The Advanced Italian Culinary Arts Program
The Advanced Culinary Arts Program
(AICAP) is a 60.5 credit hour program designed to provide
students with the knowledge and skills required to begin or
advance in their culinary career with a strong emphasis on
Italian cuisine. Completion
of the program takes approximately 60 weeks.
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Students enrolled in this program will
complete five (12 week) modules of study.
The first three of these
modules will take place exclusively at the Connecticut Culinary
Institute. The fourth module will begin at CCI but will end at
the Italian Culinary Institute for Foreigners (ICIF),
headquartered in the Castle of Costigliole
d’Asti, a small town located in the beautiful hills of Monferrato, Italy.
This portion of Italian study will last for
approximately three weeks (CCI has a consortium /partnership
agreement with ICIF). Students in the AICAP program will
experience the prestige and traditions of the rich cultural
heritage
Italy
enjoys with the immense diversity of regional cuisine and
flavor.
The AICAP Program culminates with a 300
hour externship (fifth module). Students have the option of
completing this externship in Italy, arranged
by ICIF and approved and monitored by CCI. Alternatively, they
may choose to complete their externship in one of ICIF approved
Italian restaurants (all of which are members of the prestigious
Gruppo Ristorante Italiano
here in the United States).
Our educational approach to education is to
manage the balance of lecture, theory, demonstration, and
practical application of the culinary arts. In short, students
learn best by listening, observing and doing.
A Delectable Education.
You'll learn from professional chefs the ingredients of culinary success. And you'll master the art of worldwide cuisine. Here's a sample of some of the classes you will take as an Advanced Culinary Arts student:
- Sanitation and Safety
- Knife Skills and Equipment Use
- Nutrition and Wellness
- Basic Culinary Skills
- American Regional and Current Trends
- Introduction to Culinary Career Management
- Purchasing And Receiving
- Italian and Mexican Cuisine
- Asian, African, and Middle Eastern Cuisine
- European Cuisine
- Baking and Pastry Arts
- Fabrication, Yield, and Cost Control
- Garde Manger
- Wine and Beverages
- Café- Back of the House
- Café- Front of the House
- Externship and Career Management
- Italian Language
- Pasta, Grains, and Pizzas
- Italian Antipasti
- Italian Meat and Fish
- Italian Regional and Classical Cuisine *
- Italian Externship **
*This course is taught in Italy at the Italian Culinary Institute for
Foreigners (ICIF)
** The externship can be completed in
Italy
or in the
United States
at an approved site. (See program description for details.)
Students are prepared for entry into the
culinary field as sauté’ chefs, catering chefs, sauciers, sous-chefs,
chef de garde manger, and other culinary positions in Italian
restaurants. Upon successful completion of the program and all
of its requirements, a student earns the Institute’s diploma of
graduation.
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