Cooking school

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. Le Cordon Bleu, the culinary arts school, was founded in Paris in 1895 by Marthe Distel. Fannie Farmer, one of the most well-known advocates of scientific cookery opened Miss Farmer's School of Cookery in Boston on August 23rd, 1902. Hers was not the first however, as she herself graduated and was subsequently principal of the Boston Cooking School, which was founded by the Women's Education Association (WEA) in Boston in 1879. The advent of the Boston Cooking School was probably the most influential but at the time a cooking school already existed in New York City. Culinary work at the School of Hotel Management at Vels University in Chennai, India Some schools, such as the Culinary Institute of America and Le Cordon Bleu, 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. The Culinary Institute of America (CIA) is a non-profit culinary college located in Hyde Park (Dutchess County, New York) USA, founded in 1946. The CIA also has branch campuses in St. Helena, California, and San Antonio, Texas, as well as a campus in Singapore. It is a not-for-profit academic institution of higher learning. The college offers traditional associate and bachelor's degrees, and the world's largest staff of American Culinary Federation (ACF) Certified Master Chefs. The college also offers continuing education for professionals in the hospitality industry as well as conferences and consulting services.[2] The college operates on-campus restaurants in Hyde Park, St. Helena, and San Antonio. In addition to professional education, the college also offers recreational classes for non-professionals and branded cookware for the home cook. A number of books, videos, and training materials created by the faculty and staff of the CIA may be obtained for training professionals and non-professionals.