When choosing a cooking school, it's vitally important to consider the number of students that will be in class with you. Personal attention and continuous feedback from experienced, caring chef-instructors are critical to developing accurate skills. Small class size results in more effective learning. That is why there is a maximum of 15 students in CCI classes.
Another very important number to consider is the percentage of time spent in kitchens. Although there are related topics that can be taught in classrooms, cooking is best learned through doing. No matter what your individual learning style, you have to see, feel, smell, taste, and even hear the food cooking, over and over. You learn by trying different techniques, making and correcting mistakes, and practicing, like any other artist must. Only then can you develop the confidence that comes through experience. In CCI's Advanced Culinary Arts Program, you spend over 72% of your time in kitchens.
CCI's accelerated programs make financial sense. Your tuition savings, combined with your potential earnings during the time saved, might add up to tens of thousands of dollars yet CCI graduates compete very successfully for the best jobs.
CCI graduates hold positions of responsibility worldwide, such as Executive Chef, Pastry Chef, or Restaurant Owner. When they need to hire a well-trained person, they call CCI. You can be the person to take that job.
Advanced Culinary Arts Program (14 mos full-time/21 mos part-time), Advanced Italian Culinary Arts Program (14 mos full-time), Professional Pastry & Baking Program (8 mos full-time/11 mos part-time).
Group Size or S:T Ratio
15:1
Program Focus
Baking/Pastry, Confectionery, Far East, French, Healthy Veg, Italian, Wine
Faculty
24 full-time chefs, 5 adjunct. Industry experience ~10+ years with awards & honors
Costs
Advanced Culinary Arts Program $26,755, Advanced Italian Culinary Arts Program $34,427, Professional Pastry & Baking Program $17,955. Registration fee $100; materials, uniforms, textbooks $1,390
U.S. Locations
Connecticut (Hartford and Suffield)
Months
Year round
Contact
Tina Merullo
Director of Admissions Connecticut Culinary Institute
85 Sigourney Street
Hartford, CT 06105
United States
Phone: 860-895-6100, 800-762-4337
Fax: 860-895-6157
E-Mail:
Branch Campus, 1760 Mapleton Ave., Suffield, CT 06078
