 Connecticut Culinary Institute 85 Sigourney St. Hartford, CT 06105 |
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Connecticut Culinary InstituteConnecticut 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. AccreditationConnecticut 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.
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Diploma - Advanced Culinary ArtsBack to topThe 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:
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.
Diploma - Professional Pastry and BakingBack to top
The professional pastry and baking (Pro P & B) program is a 36-semester-credit-hour diploma program designed to provide students with the necessary knowledge and skills to become a competent entry level pastry chef and/or for advancement in the field of pastry arts. The class sizes allow each student ample individual instruction from the pastry chef/instructor. Our learn-by-doing approach, like our advanced culinary arts program, is grounded in CCI's philosophy of skill development: theory, technique, palate training, speed and teamwork. This method assures that students progress quickly yet thoroughly through the program, while learning the elements that are essential for a successful career in pastry and baking. Here's a taste of the classes you will take as a CCI pastry and baking student:
Graduates of the program achieve entry-level positions in the pastry and baking industry. Potential occupations may include but are not limited to restaurant pastry chef, bakeshop chef, private pastry chef, artisanal bread baker, cruise ship pastry chef and gourmet-store pastry chef. The day Pro P&B program is offered in two 12-week modules, plus one week of sanitation and knife skills giving a total of 25 weeks of on-site education and culminating with a 270-hour paid externship that lasts 10 weeks. Completion of the day program takes approximately 35 weeks. The evening Pro P&B program is offered in three 12-week modules, plus one week of sanitation and knife skills for a total of 37 weeks of on-site education and a 270-hour paid externship which is completed in ten weeks. Completion of the evening program takes approximately 47 weeks.
Diploma - Advanced Italian Culinary Arts ProgramBack to topThe Advanced Culinary Arts Program (AICAP) is a 60.5 credit hour program designed to provide students with the knowledge and skills required to begin or advance in their culinary career with a strong emphasis on Italian cuisine. Completion of the program takes approximately 60 weeks. Students enrolled in this program will complete five (12 week) modules of study. The first three of these modules will take place exclusively at the Connecticut Culinary Institute. The fourth module will begin at CCI but will end at the Italian Culinary Institute for Foreigners (ICIF), headquartered in the Castle of Costigliole d'Asti, a small town located in the beautiful hills of Monferrato, Italy. This portion of Italian study will last for approximately three weeks (CCI has a consortium /partnership agreement with ICIF). Students in the AICAP program will experience the prestige and traditions of the rich cultural heritage Italy enjoys with the immense diversity of regional cuisine and flavor. The AICAP Program culminates with a 300 hour externship (fifth module). Students have the option of completing this externship in Italy, arranged by ICIF and approved and monitored by CCI. Alternatively, they may choose to complete their externship in one of ICIF approved Italian restaurants (all of which are members of the prestigious Gruppo Ristorante Italiano here in the United States). Our educational approach to education 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 professional 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:
*This course is taught in Italy at the Italian Culinary Institute for Foreigners (ICIF) ** The externship can be completed in Italy or in the United States at an approved site. (See program description for details.) Students are prepared for entry into the culinary field as sauté' chefs, catering chefs, sauciers, sous-chefs, chef de garde manger, and other culinary positions in Italian restaurants. Upon successful completion of the program and all of its requirements, a student earns the Institute's diploma of graduation. InformationIf you are interested in this school and would like to find out more, please Request Information from Connecticut Culinary Institute.
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