CULINARY ARTS DEGREE
Our 20-month culinary arts program is designed to prepare you with sound cooking fundamentals— The Columbus Culinary Institute Way To Cook. After mastering the right techniques, you should be creating any dish you want—one from a cookbook or your own creation!
From the very beginning, you’ll be in the kitchen every day mastering foundational skills, such as knife skills, poaching, braising, roasting, sautéing, seasoning, soups, stocks, and sauces. As you progress, you’ll learn to create dishes with a wider variety of proteins and to incorporate international flavors.
During the program, you’ll be learning side-by-side with your chef instructors and fellow culinary students. This is the way most professional kitchens are designed and being a team player is an important part of being in the culinary industry.
It might be hard for you to imagine what a culinary class might be like. You’ll be surrounded by your fellow students who are also passionate about cooking--and something special happens when you have a kitchen full of people who all love to cook!
First, your chef instructors will demonstrate a skill or dish for you to observe and ask questions. Then, it will be your turn to practice on your own, but with the support and guidance of your instructor. You’ll learn to use fresh ingredients to their fullest. We also want you to understand flavor profiles of the more exotic ingredients used in fine dining establishments.
At the Columbus Culinary Institute, you’ll also learn the fundamental business skills needed to run a profitable kitchen. Many of our students aspire to be chefs, and in today’s culinary industry, it takes more than just being a good cook to be a great chef. Great chefs are required to combine their business savvy with their impeccable culinary skills to ensure their business stays in business.
During the 20-month culinary arts program, you’ll take classes in the following areas. (Mouse over each course title to view the course description. Use the printer friendly icon to print the courses.)
o The Classification of Instructional Programs (CIP) taxonomic coding scheme was developed in 1980 by the National Center for Education Statistics to facilitate the organization, collection, and reporting of fields of study and program completions. The CIP titles and program descriptions are intended to be generic categories into which program completions data can be placed, not exact duplicates of a specific major or field of study titles used by individual institutions. This institution’s programs generally are intended to provide training for occupations associated with multiple CIP codes and each program’s graduates generally occupy a wide variety of positions both following graduation and within a few years. However, the institution is required to choose one CIP code and believes that a code of 12.0500 is the best representation of expected occupations. The institution is required to list the following occupations (by name and Standard Occupational Classification—or SOC—code) that the O*NET crosswalk identifies as a representative sample of identified occupations for completers of a program with a CIP code of 12.0500.
35-1011.00 Chefs and Head Cooks
35-1012.00 First-Line Supervisors/Managers of Food Preparation and Serving Workers
35-2012.00 Cooks, Institution and Cafeteria
35-2014.00 Cooks, Restaurant
35-2019.00 Cooks, All Other
35-2021.00 Food Preparation Workers
The institution notes that, due to the nature of CIP codes and SOC codes, this list of representative occupations may be expected to comprise a subset of actual graduates’ occupations; further, graduates may or may not work in each of these listed occupations.
o The on-time graduation rate as defined by the U.S. Department of Education for students who completed the program between July 1, 2010 and June 30, 2011 is 96% for the degree program. The definition is the percentage of graduates that completed the program within the normal timeframe.
o The placement rate as of September 15, 2011 for graduates between July 1, 2010 and June 30, 2011 and as reported to ACICS was 98% for the degree program. More graduates may have been placed subsequently, as may be shown elsewhere on this site.
o Tuition and fees charged for completing the program within the normal time for students who start the program between January 1, 2012 and December 31, 2012 is $35,900. (Note that financial aid is available for those who qualify and the net price paid may be materially less; please visit www.bradfordschoolcolumbus.edu/aid.)
o The typical costs for books and supplies for completing the program within the normal time is expected—as of the spring of 2011—to be approximately $2,170 for students who start the program between January 1, 2012 and December 31, 2012.
o The total charges for school-sponsored housing for completing the program within the normal time are $15,350 for students who start the program between January 1, 2012 and December 31, 2012.
o Potential applicants may find the following information at www.bradfordschoolcolumbus.edu/catalog.pdf: institutional accreditation; contact information for accrediting agencies and state licensing/approval agencies; admissions policies and practices; policies on transfer of credits to and from the institution; policies and processes for withdrawal and for refunds of tuition/fees; and additional consumer information.
o For graduates between July 1, 2010 and June 30, 2011, median federal loan debt was $25,638, median private loan debt was zero, and median institutional loan debt was zero.
