Program Information
Offered since 1984. Accredited by Accrediting Commission of Career Schools and Colleges of Technology. Program calendar is continuous, six-week cycles. 10-hour certificate in Tapas Essentials (cooking clinic). 100-hour certificate in essentials of pastry (amateur). 110-hour certificate in La Technique (amateur culinary). 12-hour certificate in Parisian Breads (cooking clinic). 12-hour certificate in Whole Grain Breads (cooking clinic). 15-week certificate in opening and running a restaurant. 225-hour certificate in fundamentals of Italian cooking. 25-hour certificate in Fondant and Royal Icing (cooking clinic). 25-hour certificate in Chocolate (cooking clinic). 29-week diploma in Italian Culinary Experience. 30-hour certificate in essentials of artisanal bread baking (amateur). 4-week certificate in classic European breads. 40-hour certificate in Essentials of Italian Cooking II. 40-hour certificate in Essentials of Italian Cooking III. 40-hour certificate in Essentials of Italian Cooking I. 6-month diploma in classic pastry arts. 6-month diploma in classic culinary arts. 6-week certificate in great wine and food made simple (amateur). 6-week certificate in The Craft of Food Writing. 6-week diploma in art of international bread baking. 60-hour certificate in La Technique ll (amateur culinary). 8-week certificate in fundamentals of wine. 8-week certificate in essentials of fine cooking (amateur).

Program Affiliation
American Institute of Baking; American Institute of Wine & Food; Chefs Collaborative 2000; Council on Hotel, Restaurant, and Institutional Education; Federation of Dining Rooms Professionals; International Association of Culinary Professionals; James Beard Foundation, Inc.; National Restaurant Association; National Restaurant Association Educational Foundation; Slow Food International; The Bread Bakers Guild of America; Women Chefs and Restaurateurs.

Areas of Study
Baking; beverage management; buffet catering; confectionery show pieces; culinary French; culinary skill development; food preparation; food purchasing; garde-manger; introduction to food service; kitchen management; management and human resources; meal planning; meat cutting; menu and facilities design; nutrition and food service; patisserie; restaurant opportunities; sanitation; saucier; seafood processing; soup, stock, sauce, and starch production; wines and spirits.

Facilities
12 classrooms; computer laboratory; demonstration laboratory; food production kitchen; gourmet dining room; 4 lecture rooms; library; public restaurant; student lounge; 6 teaching kitchens.

Student Profile
1,084 total: 436 full-time; 648 part-time. 437 are under 25 years old; 627 are between 25 and 44 years old; 20 are over 44 years old.

Faculty
55 total: 55 full-time. 10 are industry professionals; 5 are master chefs; 1 is a master baker; 55 are culinary-certified teachers; 1 is a Master Sommelier. Prominent faculty: Jacques Pépin; André Soltner; Alain Sailhac; Jacques Torres; Andrea Robison; Alan Richman; Cesare Casella. Faculty-student ratio: 1:12.

Special Programs
Demonstrations in International Culinary Theater, internships, student clubs and activities: Supper Club, Wine Club, Career Avenues, Forager Club, International Student Club.

Typical Expenses
Application fee: $100. Tuition: Tuition varies by program. Contact school directly for current costs. Program-related fees include $10 for insurance; $40–$700 for books, tools, and uniforms.

Financial Aid
In 2005, 32 scholarships were awarded (average award was $4125.63); 521 loans were granted (average loan was $22,307). Employment placement assistance is available. Employment opportunities within the program are available.

Housing
Coed and apartment-style housing available. Average on-campus housing cost per month: $1060. Average off-campus housing cost per month: $2000.

Application Information
Students may begin participation year-round. Applications are accepted continuously. In 2005, 1918 applied; 1905 were accepted. Applicants must interview; submit a formal application, an essay, proof of high school graduation or equivalent and resume (career programs only).