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  2. Le Cordon Bleu College of Culinary Arts Atlanta - Wikipedia

    en.wikipedia.org/wiki/Le_Cordon_Bleu_College_of...

    Le Cordon Bleu College of Culinary Arts Atlanta was a two-year private for-profit [1] college in Georgia. The college was owned by Career Education Corporation under a licensing agreement with Le Cordon Bleu in Paris. The branch campus was established in April 2003 [2] and all US Cordon Bleu College locations closed in September 2017. [3] [4]

  3. Logo for the International Certification Accreditation Council (ICAC) The International Certification Accreditation Council (ICAC) is an alliance of organizations dedicated to assuring competency, professional management, and service to the public by encouraging and setting standards for licensing, certification, and credentialing programs.

  4. Atlanta Technical College - Wikipedia

    en.wikipedia.org/wiki/Atlanta_Technical_College

    Atlanta Technical College was originally established in 1945 after World War II as an adult vocational school, Smith-Hughes Vocational School. In 1964, the school's location was moved to Smith High School (now closed), and the school was renamed to Hoke Smith Technical Institute. At that time, about 24 occupational programs were offered. [3]

  5. Search Recipes. Marinated Trout with Lemon Butter, All Spice and Dill. ... If you’re looking for a healthy, hassle-free breakfast, overnight oats are the way to go. Eating Well 8 hours ago

  6. American Culinary Federation - Wikipedia

    en.wikipedia.org/wiki/American_Culinary_Federation

    The American Culinary Federation (ACF) is a professional chef's organization established in 1929 in New York City. [1] It was formed as a merge of three chefs' associations in New York City, the Société Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America.

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  8. San Francisco Baking Institute - Wikipedia

    en.wikipedia.org/wiki/San_Francisco_Baking_Institute

    The San Francisco Baking Institute (SFBI) offers short workshops (2-5 day seminars on specific topics) as well as an 18-week full-time and 24-week part-time Bread & Pastry Professional Training Program. Enrollment is typically approximately 30 students at a given time: 16 in bread classes and 12-16 in pastry classes. [1]

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