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Connecticut Culinary Institute

Since the inception of the Connecticut Culinary Institute in 1987, hundreds of culinary programs have been created in America. With cooking schools springing up like mushrooms after a spring rain, it can be confusing for students to select the one that best meets their needs. We feel the following criteria are some of the most important when choosing Culinary School:
  1. Class Size: Smaller is better. You get more individual attention and more frequent feedback in a small class. Your voice is clearly heard in a small class, and the chef/instructor can teach to your strengths. At CCI, it’s 12 or fewer students per instructor across the board.
  2. Kitchen Time: Cooking is best learned through doing. At CCI, you will spend more than 80% of your time in kitchens.
  3. Completion and Placement Rates: At CCI, 95% or more of the students who have begun our programs have earned a diploma in every year since the school began. In addition, our most recent placement survey found that more than 95% of the graduates who attended the school for career reasons have successfully begun their culinary careers.
  4. Finances: In considering the total cost of the program, be sure to factor in the income you will earn or forego by taking a program of shorter vs. longer duration. This can be quite substantial. Consider also the dollars to be potentially earned in paid externships. With CCI’s accelerated training, graduates can be employed and earning paychecks sooner.
At the Connecticut Culinary Institute, we have spent years designing our programs. To find out more, call 1-800-762-4337. CCI is located at 230 Farmington Avenue, in Farmington, Connecticut, 06032. Please visit our web-site, (and ChefCam!), at www.ctculinary.com.





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