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Culinary arts & hospitality · Training subject

Culinary Arts/Chef Training

375 institutions with reported certificate or associate-level training. Explore the awards and use the school’s current catalog to check the right route for you.

Understand the training options

This subject sits within culinary arts & hospitality. Kitchen practice, placements and realistic total costs. Schools can use different course names for training reported under the same federal subject code.

Certificate (one to less than two academic years)Associate degreeCertificate (less than one academic year)Certificate (two to less than four academic years)

CIP 12.0503. Award categories present in the 2024 IPEDS reporting collection; not a current course-duration guarantee.

Check the exact campus, award, prerequisites and current intake. A subject match does not confirm occupational licensing eligibility, programmatic accreditation or a place on a course.

Explore schools

1–48 of 375
Private for-profit institution

Arizona Culinary Institute

Scottsdale, AZ

Culinary Arts/Chef Training

1 reported subject
Private nonprofit institution

Baker College

Owosso, MI

Culinary Arts/Chef Training

15 reported subjects
Public institution

Bates Technical College

Tacoma, WA

Culinary Arts/Chef Training

44 reported subjects
Private nonprofit institution

Bob Jones University

Greenville, SC

Culinary Arts/Chef Training

1 reported subject
Public institution

Carver Career Center

Charleston, WV

Culinary Arts/Chef Training

10 reported subjects
Public institution

Central Arizona College

Coolidge, AZ

Culinary Arts/Chef Training

56 reported subjects
Public institution

Central Wyoming College

Riverton, WY

Culinary Arts/Chef Training

19 reported subjects

Alphabetical directory. School presence is based on historical federal reporting, including records with zero completions. These are not rankings or endorsements.

Where could this training lead?

The federal CIP–SOC crosswalk connects this subject to the occupations below. These are exploration links, not a statement that every program meets the education, experience or licensing requirements for each job.

Questions to ask about this training

  • How much practical kitchen time is included each week?
  • Who secures an externship, and will it be paid?
  • Does the course cost include ingredients, knives, uniforms and travel to placements?
  • What is the complete program price for my start date, including tools, exams and required travel?
  • Which practical work, placement or portfolio will I complete before graduation?

Plan the cost and the route

Institution-level tuition and net-price figures can help you start a comparison, but they do not quote the cost of this particular subject. Use a current program quote and compare the same award level and study intensity.