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:
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.
Kitchen Time: Cooking is best learned through doing. At CCI, you will
spend more than 80% of your time in kitchens.
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.
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.
The USDA is projecting the fall US potato harvest at 373.5 million hundredweight, 8.3% less than last year and the smallest crop since 1991. The fall Idaho potato harvest is estimated at 114.9 million...
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Keeping books - monthly basis or four 13 week periods?
Posted by: LindaB
We have a restaurant with a full service bar - about 2M in annual volume. Currently, we keeep all books on a monthly bookeeping basis. Makes sense because we have so many monthly bills. We have 12 P&L periods, of course, and management bonus
