Culinary Arts school training courses in Chicago, IL (public, in-house or online)

We will discover the most famous wines, cheeses, and foods of the Loire Valley, Burgundy, Bordeaux, Alsace, and the Rhone Valley, and the role they play in French gastronomy.

The course offers a wine and cheese tasting (included in the price of the course) and a dinner at a French restaurant (optional).

The AAS Degree in Culinary Arts is a sequential learning program taught over five semesters. All semesters include lecture, discussion, demonstration and hands-on production that allow students to learn and practice the techniques of food production in a commercial foodservice environment. This course will introduce additional methods and techniques that will increase the student’s repertoire of ethnic and classical menus. In addition, the coursework will include lectures and discussions on mana...

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Hospitality Administration emphasizes the techniques of such hospitality leaders as Ritz, Escoffier, Statler and Hilton to develop leaders and skilled practitioners in one or more areas of the hospitality industry. The Culinary Arts concentration prepares students to create cuisine for facilities and events.
Sample Careers: Chef, commercial cook

Campuses Offering the Hospitality Administration �Culinary Arts Concentration:
Gary, East Chicago, Michigan City, South Bend, Fort W...

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If you have a desire to blend your interests and talents with a rewarding career, get ready to embark on the journey of a lifetime in the exciting field of culinary arts. The Institute of Culinary Arts at Robert Morris College offers an accredited degree program that provides the skills, solid foundation, and hands-on experience you need to succeed in any culinary field. The program is accessible, affordable, accelerated and applicable to real-world culinary environments.

Many schools tod...

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Cooking school covers the following:
The Basics of Gourmet Cooking
Nutrition and Recipes
Tools and Equipment
Beef, Veal, Lamb and Pork
Poultry and Game Lesson
Banquet Service Fundamentals
Banquet Management and Booking
Managing the Function
Getting Started in Catering
Success in Catering