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Cooking & Culinary Schools and Institutes in Connecticut   Directory of Cooking & Culinary Schools and Institutes in Connecticut
  Largest Cities: Bridgeport, Bristol, Danbury, Greenwich, Groton, Hartford, Meriden, New Britain, New Haven, Norwalk, Norwich, Shelton, Stamford, Waterbury, West Hartford...

One of Connecticut's nicknames is The Nutmeg State, named for this versatile, pungent spice (though, as is usual, no one really knows why). It is the third-smallest state, but its citizens are known as fiercely independent yet warm and welcoming. Despite its small size, Connecticut offers several dozen colleges and universities, many with culinary arts programs.

Tourism is an important part of Connecticut's economy. There are tours of all kinds; wineries, architecture, early American history, impressionist art, etc. Along the way, people stay at hotels and historical bed-and-breakfasts - and sample the local fare. So there is always something for culinary arts or hospitality management student to do!

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The Art Institutes - Culinary Arts
Get your ticket to culinary career success at The Art Institutes with hot industry based culinary programs. Degree programs include:
baking and pastry
culinary arts
restaurant management
culinary management
catering management

For more programs and a list of locations, Click Here.

Guidance Articles

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Studying Online Studying Online. Use the advice in this article to help understand the world of online education and learn about the types of culinary degrees available.

Finding the Best Culinary School Finding the Best Culinary School. Rankings are important, but using personal criteria to develop individual rankings is a great way to find the best school for you. This article guides you through the process

Funding a Culinary Education Funding a Culinary Education. This updated scholarship guide has information about the millions of dollars available for students to put towards education.

Starting a Culinary Career Starting a Culinary Career. Terrific answers to some of the most common questions about searching for and landing the first job in the professional world.

Le Cordon Bleu
Now With 13 Program Locations
in the USA!

Culinary Professionals
• Auguste Escoffier - During his culinary career, Escoffier took on many culinary roles. His early years saw him working as a chef the fashionable Le Petit Moulin Rouge and several other restaurants in Paris, Monte Carlo, Switzerland, and London. In 1870, during the Franco-Prussian War, Escoffier served in the French army as Chef de Cuisine. During this culinary stint he realized the need for tinned foods and was the first chef to study techniques for canning and preserving meats and vegetables. He returned to civilian life and resumed his career in various Parisian restaurants while steadily moveing up the ladder of success. As a chef, he worked to simplify cooking methods by eliminating garnishes, reducing the number of courses served in a meal, and by reorganizing professional kitchens into a single unit instead of individualized preparation sections. Escoffier simplified menus and wrote the dishes down in the order in which they would be served (Service à la Russe). He was the first chef to create the à la Carte menu.
• Paul Prudhomme - Today, one of the country's most popular culinary trends is for Cajun or Creole influenced dishes. Before Emeril Lagasse made his mark with this cooking style, there was another top-name chef who delighted individuals with his world-class Cajun cuisine. Paul Prudhomme, a native of Louisiana, grew up with a love of cooking and began his training as a boy while working side-by-side with his mother in her kitchen. His family had no refrigeration, so all the ingredients were fresh and locally grown or raised, a trend he continued to use in his professional kitchens. After Prudhomme attendeded school he spent several years traveling and learned more about cooking styles and ingredients found in different parts of the country. He is known for sneaking spices into recipes that he found otherwise bland and receiving kudos from the customers - sometimes to the disatifaction of the head cooks. Eventually he landed in New Orleans where he eventually opened K-Paul's Louisiana Kitchen, a restaurant that became recognized worldwide and had customers lining up on a daily basis. Two of Prudhomme's signature creations - Blackened Redfish and Blackened Steak - were originally served at this restaurant and are now widely imitated.
• James Beard - Hailed as "The Father of American Gastronomy", James Beard is noted as an exceptional and prolific author, having written 60+ books covering various aspects of the culinary world. Many of these books have become classics and are still in print: The James Beard Cookbook (1959), James Beard's Treasury of Outdoor Cooking (1960), James Beard's Menus for Entertaining (1965), Beard on Bread (1973), Beard on Food (1974), The New James Beard (1981), and Beard on Pasta (1983). Beard is also known for having the first cooking show on NBC (in 1946) which led to numerous spots on television and radio programs throughout the years that followed. Other accomplishments of Beard include his contribution of articles and columns to Woman's Day, Gourmet and House and Garden magazines; his service as a consultant to many restaurateurs and food producers; and his ownership of a restaurant on Nantucket. In addition, he established The James Beard Cooking School in 1955 where he proceeded to teach cooking for the next 30 years.
• Fannie Merritt Farmer - In 1896 a cookbook was published that would revolutionize cooking methods. The Boston Cooking-School Cook Book was an adaptation of another cookbook, but with a difference. Fannie Farmer, a student of Mary J. Lincoln at the Boston Cooking-School had worked with the recipes to arrive at exact measurements for all of the included ingredients. At the time, most recipes were not specific about amounts to use, and often a phrase like "your results will vary" was found included in the recipe's text. As such, Farmer standardized measurements and thereby made the results more dependable. Fannie Farmer graduated from Lincoln's school in 1889. She remained at the school and worked as assistant director, and became director in 1894. In 1902, she left to open her own school, Miss Farmer's School of Cookery, which was geared to train housewives instead of professional cooks.
• Hector Boiardi - Boiardi was born in Italy in 1898 and began working in professinal kitchens at 11 years of age. He was well known for his culinary talents by the age of 17 and eventually moved to New York City in 1915. Boiardi joined the kitchen staff of the Plaza and worked in other hotel kitchens in New York - including the world famous Ritz-Carlton. As one of his most noted accomplishments as a professional chef, he catered President Woodrow Wilson's wedding at the Greenbriar in West Virginia. Boiardi opened his own restaurant, Il Giardino d'Italia, where his spaghetti sauce was so popular, he was soon selling it in milk bottles to his customers who wished to take it home with them. As the sauce business grew, Boiardi expanded his product line to include dry pasta and packets of cheese to go with the sauce. He then Americanized his name to "Chef Boyardee" and moved production to Pennsylvania, where the company later merged with American Home Products (now International Home Foods).
Historic Culinary Creations & Innovations
The Nineteenth Century

1876 - Premium (later Saltines) Soda Crackers
1881 - Pillsbury Flour
1886 - Coca-Cola
1887 - Ball-Mason Jars
1888 - Log Cabin Syrup
1889 - McCormick Spices
1890 - Knox Gelatine
1891 - Quaker Oats Company
1893 - Cream of Wheat
1894 - Chili Powder
1895 - Shredded Coconut
1896 - Cracker Jack
1897 - Campbell's Condensed Soup
1898 - Nabisco Graham Crackers
1899 - Wesson Oil

The Twentieth Century

1900 - Hershey's Chocolate Bar
1901 - Instant Coffee
1902 - Barnum's Animal Crackers
1902 - Pepsi
1903 - Sanka
1904 - Peanut Butter
1905 - Epsicle (later Popsicle)
1906 - Kellogg's Corn Flakes
1907 - Hershey's Hiss
1908 - Dixie Cup
1909 - Melitta Drip Coffeemaker

The 1910s

1910 - Tea Bag
1911 - Crisco
1912 - Hellmann's Mayonnaise
1913 - Oreo Cookie
1914 - Doublemint Gum
1915 - Processed Cheese
1916 - Orange Crush
1917 - Clark Bar
1918 - Welch's Grapelade (first jam)
1919 - Fridgidaire

The 1920s

1920 - Wonder Bread
1921 - Betty Crocker
1922 - Charleston Chew Candy
1923 - Reese's Peanut Butter Cup
1924 - Packaged Sliced Bacon (Oscar Mayer)
1925 - Green Giant Canned Peas
1926 - Cobb Salad
1927 - Gerber Baby Food
1928 - Velveeta Cheese
1929 - Oscar Mayer Weiner

The 1930s

1930 - Birds Eye Frosted Foods
1931 - Dehydrated Onion
1932 - Jell-O Chocolate Pudding
1933 - Waldorf Salad
1934 - Campbell's Chicken Noodle
1935 - Adolph's Meat Tenderizer
1936 - Waring Blender
1937 - Kraft Macaroni & Cheese Dinner
1937 - Shopping Cart
1938 - Nescafé (first instant coffee)
1939 - Pressure Cooker

The 1940s

1940 - Cellophane-wrapped Meat
1941 - Cheerioats (later renamed Cheerios)
1942 - Dannon yogurt
1944 - Chiquita Banana Jingle
1945 - Tupperware
1946 - Ragu Pasta Sauce
1947 - Aluminum Foil
1948 - Nestle's Quik
1949 - Pillsbury Bake-Off

The 1950s

1950 - Green Giant Company
1951 - Swanson Pot Pies
1952 - Saran Wrap
1953 - Swanson TV Dinner
1954 - Butterball Turkey
1955 - Del Monte Stewed Tomatoes
1956 - Imperial Margarine
1957 - Sweet'n Low
1958 - Aluminum Beverage Can (Coors)
1959 - Haagen-Dazs Ice Cream

The 1960s

1960 - Coffee Rich Non-dairy Creamer
1961 - Charlie the Tuna (Starkist)
1962 - Pet-Ritz Frozen Pie Crust
1963 - Weight Watchers
1964 - Kellogg's Pop-Tarts
1965 - Tang
1966 - Fresca
1967 - Bugles
1968 - McDonald's Big Mac
1969 - Sugarless Gum

The 1970s

1970 - Hamburger Helper
1971 - Starbucks
1972 - Top Ramen
1973 - Cuisinart Food Processor
1976 - Jelly Belly
1977 - McDonald's Happy Meal
1978 - Reese's Pieces

The 1980s

1981 - Aspartame
1982 - Diet Coke
1983 - Nutrasweet
1984 - Ben & Jerry's Ice Cream
1985 - Pop Secret Microwave Popcorn
1986 - Classic Coke
1987 - Soy Milk
1989 - Symphony Candy Bar

The 1990s

1990 - Dolphin-safe Tuna
1992 - Spam Lite
1993 - The Food Network
1995 - Blue M&Ms
1996 - Olestra
1998 - Wow Potato Chips
1999 - Incredibles (push-up food)

The 21st Century

2000 - Heinz Green Ketchup
2001 - Chicken of the Sea Tuna Salad Kits

Connecticut Culinary Institute
1760 Mapleton Ave,
Suffield, CT 06078, US
  
Inquire Now  

Courses and/or Programs Sample*:  Baking (C),  Bread Making,  Cake Decorating,  Chocolates,  Cooking,  Costing,  Culinary Arts (C),  Culinary Management,  Desserts,  Ethnic Cuisines,  Nutrition,  Pastry (C),  Purchasing,  Safety,  Sanitation,  Wine

Introduction: Connecticut Culinary Institute (CCI) is a school where the curriculum is designed to ensure that students have achieved a comprehensive skill set and learned from hands-on experience. The classes are small (no more than 15 students), there is a great deal of personal attention, and students are even given comprehensive training for the hospitality sector. We continuously fine-tune our curriculum to include the newest in culinary techniques, and yet we remain true to the most classical of techniques as well. We make sure that upon graduation from CCI you are ready for the career you have chosen -- that your hands-on training has prepared you well, and that the personal attention from your chef instructors has given you the utmost confidence. We are ready to help you grow and allow your creative juices to flow. Students learn all of the necessary competencies for employment in this exciting field at CCI. Our graduates may obtain initial employment as chef de partie, saucier, chef garde manger, poissonnier, assistant pastry chef, assistant meat cutter, line cook, or, in some cases, as sous-chef. With a CCI diploma in hand, and a little “seasoning” in the field, most graduates move up the ladder quickly after securing their initial position.


Lincoln Technical Institute - Cromwell Campus
106 Sebethe Drive
Cromwell, CT 06416, US
  
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Courses and/or Programs Sample*:  Culinary Arts (C)

Introduction: Since 1946, Lincoln Technical Institute has provided students with quality career training programs that meet the needs of changing times and employers. Nationwide, Lincoln Tech offers 21 campuses that provide a variety of short-term, career focused training programs including automotive, allied health, electronics, business, HVAC, and information technology. Lincoln Tech's hands-on programs taught by industry professionals help ensure each gradate goes on to career success.


Lincoln Technical Institute - Shelton Campus
8 Progress Drive
Shelton, CT 06484 , US
  
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Courses and/or Programs Sample*:  Culinary Arts (C)

Introduction: Since 1946, Lincoln Technical Institute has provided students with quality career training programs that meet the needs of changing times and employers. Nationwide, Lincoln Tech offers 21 campuses that provide a variety of short-term, career focused training programs including automotive, allied health, electronics, business, HVAC, and information technology. Lincoln Tech's hands-on programs taught by industry professionals help ensure each gradate goes on to career success.


Le Cordon Bleu Programs
13 Locations in the USA
US
  
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Courses and/or Programs Sample*:  African,  Appetizers,  Baking,  Barbecue,  Basic Food Production,  Beer,  Bread Making,  Buffet,  Cajun,  Cake Decorating,  Catering,  Chinese,  Chocolates,  Cooking,  Costing,  Culinary Arts,  Culinary Management,  Czech,  Dairy,  Design,  Desserts,  Dining Room Service,  Ethnic Cuisines,  European Style,  Facilities,  Food Safety,  Food Service,  Food Styling,  Food/Beverage Mgmt,  French,  Garde Manger,  Gourmet Foods,  Hospitality,  Hospitality Management,  Hotel Management,  Hunan,  Indonesian,  Irish,  Italian,  Japanese,  Korean,  Le Cordon Bleu Program,  Macrobiotic,  Management,  Meats,  Menu Planning,  Mexican,  Nutrition,  Pantry Skills,  Pastry,  Pizza Making,  Polynesian,  Poultry,  Production,  Purchasing,  Recreational Cooking,  Restaurant Management,  Safety,  Salads,  Sanitation,  Sauces,  Seafood,  Spanish,  Sushi,  Thai,  Tourism,  Tourism Management,  Turkish,  Vegan,  Vegan Only,  Vegetarian,  Vegetarian Only,  Vietnamese,  Wine,  à La Carte


The Art Institute Online - Culinary Management Program
Earn a Bachelors Degree in Culinary Management - Online!
US
  
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Courses and/or Programs Sample*:  Culinary Management (B)

Introduction: Grow beyond cooking. Broaden your culinary career by enrolling in the Bachelor of Science in Culinary Management degree completion program.   This program is the perfect choice for working culinary professionals who have an associate's degree in culinary arts and the motivation to succeed in an online environment. You'll study business courses such as human resource management, accounting, hospitality law and ethics. Courses in marketing, customer service, communication and leadership will help you develop critical thinking and interpersonal skills. And you'll learn to create an environment that appeals to customers by studying restaurant facility design and aesthetics.


22789 Mount Vernon Road
Southington, CT 06489, US
(860) 628-4751    Fax: (860) 276-8838
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Courses and/or Programs Sample*:  African,  Appetizers,  Barbecue,  Dining Room Service,  Hospitality,  Hospitality Management (C,A),  Management,  Restaurant Management,  Safety,  Sanitation


106 Sebethe Drive
Cromwell, CT 06416, US
(860)613-3350    Fax: (860)613-3353
Inquire Now  

Courses and/or Programs Sample*:  African,  Baking,  Basic Food Production,  Bread Making,  Buffet,  Cajun,  Catering,  Chinese,  Cooking,  Costing,  Culinary Arts (C),  Culinary Management,  Czech,  Desserts,  Dining Room Service,  Ethnic Cuisines,  European Style,  Food Safety,  Food/Beverage Mgmt,  French,  Garde Manger,  Gourmet Foods,  Hunan,  Indonesian,  Irish,  Italian,  Japanese,  Korean,  Management,  Meats,  Menu Planning,  Mexican,  Nutrition,  Pantry Skills,  Pastry,  Polynesian,  Production,  Purchasing,  Restaurant Management,  Safety,  Salads,  Sanitation,  Sauces,  Seafood,  Spanish,  Sushi,  Thai,  Turkish,  Vietnamese,  Wine,  à La Carte



CT US
(203) 629-1831   
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Courses and/or Programs Sample*:  Baking,  Chocolates,  Cooking,  Ethnic Cuisines,  Recreational Cooking


171 Drum Hill Rd.
Wilton, CT 06897, US
(203) 762-0768    Fax: (203) 762-0768
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Courses and/or Programs Sample*:  Baking,  Cake Decorating,  Cooking,  Desserts,  Ethnic Cuisines,  Italian,  Meats,  Pizza Making,  Poultry,  Sauces,  Seafood,  Tourism


60 Sargent Dr.
New Haven, CT 6511, US
(203) 789-7067    Fax: (203) 777-8637
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Courses and/or Programs Sample*:  Baking,  Basic Food Production,  Catering,  Cooking,  Culinary Arts (C),  Food Service,  Food/Beverage Mgmt,  Hospitality,  Hospitality Management (A),  Hotel Management,  Pastry,  Production,  Safety,  Sanitation,  Tourism,  Tourism Management


31 Lafayette St
Milford, CT 06460, US
(203) 882-9066   
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Courses and/or Programs Sample*:  Baking,  Catering,  Cooking,  Culinary Arts,  Ethnic Cuisines


19A Olde Mistick Village
Mystic, CT 06355, US
(860) 536-5306   
 

Courses and/or Programs Sample*:  Appetizers,  Baking,  Cooking


1385 Post Rd. East
Westport, CT 6880, US
(203) 319-2777    Fax: (203) 319-2772
 


Great Path
Manchester, CT 06045, US
(860) 512-3000   
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Courses and/or Programs Sample*:  Baking,  Basic Food Production,  Buffet,  Catering,  Culinary Arts (C),  Desserts,  Ethnic Cuisines,  Food/Beverage Mgmt (A),  Garde Manger,  Hospitality,  Hotel Management (A),  Nutrition,  Pastry,  Safety,  Sanitation,  Tourism Management (A)


1305 Pequot Trl
Stonington, CT 06378-1928, US
(860) 536-6005    Fax: (860) 536-6117
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Courses and/or Programs Sample*:  Baking,  Chocolates,  Cooking,  Desserts,  Ethnic Cuisines,  Seafood


750 Chase Pkwy.
Waterbury, CT 06708, US
(203) 575-8040    Fax: (203) 596-8766
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Courses and/or Programs Sample*:  Catering,  Costing,  Culinary Arts (C),  Food Service,  Food/Beverage Mgmt,  Hospitality Management (A),  Hotel Management (A),  Management,  Nutrition,  Sanitation


188 Richards Ave.
Norwalk, CT 06854, US
(203) 857-7355   
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Courses and/or Programs Sample*:  Baking,  Basic Food Production,  Buffet,  Catering,  Culinary Arts (C),  Food Service,  Food/Beverage Mgmt (A),  Garde Manger,  Hospitality,  Hospitality Management,  Hotel Management (A),  Nutrition,  Pastry,  Restaurant Management (A),  Safety,  Sanitation,  Tourism


P.O. Box 41
Hampton, CT 06247, US
(860) 455-0596   
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Courses and/or Programs Sample*:  Baking,  Barbecue,  Buffet,  Cooking,  Desserts,  Pastry,  Seafood,  Vegetarian,  Wine


32 Heming Way
Stamford, CT 06903, US
(203) 322-7114    Fax: (203) 329-3366
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Courses and/or Programs Sample*:  Cooking,  Culinary Arts


222 Maple Tree Hill Rd.
Oxford, CT 06478-1545, US
(203) 264-0374    Fax: (203) 264-0374
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Courses and/or Programs Sample*:  Baking,  Cooking


Hunt Hill Farm - 44 Upland Road
Route 202
New Milford, CT 6776, US
(800) 353-7457    Fax: (860) 350-5495
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Courses and/or Programs Sample*:  Baking,  Barbecue,  Chocolates,  Cooking,  Desserts,  Ethnic Cuisines,  Meats,  Pizza Making,  Seafood,  Vegetarian


863 Post Rd.
Darien, CT 6820, US
(203) 431-7722   
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Courses and/or Programs Sample*:  Appetizers,  Culinary Arts,  Sushi


PO Box 662
New Canaan, CT 06840, US
(203) 966-3559   
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Courses and/or Programs Sample*:  Baking,  Cooking,  Culinary Arts,  Vegetarian


258 Florida Rd.
Ridgefield, CT 6877, France
(203) 438-0422   
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Courses and/or Programs Sample*:  Baking,  Cooking,  Culinary Arts


300 Orange Ave.,
West Haven, CT 06516, US
(203) 932-7362    Fax: (203) 932-7083
Inquire Now  

Courses and/or Programs Sample*:  Baking,  Basic Food Production,  Catering,  Cooking,  Costing,  Culinary Arts,  Culinary Management,  Dining Room Service,  Ethnic Cuisines,  Food Service,  Food/Beverage Mgmt,  Hospitality (M),  Hospitality Management (M),  Hotel Management (A,B),  Management,  Menu Planning,  Production,  Purchasing,  Recreational Cooking,  Restaurant Management (A,B),  Tourism Management (M),  Wine


300 Orange Ave.
West Haven, CT 06516, US
(203)-932-7362   
Inquire Now  

Courses and/or Programs Sample*:  Appetizers,  Baking,  Barbecue,  Basic Food Production,  Bread Making,  Buffet,  Cake Decorating,  Catering,  Chinese,  Chocolates,  Cooking,  Costing,  Culinary Arts (C),  Culinary Management,  Dairy,  Desserts,  Dining Room Service,  Ethnic Cuisines,  European Style,  Facilities,  Food Safety,  Food Service,  Food/Beverage Mgmt,  French,  Garde Manger,  Gourmet Foods,  Hospitality,  Hospitality Management,  Hotel Management,  Italian,  Japanese,  Management,  Meats,  Menu Planning,  Mexican,  Nutrition,  Pantry Skills,  Pastry,  Poultry,  Production,  Purchasing,  Restaurant Management,  Safety,  Salads,  Sanitation,  Sauces,  Seafood,  Spanish,  Sushi,  Thai,  Tourism,  Tourism Management,  Turkish,  Vegan,  Vegan Only,  Vegetarian,  Vegetarian Only,  Wine,  à La Carte


The Art Institutes - Culinary Arts French Culinary Institute Le Cordon Bleu
13 Program Locations
in the USA!
Professional Culinary Institute The Institute of Culinary Education