Culinary School of the Rockies Professional Culinary Arts Program Boulder, Colorado
General Information
Private, coeducational, culinary institute. Urban campus. Founded in 1991. Accredited by Accrediting Council for Continuing Education and Training.
Program Information
Offered since 1996. Program calendar is divided into semesters. 1-month diploma in pastry arts. 23-week diploma in chef track. 6-month diploma in culinary arts.
Program Affiliation
American Institute of Wine & Food; Chefs Collaborative; Chefs Cooperative; International Association of Culinary Professionals; James Beard Foundation, Inc.; National Restaurant Association; Slow Food International; Women Chefs and Restaurateurs.
Areas of Study
Baking; controlling costs in food service; culinary French; culinary skill development; food preparation; food purchasing; fundamentals of sensory awareness; garde-manger; international cuisine; kitchen management; meal planning; meat cutting; meat fabrication; menu and facilities design; nutrition and food service; palate development and education; patisserie; restaurant opportunities; sanitation; saucier; seafood processing; soup, stock, sauce, and starch production; wines and spirits.
Facilities
Classroom; demonstration laboratory; food production kitchen; garden; learning resource center; lecture room; library; teaching kitchen.
Student Profile
88 total: 56 full-time; 32 part-time.
Faculty
4 total: 3 full-time; 1 part-time. 4 are culinary-certified teachers. Prominent faculty: David Olson; Andrew Floyd; Elizabeth Perreault; Deanna Scimio. Faculty-student ratio: 1:8.
Special Programs
1-month study in Avignon, France (includes work in a French restaurant).
Typical Expenses
Application fee: $75. Tuition: $27,400 (6-month diploma); $11,550 (24-week diploma); $5860 (1-month diploma). Program-related fee includes $1400 for books, clothing, and knives.
Financial Aid
In 2004, 1 scholarship was awarded (award was $8000); 75 loans were granted (average loan was $15,000). Program-specific awards include Sallie Mae Career Training Loans. Employment placement assistance is available. Employment opportunities within the program are available.
Housing
Average off-campus housing cost per month: $750.
Application Information
Students may begin participation in January, April, July, and October. Applications are accepted continuously. In 2004, 150 applied; 90 were accepted. Applicants must interview; submit a formal application, letters of reference, an essay, copy of most recent school transcript.
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Contact
Karen Barela
Assistant Director
Professional Culinary Arts Program
637 South Broadway
Suite H
Boulder, CO 80305
Telephone: 303-494-7988
Fax: 303-494-7999
E-mail: admissions@culinaryschoolrockies.com
World Wide Web: http://www.culinaryschoolrockies.com.
Assistant Director
Professional Culinary Arts Program
637 South Broadway
Suite H
Boulder, CO 80305
Telephone: 303-494-7988
Fax: 303-494-7999
E-mail: admissions@culinaryschoolrockies.com
World Wide Web: http://www.culinaryschoolrockies.com.
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