Day and evening programs in Classic Culinary Arts (600 hrs), Classic Pastry Arts (600 hrs), Art of International Bread Baking (240 hrs). Additional courses: Restaurant Management, Culinary Technology, Wine Studies.
Number of Programs/Year
6-9 mos (Culinary/Pastry), 8 wks (Bread)
Group Size or S:T Ratio
Baking, Confectionery, Healthy Veg, Wine, Far East, French, Italian
60 culinary and pastry teachers and staff, including VP of Culinary Arts Nils Noren; Deans and Master Chefs Alain Sailhac, Jacques Pépin, André Soltner, Jacques Torres; Visiting Master Pastry Instructor Ron Ben-Israel; food journalist Alan Richman.