Did you know there is a great cooking school in Suffield, CT?
If you ever thought about going to cooking school in Connecticut you may want to take a look at the Connecticut Culinary Institute in Suffield. The main campus is now in Hartford but they have a branch in Suffield.
What You Need to Know
Below is some basic information about the Connecticut Culinary Institute program. It should help you decide if this is a school to consider. If it does make your list of possible choices, I suggest you click on the "Request Free School Info" button, fill out the short questionnaire and a representative from the school will contact you to answer all your questions in detail, fill you in on costs and financial aid and explain the next steps to apply. The form is from their Hartford campus but they will contact you directly and you can ask about the Suffield campus.
Connecticut Culinary Institute (Suffield Branch)
1760 Mapleton Avenue
Suffield, CT 06078
About the School
The Connecticut Culinary Institute started in 1987 to teach students interested in pursuing a career in the food and cooking industry. They brought in top notch instructors who are dedicated to giving you the skills you will need to enter into the culinary world. The school is committed to make every student successful.
With small class size (no more than 15 students), knowledgeable instructors, a lot of personal attention, you will spend the vast majority of your time cooking. There is also an important paid externship to some of the best restaurants in the country.
Programs
The school currently offers two professional programs, the Advanced Culinary Arts Program and the Professional Pastry and Baking Program. Within these programs you will learn the fundamentals of both classical and contemporary cuisine. The school's goal is to make sure that when you graduate and enter into the sometimes difficult world of culinary arts, you will be ready.
You will learn all of the necessary competencies including the fine arts of sautéing, grilling, baking, pastries, garde manger, garnishing, menu planning, sanitation, business, safety, and kitchen etiquette.
As a graduate of CCI you have the opportunity and skills to find a job as a chef de partie, saucier, chef garde manger, poissonnier, assistant pastry chef, assistant meat cutter, line cook, or, in some cases, as sous-chef. 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.
Evening Classes
If you are working full time during the day and would like to take classes in the evening, Connecticut Culinary Institute has three evenings a week programs or two evenings a week plus a Saturday class. This is a great option if you want to learn a new career while still working in another.
ACF Accreditation
The Connecticut Culinary Institute is one of the country’s select culinary arts schools that has qualified for accreditation from the American Culinary Federation (ACF), ACCSCT, Connecticut Commission of Higher Education and the Veterans Administration.
Great Facilities
The Connecticut Culinary Institute Suffield campus is on a 56 acre property near the beautiful Connecticut river. The campus has large modern kitchens with all the latest cooking equipment you may encounter when working in the field. The school opened in 2000 as a branch of the original campus in Farmington. and has since moved to Hartford, Connecticut.
Externship Programs
As a student of CCI, you will be included in the paid externship program at numerous prestigious businesses. Some of the establishments include Chez Joseph, Disney World, Doral Golf Resort and Spa, Emeril's, Essex Yacht Club, Fairmont New Orleans, Farmington Country Club, Fine Cooking Magazine, Hyatt Key West and dozens more.
What Do You Need To Know to Get Into Culinary School?
As the Reluctant Gourmet, I have never been to cooking school, but I keep telling myself it's never too late. The best way for you to learn more about becoming a chef is to visit my new Culinary School Resource Center. Here you will find articles, books, school resources and many other useful resources.
Also, try reading as much as you can about going to cooking school and what it is like to be a professional chef. One book I highly recommend to anyone thinking about culinary school is, The Making of A Chef, by Michael Ruhlman. It will really help you understand what you may be getting yourself into. For a complete list of Books For Cooks.
culinary school suffield connecticut - Connecticut Culinary Institute
