MISSION STATEMENT
The Alain & Marie LeNôtre Culinary Institute aspires to provide beginners and professionals the best possible innovative training or continuing education in the culinary arts through intensive "hands-on" training, low student/teacher ratio, educational classes set in a pleasant atmosphere, and challenging its "chef students" to learn a maximum in a minimum amount of time.
THE PROGRAM
The Alain & Marie LeNôtre Culinary Institute offers two programs in Cooking and Catering, and in Baking and Pastry. All classes are taught 90% hands-on by trained professional chefs with a maximum of 15 students per teacher in Level I classes, 12 students in Level II classes and no more than 10 students per teacher in Level III classes. Students may attend morning classes from 8am to 3pm Monday to Friday (30 hours of lab per week) or evening classes from 6pm to 10:30pm three evenings a week (15 hours of lab work per week). In addition weekly classes are available for busy professionals or amateurs.
PROGRAM HISTORY
The LeNôtre name is well known throughout Europe and the United States for quality French pastries. The family is considered the leading baker (patisserie) and caterer in France. Alain LeNôtre's parents, Gaston and Colette founded LeNôtre Paris in 1952, where Alain served as General manager for 10 years. Alain created and developed the renowned Parisian Ecole LeNôtre, one of the world best's best chef retraining school. The formula the Alain & Marie LeNôtre Culinary Institute has incorporated into its program is derived from the Ecole LeNôtre, which has an outstanding 29 years of proven success since its creation. Although the Alain & Marie LeNôtre Culinary Institute is not affiliated with the Ecole LeNôtre, it applies those principles that made Ecole LeNôtre the most famous and best French school in the world.
PROGRAM SUPPORT & SPONSORSHIP
The American Culinary Federation as Continuing Education Hours approves all programs offered at Alain & Marie LeNôtre Culinary Institute toward certification.
Alain & Marie LeNôtre Culinary Institute offers early discounts, sponsors' discounts and scholarships in partnership with various organizations.
For application or information, please contact the Alain & Marie LeNôtre Culinary Institute at:
(888) LENOTRE or visit our Web site at
www.lenotre~alain~marie.com
or email us at lenotre@wt.net
The Culinary Arts program at TVI, located in sultry Albuquerque, New
Mexico, has been graduating students since 1973. In 1989, TVI offered
the first Associate Degree in Culinary Arts. In 1995, the program
became the first culinary program to be nationally accredited by the
American Culinary Federation Accrediting Commission. The culinary
program is extremely popular, and continues to grow each year. TVI has
graduates working all over the country in upscale F&B operations.
TVI is working with the city of Albuquerque to become a food service
establishment which have achieved Gold Standard Dining; An Awards
Certification System that trains employees to meet rigorous HACCP
criterion
Founded in 1972, Baltimore International College is an independent college regionally accredited by the Commission on Higher Education, Middle States Association of Colleges and Schools. The College offers specialized programs through its School of Culinary Arts, School of Business and Management, and Division of Evening and Weekend Studies. These programs include bachelor's degrees in Culinary Management and Hotel, Restaurant, & Catering Management; associate's degrees in Professional Cooking, Professional Cooking & Baking, Professional Baking & Pastry, Food & Beverage Management, and Hotel, Motel, & Innkeeping Management; and certificates in culinary arts.
The College has an urban campus in Baltimore, Md., located just two blocks from Baltimore's famous Inner Harbor and within easy walking distance of many of the city's major attractions. The College also has Virginia Park, a 100-acre property along the shores of Lough Ramor in Virginia, County Cavan, Ireland. The Virginia Park campus is home to the Park Hotel and a golf course, gardens, and 15 miles of walking paths. Students selected for the Honors Program may take courses at the Virginia Park campus studying under European-trained chefs and hoteliers.
The mission of Baltimore International College is to provide qualified students with the education and experience they need to pursue progressive careers within the international foodservice and lodging industry.
This award winning culinary & restaurant school has a national and international reputation for the
quality of its training. Open all year round, the School offers a wide range of full and part time
training programs for all levels of experience.
Intensive practical training is supported by regular theory sessions and specialist lectures. Situated
2 minutes from Tower Bridge in central London, facilities include a moden training/production kitchen,
cookery, food & wine demonstration theatre, study areas and an award winning restaurant, 'the apprentice'.
The restaurant is the window on the school's training and regulary hosts masterclass demonstrations and
dinners with famous chefs and restaurateurs.
With links with many leading hotel & restaurant companies and some of the Uks finest chefs and
restaurateurs, the School offers start dates throughout the year.
Full time courses last from 6 weeks to 2 years covering basic to advanced culinary and restaurant skills. Students can pursue specific training or combine courses
and such graduates from the School are in high demand due to the quality of training.
The School offers a 1 year professional chef Or restaurant diploma, a 1 or 2 year combined Hospitality
Diploma program in addition to shorter programs.
Butlers Wharf Chef School offers high quality professional training reinforced by nationally
recognized qualifications.
California School of Culinary Arts has become one of the most well known and respected culinary schools in the country. Our exceptional location offers students an exciting academic environment, in which nearly every culture in the world is celebrated and explored. Our multi-cultural community offers the most diverse career and growth opportunities found anywhere on the globe. Our culinary styles set the tone for the nation, and the scene in continually growing.
The campus sits in historic South Pasadena, just minutes from Pasadena's Old Town and Playhouse District. Here, the nightlife rival that of any metropolis. The restaurants are numerous, and the competition is fierce. It the perfect site for culinary study and exploration.
We are proud to be one of the very few culinary schools in the country offering the world famous Le Cordon Bleu Culinary Arts Program. Our partnership with Le Cordon Bleu has offered to our students the very best in location and education.
For more information call 888 900-CHEF or visit their Web site at
www.calchef.com
As the appreciation for sushi and Japanese food increase by leaps and
bounds, there has been great demand for great sushi chefs.
Enter California Sushi Academy. "The first ever Japanese Culinary Academy
of its kind in the United States and quite possibly, the world."
Mr. Toshi Sugiura, the CEO of California Sushi Academy, aims to teach not
only cooking techniques, but to instill in their students the beauty
of the culture through the food and an understanding of the heart of a great
chef. The Academy has worked hard to create a curriculum and an
environment that will prepare their students to meet the demands of
working in a sushi bar, while keeping the art and tradition alive.
After six months of training at the Academy, their students will become
masters in the art of sushi making.
For further information please contact them at (310) 581-0213 or
E-mail at: e-mail@sushi-academy.com
Located in downtown Chicago, The Cooking and Hospitality Institute of Chicago (CHIC) is the largest
culinary educator in the Mid-west. With a mission to prepare students to meet their career aspirations
the Institute has set up a dynamic curriculum that continually adapts to the needs of employers while
providing students with the flexibility to receive the education that best meets their career needs.
Students are also offered the opportunity to study abroad in Venice Italy. The Institute features state
of the art facilities and certified culinary educators.
CHIC is both ethnically and culturally diverse, with students representing more than fifteen different
countries and over twenty-five states. Ages range from 17 to 70, half of whom are pursuing a second
career in the foodservice industry. The Institute maintains an active career services department and
most graduates can expect to have as many as five job offers upon graduation.
CHIC is accredited by ACCSCT, the American Culinary Federation, and is a candidate for accreditation
with the Commission of Institutions of Higher Education of the North Central Association of Colleges
and Schools. The Institute has agreements with other colleges for students who wish to obtain a
bachelor degree.
Chicago is noted for its fine food and thriving restaurant industry and the Institute has partnered with
some to provide students with part-time position while attending school.
For more information call (312) 944-0882 or visit our web site at
www.chicnet.org
Earn an Associate of Science degree, begin a career or change to a new one
in the heart of San Francisco. Whether your interests are in food service,
lodging, management, travel, institutions, chains or independents,
service or cooking, City College of San Francisco's Hotel and Restaurant
program can open doors for you. This is a 60-unit, two year, college
degree program in hotel and restaurant management and culinary arts.
Tuition for California residents is only $11 per unit. You can complete
the entire program form about $2,000 including tuition, books, tools and
uniforms. Internships and job placement is available for all students.
Come and take a look at our Web site
www.ccsf.org/hotelandrestaurant
Since the inception of the Connecticut Culinary Institute in 1987, hundreds
of culinary programs have been created in America. With cooking schools
springing up like mushrooms after a spring rain, it can be confusing for
students to select the one that best meets their needs. We feel the
following criteria are some of the most important when choosing Culinary
School:
Class Size: Smaller is better. You get more individual attention and
more frequent feedback in a small class. Your voice is clearly heard in a
small class, and the chef/instructor can teach to your strengths. At CCI,
it’s 12 or fewer students per instructor across the board.
Kitchen Time: Cooking is best learned through doing. At CCI, you will
spend more than 80% of your time in kitchens.
Completion and Placement Rates: At CCI, 95% or more of the students who
have begun our programs have earned a diploma in every year since the school
began. In addition, our most recent placement survey found that more than
95% of the graduates who attended the school for career reasons have
successfully begun their culinary careers.
Finances: In considering the total cost of the program, be sure to
factor in the income you will earn or forego by taking a program of shorter
vs. longer duration. This can be quite substantial. Consider also the
dollars
to be potentially earned in paid externships. With CCI’s accelerated
training, graduates can be employed and earning paychecks sooner.
At the Connecticut Culinary Institute, we have spent years designing our
programs. To find out more, call 1-800-762-4337. CCI is located at 230 Farmington Avenue,
in Farmington, Connecticut, 06032. Please visit our web-site, (and ChefCam!), at
www.ctculinary.com.
Cooking School of the Rockies in Boulder, Colorado, offers a Professional
Culinary Arts Program for students who want to become professional chefs or
advance their careers in the culinary field. A diploma from this intensive,
hands-on program assures you of an excellent and thorough culinary
education. The school focus is on The Fundamentals of Classic French
Cuisine: Cooking Techniques & Methods, Regional French and Regional
Italian Cuisine, French Pastry and Bread Baking, The Fundamentals of
Sensory Awareness/ Palate Education, Development and Practice of Kitchen
Management Skills, and Exploration and Placement of Culinary Careers.
* They accept no more than 14 students per session, allowing for
unparalleled one-on-one attention. Their program offers extensive daily,
hands-on cooking with extraordinary Chef/Instructors who provide a thorough
introduction to and practice of culinary fundamentals. They help secure
the right position(s)throughout your career.
* Their school is certified and approved by the Department of Higher
Education of the State of Colorado. Career Training Loans are available
through Sallie Mae Financial Corporation.
* Day and evening classes are available and a four week Professional
Pastry Arts Program.
If you are interested in receiving their detailed brochure and an
application, please contact them at 303-494-7988. You can also learn more
about them at
www.cookingschoolrockies.com. Come check them out!
The Culinary Institute of America (CIA), founded in 1946, is the oldest
culinary college in the U.S. Located in Hyde Park, New York, the CIA today
more than 2,100 students from all over the world are enrolled in the
college's bachelor and associate degree programs in culinary
arts and baking and pastry arts.
Come visit us at www.ciachef.edu!!
Donna Lafferty is an international food stylist who travels the world
to teach the art of styling to culinary students and professionals
alike. This 5 day course gives you a hands on training on how to
make food really look mouth watering, on and off the camera. With an
additional 3 days, that's a total of 8 days of hands on training for
9 hours a day. Donna has been training students and professionals
alike for nearly ten years and her reputation only continues to grow.
Currently she is scheduled to teach a seminar in Singapore from May
3rd thru May 10th, 2000.
The Culinary Art Academy at Galveston College, located on beautiful
Galveston Island in Texas, was founded in 1987, and has been growing, both
academically and in student population ever since. Our total enrollment has
increased by twenty per cent since 1998, and we project a five hundred
percent increase in the next five years. We offer a Certificate in Culinary
Arts, a Certificate in Hospitality Management, and a fully accredited
Associates of Applied Sciences in Hospitality Management/Culinary Arts. We
are creating a dedicated Baking and Pastry certificate for Fall 2000 that
will apply directly to our Culinary Arts/Hospitality Management degree. The
Certificate courses require one year to complete (or, in as little as nine
months). The A.A.S. degree requires sixteen courses and two years to
complete, or less, depending on credit transfers. In addition to regular
course work, our students gain invaluable experience by participating in the
execution of catered events.
The Culinary Arts Academy at Galveston College offers both day and evening
classes, an award-winning, certified faculty, dedicated to helping students
achieve their full potential, and a maximum of twenty to one student to
teacher ratio. Financial aid is available for qualified students.
For more information please contact us at: 409-763-6551, est. 304. For
email, contact chef@gc.edu. Our web address is www.gc.edu/chef
The excitement surrounding Northern California's newest culinary school
is mounting and the timing couldn't be better. The foodservice trade is
growing rapidly and the need for trained professionals continues to
exceed the industry's ability to supply the demand. Restaurants are
currently the countries largest retail employer, and the U.S. Bureau of
Labor reports that this shortage of qualified kitchen managers,
foodservice directors, food and beverage managers, pastry chefs and
executive chefs will continue well through the year 2006.
Our 16 month Associate of Occupational Studies in Culinary Arts program
has been designed to give students a good balance of technical skills,
product knowledge and managerial savvy. Class size is strictly limited
to 18 students, giving our award winning chef/instructors the best
opportunity for individualized instruction. Classes for the degree
program begin every five weeks. Our Institute will also offer, beginning
in October, 1999, a 6 month Certificate Program in Baking & Pastry, a 9
Week Progressive Cooking Course, Professional Continuing Education
Courses, and one day to one week evening classes for both adults and
children.
Roseville is conveniently nestled 20 miles East of Sacramento, just a
stones throw from beautiful Lake Tahoe, the Napa and Sonoma valleys, and
San Francisco. Because of this, the Institute is able to take full
advantage of the cultural and agricultural bounties that surround us.
In addition, the Central Valley produces some of the finest meats and
produce available anywhere.
We hope you will join us for a complimentary tour of our campus so that
we may show you why we feel Golden State Culinary Institute is the best
value for your dollar and the smart choice for culinary training.
Please feel free to contact us at (916) 797-FOOD, by E-mailing us at
gsci@pacbell.net or check out our
web site at gsculinary.com.
Look no further if you are interested in a culinary school with a national reputation and affordable
tuition rates.
The Indiana University of Pennsylvania Academy of Culinary Arts offers an accelerated sixteen-month
university program with a Certificate in Culinary Arts. The program is accredited by the American
Culinary Federation and graduates have the option to transfer to IUP's Hotel, Restaurant and Hospitality
Management degree program with 42 credits of advanced standing. Tuition is $4950 per semester with no
out-of-state tuition differential.
Students attend classes for three semesters; the fourth semester is a paid externship. Students in last
year's class were placed at four and five-star restaurants and resorts in 19 different states and the
Caribbean and Italy. Coursework includes cuisine and pastry preparation, purchasing, nutrition, wine
appreciation, international cuisine, and menu and facility design. Students operate a gourmet restaurant
at the Academy during the semester prior to their externship. An international field study option is
also available. Facilities include five production, 2 lecture/demonstration classrooms and a computer
lab and library.
Chef Albert H. Chase Jr. is the Founder and Culinary Director of The Institute for Culinary Awakening™.
He is a trained professional chef with twenty-five years in the food business and a 1979 alumnus of The
Culinary Institute of America (CIA), the oldest and most respected chef training facility in the world.
Chef Chase has combined his classical training with over ten years of research, development, and
implementation of organic, plant-based global cuisine, both personally and professionally.
Chef Chase is a vegetarian who has embraced an organic, pure plant-based lifestyle for over ten years. As
a result of his own personal journey towards better health, he discovered the power of an organic, whole
foods diet. He was empowered by these results, and decided to share this information with the public,
businesses, and chefs-alike who for personal and/or business reasons are interested in learning more about
such matters.
"I attended Chef Chase's Training program in Vegan cuisine and found it to be informative, enjoyable, and
rewarding. I'm impressed by his great spirit and his spotlessly clean kitchen"
June K.H. Lim Professional Chef / Owner Café Lares Eco-Cuisine, Malaysia
"The lecture was inspiring, the presentation beautiful and the taste superb. It is inspirational for our
students to listen and watch culinarians of his caliber and we were all grateful for his
time and energy"
Anton Flory, CMC Chef / Instructor Culinary Institute of America
"The Institute for Culinary Awakening promises to fulfill a much needed role in the rejuvenation of our
culture's food habits and practices"
John Robbins Founder Earth Save
"I strongly support Chef AL's efforts to awaken his fellow culinary professionals to the importance of health
enhancing cuisine. I highly recommend Chef Chase and his work through the Institute for Culinary Awakening"
Micheal Klaper, M.D. Director Institute of Nutrition Education & Research
As an educational and service based organization, ICA offers consultations, public speaking services,
workshops and training programs for novice to advanced amateurs, future professional chefs and existing
culinary professionals.
Clients range from people in dietary transition, current vegetarians, emerging vegetarians chefs and
traditional culinary professionals looking to add healthy options to there menus.
For application or information, please contact The Institute for Culinary Awakening:
(505) 466 - 4597 or visit our Web site at
Institute for Culinary Awakening™
International School of Baking accepts students of all levels of experience
with varying goals from wanting to open a bakery with no prior experience to
classically trained chefs who want to refine their pastry or bread skills.
The school teaches all aspects of European baking of breads, pastries and
desserts as well as all the intricacies of "how to open a successful
European Bakery". The school is an unique learning facility in that courses
are tailored to each students needs, level of expertise, time constraints
and interests. All classes are taught on a one to one basis, much as a
personal trainer. Maximum class size is 2 students with like aspirations.
The owner/instructor is Marda Stoliar who with her husband, owned and
operated a successful French Bakery and training facility. Marda has taught
and consulted in the field of baking around the world and has a good working
knowledge of many foreign markets. The school attracts many international,
English speaking students. Classes are 8 custom designed hours and are
taught in the school's modern baking facility in Bend, Oregon. Check our
web site at: www.schoolofbaking.com or
email Marda@schoolofbaking.com.
Phone (541)389-3736 1971 NWW Juniper St. Bend, OR 97701.
Established in 1972, J. Sargent Reynolds Community College is a three-
campus institution and the third largest college in the Virginia
Community College System.
The purpose of the Hospitality Management and Culinary Arts Program at
JSRCC is to provide students the opportunity to master industry-
validated competencies that prepare them for a lifelong career
progression within the allied hospitality industries. Goals of the
Program are designed to yield a measurably superior hospitality
management education, enhance accessibility to students of varying
preparedness levels, ensure accountability for education and employment
outcomes, and promote education as a lifelong endeavor.
Classes are taught at the JSRCC Center for Hospitality Development, which
consists of lecture, laboratory and food services spaces. A complete food
preparation facsimile exists at the Center and is utilized to permit
students in the curriculum to develop their technical skills in a
sophisticated and realistic setting. Innovative class scheduling enables
students to earn degrees by attending classes one day a week.
L'academie de Cuisine - winner of the 1997 Award of Excellence form the
International Association of Culinary Professionals - has been guiding
students on the path to exciting culinary careers through its intensive and
multi-faceted professional training programs in both culinary and pastry.
A nationally accredited culinary school, L'Academie was founded in 1976 by
renowned chef and food professional Francois Dionot. His primary objective
for L'Academie is to teach students the skills and practical knowledge
necessary to begin their careers in the culinary arts.
Utilizing its well-honed programs of instruction, L'Academie de Cuisine
staff trains students in basic and advanced techniques that focus on the
"Four P's" - food Purchasing, food Preparation, Presentation, and
development of a refined Palate.
Career Training Programs are the 12 month Culinary Career Training and the 8
month Pastry Arts, including paid externships at upscale, fine dining
restaurants and hotels. Our web page is www.lacademie.com and email is
lacademie@erols.com or call
(800)664-CHEF.
Le Cordon Bleu now offers an accelerated Degree Course from the campus of
one of Australia’s best hospitality training providers, Regency Institute.
This course provides all the skills required to operate a successful
restaurant and is ideal for those with little time but plenty of ambition.
If you want to:
Equip yourself with the best professional training for a management role
in one of the world’s fastest growing industries – hospitality.
Study in a supportive environment at a campus which provides unrivalled
educational facilities
Gain access to an international network for career advancement and
opportunity
Jump start your career aspirations with an affordable degree from the
world’s most highly renowned institution
Take a paid work placement at the Olympic Games in Sydney as part of
your course
Experience the outstanding culture and lifestyle of Southern Australia –
home to world class wines and Cuisine.
- Take advantage of a high standard of living with a low cost of living
Then study Le Cordon Bleu's Bachelor Degree in restaurant Business - A
Winning Opportunity! Next Entry Point are in July and January. For Further
Information on the degree, please click on the Australian Flag on our
Internet Site : www.cordonbleu.net,
or email ccrago@cordonbleu.net
Liaison College has been training students for careers since 1988. Several years ago, an extensive market research program was implemented. This research showed that a great demand existed (and would continue through the millenium) for trained, qualified cooks and chefs. Liaison College restructured its programs to include culinary programs to address the market needs in the foodservice and hospitality industry. There are currently 5 campuses in Ontario to serve the industry with plans for further growth. Campuses are individually owned and operated (franchises) and meet the requirements of the Provincial Ministry of Education and Training.
In Canada, the trade of Cook is a regulated skilled vocation. Cooks can complete the requirements set out and achieve a license which is recognized across Canada and globally. The certificate of qualification for the trade of Cook requires two elements of completion by the apprentice: on the job training and successful completion of a recognized in-school program. Liaison College culinary programs are recognized for the purpose of licensing.
There are two levels of culinary training: Cook Basic and Cook Advanced. Each is 300 hours in length and can be completed in under 4 months.
Cook Basic provides the student with 100 hours of Theory including sanitation, safe food handling, communications, food and bake theory, recipe calculations and conversions and kitchen management. In addition, there are 200 hours of practical training in our on-site commercial kitchen. Our practical classes are strictly hands-on where students do the work. Any prepared foods are enjoyed by students after class or are taken home by the students!
Cook Advanced is also based on 100 hours of theory and 200 hours of practical. The advanced theory focuses on supervisory techniques and advanced costing formulas.
We offer students the following benefits:
Job placement assistance.
Resume clinics.
Introductory computer training.
Small personal classes (maximum of 18 students).
Co-op opportunities.
Off-site projects and functions.
Professional, caring faculty and staff.
For additional information on Liaison College's Culinary Program, please
go to their Web site at www.liaisoncollege.com
As employment opportunities and potential earnings continue to rise in
the food service industry, people are looking more closely at where they
can receive the training and preparation they need.
Northampton's Culinary Arts diploma program prepares apprentice chefs with
training modeled after that presently offered by the two largest culinary
schools in the country: The Culinary Institute of America and The Culinary
Arts Program at Johnson and Wales.
Employment opportunities for program graduates can include Executive Chef,
Pastry Chef, Production Chef, and others in fine restaurants, hotels,
airlines, bake shops, private clubs, caterers, and pastry shops. Median
starting salaries for chefs in the restaurant industry range from $35,000
to $43,000; $35,000 to $66,000 in the hotel industry. While program content
of Northampton's Culinary Arts program is similar to that at larger
institutions, it is available to you at a fraction of the cost.
Program Features
The program consists of an intensive series of courses over a three-semester period.
In the first semester, you will acquire foundational skills through a series of seven mini-courses taken
consecutively. This semester combines classroom discussion, lecture and demonstration of theories and
techniques used in the food service industry, along with hands-on skills training.
The second semester is a continuation of skills development courses after which you will move into
Restaurant Operations and actually run the College's Hampton Winds Restaurant located in Alumni Hall,
in the Gates Center.
Semester three continues the operation of a full-service restaurant five days per week. You will take on
menu responsibilities separated into the stations of the kitchen and also be required to wait tables for
several weeks.
Northampton's Alumni Hall facilities (completed in the summer of '92) enable Culinary Arts students to
receive training and experience using some of the best equipment and resources available in the industry.
These "laboratories" will provide you with comprehensive cooking, baking, preparation, and serving
facilities in which you can practice and hone your skills.
Courses will be offered primarily in the morning and early afternoon, in the first semester and in the
day and evening in the second and third semester. Classes meet six hours per day, five days a week, for
three 15-week sessions.
Scottsdale Culinary Institute is a fully accredited school that was founded in 1986.
SCI rapidly earned international fame with its superb educational format that focuses exclusively
in culinary arts. The Associate of Occupational Studies Degree in Le Cordon Bleu Culinary Arts is
a 15 month intensive program and includes a 3 month paid externship at a national location of your
choice. Financial Aid is available for those eligible. SCI is one of very few schools that
provide a full curriculum. Included is coursework in decorative showpieces and confections.
Chef-instructors are outstanding and experienced in the industry. As full-time instructors they
focus on your education 100%. SCI chefs supervise and build your skills with education that is
75% hands-on. You experience real world conditions with L'Ecole Restaurant, Mobil's highest
three-star student rating, as your classroom. Nine countries and 41 states are represented in
the 1998-1999 class. International students are encouraged to apply for admission. Honor students
and those with perfect attendance are formally recognized. SCI's professional placement
assistance is recognized as being one of the best in the nation and is provided for each graduate.
SCI is located in a 45,000 square foot former country club that is located on a golf course, and
overlooks Camelback Mountain and the city's popular"Greenbelt" area of parks, trails and golf
courses. All eight kitchens, bakery and meat shop are equipped with a variety of modern equipment
and necessities. Students enjoy a free daily banquet of fine cuisine while they attend school
Monday through Friday.
SCI students share a passion and love of culinary art creating a bond that builds into lifelong
networks and friendships. Most students reside in apartments, many of which are located with
walking distance of campus. Free apartment and roommate referral service is provided. Public
transportation is available. Living in the Valley of the Sun provides an outdoor wonderland of
adventures. Golf. Tennis. Biking. Hiking. Rock climbing. Water sports. Desert jeep trips.
Horseback riding. Camping. Spelunking. Fine arts. Native American culture. World-class shopping.
Cultural events. Culinary delights.
The resort Mecca of Scottsdale enjoys sunshine 315 days a year and rainfall rarely exceeds 7
inches annually. Winter sports and seasonal changes are enjoyed 2 hours north. The border
towns of Mexico and ocean beaches are within a 3-hour drive, and the Grand Canyon, Lake Powell
and Lake Havasu are only 4 hours away. Inside and out…the beauty, adventures and educational
opportunities of SCI await you.
If you are interested in receiving their detailed brochure and an
application, please contact them at 800-848-2433. You can also learn more
about them at
www.scichefs.com. Go check them out!
Located in the heart of the world’s largest tourist destination city,
Orlando, Valencia’s Culinary Institute was established in 1997.
Surrounded by Walt Disney World, Sea World, and Universal Studios
Orlando, Valencia offers a 64-credit hour Associate in Science degree
in Culinary Management. This degree prepares students to enter the
workforce immediately upon graduation.
Valencia’s Culinary Institute has grown significantly since its
inception. The program began with 12 declared majors and it’s already
grown to over 100.
The Program Manager, Chef Pierre Pilloud, is a Swiss-trained Certified
Executive Chef with a background of working throughout the world –
Europe, Africa, Central America, Puerto Rico, and the United States.
Chef Pierre owned and operated a fine-dining restaurant in Vail,
Colorado for 15 years before returning to hotel food & beverage. As
Executive Chef at the Adam’s Mark Hotel in Orlando, Chef Pierre made
an impact upon the city.
Chef Pierre and other chef/instructors offer such classes as: Food &
Beverage Cost Control, Quantity Food Production 1,2, & 3, Baking and
Pastries 1 &2, Garde Manger, Healthy Cuisine, Classical & International
Cuisine, Sanitation, Human Resources and Supervisory Development, and
Catering & Banquet Management.
Industry projections predict more than 3,000,000 highly skilled chefs
and managers will be required to meet the industry’s needs by the year 2005.
Where will such well-trained, qualified employees come from?
A good percentage will have graduated from Washburne Culinary Arts Training
Program. The institute provides training, which is practical, economical
and geared towards immediate employment. Washburne’s chef training program
has served the Chicago metropolitan area for more than sixty years, longer
than any other culinary school in the United States. Washburne is distinct
in that its purpose is to prepare students for skilled trades and
occupations and is committed to provide a job related education
consistent with the demands of industry. Thousands have benefited
from the knowledge, skills and experiences received through training
at Washburne. Individuals have become self-sufficient, productive and
contributing members of society.
Please call or Fax for more information at (773)-579-6100, FAX
(773)-376-5940
Western Culinary Institute, already one of the nation's premier culinary schools, proudly
announces its partnership with the world-famous Le Cordon Bleu. Combining classical
techniques with cutting edge technology, the Le Cordon Bleu curriculum at WCI challenges
you to hone your skills and unleash your creativity in only one year.
Join us and train with a talented international faculty dedicated to your success. As a WCI
graduate, you'll be in demand! Upon graduation, the coveted Le Cordon Bleu Diploma will be
awarded as a testament to your accomplishments. WCI provides placement assistance for both
students and graduates. Our outstanding reputation attracts prestigious employers from all
over the world. Whether you are aiming for employment in a resort, hotel, country club,
catering firm or your own restaurant, our training prepares you for it all.
Enjoy living in the beautiful Northwest! Portland, Oregon has the excitement of a big city with
the added bonus of being only one hour away from ski resorts at Mount Hood or beaches on the
Pacific Ocean.
Experience professional culinary training at its finest!
Come visit us at www.westernculinary.com
or call (800)666-0312 or (503)223-2245.
Western Illinois University is an interactive public university serving
more than 12,000 enrolled students. Along with its commitment to students,
WIU recognizes the needs of the society and plays a significant role in
cultural, economic and educational developments.
The program of study in the Department of Family and Consumer integrates
a broad range of disciplines to serve families and consumers. The program
of study offers three majors: Dietics, Foodservice, Lodging Management and
Fashion Merchandising. Each Faculty member has specialized education and
industry experience in their area of instruction enabling them to introduce
students to a network of industry proffesionals. Students will be
introduced to the following areas during their course of study.
Dietetics (working in hospitals, nursing homes, retirement centers,
government agencies, private practice, sport teams and wellness centers)
Foodservice and Lodging Management (prepared for management postions in all
of the food restaurant, loging, and hopitality industry)
Pork production last week rose 1.5% from the previous week and was 1.8% larger than last year. The September US and Canadian hog/pig (3%) and breeding (3.3%) herds were both notably smaller than last...
More...
No Substitutions
Posted by: GFreeman
So, I’m at this restaurant. I ordered my main item, but as the waiter was walking away I realized I forgot to order the appetizer. No problem, I’ll order it the next time I see him.
I get his attention and let him know that I forgot...
Read More
Product Spotlight
Shoes for Crews
TITAN for Men
High-Tech SFC III™ Slip-Resistant Outsole
Featherlight Technology
Water resistant
Full grain leather
EnduraMax...
