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Choose from Three Professional Programs
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Connecticut Culinary Institute (CCI) is a school where the curriculum is designed to ensure that students have achieved a comprehensive skill set and learned from hands-on experience. The classes are small (no more than 15 students), there is a great deal of personal attention, and students are even given comprehensive training for the hospitality sector.
Curriculum Prepared for the Real World
Students learn all of the necessary competencies for employment in this exciting field at CCI, including the fine arts of sautéing, grilling, baking, pastries, garde manger, garnishing, menu planning, sanitation, business, safety, and kitchen etiquette. Our graduates may obtain initial employment as chef de partie, saucier, chef garde manger, poissonnier, assistant pastry chef, assistant meat cutter, line cook, or, in some cases, as sous-chef.
We make sure that upon graduation from CCI you are ready for the career you have
chosen -- that your hands-on training has prepared you well, and that the
personal attention from your chef instructors has given you the utmost
confidence. With a CCI diploma in hand and a little "seasoning" in the field,
most graduates move up the ladder quickly after securing their initial position.
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Class Schedules
Placing your needs first - that's what we do best. At Connecticut Culinary Institute (CCI) we help students achieve successful careers, meaningful lives, and a powerful return on their educational investment. To achieve this goal and make the most of the time, money and energy you invest in your education and your future CCI offers an evening program in both the Advanced Culinary Arts Program and the Professional Pastry and Baking Program.
Attending evening programs at CCI is a great option for those students with work responsibilities or just a busy life. Schedules are available making it easy for students to balance work, family and school. Evening schedules for the Advanced Culinary Arts Program include three evenings a week, or two evenings a week, plus a Saturday morning or a Saturday afternoon session - depending on class availability. Evening schedules for the Professional Pastry and Baking Program include two evenings a week, plus a Saturday morning or Saturday afternoon session, depending on class availability. We also offer four starting dates during any given year to accommodate the individual needs of our students.
Our 2008 Start Dates:
- February 18, 2008
- May 19, 2008
- July 21, 2008
- September 15, 2008
- November 10th, 2008
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