|
Culinary Institute of Colorado Springs
|
|
|
|
|
|
|
|
|
|
Website
|
www.ppcc.edu
|
|
Year Established
|
1986
|
|
Program Description
|
2-yr AAS degrees in Culinary Arts, Baking & Pastry, Food Service Management, Sustainability Management and Dietary Cuisine; 1-yr certificates in Culinary Arts, Baking, Food Service Management.
|
|
Group Size or S:T Ratio
|
17:1
|
|
Program Focus
|
Baking, Healthy Veg, Wine, Pastry
|
|
Faculty
|
3 full-time, 7 part-time, ACF-certified. Dept. Chair; Michael Paradiso CEPC,AAC Heidi Block, James Harvey CEC, Mark Painter CEC,Kerri Painter, Gary Hino CEC, Richard Carpenter CEPC, Randy Antonow, Rob Hudson CEC, CCE, AAC
|
|
Costs
|
In-state $3,500/yr, out-of-state $10,000/yr. Off-campus housing $400+
|
|
U.S. Locations
|
Colorado Springs, Colorado
|
|
Months
|
Year round
|
|
Contact
|
Michael Paradiso
Dept. Chair, CEPC, AAC
Culinary Institute of Colorado Springs
BPS Div., PPCC, 5675 S. Academy Blvd.
Colorado Springs, CO 80906
United States
Phone: 719-502-3192
Fax: 719-502-3301
E-Mail: michael.paradiso@ppcc.edu
You can also Contact Department Chair Richard Carpenter at 719-502-3014
richard.carpenter@ppcc.edu
|
|
|
