Program Description
AS degree in Food Studies & Gastronomy (64 credits), certificate in Gastronomy & Culinary Arts (4 courses, 12 credits, National Sanitation Certificate).
Group Size or S:T Ratio
~10:1
Program Focus
Healthy Veg, French
Faculty
Patrick Boisjot, chair, 25 yrs experience as chef/educator, former head chef/director of French Culinary Institute, NY. 4 full-time faculty.
Costs
$309/cr + lab fees, knife set, jackets & books.
U.S. Locations
West Haven, Connecticut
Contact
Constantine Vlisides
Program Coordinator
Institute of Gastronomy & Culinary Arts, University of New Haven
300 Orange Ave.
West Haven, CT 06516
United States
Phone: 203.932.7412
Fax: 203-932-7083
E-Mail:
Admissions 800-DIALUNH, Assistant Dean Bill Williams, Executive Secretary Marie Sacco 203-932-7462