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Connecticut Culinary Institute
85 Sigourney St.
Hartford, CT 06105


Connecticut Culinary Institute

Connecticut Culinary Institute (CCI) is a school where the curriculum is designed to ensure that students have achieved a comprehensive skill set and learned from hands-on experience. The classes are small (no more than 15 students), there is a great deal of personal attention and students are even given thorough training for the hospitality sector.

Students learn all of the necessary competencies for employment in this exciting field at CCI, including the fine arts of sautéing, grilling, baking, pastries, garde manger, garnishing, menu planning, sanitation, business, safety and kitchen etiquette. Our graduates may obtain initial employment as chef de partie, saucier, chef garde manger, poissonnier, assistant pastry chef, assistant meat cutter, line cook, or, in some cases, as sous-chef. With a CCI diploma in hand, and a little "seasoning" in the field, most graduates move up the ladder quickly after securing their initial position.

Accreditation

Connecticut Culinary Institute is accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT) and is approved by Commissioner of the State of Connecticut Department of Higher Education.

Diploma - Advanced Culinary Arts

The advanced culinary arts program (ACAP) is a 52-semester-credit-hour program designed to provide students with the knowledge and skills required to begin or advance in their culinary career.

Our educational approach is to manage the balance of lecture, theory, demonstration and practical application of the culinary arts. In short, students learn best by listening, observing and doing!

You'll learn from top chefs the ingredients of culinary success. And you'll master the art of worldwide cuisine. Here's a sample of some of the classes you will take as an advanced culinary arts student:

  • Sanitation and safety
  • Knife skills and equipment use
  • Nutrition and wellness
  • Basic culinary skills
  • American regional and current trends
  • Introduction to culinary career management
  • Purchasing and receiving
  • Italian and Mexican cuisine
  • Asian, African and Middle-Eastern cuisine
  • European cuisine
  • Baking and pastry arts
  • Fabrication, yield and cost control
  • Garde manger/charcuterie
  • Wine and beverages
  • Café - back of the house
  • Café - front of the house
  • Externship and career management
  • Culinary externship

Students are prepared for entry into the culinary field as sauté chef, pastry chef, catering chef, saucier, chef garde manger and other culinary positions. Upon successful completion of the program and all of its requirements, a student earns the Institute's diploma of graduation.

The day ACAP program is offered in three 12-week modules for a total of 36 weeks of on-site education and culminating with a 600-hour paid externship that lasts for 24 weeks. Completion of the day program takes approximately 60 weeks.

The evening ACAP program is offered in five 12-week modules for a total of 60 weeks of on-site education and a paid externship of 600, which is completed in 30 weeks. Completion of the evening program takes approximately 90 weeks.

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