Looking for accredited career colleges, technical schools, and universities in Ohio offering Culinary Arts degrees. Culinary arts training will make you skilled at food preparation and pave the way for a future as a chef, cook, or caterer.
College students in the Buckeye State enjoy the arts and culture of major cities and the quiet peace of small towns. A diverse and thriving state, Ohio has long been known for tolerance and is the least segregated of any American state. Ohio is a haven for the arts, with exceptional modern dance at Oberlin, world-class symphony orchestra in Cleveland, and a reborn downtown haven in Cincinatti, a city that blends the South and Midwest without clashing. Going to college in Ohio is a great choice for those who want to taste traditional American small-town charm without sacrificing the culture of the big city.
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The best chefs are creative artists whose medium is food. They bring together ingredients in both bold and subtle ways to make delicious edible creations. As with every artistic endeavor, the best culinary artists have something special that cannot be taught, but as is also the case with every artistic endeavor, excelling as a chef requires a great deal of training and skill development.
Education in the culinary arts is available at a variety of levels. A broad range of community-learning centers offer courses that are geared toward amateurs. Some colleges and universities offer more advanced training, some of which focuses especially on the science of food. Most prominently for aspiring professional chefs, there are culinary arts schools that focus exclusively on training professional culinary artists. Typically students at culinary arts schools are working toward an associate degree. In addition to classroom training, most chef training programs involve a strong out-of-classroom component, placing chefs-in-training as interns or apprentices in professional kitchens.
In the best kitchens, there are chefs working a variety of levels and with varying areas of focus. Some chefs specialize in entrees whereas others specialize in pastries and desserts. Some culinary artists focus even more intensely on one type of food, for instance, artisanal breadmakers. Recent graduates of culinary arts schools will begin at a low level in the kitchen and rather than creating their own dishes, will carry out the orders of the executive chef. Over time, however, they can develop their own recipes and can rise through the ranks to lead their own kitchens as executive chefs themselves.