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Connecticut Culinary Institute is proud to offer professional, quality instruction to students who are passionate about the food industry. The Institute is accredited by Accrediting Commission of Career Schools and Colleges of Technology and it is approved by Connecticut Commission of Higher Education.

With an accelerated one-year program, students are soon prepared to enter the job market. CCI graduates are qualified to work as chef de partie, chef garde manger, poissonnier, saucier, assistant pastry chef, assistant baker, assistant meat cutter, line cook, or even as sous-chef.

At CCI, classes never have more than fifteen students, so there are always hands-on learning opportunities and students receive a lot of individual attention. Classes are held on two campuses. The original campus is in Framington, CT and it contains four state-of-the-art teaching kitchens and the school’s own restaurant. The second campus is in Suffield, CT and it too has modernized teaching kitchens, plus student housing.

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All students participate in paid externships which gives them excellent work experience and helps them to choose the branch of the culinary industry that best suits them.

To apply to CCI, first you must complete a formal application. Then you must interview with a representative and take a tour of the school. Next, applicants are required to take a pre-entrance test and sign an enrollment agreement (this includes paying a fee). After this, the Director of CCI will review the application and test results to make sure all requirements have been met. If the Director is satisfied, you will soon be on your way to a culinary career.

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Connecticut Culinary Institute Locations and Programs:

Connecticut Culinary Institute (Farmington, Suffield)
Programs: Advanced Culinary Arts, Professional Pastry and Baking
More Information: Connecticut Culinary Institute - Farmington >>
More Information: Connecticut Culinary Institute - Suffield >>