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Connecticut Culinary Institute Advanced Culinary Arts Program Hartford, Connecticut

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General Information

Private, coeducational, culinary institute. Suburban campus. Founded in 1987. Accredited by Accrediting Commission of Career Schools and Colleges of Technology.

Program Information

Offered since 1987. Accredited by American Culinary Federation (ACF). Program calendar is divided into quarters, year-round. 15-month diploma in advanced culinary arts. 35-week diploma in pastry arts.

Program Affiliation

American Culinary Federation; Connecticut Restaurant Association; International Association of Culinary Professionals; James Beard Foundation, Inc.; National Restaurant Association; National Restaurant Association Educational Foundation.

Areas of Study

Baking; beverage management; buffet catering; confectionery show pieces; controlling costs in food service; convenience cookery; culinary French; culinary skill development; culinary theory; food preparation; food purchasing; food service communication; food service math; garde-manger; ice carving; international cuisine; introduction to food service; kitchen equipment; kitchen management; management and human resources; meal planning; meat cutting; meat fabrication; menu and facilities design; nutrition; nutrition and food service; patisserie; restaurant opportunities; sanitation; saucier; seafood processing; soup, stock, sauce, and starch production; wines and spirits; world flavors.

Facilities

2 bake shops; 2 bakeries; cafeteria; catering service; 6 classrooms; computer laboratory; demonstration laboratory; 3 food production kitchens; garden; gourmet dining room; 2 learning resource centers; 7 lecture rooms; 2 libraries; public restaurant; student lounge; 4 teaching kitchens.

Student Profile

550 total: 450 full-time; 100 part-time. 285 are under 25 years old; 195 are between 25 and 44 years old; 70 are over 44 years old.

Faculty

31 total: 29 full-time; 2 part-time. 26 are industry professionals; 1 is a master baker; 8 are culinary-certified teachers; 3 are certified executive pastry chefs; 5 certified executive chefs. Prominent faculty: Chef Paul Montalto, CEC; Chef Bruno Neveu, CEC, CCE, CEPC; Chef Barbara Howe; Chef Paul Zdanis, CEC. Faculty-student ratio: 1:15.

Special Programs

6-month paid externship, hands-on learning in on-site café, field trips to restaurants and casinos.

Typical Expenses

Application fee: $100. Tuition: $13,950–$20,900. Program-related fee includes $1545 for cutlery, textbooks, and uniforms.

Financial Aid

In 2004, 20 scholarships were awarded (average award was $1000). Program-specific awards include James Beard Scholarships. Employment placement assistance is available. Employment opportunities within the program are available.

Housing

Coed and apartment-style housing available. Average on-campus housing cost per month: $400. Average off-campus housing cost per month: $600.

Application Information

Students may begin participation in February, May, August, and November. Application deadline for both programs: 30 days prior to start. In 2004, 560 applied; 485 were accepted. Applicants must interview; submit a formal application and achieve satisfactory score in school’s pre-enrollment test of verbal and quantitative skills.

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Contact

Johanne Jefferies
Admissions Department
Advanced Culinary Arts Program
85 Sigourney St.
Hartford, CT 06105
Telephone: 800-762-4337
Fax: 860-676-0679
E-mail: admissions@ctculinary.com
World Wide Web: http://www.ctculinary.edu.
Connecticut Culinary Institute Advanced Culinary Arts Program Hartford, Connecticut
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