| Since 1987, We've Helped Students Fulfill Their Love for Food and Cooking.
There are many reasons that make Connecticut Culinary Institute (CCI) an exceptional school. First and foremost is our team of people. The instructors and staff at CCI are among the most dedicated, professional, and caring individuals anywhere. As a group, we are committed to the successful education of each student. We are a small, high-quality school; we do not let anyone fall through the cracks. You will be taught in small classes, always by a highly qualified instructor, and you will spend the vast majority of your time actually cooking.
Choose from Three Professional Programs
Great School . Great Facilities.
Connecticut Culinary Institute was founded in 1987 in Farmington, Connecticut, a suburb of Hartford, the state capital. In March, 1998 CCI became a
wholly-owned subsidiary of the Baran Institute of Technology, Inc.
The school expanded its educational base by opening a branch campus in Suffield, Connecticut in September of 2000. The Suffield campus, near the Massachusetts state line – occupies 64 rural acres on the Connecticut River in a former seminary. It is minutes away from I-91 and Bradley International Airport. It features many modern amenities including student housing, seven teaching kitchens, and a computer lab.
In March 2006 CCI completed plans to move the original Farmington campus to Hartford, into a 367,000 square foot hotel. The new campus is located in an urban setting close to downtown Hartford. Many restaurants and entertainment are within walking distance. There are six newly constructed teaching kitchens in addition to the existing large production kitchen. Also featured are two amphitheatres, a computer lab and a Learning Resource Center, as well as other amenities.
Externship Programs Get Your Career Cooking Fast.
Our students have fantastic opportunities in the real world. Our certification programs include paid externships at numerous businesses. See a sample listing in the left column.
CCI Accreditation:
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).
The Connecticut Culinary Institute is approved by the Connecticut Commission of Higher Education.
The Connecticut Culinary Institute is approved by the Veterans Administration for the training of veterans.
While not all photographs in this publication were taken at the
CCI main campus at
Hartford
or branch campus in Suffield, they do accurately present the
general student population, type and quality of equipment and
facilities found at CCI.
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