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Connecticut Culinary Institute Italian Culinary Arts School in Farmington Connecticut CT
The Advanced Culinary Arts Program (AICAP) is a 60.5 credit hour program designed to provide students with the knowledge and skills required to begin or advance in their culinary career with a strong emphasis on Italian cuisine. Completion of the program takes approximately 60 weeks.
Students enrolled in this program will complete five (12 week) modules of study. The first three of these modules will take place exclusively at the Connecticut Culinary Institute. The fourth module will begin at CCI but will end at the Italian Culinary Institute for Foreigners (ICIF), headquartered in the Castle of Costigliole d’Asti, a small town located in the beautiful hills of Monferrato, Italy.
This portion of Italian study will last for approximately three weeks (CCI has a consortium /partnership agreement with ICIF). Students in the AICAP program will experience the prestige and traditions of the rich cultural heritage Italy enjoys with the immense diversity of regional cuisine and flavor.
The AICAP Program culminates with a 300 hour externship (fifth module). Students have the option of completing this externship in Italy, arranged by ICIF and approved and monitored by CCI. Alternatively, they may choose to complete their externship in one of ICIF approved Italian restaurants (all of which are members of the prestigious Gruppo Ristorante Italiano here in the United States).
Our educational approach to education is to manage the balance of lecture, theory, demonstration, and practical application of the culinary arts. In short, students learn best by listening, observing and doing.
A Delectable Education.
You'll learn from professional chefs the ingredients of culinary success. And you'll master the art of worldwide cuisine. Here's a sample of some of the classes you will take as an Advanced Culinary Arts student:
Sanitation and Safety
Knife Skills and Equipment Use
Nutrition and Wellness
Basic Culinary Skills
American Regional and Current Trends
Introduction to Culinary Career Management
Purchasing And Receiving
Italian and Mexican Cuisine
Asian, African, and Middle Eastern Cuisine
European Cuisine
Baking and Pastry Arts
Fabrication, Yield, and Cost Control
Garde Manger
Wine and Beverages
Café- Back of the House
Café- Front of the House
Externship and Career Management
Italian Language
Pasta, Grains, and Pizzas
Italian Antipasti
Italian Meat and Fish
Italian Regional and Classical Cuisine *
Italian Externship **
*This course is taught in Italy at the Italian Culinary Institute for Foreigners (ICIF)
** The externship can be completed in Italy or in the United States at an approved site. (See program description for details.)
Students are prepared for entry into the culinary field as sauté’ chefs, catering chefs, sauciers, sous-chefs, chef de garde manger, and other culinary positions in Italian restaurants. Upon successful completion of the program and all of its requirements, a student earns the Institute’s diploma of graduation.
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