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Culinary Arts
Program Length: The Culinary Arts program is designed to be completed by full-time students in 12-18 months
Program Options: 12-Month Diploma; 18-Month Associate Degree Program
Program Highlights

The Columbus Culinary Institute offers professional culinary training for students who want to turn their love of cooking into a rewarding career in the culinary arts. Every aspect of our culinary program has been carefully designed with our focus on quality in mind.

At the Columbus Culinary Institute you’ll:
- Cook in restaurant-grade kitchens designed by our chefs and advisory board
- Practice your culinary techniques and use them in a variety of recipes
- Study under top-notch chef instructors
- Finish an in-depth curriculum designed by leaders in the culinary field to develop sound fundamentals
- Work with fresh and high quality ingredients

According to the Bureau of Labor Statistics, U.S. Department of Labor, “cooks and food preparation workers must be efficient, quick, and work well as part of a team. Manual dexterity is helpful for cutting, chopping, and plating. These workers also need creativity and a keen sense of taste and smell.”

Columbus Culinary Institute graduates work in:
•    Hotels and resorts
•    Restaurants
•    Private clubs

At Columbus Culinary Institute, you’ll:
•    Learn the art of cooking from professional chef instructors
•    Learn essential skills to apply as you advance in your career
•    Be qualified for entry level culinary positions upon graduation
•    Have access to Bradford’s placement department to help get you the job

Click the buttons below to learn more about our on-time graduation rates, the median debt of students who completed the program, and other important information.


      

 
 
 
Concentration Courses
 
 
 

 

o   Potential applicants may find the following information at www.bradfordschoolcolumbus.edu/catalog.pdf: institutional accreditation; contact information for accrediting agencies and state licensing/approval agencies; admissions policies and practices; policies on transfer of credits to and from the institution; policies and processes for withdrawal and for refunds of tuition/fees; and additional consumer information.

 
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For the entire US, employment of chefs, head cooks, and food preparation and serving supervisors is expected to increase by 6 percent over the 2008-18 decade. Growth will be generated by increases in population, a growing variety of dining venues, and continued demand for convenience. As more people opt for the time-saving ease of letting others do the cooking, the need for workers to oversee food preparation and serving will increase. Workers with a good business sense will have better job prospects, especially at restaurant chains where attention to costs is very important.

Source: Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook, 2010-11 Edition

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