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Culinary Institute Alain And Marie LeNôtre

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General Information

Private, coeducational, culinary institute. Urban campus. Founded in 1998. Accredited by Accrediting Commission of Career Schools and Colleges of Technology.

Program Information

Offered since 1998. Accredited by Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT). Endorsed for quality education by the American Culinary Federation Foundation. Program calendar is continuous, with a new cycle every 10 weeks. Associate degree in applied science degree in Baking and Pastry Arts. 20- to 40-week diploma in Sous-Chef Patissier. 20- to 40-week diploma in Sous-Chef de Cuisine. 30- to 60-week diploma in Culinary Arts. 60- to 100-week associate degree in applied science degree in Culinary Arts.

Program Affiliation

American Culinary Federation; Houston Professional Chef Association; Texas Chefs Association; Texas Restaurant Association.

Areas of Study

Bakery Operations; baking; beverage management; cakes; Career Exploration and Planning; chocolate candy making; chocolate décor; confectionery show pieces; croissant; culinary skill development; danishes; Dining Room service; Food and Beverage Control; food and beverage management; food preparation; garde-manger; Hospitality Marketing/Sales; human resource management; ice cream and sorbet; introduction to hospitality; Italian, Sushi, Regional American and French Cuisine; meat cutting; Menu Management; Nutrition for Food Service Professionals; pastry; patisserie; pies; purchasing; rotisserie; Sanitation and Safety; saucier; seafood; soup; stock & sauce; tarts.

Facilities

Gourmet dining room; 2 lecture rooms; library; student lounge; 6 teaching kitchens.

Student Profile

185 total: 125 Full time, 60 part time. 50 are under 25 years old; 50 are between 25 and 44 years old; 20 are over 44 years old.

Faculty

6 total: 5 full-time; 1 part-time. 2 are master bakers; 6 are French chefs with minimum 10 years of international executive chef experience. Prominent faculty: Chef André Lemaire; Chef Philippe Richard; Chef Bertrand Goutelon; Chef Jean Rene Thiery; Chef Dominique Bocquier; Chef Meriadec Jacques. Faculty-student ratio: 1:12 plus twelve part time adjunct faculty for hospitality management and academic courses.

Special Programs

Culinary internships in France, externships in US, Team Building, Summer camp for teenagers and adults, monthly Chef Club cooking classes, alumni workshops, etc.

Typical Expenses

Application fee: $50. Tuition: $17,450 to $22,000 per 20 to 30 weeks morning classes and 40 to 60 weeks evening classes for the 3 Diploma Programs; $34,800 for each of the Associate degree programs. Program-related fees include $1100 for culinary arts program (tools, uniforms, textbooks); $850 for sous-chef de cuisine program (tools, uniforms, textbooks); $890 for sous-chef Pâtissier program (tools, uniforms, textbooks); $2600 for Associate degree programs (tools, uniform, textbooks); $50 for enrollment fee.

Financial Aid

Program-specific awards include Many in-house and outside scholarships are available for those who qualify, Employment opportunities within the program are available, Institute has a full time Financial Aid director and full time Student Service and Job placement and internship manager.

Housing

Average off-campus housing cost per month: $600 to 800.

Application Information

Students may begin participation year-round. Applications are accepted continuously. Applicants must submit a formal application, an essay, and have a high school diploma or GED; essay for scholarship consideration for those who qualify. School sponsored M1 and F1 visas.

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Contact

7070 Allensby
Houston, TX 77022
Telephone: 713-692-0077
Fax: 713-692-7399
E-mail: lenotre@ciaml.com
World Wide Web: http://www.ciaml.com.
 

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