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Florida Culinary Institute West Palm Beach, Florida

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General Information

Private, coeducational, culinary institute. Urban campus. Founded in 1983. Accredited by Accrediting Council for Independent Colleges and Schools.

Program Information

Offered since 1987. Accredited by American Culinary Federation Accrediting Commission. Program calendar is divided into quarters. 12-month diploma in food and beverage management. 12-month diploma in baking and pastry essentials. 12-month diploma in culinary nutrition. 12-month diploma in culinary essentials. 18-month associate degree in food and beverage management. 18-month associate degree in international baking and pastry. 18-month associate degree in culinary nutrition. 18-month associate degree in culinary arts. 24-month associate degree in international bakery and pastry with food and beverage management. 24-month associate degree in culinary arts with food and beverage management. 36-month bachelor’s degree in culinary management.

Program Affiliation

American Culinary Federation; Confrerie de la Chaine des Rotisseurs; Foodservice Educators Network International; National Restaurant Association; National Restaurant Association Educational Foundation.

Areas of Study

Baking; beverage management; buffet catering; confectionery show pieces; controlling costs in food service; culinary French; culinary skill development; food preparation; food purchasing; food service math; garde-manger; international cuisine; introduction to food service; 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.

Facilities

2 bake shops; 9 classrooms; computer laboratory; garden; gourmet dining room; learning resource center; lecture room; library; public restaurant; 5 teaching kitchens.

Student Profile

500 full-time.

Faculty

19 total: 17 full-time; 2 part-time. 17 are industry professionals; 2 are master bakers; 6 are culinary-certified teachers; 8 are certified executive chefs/pastry chefs. Prominent faculty: John Carlino, CEC, CCE, FMP; Manfred Schmidtke, CMB; Walter Tanner, CMB; August Carreiro, CEC, CCE. Faculty-student ratio: 1:18.

Special Programs

Culinary competitions.

Typical Expenses

Application fee: $25. Tuition: $25,200 per 18 month AS degree full-time, $16,700 per 18 month diploma part-time. Program-related fees include $400 for lab fees (per quarter); $275 for cutlery; $100 for uniforms; $400 for text books and materials.

Financial Aid

Employment placement assistance is available.

Housing

Average off-campus housing cost per month: $345.

Application Information

Students may begin participation in January, April, July, and October. Applications are accepted continuously. Applicants must submit a formal application and high school diploma/GED or take Test of Adult Basic Education.

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Contact

David Conway
Associate Director of Admissions
2400 Metrocentre Boulevard
West Palm Beach, FL 33407
Telephone: 561-842-8324 Ext. 202
Fax: 561-688-9882
E-mail: info@floridaculinary.com
World Wide Web: http://www.floridaculinary.com.
 
Florida Culinary Institute West Palm Beach, Florida 
 

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4 Comments

esther amon's picture
i will like to apply to join the school but how do i get an application form?
sarah bermudez's picture
i need infor please! i want to go to school for cutting meat from beef to lamb. is this the place i should look in to? contact me if you can help me.
Anonymous's picture
Dear Esther, Please visit this link: http://www.lincolnedu.com/contact?type=info&page= for the information you are looking for. Take care
Anonymous's picture
Dear Sarah, You can visit this link: http://www.lincolnedu.com/campus/west-palm-beach-culinary-fl for more information. However, as far as cutting meat is concerned, you can learn a lot more than that in this institute. take care