Culinary Academy of Long Island

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.

Facilities

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.

Our History

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.

Certificate in Baking and Pastry Arts I

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 eclairs 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.

* This program is not within the scope of the school's institutional accreditation.

Certificate in Baking and Pastry Arts II

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

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 Professional Cooking

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.

Information

If you are interested in this school and would like to find out more, please Request Information from Culinary Academy of Long Island - Long Island.