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Directory of Cooking & Culinary Schools and Institutes in Texas   Largest Cities: Arlington, Austin, Beaumont, Brownsville, Corpus Christi, Dallas, El Paso, Fort Worth, Garland, Houston, Irving, Pasadena, Plano, San Antonio... Texas' booming tourist industry might be due in part to the sizzlin' food the Lone Star State is famous for. Tex Mex along the border and chili throughout are just two ways that Texas has made its mark on the nation's appetites, and the restaurant industry is slated for significant increases through 2012 - 33.3% growth, to be exact. They say everything is bigger in Texas, and that includes the list of official state items, which boasts an official state cooking implement - the cast iron Dutch oven. The official state snack is tortilla chips and salsa - staples in the southwest.

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

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Texas Culinary Academy

11400 Burnet Rd, Suite 2100 Austin, TX 78758, US

Contact Us 

Courses and/or Programs Sample*:  Appetizers,  Baking (C),  Basic Food Production,  Bread Making,  Cake Decorating,  Catering,  Cooking,  Costing,  Culinary Arts (A),  Culinary Management,  Desserts,  Dining Room Service,  Ethnic Cuisines,  European Style,  Food Safety,  Food Service,  Food Styling,  Food/Beverage Mgmt,  French,  Garde Manger,  Hospitality,  Hospitality Management,  Le Cordon Bleu Program (C,A),  Meats,  Menu Planning,  Nutrition,  Pastry,  Poultry,  Production,  Purchasing,  Recreational Cooking,  Restaurant Management,  Safety,  Salads,  Sanitation,  Sauces,  Seafood

Introduction: Texas Culinary Academy is an outgrowth of a Chef apprenticeship program that was sanctioned by the American Culinary Federation in 1981. In pursuit of excellence as a premier educational facility, the school concentrated on curriculum content, educational objectives, and student success. Program excellence triggered enrollment increases which eventually lead to a move to larger quarters in 1989. In September 1999, the name was officially changed to Texas Culinary Academy. The program at TCA blends classical French cuisine with American inventiveness in a fast-paced 15-month period. At TCA, we know you need more than theory and technique. We offer students practical hands-on approaches to innovative methods and classical techniques. Students will be introduced to more than 25 foreign cuisines combined with a cross-cultural spirit. Our talented faculty offers more than 400 years of industry experience along with a true passion for the culinary field. TCA students can learn from caring and experienced instructors. Click Here to Request Free Information.

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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.

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The Art Institute of Dallas - Culinary Arts

Two North Park, 8080 Park Lane Dallas, TX 75231, US (800) 557-7216

www.Education.org/artinstitutes 

Courses and/or Programs Sample*:  Catering (A),  Cooking (C),  Culinary Arts (A),  Restaurant Management (A)

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.

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Le Cordon Bleu Institute of Culinary Arts - Dallas

11830 Webb Chapel Road Dallas, TX 75234, US

Contact Us 

Courses and/or Programs Sample*:  Culinary Arts (C)

Introduction: At Le Cordon Bleu Institute of Culinary Arts - Dallas, students are immersed in the theory and skill of culinary arts. This preparation for entry- and mid-level careers in the restaurant industry includes hands-on study in the classroom as well as a three month externship. The program combines the innovation of American technology with the techniques used by classical French chefs. Students can become proficient at a multitude of specific techniques and can be well-prepared for positions in world-class restaurants, resorts, and hotels.

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The Art Institute of Houston - Culinary Arts

1900 Yorktown Houston, TX 77056, US (800) 557-7216

www.Education.org/artinstitutes 

Courses and/or Programs Sample*:  Catering (A),  Culinary Arts (C,A),  Menu Planning,  Restaurant Management (A)

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.

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Culinary Academy of Austin

2823 Hancock Drive Austin, TX 78731, US Send Correspondance to:   2823 Hancock Drive   Austin, Travis, TX 78731, US (512) 451-5743    Fax: (512) 467-9120

www.culinaryacademyofaustin.com | info@culinaryacademyofaustin.com

Courses and/or Programs Sample*:  Appetizers,  Baking (C),  Basic Food Production,  Bread Making,  Buffet,  Cajun,  Cake Decorating,  Catering,  Chinese,  Chocolates,  Cooking,  Costing,  Culinary Arts (C),  Culinary Management,  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,  Italian (C),  Japanese,  Korean,  Management,  Meats,  Menu Planning,  Mexican,  Nutrition,  Pantry Skills,  Pastry (C),  Pizza Making,  Poultry,  Production,  Purchasing,  Recreational Cooking,  Restaurant Management,  Safety,  Salads,  Sanitation,  Sauces,  Seafood,  Spanish,  Thai,  Vegan,  Vegetarian,  à La Carte

Introduction: The staff of the Culinary Academy of Austin is committed to assisting students reach their professional goals by using our unique individualized training methodology. •CLASS SIZE – Our exclusive, intimate class size and a beneficial student to teacher ratio, usually no larger than 12 students to 1 chef instructor •INSTRUCTOR EXPERIENCE - Our instructors must have a minimum of 12 years experience in the foodservice industry and have held the title of an Executive Chef •TIME SPENT IN THE KITCHEN - Students spend valuable time in the classroom learning the theory of cooking and much more time in the kitchen practicing the art of cooking; and •JOB PLACEMENT- We make every effort to place students in the career path that best matches their needs and goals. We currently offer the following programs: •“An Exclusive Italian Experience” •“The Pastry Arts Program” •“The Professional Culinary Arts Program” •“A Six-week Introduction of Culinary Arts Seminar”

Ask us about our Recreational Classes!

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Culinary Institute Alain & Marie LeNôtre

7070 Allensby Houston, TX 77022, US (713) 692-0077    Fax: (713) 692-7399

www.lenotre-alain-marie.com | admission@ciaml.com

Courses and/or Programs Sample*:  Baking (C,A),  Basic Food Production,  Bread Making,  Buffet,  Cake Decorating,  Catering (C),  Chocolates,  Cooking (C),  Costing,  Culinary Arts (C,A),  Culinary Management,  Desserts,  Dining Room Service,  European Style,  Food Safety,  Food Service,  Food/Beverage Mgmt,  French,  Garde Manger,  Gourmet Foods,  Hospitality,  Hospitality Management,  Hotel Management,  Italian,  Japanese,  Management,  Meats,  Menu Planning,  Nutrition,  Pastry (C,A),  Poultry,  Production,  Purchasing,  Recreational Cooking,  Restaurant Management,  Safety,  Salads,  Sanitation,  Sauces,  Seafood,  Sushi,  Wine,  à La Carte

Introduction: Founder, Alain LeNôtre created in 1998 in Houston an authentic international Chef School, modeled from his former famous Parisian school. Our “Chef Students” through LOW STUDENT/TEACHER RATIO (12/1), learn FAST TRACK a maximum number of recipes. Practical courses in labs include 20-30 FEATS OF SKILL AND RECIPES A WEEK. Our five full time French instructors offer their executive chef experience in a friendly environment. OUR 90% HANDS-ON training enables students to memorize the large number of recipes taught here. Our Institute arranges for the eligible graduates, optional INTERNSHIPS IN FRANCE. Five days a week, 7.5 hours of lab per day or 3 evenings a week of 5.5 hours per day, a five star meal is provided to fellow students in our restaurant. In addition to our 3 diplomas we offer two ASSOCIATE DEGREES in applied science, (one in Culinary Arts and one in Baking and Pastry Arts). New classes start every 10 weeks.

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Remington College - Dallas Campus

1800 Eastgate Drive Garland, TX 75041-5513, US

Contact Us 

Courses and/or Programs Sample*:  Culinary Arts (A)

Introduction: At Remington College, students are immersed in both hands-on skills and theory related to their career-oriented training program of choice. The curricula at Remington emphasize the schools motto - Real Skills for the Real World. All programs are tailored to meet the demands of employers and the job market. In addition, all of Remington's campuses offer a full-suite of career services and financial aid options.

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Badia a Coltibuono, Italian Cooking and Wine Tours

3128 Purdue Dallas , TX 75225, US (214) 739-2846    Fax: (214) 691-7996

www.coltibuono.com/0index.asp?lingua=ing | coltibuono@charter.net

Courses and/or Programs Sample*:  Cooking,  Culinary Arts,  Ethnic Cuisines,  Italian,  Wine

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Batter Up Kids Cooking School

Austin, TX 78759, US (512) 342-8682    Fax: (512) 343-8810

www.batterupkids.com/batterupkids.html | barbara@batterupkids.com

Courses and/or Programs Sample*:  Chocolates,  Cooking,  Desserts

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BBQ World Headquarters

6701 Burnet Rd Austin, TX 78757, US (512) 323-9112    Fax: (512) 323-9115

www.bbqworldheadquarters.com/ | emailkathyb@yahoo.com

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Blair House Cooking School

100 Spoke Hill Rd. Wimberley, TX 78676, US (877) 549-5450    Fax: (512) 847-8820

www.blairhouseinn.com | info@blairhouseinn.com

Courses and/or Programs Sample*:  Baking,  Barbecue,  Cooking,  Desserts,  Ethnic Cuisines,  European Style,  French,  Gourmet Foods,  Italian,  Pastry,  Poultry

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Casa de Luz - Macrobiotics Cooking Classes

1701 Toomey Road Austin, TX 78704, US (512) 476-2535

www.casadeluz.org/campus.htm | casadeluz@casadeluz.org

Courses and/or Programs Sample*:  Cooking,  Ethnic Cuisines,  Macrobiotic,  Mexican

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Cooking School, Children's Cooking Classes

4302 Enfield Dr Dallas, TX 75220, US (214) 352-5437

 

Courses and/or Programs Sample*:  Cooking

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Cuisine International

PO Box 25228 Dallas, TX 75225, US (214) 373-1161    Fax: (214) 373-1162

www.cuisineinternational.com | CuisineInt@aol.com

Courses and/or Programs Sample*:  Baking,  Cooking,  Ethnic Cuisines,  European Style,  French,  Italian

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Culinary Adventures of Mexico

220 North Zapata Hwy #11A Laredo, TX 78043, US (888) 407 3168    Fax: 011 52 415 154-4825

www.mexicocooks.com/ | info@mexicocooks.com

Courses and/or Programs Sample*:  Baking,  Cooking,  Desserts,  Ethnic Cuisines,  Mexican

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Del Mar College, Hospitality Management

Baldwin at Ayers Corpus Christi, TX 78404, US (512) 698-1734    Fax: (512) 698-1829

www.delmar.edu/hospmgmt/ | DHaven@camino.delmar.edu

Courses and/or Programs Sample*:  Baking (C,A),  Basic Food Production,  Cake Decorating,  Cooking (C),  Culinary Arts (A),  Desserts,  Dining Room Service,  Ethnic Cuisines,  Food Safety,  Food Service,  Food/Beverage Mgmt,  Garde Manger,  Hospitality,  Hospitality Management,  Menu Planning,  Nutrition,  Pastry (A),  Purchasing,  Restaurant Management,  Safety,  Sanitation,  Sauces

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Designer Events Cooking School

4545 Old Reliance Rd. Bryan, TX 77808, US (409) 778-9463    Fax: (409) 778-1729

www.messinahof.com 

Courses and/or Programs Sample*:  Cooking,  Desserts,  Ethnic Cuisines,  Food Safety,  French,  Italian,  Meats,  Safety,  Sanitation,  Sauces,  Seafood,  Thai,  Wine

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Dolores Snyder Gourmet Cookery School

PO Box 140071 Irving, TX 75014-0071, US (972) 717-4189    Fax: (972) 717-1063

RHS629@aol.com

Courses and/or Programs Sample*:  Baking,  Chinese,  Cooking,  Ethnic Cuisines,  French,  Italian,  Japanese

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El Centro College, Food & Hospitality Institute

801 Main Street Dallas, TX 75202, US (214) 860-2037    Fax: (214) 860-2335

www1.dcccd.edu/cat0406/programs/dp_toc.cfm#fhsv | cxk5531@dcccd.edu

Courses and/or Programs Sample*:  Baking (C),  Basic Food Production,  Bread Making,  Cake Decorating,  Catering,  Cooking,  Culinary Arts (C,A),  Desserts,  Dining Room Service,  Ethnic Cuisines,  Food Safety,  Food Service (C),  Food/Beverage Mgmt,  Garde Manger,  Hospitality,  Hospitality Management (C),  Nutrition,  Pastry (C),  Purchasing,  Restaurant Management (C),  Safety,  Sanitation,  Sauces

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El Paso Community College

919 Hunter Dr. El Paso, TX 79915, US (915) 831-2217    Fax: (915) 831-2155

www.epcc.edu | mjlinney@aol.com

Courses and/or Programs Sample*:  Baking,  Basic Food Production,  Cooking,  Costing,  Culinary Arts (C,A),  Desserts,  Dining Room Service,  Food Safety,  Food Service,  Food Styling,  Hotel Management (C,A),  Menu Planning,  Nutrition,  Pantry Skills,  Production,  Restaurant Management (C,A),  Safety,  Sanitation,  Tourism,  Tourism Management (C)

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Galveston College-Culinary Arts Academy

4015 Ave. Q Galveston, TX 77550, US (409) 763-6551 ex.304    Fax: (409) 765-5353

www.gc.edu/chef/ | chef@gc.edu

Courses and/or Programs Sample*:  Appetizers,  Baking,  Basic Food Production,  Cooking,  Costing,  Culinary Arts (C,A),  Ethnic Cuisines,  Food Safety,  Food Service,  Food/Beverage Mgmt,  Garde Manger,  Hospitality,  Hospitality Management (C,A),  Management,  Nutrition,  Pastry,  Purchasing,  Restaurant Management,  Safety,  Sanitation,  Sauces

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Houston Community College System, Culinary Arts

1300 Holman Houston, TX 77004, US (713) 718-6003    Fax: (713) 718-6054

ccollege.hccs.edu/workforc/cook/ | edward.geiger@hccs.edu

Courses and/or Programs Sample*:  Baking (C),  Basic Food Production,  Bread Making,  Cake Decorating (C),  Cooking,  Costing,  Culinary Arts (C,A),  Desserts,  Food Safety,  Food Service,  Food Styling,  Food/Beverage Mgmt,  Hospitality,  Hospitality Management,  Pastry (C,A),  Purchasing,  Safety,  Sanitation,  Sauces,  à La Carte

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Hudson's on the Bend Cooking School

4304 Hudson Bend Rd. Austin, TX 78734, US Send Correspondance to:   3509 Highway 620   Austin, TX 78734, US (512) 266-7655    Fax: (512) 266-1399

www.cookingfearlessly.com/CookingSchool.htm | shanlott@texas.net

Courses and/or Programs Sample*:  Baking,  Basic Food Production,  Chocolates,  Cooking,  Desserts,  Ethnic Cuisines,  Meats,  Mexican,  Salads,  Sauces,  Seafood

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International Dining Adventures

PO Box 25228 Dallas, TX 75225, US (214) 373-1161    Fax: (214) 373-1162

www.CuisineInternational.com | CuisineInt@aol.com

Courses and/or Programs Sample*:  Baking,  Basic Food Production,  Cooking,  Desserts,  Ethnic Cuisines,  French,  Italian,  Meats,  Pastry,  Seafood,  Wine

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Natural Epicurean Academy of Culinary Arts

1701 Toomey Rd. Austin, TX 78704, US (512) 476-2276    Fax: (512) 476-2276

www.naturalepicurean.com | info@naturalepicurean.com

Courses and/or Programs Sample*:  Bread Making,  Desserts,  Gourmet Foods,  Macrobiotic,  Restaurant Management,  Seafood

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Odessa College, Culinary Arts

201 W. University Odessa, TX 79764, US (915) 335-6320    Fax: (915) 335-6860

www.odessa.edu/dept/culin/ | plewis@odessa.edu

Courses and/or Programs Sample*:  Cooking,  Culinary Arts (A),  Food Service (A),  Food/Beverage Mgmt (A),  Restaurant Management (A)

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Personal Chefs Network Inc. - Making a Personal Chef Program

P.O. Box 130692 The Woodlands, TX 77393-0692, US (877) 905-CHEF (TX) or (866) PCN-CHEF (NC)

personalchefsnetwork.com/mopc.html | chefwendy@personalchefsnetwork.com (N. Carolina) or chefsharon@personalchefsnetwork.com (Texas)

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

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Rice Epicurean Markets Cooking School

6425 San Felipe Houston, TX 77057, US (713) 954-2152    Fax: (713) 789-9853

www.riceepicurean.com/cooking_school/cooking_school.htm 

Courses and/or Programs Sample*:  Appetizers,  Baking,  Cooking,  Ethnic Cuisines

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San Jacinto College North - Culinary Arts

5800 Uvalde Road Houston, TX 77049, US (281) 542-2099    Fax: (281) 478-2790

www2.sjcd.edu/reddot/sjc_capp.cfm?sProgram=4CULA-C | lpring@sjcd.cc.tx.us

Courses and/or Programs Sample*:  Baking,  Culinary Arts (C),  Ethnic Cuisines,  Food Service,  Food/Beverage Mgmt,  Hospitality,  Hospitality Management,  Nutrition,  Pastry,  Purchasing,  Restaurant Management (C),  Safety,  Sanitation,  Sauces

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Le Cordon Bleu 13 Program Locations in the USA!

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