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George Brown College is a public college of applied arts and technology in Toronto, Ontario, Canada. It offers over 170 full-time programs, including degrees, diplomas, certificates and continuing education, and has three campuses in downtown Toronto.
The Culinary Institute of America at Greystone is a branch campus of the private culinary college the Culinary Institute of America. The Greystone campus, located on State Route 29 / 128 in St. Helena, California , offers associate degrees and two certificate programs in culinary arts and baking and pastry arts.
The CIA is a private culinary school with its main campus in Hyde Park, New York, and branch campuses in California, Texas, and Singapore. It offers degrees and certificates in culinary arts, hospitality management, and food business, and has a history of training chefs and professionals since 1946.
Roger Mooking is a Trinidadian-Canadian chef, musician, and television host. He is the host of Man Fire Food, Everyday Exotic, and Chopped Canada, and has won a Gourmand World Cookbook award for his cookbook.
Sanford–Brown (also known as the Sanford–Brown College or Sanford–Brown Institute) was a division of the Career Education Corporation, a proprietary, for-profit higher education organization. The school traced its history back to the 1860s as a successor to a St. Louis location of Brown's Business College owned by George W. Brown (1845-1918).
ICE is a private for-profit culinary school with locations in New York City and Los Angeles, offering career training, diploma and degree programs in various fields of study. It traces its roots to 1975, when Peter Kump opened one of the first cooking schools in New York City, and has hosted notable chefs and instructors.
Learn about the history and features of the CIA's primary and largest campus, located between the Hudson River and U.S. Route 9. The property was once a Jesuit novitiate, a farm, and an estate, and now offers culinary arts and baking and pastry arts programs.
Le Cordon Bleu College of Culinary Arts was founded by Brown College in 1999. The school began offering a Le Cordon Bleu Culinary Program that year, the first to be offered in North America. It started as a Certificate Program and began offering Associate in Applied Science degrees in 2002.
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