A culinary school is such an institution that is devoted to education in the art and science of food preparation. This school is also known as catering college, cooking school or cookery school. There are many different types of such schools around the world. Some of them are devoted to training professional chefs and others are aimed at amateur enthusiasts, some to a mixture of the two. Programs can vary from half a day to several years. Some of them lead to an academic degree or a recognized vocational qualification while other do not. Many of the programs furthermore include practical experience in the kitchen as a restaurant attached to the school or a period of work experience in a privately owned restaurant. In the United States culinary education is still a fairly new concept in relation to that of Europe. The chef of Delmonico’s restaurant Charles Ranhoffer published a national magazine that is named Chef in 1898 which included one of the first calls to establish a cook training school in America. His restaurant is the first free-standing one in America. Ranhoffer had been looking to Europe to solve his staffing problems until this point. It was getting, however, to be too expensive and too much work.

Culinary school

 

                United States promoted a system similar to the Europe one in 1911. In it apprentices would have to complete a 6 000 hour work commitment in order to become certified as a chef. The first significant private culinary school in the United States was the Boston Cooking School which was created in 1877. The most notable, however, was the creation of the Culinary Institute of America in 1946. This Institute of America brought about a new way to better educate professionals in the field of culinary. The school taught students the theory behind their future work and also required them to complete an eighteen week paid internship at an approved restaurant, required to create at least fifty-one percents of their product from scratch. The school uses mainly hands-on teaching styles and in this way ensures that students learn by doing. Some culinary schools – for example Culinary Institute of America and Le Cordon Bleu offer programs through which a chef may demonstrate her or his skills and knowledge and be given certification. Baltimore International College and Johnson and Wales University are such institutions offering programs whereby students gain either a Bachelor’s or Associate’s degree. There are furthermore a few institutions such as Manchester Community College in Connecticut where students receive upon graduation not only an Associate’s degree but also certification by the American Culinary Federation. This is the largest professional organizations of chefs in North America, Earning a degree from a culinary school allow the graduates not only to work in popular restaurants. They also can open their own restaurant and to start a business. The field of culinary offers many opportunities for all who want to develop their culinary skills. Many of the graduates become famous chefs that cook for stars from show business.