Cooking Schools Review
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Student chef in baking class


Cooking School Review

Welcome to our site. We hope you will be able to use this site as a tool to help you find out more about culinary arts careers and what kind of education you can receive at a cooking school located near you.

Culinary arts schools train potential chefs in the basics of culinary arts, baking, pastry making and kitchen management. Some programs also teach hospitality and restaurant management. While being taught in professionally equipped kitchens, students learn grilling, baking, sauteing, garnishing, pastry creation, meal and menu planning, kitchen safety and general restaurant and kitchen business operations.

Typical class topics include:
• Professional cooking
• Wine, spirits and wine service
• Restaurant baking
• Culinary arts
• Restaurant pastry arts
• Restaurant ownership and management
• Catering and banquet operations
• Hospitality and catering business management

These schools know how busy young adults can be, so they typically have flexible schedules allowing students to attend classes during the day or evening.

Most of these schools also offer students paid internships with some of the better area restaurants. Upon graduation, you can count on career placement assistance to help you get started in your career as a chef, as well as continuous help throughout your career.

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Schools in Detail for this Month:
Trident Technical College is located in Charleston, South Carolina. They offer associate degree, certificate and advanced certificate programs in culinary arts, baking and pastry, sports and nutrition, and hospitality and tourism. Learn more about TTC.

Tennessee State University is a public university in Nashville, Tennessee. While they don't offer chef training, they do have a bachelor's degree in Food Service Management, in case you may be more interested in kitchen management.

Food service managers are often responsible for the daily operation of a restaurant or other meal preparation and serving establishment (such as a hospital or school). Managers coordinate the activities of the kitchen, dining room, or banquet operations.

They also oversee the ordering of food, supplies and equipment, plus the daily maintenance of the restaurant and everything in it. They are also responsible for the administrative and personnel functions, such as hiring new employees and managing and training the current staff. Learn more about TSU.













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