World Culinary Schools

North America

Culinary schools in United States

461 researched schools and 60 verified programs. This is the research done to date, not a complete list of every provider in United States.

State:CANYOhioTX

461 schools

Country: United States Reset all

Results are listed alphabetically. There is no price ranking because tuition in different currencies, periods and bases is not comparable. Items marked Sponsored are paid placements; they never change recognition status, verification or order.

About culinary education in United States

How culinary education is structured

Culinary training in the United States is delivered by community colleges, technical schools, culinary arts schools and four-year colleges, and there is no single national culinary licence. Awards range from short certificates and diplomas to associate and bachelor's degrees. Accreditation is by independent accreditors: regional or national institutional accreditors cover a whole college, while the ACFEF Accrediting Commission accredits individual culinary programs. Hands-on kitchen time and a commercial-kitchen externship or internship are typical parts of a program.

Source: bls.gov/ooh/food-preparation-and-serving/chefs-

Qualification structures

Names and levels are local to United States. Similar names in other countries are not interchangeable.

Certificate / diploma programs
Shorter professional awards offered by colleges and culinary schools. Whether a given award is credit-bearing at an accredited college or a provider-issued diploma varies by school and is recorded per program in this directory. Source
Associate degree (AAS / AOS / AS)
Two-year-style degrees at community colleges and degree-granting culinary institutions, combining kitchen laboratory courses with general or business coursework. Exact award names (for example AAS or AOS) are as each college publishes them. Source
Bachelor's degree
Four-year bachelor's programs in culinary arts, baking and pastry, food business or culinary management exist at some four-year colleges and universities. Source
ACFEF programmatic accreditation
The American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC) accredits postsecondary and secondary culinary programs and is recognized by CHEA. It is program-level, voluntary, and separate from a college's institutional accreditation. Source

Languages, tuition and admissions

Teaching languages. Programs are taught in English.

Admissions. International students who are accepted by a school certified by the Student and Exchange Visitor Program (SEVP) receive a Form I-20 from the school, which is needed for the F or M student visa process; the I-901 SEVIS fee must be paid before entry. Admission requirements are set by each school and are recorded per program. Source

Nothing here establishes visa, work-permit or credit-transfer eligibility. Check current rules with the official sources below.

Official study information

Country information last reviewed 16 October 2026. 5 sources consulted.