Culinary Arts School

Culinary Institute of America Culinary Arts – The Culinary Institute of America (CIA) is recognized worldwide as a leading culinary college. Located in Hyde Park, part of cultural center New York City, this nonprofit college provides access to boundless inspiration and opportunity, as well as a cutting-edge culinary education taught by the largest faculty of teaching chefs in the world. Culinary arts degrees offered by CIA include:

• Associate in Occupational Studies in Culinary Arts

• Bachelor of Professional Studies in Culinary Arts Management

• Bachelor of Professional Studies in Baking & Pastry Arts Management

• Advanced Career Experience (ACE) Associate in Culinary Arts

San Diego Culinary Institute Culinary Arts – Founded in 2000, the San Diego Culinary Institute is a newcomer with a strong mission of building a better culinary school. The institute emphasizes the importance of technique over recipes, creating skilled chefs capable of mastering any cuisine, and has built an impressive faculty of working executive chefs with years of experience in the field. Culinary arts degrees offered by SDCI include:

• Commis de Cuisine – The Savory Kitchen

• Commis de Patisserie – The Sweet Kitchen

L'Academie de Cuisine Culinary Arts – Located in Gaithersburg, Maryland, L'Academie de Cuisine is a premier culinary school in the DC Metro area and the world. The school was founded in 1976 by renowned French chef Francois Dionot, who still serves as director and continues to guide the school toward the high standards and passion for the art that made L'Academie famous. Culinary arts degrees offered by L'Academie de Cuisine include:

• Culinary Arts Program

• Pastry Arts Program

Professional Chefs Association – The PCA is a professional organization of chefs dedicated to promoting continuous education and higher standards in the culinary world. Membership includes access to job opportunities, business development, and a network of professional peers.

Research Chefs Assocation – Founded in 1996, the RCA is a group of forward-thinking food professionals interested in tackling challenges currently facing the industry and raising the standard of excellence in food development. Member benefits include publications, regional events, education workshops, networking, and scholarship opportunities.

United States Personal Chef Assocation – The USPCA is a place for professional personal chefs to network, improving their craft and finding solid work. Membership is open to students as well as professionals, and includes conference invitations, materials discounts, and potential for national recognition.

International Association of Culinary Professionals – The IACP is a worldwide forum for culinary professionals to exchange ideas, trade knowledge, and get inspired within their community. Student members are able to participate in conferences and events, have access to mailing lists and directories, and receive discounts on relevant products and services.

French International Culinary Society – FICS was created in 1972 as a professional group dedicated to preserving, through use and education, fundamental traditions inherent in the art of French cuisine. Membership is exclusive and subject to review, but is open to anyone with a passion for French culinary arts and traditions.

American Personal & Private Chef Assocation – The APPCA is the largest professional personal and private chef trade association in the United States, dedicated to representing chefs and raising the bar of standards within the trade.