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Cooking school

Organization that teaches food preparation

  • 2 min read
  • 3 chapters

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Through Vocational education and North America

History

Culinary education in the United States is a fairly new concept in relation to culinary education in Europe. Charles Ranhoffer, chef of the early fine dining restaurant Delmonico's, published a national magazine named "Chef" in 1898 which included one of the first calls to establish a training school for cooks in the United States. Until this point, Ranhoffer had been looking to Europe to solve his staffing problems, however, it began to be too expensive and too much work. In 1911, the United States promoted a system similar to the European one, in which apprentices would have to complete a 6,000-hour work commitment in order to become certified as a chef.

The first significant private cooking school in America was the Boston Cooking School, which was established in 1878, however, one of the most notable was the creation of The Culinary Institute of America in 1946. The Culinary Institute of America brought about a new way to better educate culinary professionals, by teaching students the theory behind their future work and also requiring them to complete an 18-week paid internship at an approved restaurant, requiring them to create at least 51 percent of their product from scratch. The school uses mainly hands-on teaching styles, ensuring that students learn through experience.

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