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Community Resources
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Salary Guide
Highlights top careers you can pursue with online degrees, along with how much you can expect to earn on the job.
Financial Aid Guide
Includes current information about federal grants, scholarships and loans that may cover tuition, books and other education-related expenses.
Military Aid Guide
Explains how the new GI Bill can pay your way through military-friendly online schools and offers additional resources for active-duty military members and veterans interested in a online degree.
Resume Guide
Has all you need to know about putting together an effective, well-constructed resume to win the job of your dreams.
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Education Articles
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Welcome to our Education Articles. Here you will find answers to your questions about how to get started in online education, how to choose Online Degrees, how to avoid common pitfalls and how to succeed in your online classes. We hope these helpful articles will assist you in finding online schools on your exciting journey into e-learning. |
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International Schools
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Here we offer a selection of Canadian Universities that are known for their high quality. Canadian universities offer a mix of opportunities in a variety of educational settings.
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| Visit programs for our International Students who are looking for an online education. As an international student you may be interested in starting an associate degree, bachelor degree, a graduate degree or in some cases an ESL (English as a Second Language) program. |
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Accredited Culinary Schools
The following schools have accredited degree programs in Online Culinary Schools.
Chefs
A reputation for serving good food is essential to the success of any restaurant or hotel, whether it offers exotic cuisine or hamburgers. Chefs, cooks, and food preparation workers are largely responsible for establishing and maintaining this reputation. Chefs and cooks do this by preparing meals, while other food preparation workers assist them by cleaning surfaces, peeling vegetables, and performing other duties.
Founded in 1918 , Ashford University lets you fit a high-quality education into your busy life. Ashford's online program allows you to choose your own schedule and complete your master's coursework at your own pace. Best of all, the accelerated online degree program can be completed in as little as 12-24 months.
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In general, chefs and cooks measure, mix, and cook ingredients according to recipes. In the course of their work, they use a variety of pots, pans, cutlery, and other equipment, including ovens, broilers, grills, slicers, grinders, and blenders. Chefs and head cooks often are responsible for directing the work of other kitchen workers, estimating food requirements, and ordering food supplies. Some chefs and head cooks also help plan meals and develop menus.
Large eating places tend to have varied menus and kitchen staffs often include several chefs and cooks, sometimes called assistant or apprentice chefs and cooks, along with other less skilled kitchen workers. Each chef or cook usually has a special assignment and often a special job title; vegetable, fry, or sauce cook, for example. Executive chefs and head cooks coordinate the work of the kitchen staff and often direct the preparation of certain foods. They decide the size of servings, plan menus, and buy food supplies. Although the term chef and cook still are used interchangeably, chefs tend to be more highly skilled and better trained than most cooks. Due to their skillful preparation of traditional dishes and refreshing twists in creating new ones, many chefs have earned fame for both themselves and for the establishments where they work.
At Clemens College, one of the Lincoln Group of Schools, you'll receive one-on-one training from seasoned professionals as you earn an Associate Degree in Hospitality Management or Culinary Arts Management.
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The specific responsibilities of most cooks are determined by a number of factors, including the type of restaurant in which they work. Institution and cafeteria cooks, for example, work in the kitchens of schools, cafeterias, businesses, hospitals, and other institutions. For each meal, they prepare a large quantity of a limited number of entrees, vegetables, and desserts. Restaurant cooks usually prepare a wider selection of dishes, cooking most orders individually. Short-order cooks prepare foods in restaurants and coffee shops that emphasize fast service. They grill and garnish hamburgers, prepare sandwiches, fry eggs, and cook french fries, often working on several orders at the same time. Fast food cooks prepare a limited selection of menu items in fast-food restaurants. They cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold. Private household cooks plan and prepare meals, clean the kitchen, order groceries and supplies, and also may serve meals.
Other food preparation workers, under the direction of chefs and cooks, perform tasks requiring less skill. They weigh and measure ingredients, go after pots and pans, and stir and strain soups and sauces. These workers also clean, peel, and slice vegetables and fruits and make salads. They may cut and grind meats, poultry, and seafood in preparation for cooking. Their responsibilities also include cleaning work areas, equipment, utensils, dishes, and silverware.
Penn Foster Career School offers over 80 degree and diploma courses designed to give you the skills you need for a new career in today's fastest growing fields.
You can study online, in print, or in combination. You decide which method best suits your learning style.
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The number and types of workers employed in kitchens depends on the type of establishment. For example, fast-food establishments offer only a few items, which are prepared by fast-food cooks. Small, full-service restaurants offering casual dining often feature a limited number of easy-to-prepare items supplemented by short-order specialties and ready-made desserts. Typically, one cook prepares all the food with the help of a short-order cook and one or two other kitchen workers.
Across the Nation, a number of schools offer culinary courses. The American Culinary Federation has accredited over 100 training programs and a offers a number of apprenticeship programs around the country. Typical apprenticeships last three years and combine classroom and work experience. Accreditation is an indication that a culinary program meets recognized standards regarding course content, facilities, and quality of instruction. The American Culinary Federation also certifies pastry professionals, culinary educators, and chefs and cooks at the levels of a cook, working chef, executive chef, and master chef. Certification standards are based primarily on experience and formal training.
Important characteristics for chefs, cooks, and food preparation workers include the ability to work as part of a team, a keen sense of taste and smell, and personal cleanliness. Most States require health certificates indicating that workers are free from communicable diseases.
Advancement opportunities for chefs and cooks are better than for most other food and beverage preparation and service occupations. Many chefs and cooks acquire high-paying positions and new cooking skills by moving from one job to another. Besides culinary skills, advancement also depends on ability to supervise less skilled workers and limit food costs by minimizing waste and accurately anticipating the amount of perishable supplies needed. Some chefs and cooks go into business as caterers or restaurant owners, while others become instructors in vocational programs in high schools, community colleges, or other academic institutions. A number of cooks and chefs advance to executive chef positions or supervisory or management positions, particularly in hotels, clubs, and larger, more elegant restaurants. |
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