L'Ecole Culinaire

Highlights

• Readies students for the restaurant, food service and hospitality industries
• "Externship" program gives real-world experience
• About 70% of student time is for hands-on experience
• Coursework is divided into 10-week "phases"
• Accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT).

About the School

To ensure proper programming for the career-minded chef, L'Ecole Culinaire's campus is furnished with modern classrooms, culinary and baking kitchen labs and a demonstration kitchen.

The school has a unique program of ten week terms, called phases. The phases are designed to introduce the student to increasingly more detailed material, through classroom and hands-on training.

Academic Programs

The curriculum focuses on providing a well-rounded background in the hospitality and food service industry. Students spend 100% of their time on class work for their chosen track. Ten-week long educational "phases" provide intensified learning and are set up so that students take only one major class during each phase.

Programs include:

• Associate of Occupational Sciences degree in Culinary Arts – Students are prepared for entry-level management positions in the food service industry. They cultivate their own creativity using culinary techniques they learn from hands-on training. Courses prepare them for: food production, cost analysis, sanitation and nutrition administration. The goal is for graduates to have a strong background in baking and pastry with a thorough knowledge of the food service and hospitality industry.
• Diploma in Culinary Essentials – Students are prepared to succeed in the brigade, line operation or baking/pastry bench for a food service organization. Graduates are readied for entry-level positions as station chefs, line cooks, and short-order cooks and they are taught how to assist with customer service, inventory, and waste control

Learning Options

New classes start every 10 weeks. There are 60 week and 90 week program options.

Faculty

The faculty consists of area professionals who are known for their creative and hands-on approach to teaching. Educators include Sous, Pastry and Executive Chefs as well as Management experts in the industry. The school typically has a student to faculty ratio of less than 30 to 1.

Student Life

The state-of-the-art campus consists of nearly 30,000 square feet of classrooms and laboratory/kitchens for training students in culinary arts. Also included are a demonstration kitchen and a simulated restaurant.

The school regularly schedules events for students including: "Kitchens with a Mission," a community service program; Corporate Team Building Exercises; Around Town Tours Luncheon and Chef Demonstration; Celebrity Chef visits; and more.

Admissions and Financial Aid

The Admissions Team is dedicated to helping prospective students learn about the school and to help applicants gauge the appropriateness of an education at L'Ecole Culinare. Applicants must have a high school diploma or a GED.

L’École Culinaire strives to make every effort to provide financial assistance for those who qualify. The school works to ensure that qualified applicants are given access to the sources for financial assistance available via grants and loans.