Culinary arts are a very multifaceted discipline, and culinary schools in New York show how diverse they are. For example, a student may specialize in restaurant management, rather than in a generalized program. This is evidenced by a glance at culinary schools with a niche specialization.
The Italian Academy of Culinary and the French Culinary Institute are two good examples of the specialization of the culinary school. Obviously, the French Culinary Institute is an institute that offers French cuisine courses - easily one of the most popular and most challenging cuisines in the world. Students can take a full course or short program, all of which are focused on fine French cuisine. After all, is a French culinary school the best place to learn about rubbing and fillets, baking artisan bread, the basics of wine, breakfast bread and making lipstick?
Meanwhile, the Italian Culinary Academy offers the most extensive curriculum for Italian cuisine on this side of the world. The school has two courses: “Basics of Italian Cuisine” (for those who want to learn about the intricacies of Italian cuisine) and Italian culinary experience (for those who want to understand the basics of Italian cuisine). The basics of Italian cooking are eight courses in which student teachers base basic Italian dishes, such as dried pasta (a single unit), soups and grains (seven), cheese, pizza and calzon (unit 2) and desserts (units . 8). Although he does not offer undergraduate courses, the academy offers very intensive lessons on this specialization that no other cooking school in New York can match.
