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.
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.
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:
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 Baking
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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:
- Baking formula technology
- Introduction to cakes, marzipan and petit fours
- Advanced cakes and classical tortes
- Chocolate artistry
- Introduction to bread and rolls
- Classical European pastries
- Classic American desserts
- Hot & cold dessert presentation
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 Program
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The 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:
- 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
- Wine and Beverages
- Café- Back of the House
- Café- Front of the House
- Externship and Career Management
- Italian Language
- Pasta, Grains, and Pizzas
- Italian Antipasti
- Italian Meat and Fish
- Italian Regional and Classical Cuisine *
- Italian Externship **
*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.
