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Connecticut Culinary Institute

Contact: Mike Phelps
Talcott Plaza, 230
Farmington Ave.
Farmington, Connecticut 06032
USA
Ph: 860-677-7869
Fax: 860-676-0679


Year Established	1988
Accreditation	ACCSCT, State Dept. of Higher Education
Admission Months	Continuous enrollment
Total Enrollment	200
Courses	Hands-on classes & small class size. Students practice techniques in classroom kitchens, then in school-run restaurants, then in a paid externship.
Student/Teacher Ratio	12:1
Tuition	Tuition: Advanced Culinary Arts Program $16,900, Professional Pastry & Baking Program $5,125. Application/registration fee $125, materials/supplies $845
Admission Requirements	HS diploma or equivalent, personal interviews
Scholarships?	Yes
Loans?	Yes
Culinary Curriculum?	Yes
Intern/Externships	Advanced Culinary Arts Program includes a 660-hour paid externship.
Months in Session	All
Facilities	Multiple kitchens, live ChefCam, restaurant labs open-to-the-public, 2,500-volume culinary library, placement office
U.S. Locations	Farmington, Suffield, Connecticut
Location Description	Farmington, Connecticut is mid-way between Boston and New York, just minutes from Hartford. Suffield is adjacent to Springfield, MA

Program Description

Advanced Culinary Arts program (14 mos full-time/22 mos part-time), Professional Pastry & Baking program (8 mos full-time/11 mos part-time). hrs). Part-time & eves also available

School Description

The Connecticut Culinary Institute offers two professional program options. The maximum number of students in any CCI class is 12, so each student has ample opportunity for hands-on practice, and for individual evaluation and assistance by a skilled Chef/Instructor. While a passion for cooking is an important first ingredient to getting started on the path to a successful career as a chef or pastry chef, effective professional training is essential. Programs offered at CCI provide that vital foundation:

The Advanced Culinary Arts Program is a 60 week comprehensive diploma course of culinary study (90 weeks if taken part-time ), with a paid externship component. Small class size, (12 or fewer students in each class), and lots of kitchen time enable students to achieve all of the skills and competencies sought by culinary employers in a comparatively short time. We call it Accelerated Training for the Whole Chef:

The Pastry and Baking Program is designed to train students in the skills and techniques specific to a position in a professional bakery or pastry kitchen. Over the course of 10 weeks of training, (also available as a 17 week part-time evening program), students learn and practice the fundamentals of baking, including yeast-risen products, quick breads, laminated doughs, sweet doughs, and the best elements of French, Danish, Viennese and modern American pastries. This program covers all areas of fine quality dessert, bread and decorating techniques.

Sponsor Description

Private culinary school

Faculty

Includes 16 full-time chefs, 25 adjunct. Average industry experience 10+ years with awards & honors

Tuition Range

$6000 - $18000

Enrollees Per Period
% Accepted	88%
% Financial Aid	65%
% Part Time	38%
% Employed	93 %

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Connecticut Culinary Institute