Culinary Arts: Home

During Spring Break of 2014, some of our students studied in Florence, Italy. This publication is the beautiful and informational outcome of their studies on that trip.

A booklet created by students from the Culinary Institute of the Carolinas who studied in Florence, Italy, over Spring Break 2012.

Eileen Staples has renovated foodservice at Greenville County Schools by turning to GTC’s Culinary Institute, which created a curriculum for Staples’ staff.

If you are thinking of going to culinary school or the restaurant and hospitality field, check out these various organizations that are offering grants and scholarships.

Offers educational scholarships to high school students, college students, professional chefs looking to further their education or become certified and student culinary teams currently competing at ACF regional and national conferences.

Each year, WCR awards unique learning opportunities to its members seeking culinary and continuing education opportunities.

The Worthy Goal Scholarship awards scholarships ranging from $250 to $1,500 to assist with tuition costs.

Manages scholarships on behalf of a variety of organizations that support hospitality education.

List compiled by the Michigan State University Libraries.

Offers a variety of merit-based scholarships to students who want an education and a career in the foodservice industry, starting at $2,500 scholarships.

The challenge: prepare classic French dishes to demonstrate your culinary, safety and sanitation, and presentation skills in a timed competition. The reward: scholarships to attend the best culinary schools and programs in the country.

ICES promotes the art of cake decorating by awarding one or more annual scholarships to applicants deemed most likely to develop and promote the art form.

Provides scholarships for students pursuing food science degrees.

The American Culinary Federation Education Foundation (ACFEF) and the American Academy of Chefs® (AAC) are proud to support pastry chefs and bakers with the Grant for Pastry Chefs and Bakers from the AAC Ray & Gertrude Marshall Fund.