The Advanced Italian Culinary Arts Program
The Advanced Culinary Arts Program
(AICAP) is a 58.7 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.
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Students enrolled in this day program complete five semesters of study. The first three of these semesters take place exclusively
at the Lincoln Culinary Institute. The fourth semester begins at LCI but ends 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 (LCI 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 360 hour externship. Students have the option of completing this externship in Italy,
arranged by the ICIF and approved and monitored by Lincoln Culinary Institute (fifth semester). Alternatively, they
may choose to complete their externship in the United States in a restaurant approved by the school and/or by the Gruppo
Ristoratori Italiani.
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:
- Basic Culinary Skills –Theory
- Basic Culinary Skills –Technique
- Fabrication and Cookery –Meat & Poultry
- Fabrication and Cookery –Fish and Garde Manger
- Nutrition and World Cuisines –International
- Nutrition and World Cuisines –North and South America
- Advanced Culinary Operations –Advanced Competencies
- Advanced Culinary Operations –Food Service Operations
- Advanced Italian Cuisine and Language: First Course and Sides
- Advanced Italian Cuisine and Language: Cookery
- Advanced Italian Cuisine and Language: Bakeshop
- Italian Regional and Classic 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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