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OpenCourseWare (OCW) are course lessons created at universities and published for free via the Internet.OCW projects first appeared in the late 1990s, and after gaining traction in Europe and then the United States have become a worldwide means of delivering educational content.
In 2020, the Institute of Culinary Education acquired the International Culinary Center (ICC), a private, for-profit culinary school headquartered in New York City. ICC was founded as The French Culinary Institute by Dorothy Cann Hamilton in 1984. [12] In 2021, the Institute of Culinary Education launched an online diploma program in culinary arts.
Coursera Inc. (/ k ər ˈ s ɛ r ə /) is an American global massive open online course provider. It was founded in 2012 [2] [3] by Stanford University computer science professors Andrew Ng and Daphne Koller. [4] Coursera works with universities and other organizations to offer online courses, certifications, and degrees in a variety of subjects.
Auguste Escoffier School of Culinary Arts is a private culinary school with campuses in Boulder, Colorado, Austin, Texas, and online. The school offers culinary arts , pastry arts , hospitality , food entrepreneurship, holistic nutrition and wellness, and plant-based programs.
Training in culinary arts is possible in most countries around the world usually at the tertiary level (university) with institutions government funded, privately funded or commercial. [19] Professional Culinary Arts Programmes are curated educational and skills studies over a 3-year period with select Universities and Hotel and Culinary schools .
A cooking school [a] is an institution devoted to education in the art and science of cooking and food preparation. There are many different types of cooking schools around the world, some devoted to training professional chefs, others aimed at amateur enthusiasts, with some being a mixture of the two.
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The center of culinary excellence in France shifted from Versailles to Paris, a city with a competitive and innovative culinary culture. The culinary commentary of Grimod and other gastronomes influenced the tastes and expectations of consumers in an unprecedented manner as a third party to the consumer-chef interaction.