Since 1987, Connecticut Culinary Institute has created opportunities for students to pursue the love of food and cooking through professional instruction. Hands-on training and externships allow students to enter the food industry, while small classes give the students the quality instruction they need to succeed.
This 58.7 credit hour program emphasizes culinary arts in Italian cuisine, and culminates with a 360 hour externship, with the option of completing the externship in Italy or the U.S. Included are basic culinary skills techniques and theory, fabrication and cookery, international cuisine and nutrition, advanced Italian cuisine and language, Italian regional and classic cuisines and advanced culinary operations.
This 41.9 credit hour program includes four 15-week semesters if taken during the day, or six 15-week semesters if taken in the evening. Included are theory and technique in basic culinary skills, fabrication and cookery in meat and poultry, international nutrition and food cuisines, and advanced culinary operations.
This program is a 41.9 credit hour Diploma program. With small classes, students receive a lot of personal instruction and may find work in entry-level positions in the pastry and baking industry. Included is training in basic pastry, yeast bread, pastries, cakes, advanced cake and bake shop, and 380 hours of paid baking externship.
Connecticut Culinary Institute has several financial assistance programs available to students, including Subsidized and Unsubsidized Federal Stafford Loans, Federal PLUS Loans, Federal Pell Grants, Federal Supplemental Educational Opportunity Grants (FSEOG), Federal Work-Study Programs and other aid programs. For more information students should speak to one of the Financial Aid Advisors.
The Connecticut Culinary Institute is accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT). The American Culinary Federation Foundation Accrediting Commission (ACFF) accredits the Advanced Culinary Arts Program (ACAP). In addition, the Connecticut Culinary Institute is approved by the Connecticut Commission of Higher Education, and is approved by the Veterans Administration for the training of veterans.
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