Getting the best possible training in the kitchen will make reaching your career goals much less of a challenge. Well-respected culinary schools can help you learn the skills, knowledge, artistry, and techniques you need to rank highly in the field, although there are many successful chefs who have attained success and fame without attending the best culinary schools. The world’s top cooking schools are profiled here.
Readers are asked to take this article on top culinary schools only as informational and not as an endorsement or promotion of any particular school.
Before committing to attending one of these schools, you should give careful consideration to your options. To help you learn more about these and other culinary schools around the world, we have provided links to useful reference materials.
Without further ado, here is a list of the top culinary schools in the world.
Best culinary schools in the world
Auguste Escoffier School of Culinary Arts, USA
One of the world’s most renowned chefs, Auguste Escoffier rose to prominence at the tender age of 13. He became a culinary legend thanks to his dogged dedication to improving his craft, which forever altered the face of French cuisine.
Auguste Escoffier School of Culinary Arts is one of the best culinary arts schools in the world, with locations in Boulder, Colorado, and Austin, Texas, respectively. Students have access to career services not only during their time in school, but also after they graduate.
They encourage kids to use sustainable practices and show them where their food comes from. The concept of ordering individual dishes from a menu was pioneered by Chef Escoffier. Auguste Escoffier, also known as the “Emperor of Chefs,” established a groundbreaking kitchen hierarchy that is now taught to students in manageable chunks.
Culinary Arts Academy, Switzerland
As a part of the Swiss Education Group, Switzerland is home to one of the world’s top 10 best culinary schools: the Culinary Arts Academy. This culinary arts program helps its students get ready for the business world as well as the kitchen. The combined enrollment cap for both campuses is 300.
The Academy provides a wide variety of educational opportunities, from short-term classes to a full Bachelor’s degree in three years.
Bachelor’s degrees in the field are equivalent to the Swiss Grand Diploma in Culinary Arts, Swiss Grand Diploma in Pastry and Chocolate Arts, and Swiss Diploma in Vegetarian Culinary Arts.
By the end of 2020, the school will offer a master’s degree program. A Master of Science in International Business with a concentration in Culinary Management is also available to students at the Culinary Arts Academy.
All aspects of world cuisine, from the most fundamental cooking techniques to those used in fine dining restaurants around the world, will be covered, and students will gain an appreciation for and understanding of cultural differences in food preparation. The International Culinary Center ranks Culinary Arts Academy as one of the top culinary schools in the world.
Internships at renowned establishments like the Ritz Paris and Ritz Escoffier are made available to students. Merit-based scholarships are offered to students whose family incomes meet the scholarship’s requirements.
Le Cordon Bleu, Paris, France
If you want to learn how to cook French cuisine to perfection, Le Cordon Bleu in Paris is one of the best places to do so in the world.
In 1949, Julia Child became the first woman to graduate from the Culinary Institute of America, and the institute has since paid tribute to her with a renowned cooking demonstration featuring her signature boeuf bourguignon.
The university’s 40 campuses offer classes and workshops for amateur chefs ranging in length from one to four days. From Tokyo to Lima, Le Cordon Bleu is the world’s largest culinary and hospitality training program.
Le Grand Diplôme®, which combines the Diplôme de Pâtisserie and the Diplôme de Cuisine, is widely regarded as the best way to break into the competitive French culinary arts industry.
Pastry and confectionary arts, international cuisine, wine and spirits, hospitality management and gastronomy, and even nutritional science are just some of the subjects covered. Bakery, Danish pastries, artisan bread, and cheese are all included in the program’s many short- and long-term plans. When compared to other culinary arts institutions, Le Cordon’s course selection is extensive.
Culinary Institute of America, USA
In 1946, the doors to the first school of its kind in the United States opened in New Haven.
The Culinary Institute of America has expanded from coast to coast, and now even has a campus in Singapore. Fifty students were initially enrolled when it opened in 1946 to provide training for returning World War II veterans. There are three campuses in the United States that offer associate degrees in culinary arts, but only the New York City main campus offers a bachelor’s degree.
Those interested in learning how to run a successful restaurant can attend a unique Food Business School at the California Campus in Napa Valley.
The four public restaurants at the New York campus in the Hudson Valley serve Italian, French, American, and café fare like sandwiches, soups, and pastries, giving students a taste of real life.
Students at our campuses in California and Texas also have the opportunity to work in on-site restaurants, though these establishments do not provide the same breadth of cuisine options that we do here in New York.
Some of the courses are short, lasting only a couple of hours, while others are more like a multi-day boot camp and are aimed at serious food and wine enthusiasts.
There are four semesters in the 21-month Associate of Arts in Culinary Arts program at Greystone, and each one costs the same as of the 2013-2014 school year: $13,230. Current rates and fees can be provided upon request. Culinary arts students in New York, California, and Texas can apply for additional grants and scholarships through those states’ respective campuses.
Apicius International School of Hospitality, established in 1997, is a renowned pioneer in the field of academic, professional, and career-oriented education in the fields of cuisine, wine, and hospitality.
The school’s three Florence locations offer a more traditional classroom experience with lectures, workshops, and seminars.
Its state-of-the-art facilities include the Ganzo, Sorgiva, and Dimora learning labs, which help students network with local businesses and organizations to gain practical experience in the fields of hospitality, catering, and management. Fedora, the school’s pastry shop, is a venue for showcasing the talents of its students.
Baking and Pastry; Culinary Arts; Dietetics and Nutrition; Food and Culture; Food, Family, and Consumer Sciences; Wine and Culture; and Wine Expertise are all available at the School of Food and Wine Studies. Hospitality and Tourism Management, Hotel and Lodging Management, Food and Beverage Management, and Spa Management are all taught at the School of Hospitality.
Apicius, a school affiliated with the Florence University of the Arts, provides students with the opportunity to earn a bachelor’s degree in either Hospitality Management or Food and Wine Studies.
As “The American University in Florence,” it also allows students to transfer credits to a four-year college in the United States.
Their one- and two-year Certificate Career Programs are unparalleled in their integration of classroom theory with real-world application in the thriving neighborhood.
The streamlined program consists of four concentrations that share a foundational first year. There are four subfields available to choose from in the second year for each major. There are opportunities to skip the first year and enter second-year concentrations immediately.
Kendall College, School of Culinary Arts, IL, USA
In addition to teaching students how to cook, bake, and run a hotel, Kendall College’s School of Culinary Arts in downtown Chicago also offers courses in business management and communication.
The Dining Room at Kendall College, which has received both Michelin and Zagat recommendations, is run entirely by Kendall undergraduates.
Courses in nutrition, kitchen operations, and food safety are just a few of the many topics covered in Associate of Applied Science degree programs in Culinary Arts that are designed to prepare students for careers in the food service industry.
The Bachelor of Arts is a four-year program that gives students a strong foundation in the kitchen for the first two years and a broad business education and liberal arts curriculum for the final two.
Students in the junior and senior years of the program complete an internship at a Chicago area restaurant, where they gain practical experience in the kitchen while learning to prepare dishes from Latin American, South American, Mediterranean, Asian, and other global cuisines.
The Culinary Arts Certificate is an excellent choice for those looking to switch professions, launch their own business, or bolster their current skill set by learning the basics of professional cooking.
You can earn an Associate of Applied Science in Baking and Pastry, a Baking and Pastry Certificate, or a Culinary Arts Certificate in this field.
College is made available to students from a wide range of socioeconomic backgrounds through financial aid in the form of grants, scholarships, loans, and work-study. The repayment schedule is negotiated individually with each applicant.
Sullivan University Louisville and Lexington
A national center for hospitality studies at Sullivan University has received an “exemplary” rating from the American Culinary Federation. It is possible to complete the coursework for an associate degree, including an internship or practicum, in as little as 18 months. More than 400 medals earned at international culinary competitions by students on the school’s culinary competition team attest to the excellence of the school’s culinary arts program.
Professional chefs, nutritionists, food scientists, and caterers are in high demand, and many graduates have gone on to work in institutions like hospitals, cruise ships, restaurants, and schools. Sullivan University’s National Center for Hospitality Studies offers a Culinary Arts and a Baking and Pastry Arts program, both of which have been accredited by the American Culinary Federation.
Metropolitan Community College Omaha
The Culinary Arts and Management department at Metropolitan Community College is nationally recognized and offers a variety of degrees and certificates to cater to the needs of the culinary industry at all levels. The Culinary Arts and Management A.S. in Culinary Arts and Management offers concentrations in both culinary arts and baking and pastry arts, as well as culinary research and a transfer to a culinology program.
Most two-year colleges require students to complete an internship as part of their degree programs, which can add another 15 credits to their total.
Students are also required to compile a portfolio of their best work.
A year is all it takes to earn a certificate in baking and pastry, the culinary arts foundations, the culinary arts, or ManageFirst.
Students gain practical experience in professional kitchens while gaining theoretical knowledge from instructors.
Henry Ford College Dearborn, Michigan
The Culinary Arts Associate of Applied Science (AAS) degree program at Henry Ford College is recognized as Exemplary by the American Culinary Federation (ACF).
Learning spaces include a computer lab, a video production studio, and six state-of-the-art kitchen laboratories. The advanced business and management training you’ll get from pursuing a Bachelor of Science degree is the perfect complement to any Associate of Applied Science.
During the academic year, students can dine at Fifty-One O One, a student-run restaurant that offers a wide selection of meals. The restaurant hosts a weekly International Lunch Buffet for five weeks in May and June so that students can hone their international cooking skills.
Great Lakes Culinary Institute
At NMC’s Great Lakes Culinary Institute, where students “learn by doing,” you’ll receive training that will set you apart from the competition.
Students in the Culinary Arts Program learn the skills necessary to succeed in entry-level positions such as chef and kitchen manager. It is important to consider the science and techniques involved in the process of choosing, preparing, and serving meals to large and small groups.
NMC’s Great Lakes Campus is home to the Great Lakes Culinary Institute. There’s a bakery, a basic cooking lab, an advanced lab, a kitchen for the garden manager, and a restaurant for teaching with 90 seats called Lobdell’s.
Upon completion of the program, you will have a solid grounding in classic culinary techniques and an appreciation for the essential skills employed by today’s chefs in the kitchen and in the wider community.
How much does it cost to attend a culinary institute?
The price of a degree in the culinary arts can range from $35,000 to $54,000, depending on whether or not you choose to earn an associate’s or a bachelor’s. A student chef can cut back on spending by enrolling in a community college or other low-cost institution’s cooking program.
Do culinary schools have dorms?
Many large universities, such as the Culinary Institute of America, still offer the more traditional style of dormitory housing. Each year, there are around 1,700 students who call this place home. Other four-year universities and colleges, often referred to as “destination schools,” also provide similar housing options.
Are culinary schools hard to get into?
As with any competitive major, culinary arts acceptance rates differ between schools. Some of the best culinary schools, like Le Cordon Bleu and the Institute of Culinary Education, have stricter admissions standards than others.
You can learn to cook like a pro at culinary schools or in programs at local community or technical colleges. To enroll in a culinary program, you will typically need to have completed high school.
A typical program to earn a chef’s diploma lasts two years, though some are as long as four. While you can certainly learn everything you need to know about cooking on the job, and a degree isn’t always necessary, many culinary programs do teach related skills that can be harder to obtain through work experience.