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The Ballymaloe Cookery School (ba-lee-ma-LOO) is a privately run cookery school in Shanagarry, County Cork, Ireland, that was opened in 1983. It is run by Darina Allen , a celebrity chef, cookery book author and pioneer of the slow food movement in Ireland.
She is a leader of the Slow Food movement in Ireland and instrumental in establishing a network of farmers' markets in the County Cork area. In the 1960s she was sous-chef at Ballymaloe House and started giving courses in cooking. Later she moved the cookery classes to Kinoith under the name of Ballymaloe Cookery School.
A class at the Raymond Blanc cooking school in Oxford, England. A cooking school [a] 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 ...
During the year the students have the opportunity to do courses such as: Self-defense, ECDL, Gaelic football, FAI coaching, and Sailing. New subjects in the transition year are cooking, music, effective communication, German, Japanese and technical drawing. The students have an opportunity to attain a Gaisce\Presidents Award.
The International Culinary Center (originally known as the French Culinary Institute) was a private for-profit culinary school from 1984 to 2020 headquartered in New York City, United States. The facilities included professional kitchens for hands-on cooking and baking classes, wine tasting classrooms, a library, theater, and event spaces.
Some also require a pass grade in a modern continental European language (French, German, Spanish or Italian). Each individual course has further entry requirements, for example, science courses usually require a certain grade in one or two sciences. The student must also achieve the number of points required for the course under the points system.