The school prides itself on the warm, friendly relationship
between the student body, the faculty and the administrative
staff. The staff is available to all members of the student body
for discussions about employment opportunities, continued
education and help in meeting personal problems related to
education. Our licensed teaching staff is comprised of
professionals who relate program material to "how it is" in the
real world of food service. Our performance-based training
emphasizes the skills you will need in the real world of work.
You learn from professionals with years of work experience. You
train in facilities and with equipment similar to what you will
find on the job and you are graded according to how well you can
actually do what you have learned.
To provide the student with an environment that closely parallels
the working world, many aspects of our facility are patterned
after commercial kitchens. The school has over 9,000 square feet
of space and includes three operating kitchens equipped for
quantity cooking, catering and baking, and a beautiful dining
room/lounge that serves as a gathering place for our students.
All students work in food production to become familiar with the
tools of their trade. In all programs of study, an on-the-job
climate has been created to prepare students for future job
situations. A student-operated simulated restaurant provides
valuable experience in real-life quantity cooking and service.
Additionally, Culinary Academy has a fully equipped resource
library, including cookbooks, reference books and instructional
videos. Internet and computer access is available. The facility
conforms to present American Disability Association standards for
handicapped accessibility.
Established in the Fall of 1996, Culinary Academy of Long Island
opened its doors to prospective students interested in the
pursuit of professional training in the culinary arts field.
Culinary Academy is accredited by the Accrediting Commission of
Career Schools and Colleges of Technology and licensed by the New
York State Department of Education. It offers a variety of
culinary programs. In 2005, the Culinary Academy acquired a new
division, the New York Food & Hotel Management School. This
new affiliate changed its name to Culinary Academy of New York to
be further associated with the Long Island chapter.
Designed to provide a varied approach to the art of baking and
pastry creation, this program emphasizes the techniques of baking
bread, rolls, cakes, pies, candies and pastries. Students are
taught to make Pate a Choux for éclairs and cream puffs
and puff pastries, the premier pastry for both sweet and savory
dishes. Special attention is paid to the art of decorating cakes
with flowers, designs and figures to create a
professional-looking product.
Certificate in Baking and Pastry Arts II
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Designed to build on the skills introduced in Baking and Pastry
Arts I, this program focuses on producing specialty cakes and
desserts. It covers procedures for dessert menu planning and
costing, as well as practical experience in preparing and
presenting a wide range of restaurant and bake shop items.
* This program is not within the scope of the school's
institutional accreditation.
Certificate in Commercial Cooking
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Designed for students seeking evening instruction, this program
focuses on "learning by doing" in areas like food preparation,
catering, skills development and quantity food production. A
special internship helps you prepare for an exciting position in
the culinary arts after graduation. The commercial cooking with
internship program is offered in the evenings and is designed to
meet the needs of "non-traditional" students. This program is
ideal for students who may work during the day or prefer to go to
school at night.
Certificate in Hotel and Restaurant Management
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The Hotel and Restaurant Management program prepares students for
entry-level employment in the hospitality industry. Graduates
work in hotels, resorts, restaurants, catering companies and
cruise lines in a wide variety of positions including the
following:
- Guest Services Agent
- Housekeeping Coordinator
- Sales/Marketing Assistant
- Human Resources Assistant
- Accounting Assistant
- Food and Beverage Assistant Manager
- Event Planner
- Assistant Restaurant Manager
- Kitchen Manager
- Food Pantry Agent
Students learn hotel operations in a simulated full-service hotel
environment using industry-standard Opera-Fidelio software. Front
desk procedures are emphasized, along with housekeeping,
security, human resources, sales and marketing, event management,
and food and beverage operations. Students also learn the basics
of restaurant operations including menu development, food
purchasing, sanitation, inventory and cost control, and the
principles of quality restaurant service.
Field trips enhance classroom instruction, and a 300-hour
internship provides the real-time work experience needed to gain
entry into the dynamic hospitality field.
Certificate in Professional Cooking
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Learn by doing as you master professional food preparation. Get
ready for an exciting career in restaurants, bakeries, corporate
food service departments, health-related institutions and the
booming catering field. After just 900 hours of instruction,
you'll be ready to start in such career-building positions as a
sous chef, baker, short-order cook or line cook. The program is
offered weekdays in both morning and afternoon sessions. Once the
program work is completed, students gain practical experience
through their internship.
Certificate in Professional Pastry and Baking Arts
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If you're seeking training in the culinary arts, Long Island is
home to the Culinary Academy of Long Island--one of the finest
schools of its kind anywhere. Here, you'll learn the elements of
baking and pastry production, and are then introduced to advanced
techniques featuring artisan and specialty breads, specialty
cakes and pastries, and advanced dessert production and
presentation. Health-conscious desserts, including low-fat,
low-sugar and low-carb variations are included. Graduates will be
prepared to work as Assistant Pastry Chefs, Assistant Cake
Decorators, Assistant Bakers and Staff Bakers in food service
establishments including wholesale and retail bakeries, hotels,
country clubs, cruise lines, caterers and restaurants.
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