spain
Cocina
Location: Barcelona, Spain
Description                             Length    Certification Level
Course info only published in Spanish   3 years   Technical Level


Course info only published in Spanish   3 years   Technical Level




Course info only published in Spanish   4 years   Degree Level




Course info only published in Spanish   1 year    Masters


Course info only published in Spanish   1 year    Post- Graduate

Course info only published in Spanish   1 year    Post- Graduate

Course info only published in Spanish   1 year    Post- Graduate
Required Courses                      Prerequisites
Course info only published in Spanish Course info only
                                      published in Spanish

Course info only published in Spanish Course info only
                                      published in Spanish



Course info only published in Spanish Course info only
                                      published in Spanish



Course info only published in Spanish Course info only
                                      published in Spanish

Course info only published in Spanish Course info only
                                      published in Spanish
Course info only published in Spanish Course info only
                                      published in Spanish
Course info only published in Spanish Course info only
                                      published in Spanish

								
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