The restaurant and foodservice industry is a powerful economic force in the state of Massachusetts. Over $16.5 billion is expected in sales this year from over 15,000 eating and drinking establishments. The job market is expected to have an additional 27,300 industry jobs by 2026, creating a demand for highly trained and educated culinary professionals. Earning a degree or certificate in the field of culinary arts is a great way to move up the career ladder and stand out in the job market.
We created a list of the top 4 best culinary schools in Massachusetts to showcase some of the best culinary schools in the industry. Culinary schools included in our list offer professional development opportunities, a low student to faculty ratio, state of the art commercial kitchen classroom, coursework variety, and professional staff. Schools in our list have a positive reputation in the industry based on our research.
#4. Middlesex Community College-Lowell, Massachusetts
Culinary Program: Hospitality Management-Culinary Arts Associate in Science in Business Administration
Middlesex Community College offers a unique culinary program in Hospitality Management-Culinary Arts. Students learn the ins and outs of the food and beverage industry in a state of the art kitchen facility. During the program, students are exposed to a variety of culinary skills and learn to work together in teams similar to what they will encounter in the industry. The program is designed for those just starting out in the field as well as those with experience but need additional professional training. Middlesex recognizes that the culinary industry is fast-paced and students are taught to adjust to rapid changes and a high pressure environment to deliver a quality product.
#3. Boston University-Boston, Massachusetts
Culinary Program: Certificate in the Culinary Arts
Boston University is a top culinary school featuring a Certificate in the Culinary Arts. Students have the opportunity to learn from some of the finest culinary professionals in the industry as they master a variety of techniques used in food production. Over 400 hours of instruction are provided through lectures, field trips, and demonstrations. A state-of-the-art kitchen facility serves as the culinary classroom and features the latest in professional equipment. The program was co-founded by Julia Child and Jacques Pepin and is offered as a one semester, full time, program that exposes students to French and international cooking techniques.
#2. The Cambridge School of Culinary Arts-Cambridge, Massachusetts
Culinary Programs: Certificate Pastry Program; Professional Pastry Program; Culinary Certificate Program; Professional Chef’s Program
The Cambridge School of Culinary Arts features a variety of culinary programs in both Pastry and Culinary Arts. The Cambridge School of Culinary Arts is endorsed by the International Association of Culinary Professionals and is a member of the American Institute of Wine and Food. Faculty have a variety of backgrounds and provide individualized attention to a small classroom of students. The learning environment consists of four commercial kitchens with modern culinary equipment. Coursework is offered in a variety of formats including lectures, hands on training, and seminars. Being in close proximity to Boston allows students to experience a world class dining scene and work with some of the finest chefs in the country.
#1. Holyoke Community College-Holyoke, Massachusetts
Culinary Program: Culinary Arts Certificate
Holyoke Community College is a top culinary school offering the only American Culinary Federation accredited program in the state. Students who complete the Culinary Arts Certificate and move on to earn their AS Degree in Food Service Management. Students are well prepared to further their education at larger schools such as Johnson and Wales University or the Culinary Institute of America. Students are taught a teamwork approach to address real world food service industry problems and implement resolutions. Students come away with an understanding of current nutritional issues and the importance of professional development in the industry.