A cooking school or culinary school is an institution devoted to education in the art and science of food preparation. It also awards degrees which indicate that a student has undergone a particular curriculum and therefore displays a certain level of competency. Cooking schools are often associated with public restaurants where a student can acquire experience in working in a real environment and perform in many roles.
Some schools, such as the Culinary Institute of America, offer programs through which a chef may demonstrate his or her knowledge and skills and be given certification. Others, such as Baltimore International College, Stratford University, or Johnson and Wales University, offer programs whereby students gain either an Associate's or Bachelor's degree. There are also a few, such as Ivy Tech Community College of Indiana, or Manchester Community College in Connecticut, where students receive upon graduation not only an Associate's degree but also certification by the American Culinary Federation, the largest professional chefs' organization in North America.
Some notable culinary colleges
- Culinary Institute of America
- New England Culinary Institute
- Johnson and Wales University
- Art Institutes School of Culinary Arts
- Baltimore International College
- Cooking and Hospitality Institute of Chicago
- Culinary School of the Rockies
- Cambridge School of Culinary Arts
- Kendall College - School of Culinary Arts
- Le Cordon Bleu
- Culinary Institute
- Stratford University
- Western Culinary Institute The first Le Cordon Bleu outside of France
- Hong Kong Culinary Academy, Penasia
- DCT University Center - Switzerland
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