Culinary Academy

Highlights

• Emphasis on training students for positions in restaurants, hotels, catering and cruise lines
• Daytime, evening and weekend classes allow for flexible scheduling
• Hands-on training provides students with a chance to actively participate in their education
• Accredited by the Accrediting Commission of Career Schools and Colleges of Technology

About the School

The school opened in 1996 offering a Professional Cooking internship certificate program to students with a passion for the culinary arts. Modern equipment and facilities give students a feel of the actual work environment of culinary arts professionals. The school runs a Hotel and Restaurant Management laboratory with professional property management software.

CALI has designed their 12,000 square foot facility to parallel the set up of real-world commerica1 kitchens. Four kitchens are equipped with industry-standard equipment; professional ovens, deck ovens, convection ovens, ranges, mixers, blenders, steam kettle, food processors, ice cream making machines, and more. To simulate the actual work environment two student lounges are set up as training facilities for students.

The CALI facility is located in a suburban setting near major roadways in Syosset, Long Island, a town approximately 25 miles outside of New York City

The Academy has memberships with:

• The Culinary Federation
• American Hotel and Lodging Association
• Intentional Association of Culinary Professionals
• The local Chamber of Commerce

Academic Programs

The schools normal class size is 15 to 20 students. There are three programs that lead to a Certificate of Graduation. All the students participate in an internship program in some of New York's finest hotels and restaurants.

• Professional Cooking - A daytime program highlighting practical food preparation
• Commercial Cooking - An evening program targeting the non-tractional student
• Professional Pastry and Baking - Morning and evening classes are available
• Hotel and Restaurant Management - Prepares students for entry into the hospitality industry

Learning Options

To help ensure that students are prepared for their learning experience, they are provided with:

• Uniforms for wearing to all classes
• A professional knife set in a travel case
• A collection of reference books

Faculty

The faculty is made up of chef instructors who are leaders in their profession and are graduates of renowned schools. Licensed teaching professionals have designed their classes to help students understand real-world applications of their skills.

Student Life

Culinary Academy of Long Island offers students the flexibility of attending programs during the day, night or on weekends. Job placement for graduates is available through the school's Student Services department.

All students participate in the CALI internship program with placements in some of New York's finest facilities.

Admissions and Financial Aid

CALI participates in federal financial aid programs including Stafford, PLUS and FFEL loans. Applicants can obtain financial aid forms at the Financial Aid Office. The school uses FAFSA to determine eligibility for the PELL Grant and FFELP Stafford Loan programs. The school is approved by the New York State Education Department for the training of Veterans and is accepted for referrals under VESID and JTPA.