World Culinary Schools

Culinary subjects

Subjects describe what a program teaches. Wine, hospitality, nutrition and food science are related fields and appear here only when the program itself is a culinary program.

  • Culinary Arts

    Broad professional cookery training: knife skills, stocks and sauces, cooking methods, menu work and kitchen operations.

    127 verified programs

  • Professional Cookery

    Vocational cookery programs that prepare students for work as cooks in professional kitchens.

    88 verified programs

  • Baking and Pastry

    Programs in baking, pâtisserie, bread, viennoiserie, chocolate and confectionery. Includes the narrower specialisations below.

    66 verified programs

  • Pâtisserie

    French-style pastry: doughs, creams, entremets, petits fours and plated desserts.

    34 verified programs

  • Bread and Artisan Baking

    Programs centred on breadmaking, fermentation and artisan bakery production.

    9 verified programs

  • Chocolate and Confectionery

    Tempering, moulded and enrobed chocolate, sugar work and confectionery production.

    6 verified programs

  • Culinary Management

    Kitchen and food-business management: costing, purchasing, menu planning, teams and food-service operations.

    54 verified programs

  • Culinary Entrepreneurship

    Programs that prepare students to start and run a food business.

    6 verified programs

  • Plant-Based Culinary Arts

    Professional training in plant-based and vegan cooking.

    2 verified programs

  • Cuisine-Specific Professional Training

    Professional training centred on one culinary tradition, such as Italian, Japanese or Thai cuisine.

    6 verified programs

  • Other Culinary Specialisations

    Verified culinary specialisations that do not fit the categories above.

    0 verified programs