page_title: Cooking school
section_title: History
hierarchical_section_title: Cooking school / History
caption_attribution_description: English: Sketch by Marguerite Martyn of Vocational Education in the United States, a cooking class at the St. Louis, Missouri, YWCA, with Ana Barrows as teacher and women in the audience.
context_page_description: A cooking school is an institution devoted to education in the art and science of cooking and food preparation. There are many different types of cooking schools around the world, some devoted to training professional chefs, others aimed at amateur enthusiasts, with some being a mixture of the two. Amateur cooking schools are often intertwined with culinary tourism in many countries. Programs can vary from half a day to several years. Some programs lead to an academic degree or a recognized vocational qualification, while others do not. Many programs include practical experience in the kitchen of a restaurant attached to the school or a period of work experience in a privately owned restaurant.
context_section_description: Culinary education in the United States is a fairly new concept in relation to culinary education in Europe. Charles Ranhoffer, chef of the early fine dining restaurant Delmonico's, published a national magazine named "Chef" in 1898 which included one of the first calls to establish a training school for cooks in the United States. Until this point, Ranhoffer had been looking to Europe to solve his staffing problems, however, it began to be too expensive and too much work. In 1911, the United States promoted a system similar to the European one, in which apprentices would have to complete a 6,000-hour work commitment in order to become certified as a chef.
  The first significant private cooking school in America was the Boston Cooking School, which was created in 1877, however, one of the most notable was the creation of The Culinary Institute of America in 1946. The Culinary Institute of America brought about a new way to better educate culinary professionals, by teaching students the theory behind their future work and also requiring them to complete an 18-week paid internship at an approved restaurant, requiring them to create at least 51 percent of their product from scratch. The school uses mainly hands-on teaching styles, ensuring that students learn through experience.
caption: Ana Barrows teaches a cooking class for adults in 1913 St. Louis, Missouri, in this sketch by Marguerite Martyn.
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