JNA Institute of Culinary Arts Philadelphia, Pennsylvania
General Information
Private, coeducational, culinary institute. Urban campus. Founded in 1988. Accredited by Accrediting Commission of Career Schools and Colleges of Technology.
Baking; beverage management; buffet catering; controlling costs in food service; culinary French; culinary skill development; food preparation; food purchasing; food service communication; food service math; garde-manger; international cuisine; introduction to food service; kitchen management; management and human resources; meal planning; meat cutting; menu and facilities design; nutrition; nutrition and food service; patisserie; restaurant opportunities; sanitation; saucier; seafood processing; soup, stock, sauce, and starch production; wines and spirits. Facilities
Bake shop; cafeteria; catering service; 4 classrooms; computer laboratory; demonstration laboratory; food production kitchen; learning resource center; lecture room; library; public restaurant; student lounge; teaching kitchen.
Student Profile
80 total: 74 full-time; 6 part-time.
Faculty
10 total: 7 full-time; 3 part-time. 10 are industry professionals. Prominent faculty: Joseph DiGironimo, CFE, FMP; Michael DeLuca, FMP; Roland Pasche; Michael Gilletto, MCFE, FMP. Faculty-student ratio: 1:12. Special Programs
Paid externships, student clubs (wine club, culinary club), culinary competitions. Typical Expenses
Tuition: $7000 per diploma; $14,000 per degree full-time, $150 per credit part-time. Program-related fees include $75 for registration; $115 for knives. Financial Aid
In 2004, 1 scholarship was awarded (award was $5000); 51 loans were granted (average loan was $3000). Employment placement assistance is available. Employment opportunities within the program are available. Housing
Average off-campus housing cost per month: $650. Application Information
Students may begin participation in January, April, July, and October. Applications are accepted continuously. In 2004, 110 applied; 86 were accepted. Applicants must submit a formal application and schedule an interview or provide letters of reference.
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Private, coeducational, culinary institute. Urban campus. Founded in 1988. Accredited by Accrediting Commission of Career Schools and Colleges of Technology.
Program Information
Program Affiliation
Baking; beverage management; buffet catering; controlling costs in food service; culinary French; culinary skill development; food preparation; food purchasing; food service communication; food service math; garde-manger; international cuisine; introduction to food service; kitchen management; management and human resources; meal planning; meat cutting; menu and facilities design; nutrition; nutrition and food service; patisserie; restaurant opportunities; sanitation; saucier; seafood processing; soup, stock, sauce, and starch production; wines and spirits. Facilities
Bake shop; cafeteria; catering service; 4 classrooms; computer laboratory; demonstration laboratory; food production kitchen; learning resource center; lecture room; library; public restaurant; student lounge; teaching kitchen.
Student Profile
80 total: 74 full-time; 6 part-time.
Faculty
10 total: 7 full-time; 3 part-time. 10 are industry professionals. Prominent faculty: Joseph DiGironimo, CFE, FMP; Michael DeLuca, FMP; Roland Pasche; Michael Gilletto, MCFE, FMP. Faculty-student ratio: 1:12. Special Programs
Paid externships, student clubs (wine club, culinary club), culinary competitions. Typical Expenses
Tuition: $7000 per diploma; $14,000 per degree full-time, $150 per credit part-time. Program-related fees include $75 for registration; $115 for knives. Financial Aid
In 2004, 1 scholarship was awarded (award was $5000); 51 loans were granted (average loan was $3000). Employment placement assistance is available. Employment opportunities within the program are available. Housing
Average off-campus housing cost per month: $650. Application Information
Students may begin participation in January, April, July, and October. Applications are accepted continuously. In 2004, 110 applied; 86 were accepted. Applicants must submit a formal application and schedule an interview or provide letters of reference.
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Contact
Darrence DuBose
Admissions Department
1212 South Broad Street
Philadelphia, PA 19146
Telephone: 215-468-8800
Fax: 215-468-8838
E-mail: admissions@culinaryarts.com
World Wide Web: http://www.culinaryarts.com.
Darrence DuBose
Admissions Department
1212 South Broad Street
Philadelphia, PA 19146
Telephone: 215-468-8800
Fax: 215-468-8838
E-mail: admissions@culinaryarts.com
World Wide Web: http://www.culinaryarts.com.
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