Washington culinary schools, Washington cooking schools and institutes

29 Listings for: (Location: Washington)

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Directory of Cooking & Culinary Schools and Institutes in Washington
Largest Cities: Bellevue, Bellingham, Edmonds, Everett, Federal Way, Kennewick, Kent, Kirkland, Renton, Richland, Seattle, Spokane, Tacoma, Vancouver, Yakima...

More than just salmon and apples, Washington state has a booming tourism industry, and people flock from all over the world to take in the sights, the sounds, the smells, and of course, the cuisine.

So it comes as no surprise that opportunities for chefs through 2012 are increasing, and the forecast puts the growth at 16%. Not too shabby for any aspiring cook.

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.

The Art Institute of Seattle - Culinary Arts

2323 Elliott Ave.
Seattle, WA 98121-1622, US
(800) 557-7216

www.Education.org/artinstitutes

Courses and/or Programs Sample*: Baking (C), Cooking (C), Culinary Arts (A), Pastry (C)

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.

Dish It Up!

2425 33rd Ave West - Suite B
Seattle, WA 98199, US
(206) 281-7800    Fax: (206) 281-8794

www.dish-it-up.com/calendar/calendar.php | info@dish-it-up.com

Courses and/or Programs Sample*: Baking, Barbecue, Basic Food Production, Bread Making, Cooking, Ethnic Cuisines, French, Italian, Pastry, Recreational Cooking, Salads, Seafood, Spanish, Thai, Wine

International Air and Hospitality Academy

2901 E. Mill Plain Blvd
Vancouver, WA 98661, US
(800) 234-1350

www.aha.edu/programs_3.php

Courses and/or Programs Sample*: Appetizers, Baking (C), Bread Making, Cake Decorating, Catering, Cooking, Culinary Arts (C), Desserts, Gourmet Foods, Hospitality Management (C), Restaurant Management (C), Salads

Beaujolais, Nouveau to Cru with Dieter Schafer - Hospitality and Wine Education

7683 SE 27th Street PMB 223
Mercer Island, WA 98040-2826, US
(++1) 425-865-9907    Fax: (++1) 425-865-9907

www.hospitality-and-wine-education.com/pages/262269/index.htm | WineDieter@cs.com

Courses and/or Programs Sample*: Hospitality, Wine

Bellingham Technical College - Culinary Arts

3028 Lindberg Ave.
Bellingham, WA 98225, US
(360) 738-0221    Fax: (360) 676-2798

www.beltc.ctc.edu/CourseDocs/Courses/courses.asp?course=CulinaryArts | beltcadm@btc.ctc.edu

Courses and/or Programs Sample*: Baking (C,A), Basic Food Production, Bread Making, Cake Decorating, Cooking, Culinary Arts, Desserts, Food Service, Garde Manger, Pastry (C,A), Production, Safety, Sanitation

Bon Vivant School of Cooking

4925 NE 86th
Seattle, WA 98115, US
(206) 525-7537    Fax: (206) 523-2992

www.bon-vivant.com | info@bon-vivant.com

Courses and/or Programs Sample*: Appetizers, Baking, Barbecue, Basic Food Production, Bread Making, Cajun, Chinese, Chocolates, Cooking, Desserts, Ethnic Cuisines, French, Italian, Meats, Mexican, Pastry, Pizza Making, Poultry, Salads, Sauces, Seafood, Spanish, Sushi, Thai, Vegetarian, Vietnamese

Chef John Howie's Seastar Restaurant - Wine School

205 108th Ave NE
Civica Office Commons Bldg
Bellevue, WA 98004, US
(425) 456-0010 or (425) 456-1892    Fax: (425) 456-0020

www.seastarrestaurant.com/events.aspx | info@seastarrestaurant.com

Courses and/or Programs Sample*: Wine

Clark College, Culinary Arts Program

1800 E. McLoughlin Blvd.
Vancouver, WA 98663-3598, US


www.clark.edu/academic_programs/technical/culinary_arts/

Courses and/or Programs Sample*: Appetizers, Baking (C,A), Cake Decorating, Cooking (C,A), Dining Room Service, Food Service, Garde Manger, Management, Meats, Pastry, Production, Restaurant Management (C,A), Sauces, Wine

Cook's World Cooking School

2900 NE Blakeley St.
Seattle, WA 98105, US
(206) 528-8192    Fax: (206) 782-8239

www.cooksworld.net | cooksworld@aol.com

Courses and/or Programs Sample*: Baking, Basic Food Production, Bread Making, Catering, Cooking, Ethnic Cuisines, Italian, Pizza Making, Sauces, Seafood, Sushi, Thai, Vegetarian

Edmonds Community College

20000-68th Ave. West
Lynnwood, WA 98036, US
(425) 640-1329    Fax: (425) 771-3366

www.edcc.edu

Courses and/or Programs Sample*: Baking, Basic Food Production, Bread Making, Cooking (C), Costing, Culinary Arts (A), Desserts, Food Safety, Food Service, Hospitality, Hospitality Management (C), Menu Planning, Nutrition, Pantry Skills, Pastry, Production, Purchasing, Safety, Sanitation, Sauces, Tourism, Tourism Management (C)

Everyday Eats - Cooking Classes

Lake Forest Park Towne Center
17171 Bothell Way NE
Seattle, WA 98155, US
(206) 417-5732

www.everydayeats.com/sample.html | info@everydayeats.com

Courses and/or Programs Sample*: Baking, Chocolates, Cooking, Ethnic Cuisines, Italian, Meats, Pastry, Salads, Thai, Vegetarian, Wine

Everyday Gourmet Cooking School/Culinary Tours

677 120th Ave. NE, #155
Bellevue, WA 98005, US
(206) 363-1602    Fax: (206) 363-1602

gourmetravel.com/default.htm | bev@gourmetravel.com

Courses and/or Programs Sample*: Baking, Cooking, Desserts, Ethnic Cuisines, French, Italian, Meats, Poultry, Recreational Cooking

Highline Community College - Hotel & Tourism Management

2400 S. 240th St,
P.O.Box 98000, MS 18-1
Des Moines, WA 98198-9800, US
(206) 878-3710    Fax: (206) 870-4850

flightline.highline.edu/hoteltourism/index.html | cbrandme@hcc.ctc.edu

Courses and/or Programs Sample*: Food/Beverage Mgmt, Hospitality, Hospitality Management, Hotel Management (C,A), Tourism Management (C,A), Wine

North Seattle Community College, Culinary Arts

9600 College Way North
Seattle, WA 98103, US
(206) 528-4402

www.northseattle.edu/culinary/ | dmihara@sccd.ctc.edu

Courses and/or Programs Sample*: Cooking, Costing, Culinary Arts (A), Dining Room Service, Food Service, Food/Beverage Mgmt, Hospitality Management (C), Nutrition, Restaurant Management, Sanitation

Olympic College - Culinary Arts

1600 Chester Ave
Bremerton, WA 98310-1688, US
(360) 478-4576    Fax: (360) 478-4650

www.oc.ctc.edu/Learn/AcadDivDept/BusTech/FoodServ/index.html | ngiovanni@oc.ctc.edu

Courses and/or Programs Sample*: Baking, Basic Food Production, Cooking, Culinary Arts (C,A), Dining Room Service, Food Service (A), Food/Beverage Mgmt, Garde Manger, Pastry, Restaurant Management

Renton Technical College, Culinary Arts

3000 N.E. Fourth St.
Renton, WA 98056, US
(425) 235-2352    Fax: (425) 235-7832

www.renton-tc.ctc.edu/instruction/programs/culinary_arts.htm | DPisegna@ctc.edu

Courses and/or Programs Sample*: Baking (C), Basic Food Production, Bread Making, Cake Decorating, Cooking, Costing, Culinary Arts (C,A), Desserts, Dining Room Service, Food Service, Food/Beverage Mgmt, Garde Manger, Meats, Pastry, Purchasing, Sauces, à La Carte

Seattle Culinary Academy at Seattle Central Community College

1701 Broadway
Mailstop 2BE2120
Seattle, WA 98112, US
(206) 587-5424    Fax: (206) 344-4323

www.seattleculinary.com | CulArts@sccd.ctc.edu

Courses and/or Programs Sample*: Baking, Basic Food Production, Bread Making, Buffet, Cake Decorating, Catering, Cooking, Costing, Culinary Arts (C,A), Culinary Management, Desserts, Dining Room Service, Food Service, Food/Beverage Mgmt, Garde Manger, Hospitality, Meats, Menu Planning, Nutrition, Pastry, Purchasing, Sanitation, Vegetarian

Skagit Valley College, Culinary Arts & Hospitality Management

2405 College Way
Mt. Vernon, WA 98273, US
(360) 416-7618    Fax: (360) 416-7890

www.skagit.edu/directory.asp_Q_pagenumber_E_199

Courses and/or Programs Sample*: Baking, Basic Food Production, Cooking, Costing, Culinary Arts (C,A), Food Service, Food/Beverage Mgmt, Hospitality, Hospitality Management (C,A), Nutrition, Production, Restaurant Management, Safety, Sanitation

South Puget Sound Community College, Culinary Arts

2011 Mottmann Rd. SW
Olympia, WA 98512, US
(360) 596-5392    Fax: (360) 664-0780

www.spscc.ctc.edu/programs_of_study/culinaryarts_ata_degree.html | twoodnut@spscc.ctc.edu

Courses and/or Programs Sample*: Baking, Catering, Culinary Arts (C,A), Dining Room Service, Food Service, Garde Manger, Hospitality, Hospitality Management, Meats, Nutrition, Pantry Skills, Purchasing, Sanitation, Sauces, Seafood, Vegetarian

South Seattle Community College, Culinary Arts

6000 16th Ave. S.W.
Seattle, WA 98106-1499, US
(206) 764-5344    Fax: (206) 768-6728

www.chefschool.com | awitt@sccd.ctc.edu

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

Spokane Community College, Hospitality Careers

1810 N. Greene St.
Spokane, WA 99207, US
(800) 248-5644 ext. 8006    Fax: (509) 533-8059

www.scc.spokane.edu/bh/hosp.htm | SCCInfo@scc.spokane.edu

Courses and/or Programs Sample*: Baking (A), Bread Making, Cake Decorating, Cooking, Culinary Arts (A), Desserts, Dining Room Service, Ethnic Cuisines, Food/Beverage Mgmt, Hospitality, Hospitality Management, Hotel Management (A), Nutrition, Pantry Skills, Pastry, Purchasing, Restaurant Management (A), Sanitation, Sauces, Tourism

Sur La Table, Culinary Programs

90 Central Way
Kirkland, WA 98033, US
(866) 328-5412

www.surlatable.com/cooking/index.cfm

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

Taste, A Culinary Adventure

2837 NE 178 St.
Seattle, WA 98155, US
(206) 368-8171

www.tasteaculinaryadventure.com | dave@tasteaculinaryadventure.com

Courses and/or Programs Sample*: Baking, Cooking

The Herbfarm

32804 Issaquah-Fall City Rd.
Fall City, WA 98024, US
(206) 784-2222    Fax: (206) 789-2279

www.theherbfarm.com | herborder@aol.com

Courses and/or Programs Sample*: Cooking

Washington State Chefs Association

PO Box 94241
Edmonds, WA 98124 , US
(360) 340-5770

www.washingtonstatechefs.com/ | peteliz@earthlink.net

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

Whole Foods Market - Seattle - Cooking Classes

Roosevelt Square
1026 NE 64th Street
Seattle, WA 98115, US
(206) 985-1500    Fax: (206) 985-8500

www.wholefoodsmarket.com/stores/calendars/RSQ.html

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

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

SEARCH AGAIN 1-29

Le Cordon Bleu
13 Program Locations
in the USA!