Ohio culinary schools, Ohio cooking schools and institutes

33 Listings for: (Location: Ohio)

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Directory of Cooking & Culinary Schools and Institutes in Ohio
Largest Cities: Bryan, Cincinnati, Cleveland, Columbus, Cuyahoga Falls, Euclid, Findlay, Hamilton, Jackson, Kettering, Marion, New Lexington, Parkersburg, Springfield, Toledo...

In a state where one can find virtually every type of cuisine at all price levels and settings, there are truly unlimited opportunities for any budding chef. Ohio's Occupational Trends report included cooks on its list of Occupations with Most Annual Job Openings with more than 1,500 job openings forecasted annually.

From its bustling city diners to charming country cafes to quiet Amish restaurants, Ohio certainly has a lot of offer. Credited with inventions of the hot dog, Teflon, and chewing gum, Ohio has absolutely made its impact on the culinary world, and projections indicate its impact isn't quite over.

Get your ticket to culinary career success at The Art Institutes with hot industry based culinary programs. Degree programs include:
• baking and pastry
• culinary arts
• restaurant management
• culinary management
• catering management

For more programs and a list of locations, Click Here.

Guidance Articles

Choosing a Culinary School. Here's a helpful list of some of America's hottest culinary programs as well as some from around the world!

Studying Online. Use the advice in this article to help understand the world of online education and learn about the types of culinary degrees available.

Finding the Best Culinary School. Rankings are important, but using personal criteria to develop individual rankings is a great way to find the best school for you. This article guides you through the process

Funding a Culinary Education. This updated scholarship guide has information about the millions of dollars available for students to put towards education.

Starting a Culinary Career. Terrific answers to some of the most common questions about searching for and landing the first job in the professional world.

Now With 13 Program Locations
in the USA!

Culinary Professionals

• Auguste Escoffier - During his culinary career, Escoffier took on many culinary roles. His early years saw him working as a chef the fashionable Le Petit Moulin Rouge and several other restaurants in Paris, Monte Carlo, Switzerland, and London. In 1870, during the Franco-Prussian War, Escoffier served in the French army as Chef de Cuisine. During this culinary stint he realized the need for tinned foods and was the first chef to study techniques for canning and preserving meats and vegetables. He returned to civilian life and resumed his career in various Parisian restaurants while steadily moveing up the ladder of success. As a chef, he worked to simplify cooking methods by eliminating garnishes, reducing the number of courses served in a meal, and by reorganizing professional kitchens into a single unit instead of individualized preparation sections. Escoffier simplified menus and wrote the dishes down in the order in which they would be served (Service à la Russe). He was the first chef to create the à la Carte menu.
• Paul Prudhomme - Today, one of the country's most popular culinary trends is for Cajun or Creole influenced dishes. Before Emeril Lagasse made his mark with this cooking style, there was another top-name chef who delighted individuals with his world-class Cajun cuisine. Paul Prudhomme, a native of Louisiana, grew up with a love of cooking and began his training as a boy while working side-by-side with his mother in her kitchen. His family had no refrigeration, so all the ingredients were fresh and locally grown or raised, a trend he continued to use in his professional kitchens. After Prudhomme attendeded school he spent several years traveling and learned more about cooking styles and ingredients found in different parts of the country. He is known for sneaking spices into recipes that he found otherwise bland and receiving kudos from the customers - sometimes to the disatifaction of the head cooks. Eventually he landed in New Orleans where he eventually opened K-Paul's Louisiana Kitchen, a restaurant that became recognized worldwide and had customers lining up on a daily basis. Two of Prudhomme's signature creations - Blackened Redfish and Blackened Steak - were originally served at this restaurant and are now widely imitated.
• James Beard - Hailed as "The Father of American Gastronomy", James Beard is noted as an exceptional and prolific author, having written 60+ books covering various aspects of the culinary world. Many of these books have become classics and are still in print: The James Beard Cookbook (1959), James Beard's Treasury of Outdoor Cooking (1960), James Beard's Menus for Entertaining (1965), Beard on Bread (1973), Beard on Food (1974), The New James Beard (1981), and Beard on Pasta (1983). Beard is also known for having the first cooking show on NBC (in 1946) which led to numerous spots on television and radio programs throughout the years that followed. Other accomplishments of Beard include his contribution of articles and columns to Woman's Day, Gourmet and House and Garden magazines; his service as a consultant to many restaurateurs and food producers; and his ownership of a restaurant on Nantucket. In addition, he established The James Beard Cooking School in 1955 where he proceeded to teach cooking for the next 30 years.
• Fannie Merritt Farmer - In 1896 a cookbook was published that would revolutionize cooking methods. The Boston Cooking-School Cook Book was an adaptation of another cookbook, but with a difference. Fannie Farmer, a student of Mary J. Lincoln at the Boston Cooking-School had worked with the recipes to arrive at exact measurements for all of the included ingredients. At the time, most recipes were not specific about amounts to use, and often a phrase like "your results will vary" was found included in the recipe's text. As such, Farmer standardized measurements and thereby made the results more dependable. Fannie Farmer graduated from Lincoln's school in 1889. She remained at the school and worked as assistant director, and became director in 1894. In 1902, she left to open her own school, Miss Farmer's School of Cookery, which was geared to train housewives instead of professional cooks.
• Hector Boiardi - Boiardi was born in Italy in 1898 and began working in professinal kitchens at 11 years of age. He was well known for his culinary talents by the age of 17 and eventually moved to New York City in 1915. Boiardi joined the kitchen staff of the Plaza and worked in other hotel kitchens in New York - including the world famous Ritz-Carlton. As one of his most noted accomplishments as a professional chef, he catered President Woodrow Wilson's wedding at the Greenbriar in West Virginia. Boiardi opened his own restaurant, Il Giardino d'Italia, where his spaghetti sauce was so popular, he was soon selling it in milk bottles to his customers who wished to take it home with them. As the sauce business grew, Boiardi expanded his product line to include dry pasta and packets of cheese to go with the sauce. He then Americanized his name to "Chef Boyardee" and moved production to Pennsylvania, where the company later merged with American Home Products (now International Home Foods).

Historic Culinary Creations & Innovations

The Nineteenth Century

1876 - Premium (later Saltines) Soda Crackers
1881 - Pillsbury Flour
1886 - Coca-Cola
1887 - Ball-Mason Jars
1888 - Log Cabin Syrup
1889 - McCormick Spices
1890 - Knox Gelatine
1891 - Quaker Oats Company
1893 - Cream of Wheat
1894 - Chili Powder
1895 - Shredded Coconut
1896 - Cracker Jack
1897 - Campbell's Condensed Soup
1898 - Nabisco Graham Crackers
1899 - Wesson Oil

The Twentieth Century

1900 - Hershey's Chocolate Bar
1901 - Instant Coffee
1902 - Barnum's Animal Crackers
1902 - Pepsi
1903 - Sanka
1904 - Peanut Butter
1905 - Epsicle (later Popsicle)
1906 - Kellogg's Corn Flakes
1907 - Hershey's Hiss
1908 - Dixie Cup
1909 - Melitta Drip Coffeemaker

The 1910s

1910 - Tea Bag
1911 - Crisco
1912 - Hellmann's Mayonnaise
1913 - Oreo Cookie
1914 - Doublemint Gum
1915 - Processed Cheese
1916 - Orange Crush
1917 - Clark Bar
1918 - Welch's Grapelade (first jam)
1919 - Fridgidaire

The 1920s

1920 - Wonder Bread
1921 - Betty Crocker
1922 - Charleston Chew Candy
1923 - Reese's Peanut Butter Cup
1924 - Packaged Sliced Bacon (Oscar Mayer)
1925 - Green Giant Canned Peas
1926 - Cobb Salad
1927 - Gerber Baby Food
1928 - Velveeta Cheese
1929 - Oscar Mayer Weiner

The 1930s

1930 - Birds Eye Frosted Foods
1931 - Dehydrated Onion
1932 - Jell-O Chocolate Pudding
1933 - Waldorf Salad
1934 - Campbell's Chicken Noodle
1935 - Adolph's Meat Tenderizer
1936 - Waring Blender
1937 - Kraft Macaroni & Cheese Dinner
1937 - Shopping Cart
1938 - Nescafé (first instant coffee)
1939 - Pressure Cooker

The 1940s

1940 - Cellophane-wrapped Meat
1941 - Cheerioats (later renamed Cheerios)
1942 - Dannon yogurt
1944 - Chiquita Banana Jingle
1945 - Tupperware
1946 - Ragu Pasta Sauce
1947 - Aluminum Foil
1948 - Nestle's Quik
1949 - Pillsbury Bake-Off

The 1950s

1950 - Green Giant Company
1951 - Swanson Pot Pies
1952 - Saran Wrap
1953 - Swanson TV Dinner
1954 - Butterball Turkey
1955 - Del Monte Stewed Tomatoes
1956 - Imperial Margarine
1957 - Sweet'n Low
1958 - Aluminum Beverage Can (Coors)
1959 - Haagen-Dazs Ice Cream

The 1960s

1960 - Coffee Rich Non-dairy Creamer
1961 - Charlie the Tuna (Starkist)
1962 - Pet-Ritz Frozen Pie Crust
1963 - Weight Watchers
1964 - Kellogg's Pop-Tarts
1965 - Tang
1966 - Fresca
1967 - Bugles
1968 - McDonald's Big Mac
1969 - Sugarless Gum

The 1970s

1970 - Hamburger Helper
1971 - Starbucks
1972 - Top Ramen
1973 - Cuisinart Food Processor
1976 - Jelly Belly
1977 - McDonald's Happy Meal
1978 - Reese's Pieces

The 1980s

1981 - Aspartame
1982 - Diet Coke
1983 - Nutrasweet
1984 - Ben & Jerry's Ice Cream
1985 - Pop Secret Microwave Popcorn
1986 - Classic Coke
1987 - Soy Milk
1989 - Symphony Candy Bar

The 1990s

1990 - Dolphin-safe Tuna
1992 - Spam Lite
1993 - The Food Network
1995 - Blue M&Ms
1996 - Olestra
1998 - Wow Potato Chips
1999 - Incredibles (push-up food)

The 21st Century

2000 - Heinz Green Ketchup
2001 - Chicken of the Sea Tuna Salad Kits

Le Cordon Bleu Programs

13 Locations in the USA
US


www.cookingschools.com/Le-Cordon-Bleu/

Courses and/or Programs Sample*: African, Appetizers, Baking, Barbecue, Basic Food Production, Beer, Bread Making, Buffet, Cajun, Cake Decorating, Catering, Chinese, Chocolates, Cooking, Costing, Culinary Arts, Culinary Management, Czech, Dairy, Design, Desserts, Dining Room Service, Ethnic Cuisines, European Style, Facilities, Food Safety, Food Service, Food Styling, Food/Beverage Mgmt, French, Garde Manger, Gourmet Foods, Hospitality, Hospitality Management, Hotel Management, Hunan, Indonesian, Irish, Italian, Japanese, Korean, Le Cordon Bleu Program, Macrobiotic, Management, Meats, Menu Planning, Mexican, Nutrition, Pantry Skills, Pastry, Pizza Making, Polynesian, Poultry, Production, Purchasing, Recreational Cooking, Restaurant Management, Safety, Salads, Sanitation, Sauces, Seafood, Spanish, Sushi, Thai, Tourism, Tourism Management, Turkish, Vegan, Vegan Only, Vegetarian, Vegetarian Only, Vietnamese, Wine, à La Carte

The Art Institute Online - Culinary Management Program

Earn a Bachelors Degree in Culinary Management - Online!
US


www.education.org/artinstitutes/loc_online.php

Courses and/or Programs Sample*: Culinary Management (B)

Introduction: Grow beyond cooking. Broaden your culinary career by enrolling in the Bachelor of Science in Culinary Management degree completion program. This program is the perfect choice for working culinary professionals who have an associate's degree in culinary arts and the motivation to succeed in an online environment. You'll study business courses such as human resource management, accounting, hospitality law and ethics. Courses in marketing, customer service, communication and leadership will help you develop critical thinking and interpersonal skills. And you'll learn to create an environment that appeals to customers by studying restaurant facility design and aesthetics.

Bradford School, Columbus

2469 Stelzer Road
Columbus, OH 43219, US
(800) 678-7981

www.education.org/bsc/

Courses and/or Programs Sample*: Hospitality (C,A), Tourism (C,A)

The Art Institutes - Culinary Arts

Locations in Major North American Cities
US


www.Education.org/artinstitutes

Courses and/or Programs Sample*: Baking (C), Catering (C,A), Cooking (C), Culinary Arts (C,A,B), Culinary Management (B), Desserts, Pastry (C), Restaurant Management (A), Sanitation

Introduction: Get your ticket to culinary career success at The Art Institutes with hot industry based culinary programs in 16 US cities. Programs include: culinary arts, restaurant management, culinary management, and catering managment. Highlights: experienced faculty, emphasis on personal instruction, and modern facilities. Click Here for more Information.

Ashland University - Hotel/ Restaurant Management Program

Ashland, OH 44805, US
(419) 289-5698    Fax: (419) 289-5910

Courses and/or Programs Sample*: African, Appetizers

Bowling Green State University - Hospitality Management Program

Bowling Green, OH 43403, US
(419) 372-8713    Fax: (419) 372-2770

www.cba.bgsu.edu/hpm/index.html

Courses and/or Programs Sample*: Hospitality, Hospitality Management (B), Purchasing

Buehler's Food Markets

PO Box 196, 1401 Old Mansfield Rd.
Wooster, OH 44691, US
(330) 264-4355    Fax: (330) 264-0874

www.buehlers.com | mmcmillen@buehlers.com

Courses and/or Programs Sample*: Appetizers, Baking, Barbecue, Bread Making, Chinese, Chocolates, Cooking, Ethnic Cuisines, French, Italian, Meats, Pastry, Poultry, Recreational Cooking, Salads, Seafood

Cincinnati State Technical & Community College

3520 Central Pkwy.
Cincinnati, OH 45223, US
(513) 569-1500    Fax: (513) 569-1467

www.cinstate.cc.oh.us/ | john.kinsella@cincinnatistate.edu

Courses and/or Programs Sample*: Baking, Basic Food Production, Catering, Cooking, Costing, Culinary Arts (C,A), Food Safety, Food Service, Food/Beverage Mgmt, Garde Manger, Hospitality, Hospitality Management, Hotel Management, Meats, Menu Planning, Nutrition, Production, Purchasing, Restaurant Management, Safety, Sanitation

Columbus State Community College, Hospitality Management

550 E. Spring St.
Columbus, OH 43215, US
(800) 621-6407    Fax: (614) 287-5973

www.cscc.edu/DOCS/hospcurr.htm | ckizer@cscc.edu

Courses and/or Programs Sample*: Baking, Basic Food Production, Bread Making, Catering, Cooking, Costing, Food Safety, Food Service (A), Food/Beverage Mgmt (A), Garde Manger, Hospitality Management (A), Hotel Management (A), Italian, Meats, Menu Planning, Nutrition (C), Poultry, Purchasing, Recreational Cooking, Restaurant Management (A), Safety, Sanitation, Sauces, Seafood, Tourism (A), Tourism Management (A)

Columbus State Culinary Academy

550 E. Spring St., Box 1609
Columbus, OH 43216-1609, US
(800) 621-6407    Fax: (614) 227-5973

www.cscc.edu/docs/cul/index.htm | CClaycom@cscc.edu

Courses and/or Programs Sample*: Basic Food Production, Cooking, Culinary Arts, Desserts, Ethnic Cuisines, Food Safety, Garde Manger, Italian, Meats, Poultry, Recreational Cooking, Sauces, Seafood

Cooks' Wares

11344 Montgomery Rd.
Cincinnati, OH 45249, US
(513) 489-6400    Fax: (513) 489-1211

www.cookswareonline.com/locations.html

Courses and/or Programs Sample*: Baking, Cooking, Desserts, Ethnic Cuisines, Italian, Pizza Making, Sauces, Seafood

Culinary Sol

Rookwood Commons Mall
2735 Edmondson Road
Cincinnati, OH 45209, US
(513) 841-COOK

www.culinarysol.com

Courses and/or Programs Sample*: Baking, Catering, Cooking, Seafood

Cuyahoga Community College, Hospitality Management

2900 Community College Ave.
Cleveland, OH 44115, US
(216) 987-4082    Fax: (216) 987-4086

www.tri-c.edu/programs/docs/subjects/business.htm | jan.delucia@tri-c.edu

Courses and/or Programs Sample*: Baking, Basic Food Production, Cooking, Costing, Culinary Arts (A), Dining Room Service, Food Safety, Food/Beverage Mgmt (A), Hospitality, Hospitality Management (A), Hotel Management (A), Menu Planning, Nutrition, Production, Purchasing, Restaurant Management (A), Safety, Sanitation, Tourism, Tourism Management (A)

Dorothy Lane Market School of Cooking

6177 Far Hills Ave.
Dayton, OH 45459, US

Send Correspondance to:
  2710 Far Hills Ave.
  Dayton, OH 45419, US

(937) 434-1294    Fax: (937) 299-3568

www.dorothylane.com/ | cooking@dorothylane.com

Courses and/or Programs Sample*: Appetizers, Baking, Barbecue, Basic Food Production, Beer, Bread Making, Buffet, Cake Decorating, Chinese, Chocolates, Dairy, Desserts, Ethnic Cuisines, European Style, French, Gourmet Foods, Italian, Japanese, Meats, Mexican, Pastry, Pizza Making, Poultry, Salads, Sauces, Seafood, Spanish, Sushi, Thai, Vegan, Vegetarian, Wine

Gourmet Curiosities, Etc.

5700 Monroe St.
Sylvania, OH 43623, US
(800) 465-8843    Fax: (419) 885-3011

www.gourmetcuriosities.com/classes.html | francewil@aol.com

Courses and/or Programs Sample*: Appetizers, Baking, Buffet, Cake Decorating, Cooking, Desserts, Ethnic Cuisines, Seafood, Wine

Handke's Cuisine Cooking Classes

520 S. Front St.
Columbus, OH 43215, US
(614) 621-2500    Fax: (614) 621-2626

www.chefhandke.com/ | finecuisine@chefhandke.com

Courses and/or Programs Sample*: Appetizers, Barbecue, Cajun, Cooking, Desserts, Ethnic Cuisines, European Style, French, Italian, Seafood, Wine

Hocking College, School of Hospitality

3301 Hocking Pkwy.
Nelsonville, OH 45764, US
(740) 753-3591 or (800) 282-4163    Fax: (740) 753-1452

www.hocking.edu/hospitality/index.htm | admissions@hocking.edu

Courses and/or Programs Sample*: Baking (C), Basic Food Production, Beer, Bread Making, Cake Decorating, Catering, Cooking (C), Costing, Culinary Arts (C,A), Desserts, Dining Room Service, Ethnic Cuisines, Food Safety, Food Service, Food Styling, Food/Beverage Mgmt (C), Garde Manger, Hospitality, Hospitality Management, Hotel Management (C,A), Management (C), Meats, Menu Planning, Nutrition, Pastry, Poultry, Restaurant Management (C,A), Safety, Salads, Sanitation, Sauces, Seafood, Tourism, Tourism Management, Wine, à La Carte

Jean Paul's Pleasures' Cooking Classes

6740 Clough Pike
Cincinnati, OH 45244, US
(513) 231-8100    Fax: (513) 231-8172

www.jeanpaulspleasures.com/ | jppleasures@earthlink.net

Courses and/or Programs Sample*: Baking, Bread Making, Cake Decorating, Catering, Cooking, Ethnic Cuisines, Pizza Making

Jungle Jim's Cooking School

5440 Dixie Highway
Fairfield, OH 45014, US
(513) 674 6000    Fax: (513) 674 6001

www.junglejims.com/index.cfm?fuseaction=home.viewPage&page_id=C11D64B9-93AE-4AC5-880B2BF5F7387C91 | cookingschool@junglejims.com

Courses and/or Programs Sample*: Appetizers, Baking, Basic Food Production, Beer, Bread Making, Chocolates, Cooking, Desserts, Ethnic Cuisines, Italian, Meats, Recreational Cooking, Sauces, Seafood, Wine

Kent State University - Hospitality Management

100 Nixson Hall
P.O.Box 5190
Kent, OH 44242-0001, US
(330) 672-2197    Fax: (330) 672-2194

dept.kent.edu/f&cs/ | bscheule@kent.edu

Courses and/or Programs Sample*: Basic Food Production, Catering, Costing, Culinary Management, Ethnic Cuisines, Food Safety, Food Service (C), Food/Beverage Mgmt, Hospitality, Hospitality Management (C,B), Hotel Management, Management (C), Nutrition (B,M), Purchasing, Restaurant Management, Safety, Sanitation, Tourism, Tourism Management, Wine

Mon Ami Cooking School

3845 East Wine Cellar Road
Port Clinton, OH 43452, US
(800) 777-4266 or (419) 797-4445    Fax: (419) 797-4445

www.monamiwinery.com/cook.html | info@monamiwinery.com

Courses and/or Programs Sample*: Appetizers, Baking, Cooking, Desserts, Ethnic Cuisines, Pastry, Salads, Sauces, Wine

Ohio University, Restaurant, Hotel, & Tourism

108 Tupper hall
Athens, OH 45701-2979, US
(740) 593-0700    Fax: (740) 593-0289

www.ohiou.edu/humanandconsumer/foodservicemgt.htm | grahama@ohio.edu

Courses and/or Programs Sample*: Basic Food Production, Catering, Cooking, Costing, Ethnic Cuisines, Food Safety, Food Service (B), Hotel Management (B), Menu Planning, Nutrition, Purchasing, Restaurant Management (B), Sanitation, Tourism Management (B)

Sinclair Community College, Hospitality Management & Culinary Arts

444 W. Third St.
Dayton, OH 45402-1460, US
(937) 512-5197    Fax: (937) 512-4530

www.sinclair.edu/academics/bus/departments/hmt/programs/degree/HospitalityManagementCulinaryArtsOption/index.cfm | scorneli@sinclair.edu

Courses and/or Programs Sample*: Baking, Basic Food Production, Cooking, Costing, Culinary Arts (A), Food Service, Garde Manger, Hospitality, Hospitality Management (A), Menu Planning, Nutrition, Purchasing, Safety, Sanitation

Summit College, Hospitality Management

Gallucci Hall #104
Akron, OH 44325, US
(330) 972-7221    Fax: (330) 972-6952

sc.uakron.edu/?/bustech/hm.html | jeley@uakron.edu

Courses and/or Programs Sample*: Cooking, Culinary Arts (C,A), Hospitality, Hospitality Management, Hotel Management (C,A), Menu Planning, Restaurant Management (C,A), Safety

Sur La Table- Columbus, Culinary Program

3990 New Bond Street, Space 236
Columbus, OH 43219, US
(614) 473-1211 or (866) 328-5412

www.surlatable.com/stores/StoreDetails.cfm?StoreNumber=32&mode=culinary

Courses and/or Programs Sample*: Baking, Chinese, Chocolates, Cooking, Desserts, Garde Manger, Italian, Meats, Seafood

Sur La Table- Woodmere, Culinary Program

28819 Chagrin Boulevard
Woodmere, OH 44122, US
(216) 378-1800 or (866) 328-5412    Fax: (216) 378-9792

www.surlatable.com/stores/StoreDetails.cfm?StoreNumber=37&mode=culinary

Courses and/or Programs Sample*: Baking, Bread Making, Cake Decorating, Chinese, Chocolates, Cooking, Desserts, Gourmet Foods, Italian, Meats, Sushi, Wine

The Loretta Paganini School of Cooking

8613 Mayfield Rd.
Chesterland, OH 44026, US
(888) 346-2665    Fax: (440) 729-6459

www.LPSCInc.com | lpsc@lpscinc.com

Courses and/or Programs Sample*: Appetizers, Baking, Bread Making, Catering, Chocolates, Desserts, Italian, Pastry, Pizza Making, Seafood, Wine

The Provincial Kitchen

PO Box 330
Huron, OH 44839, US
(419) 433-5668    Fax: (419) 433-5668

ProKitchen@aol.com

Courses and/or Programs Sample*: Baking, Cooking, Culinary Arts, Desserts

Tiffin University, Hospitality Management

155 Miami Street
Tiffin, OH 44883, US
(419) 443-5002

www.tiffin.edu/livepages/748.shtml

Courses and/or Programs Sample*: Hospitality Management (B), Hotel Management, Tourism

Ursuline College, Travel and Tourism Management

2550 Lander Road
Pepper Pike, OH 44124, US
(440) 449-4203    Fax: (440) 684-6138

www.ursuline.edu | ckearney@ursuline.edu

Courses and/or Programs Sample*: Tourism Management

* Degree codes represent their closest equivalent. 'C' = Certificate or Diploma. Check with each school for most current data.

SEARCH AGAIN 1-30

Le Cordon Bleu
13 Program Locations
in the USA!