Culinary Training Schools in New York

The Culinary Institute of America

Baking & Pastry Arts, Baking & Pastry Arts Management, Culinary Arts, Culinary Arts Management.
Associate, Bachelor.

Culinary Academy

Baking and Pastry Arts I, Baking and Pastry Arts II, Commercial Cooking (Evening), Hotel and Restaurant Management, Professional Cooking.
Coursework, Diploma.

The French Culinary Institute

Art of International Bread Baking, Artisanal Bread Baking, Breakfast Breads Pastries & More, Charcuterie Pate & More, Chocolate Desserts, Chocolate Truffles Bonbons & More, Classic Culinary Arts, Classic European Breads, Classic Pastry Arts, Decorating with Chocolate, Essentials of Fine cooking, Essentials of Pastry, Fondant & Royal Icing, Four Season Chef, Fundamentals of Wine, Great Wine and Food Made Simple, Harold McGee Lecture Series, Knife Skills Deboning & Filleting, La Technique, Magic Potions: Hydrocolloids, Magic Potions: Transglutaminase, Opening and Running a Restaurant, Parisian Breads, Plating & Food Styling, Restaurant Bread Baking, Sous Vide & Low Temperature Cooking, Sous Vide Intensive, Sugar Paste Flowers, Tapas Essentials, Tarts & More, The Craft of Food Writing, Whole Grain & Flat Breads, Whole Grain Breads.
Diploma, Certificate.

Institute of Culinary Education

Culinary Arts.
Diploma.

Culinary Academy

Baking and Pastry Arts I, Baking and Pastry Arts II, Commercial Cooking (Evening), Professional Cooking, Restaurant Management.
Coursework, Diploma.