I'm going to be inthe New York Area visiting friends next week, so I decided to check out any Culinary Courses that may be available in the area. In actuality, I was a little shocked at the lack of variety. I mean, you'd think that the Big Apple would be big on cuisine, but to tell the truth, tyhere's a much greater range in California and even Florida.
Some of the more appealing Culinary Arts Schools were:


1. The Institute of Culinary Education (ICE). This is what they have to say about themselves.

Our classes are geared for adults of all ages. Some class concepts are very basic and broad, while others are inherently advanced and esoteric. But in all cases, our signature approach, since 1975, has been to run intimate, "hands-on," full participation, three to five hour classes. Maximum enrollment in hands-on classes ranges from 10 to 16 students. (The exact number depends on the kitchen/room assignment and the course material being taught.) No one leaves these classes hungry.


For purposes of organization, our Recreational Division is divided into three sections: Cooking Courses, Pastry & Baking Courses and Beverage Courses. Cooking and Pastry & Baking Courses are further divided into "Techniques Courses" and "Specialty Courses." Techniques courses include three to five classes and teach fundamental cooking skills that can be applied to a range of foods and recipes, from fish to fruit. Specialty Courses are generally one- or two-session classes, focusing on a particular country, region, ingredient or style of cooking or baking.


2.The New School
The New School offers a comprehensive culinary arts program including courses in cooking and baking, wine appreciation, and career training. More than 100 different courses are offered by professionals representing a wide range of culinary experience and cuisines. Classes are offered seven days a week during morning, afternoon, and evening hours.


3.The French Culinary Institute

I think this one's my favorite:


The French Culinary Institute (The FCI) has been rated one of the top ten culinary schools in the United States and Canada announced by the popular Web site www.cookingschoolscompared.com.


The top 10 ranking is based on a survey of 150 leading food journalists and industry leaders. On the website, editors show comparisons across such criteria as student/teacher ratio, job placement, instructor experience, alumni network, and the number of four-star chef faculty. The FCI excelled in practically every category, with the highest number of four-star chefs (six) as well as superior rankings in job placement, instructor experience, and student/teacher ratio.


"We are delighted to have been singled out as one of the top culinary school in North America," commented The FCI's founder and chief executive officer Dorothy Cann Hamilton. "It underscores our commitment to excellence in culinary education and to training the next generation of culinary leaders. It is especially rewarding to see that commitment acknowledged by our peers."


The French Culinary Institute (The FCI), located in the heart of New York City's culinary scene, was founded in 1984. Students learn the 250 basic competencies that form the building blocks of all Western cuisine. Founded on the principle of Total ImmersionSM method training, The FCI trains exceptional culinary and pastry chefs in six months by day or nine months by night. In addition to career programs in culinary and pastry arts, The FCI also offers a unique, six-week program of Artisanal Bread Baking and Culinary Business courses in wine studies, restaurateuring, and food journalism.