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The Institute of Culinary Education (ICE) is New York City's largest and most active center for culinary education. Founded in 1975 by Peter Kump, the school offers highly regarded career training programs in Culinary Arts, Pastry & Baking, Culinary Management and Hospitality Management.
In just 6 to 13 months, aspiring chefs, pastry chefs, restaurateurs, and culinary professionals can study a variety of regional and international cuisines, gain real-world experience, earn a diploma and begin a rewarding career doing what they love. ICE's 45,000 square-foot professional facility features small, attentive hands-on classes with distinguished Chef Instructors and staff that pride themselves on the personal attention they give to students.
Flexible morning, afternoon, evening and weekend classes are available to fit your schedule, with start dates each month through the calendar year. With its unique externship program, clear entrepreneurial focus (teaching you how to own or operate your own food business) and successful career placement services, ICE has been recognized for 35 years as an ideal place to being your culinary or hospitality career.
ICE also runs the largest program of hands-on recreational cooking and baking classes and wine education in the country, in addition to hosting hundreds of corporate and private cooking events a year.
ICE was a finalist and winner of the International Association of Culinary Professionals' 2002, 2003, 2006 and 2008 Awards of Excellence for Culinary Schools. ICE students and alumni regularly are nominated for or win top industry awards, such as James Beard Awards, Food & Wine's Best New Chefs in America, and Dessert Professionals’ Top Ten Pastry Chefs.
Pursue your education with Platt College Oklahoma. We offer hands-on training programs in the culinary arts, nursing, and allied health fields. Allied health programs include dental assistant, massage therapy, medical assistant/phlebotomy, medical laboratory technician, medical office administrative specialist, pharmacy technician, respiratory care, and surgical technologist. Our programs are designed to focus on specialized knowledge and skills, including theory and practical instruction. We have campuses in Moore, Tulsa, Oklahoma City, and Lawton, Oklahoma. Each of our campus locations offers hands-on learning facilities and instructors with experience in the fields they teach. We also offer graduate placement services.
*Not all programs available at all locations.
Begin your culinary journey at the number one culinary school*, where you will be part of a community of students and instructors who share your passion. Building on over 100 years of tradition, Le Cordon Bleu is synonymous with expertise, refinement, and culinary excellence – qualities meticulously nurtured in our schools. As you work hands on with fine ingredients in industry-equipped kitchens, professional chefs will be right alongside you, teaching you foundational skills and modern innovations essential for any style of cuisine. The Le Cordon Bleu experience can help you learn the way to exciting opportunities in the culinary world.
*Le Cordon Bleu in North America had more culinary graduates in the USA than any other national network of culinary schools, for the years 2006 to 2011. Source: IPEDS.
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