| Connecticut Culinary Institute was founded in 1987 and since its founding has helped its students achieve highly successful careers in the field of culinary arts. As a small, high quality school, Connecticut Culinary Institute enables its students to receive a great deal of personal attention and instruction. Also, the small size enables the students to spend the majority of their time cooking!
Connecticut Culinary Institute has a flexible schedule, allowing students to attend school part-time if they wish. The school has tremendous facilities. Its original Farmington campus is comprised of a 6,500 square foot facility with four teaching kitchens and a working restaurant, Cafe Mise en Place. Its newer branch campus in Suffield, CT has seven teaching kitchens! Unique among many of its peers, Connecticut Culinary Institute offers student housing and welcomes foreign students.
Externships are important to any successful culinary learning experience. Connecticut Culinary Institute's certification programs include paid externships. The Connecticut Culinary Institute also recently announced that on July 15, 2004 the American Culinary Federation (ACF) Accrediting Commission met and approved their request for accreditation for the Advanced Culinary Arts Program.
If you are looking for a close-knit environment where you can receive a high quality education, the Connecticut Culinary Institute might be for you. Learn more about the programs at CCI today!
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Programs at CCI include:
Advanced Culinary Arts -- 60.5 credit hour program. Offered in full-time program which can be completed in approximately 60 weeks or in the part-time program which can be completed in approximately 90 weeks. Graduates of the Advanced Culinary Arts Program often find work as a chef garde manger, sauté chef, pastry chef, catering chef, saucier, or other position.
Professional Pastry and Baking Program -- 36 credit hour program. Offered in full-time program which can be completed in approximately 35 weeks or in the part-time program which can be completed in approximately 47 weeks. Graduates of the Professional Pastry and Baking Program often find work as a pastry chef, artisinal bread maker, or bakeshop chef.
Learn more about the programs at Connecticut Culinary Institute today>>
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