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The Pennsylvania Institute of Culinary Arts obtained the campus in 1990 and subsequently earned an independent accreditation by the Accrediting Commission of Career Schools and Colleges. In early 2002, Pennsylvania Culinary Institute became a partner with the Le Cordon Bleu Schools in North America in order to offer Le Cordon Bleu culinary ...
Website. www.cordonbleu.edu. Le Cordon Bleu ([lə kɔʁdɔ̃ blø]; French: "The Blue Ribbon"; LCB) is a French hospitality and culinary education institution, teaching haute cuisine. Its educational focuses are hospitality management, culinary arts, and gastronomy. The institution consists of 35 institutes in 20 countries and has over 20,000 ...
Coordinates: 40.050152°N 76.398799°W. YTI Career Institute is a private for-profit career college with campuses in Altoona, Lancaster, and York, Pennsylvania. It was established in 1967 and serves a population of approximately 1750 students. YTI Career Institute is accredited by the Accrediting Commission of Career Schools and Colleges.
Culinary arts are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. [1][2] People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks, although, at its most general, the terms culinary artist and culinarian are also used.
The Culinary Institute of America (CIA) is a private culinary school with its main campus in Hyde Park, New York, and branch campuses in St. Helena and Napa, California; San Antonio, Texas; and Singapore. The college, which was the first to teach culinary arts in the United States, offers associate, bachelor's, and master's degrees, and has the ...
Award (s) won. James Beard Foundation's "Best New Restaurant" and "Best Restaurant Design" for L'Impero, 2003. Food & Wine Magazine' s "Best New Chef," 2004. Website. scottconant.com. Scott Conant (born February 19, 1971) is an American celebrity chef, restaurateur, and cookbook author. Since 2009, Conant has been a judge on the reality cooking ...
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Food history. Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes.
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