|
|
|
Florida Culinary Institute
|
|
|
|
|
|
|
|
Website
|
www.floridaculinary.com
|
|
Year Established
|
1987
|
|
Program Description
|
12-month Diploma and 18-month Associate of Science degree programs in Culinary Arts, Culinary Nutrition, International Baking & Pastry, and Food & Beverage Management.36-month Bachelor of Science in Culinary Management
|
|
Group Size or S:T Ratio
|
18:1
|
|
Program Focus
|
Confectionery, Healthy Veg, Far East, French, Italian, Baking
|
|
Faculty
|
20 full-time. Includes Dean of Culinary Education David Pantone, CEPC, CCE, AAC Chairman of Culinary Education John Carlino CEC, CCE, Michael Barber, CCE, Dan Birney, CCE, August Carreiro, CEC, CCE, Manfred Schmidtke, CMB, Jeffrey Baron, CEC, CCE.
|
|
Costs
|
$16,000/academic yr. Off-campus housing is ~$350-$500/mo
|
|
U.S. Locations
|
West Palm Beach, Florida
|
|
Months
|
Year round
|
|
Contact
|
Kevin Cassidy
Director of Admissions
Florida Culinary Institute
2400 Metrocentre Blvd.
West Palm Beach, FL 33407-9985
United States
Phone: 800-TOP-CHEF (867-2433), 561-842-8324
Fax: 561-842-9503
E-Mail:
David Conway-Associate Director of Culinary Admissions
|
|
|
|
|
|
