Guide to Culinary Arts Programs & Career Cooking Schools
Unabridged, continually updated guide to culinary schools, ethnic food programs and cooking workshops in gourmet and food related careers, with 531 programs. (Tap to search for programs)Baking Confectionery Far East French Healthy Veg Italian Pastry Wine
Naugatuck Valley Community College
Established
1982
Program Description
AS degree (4 sem full-time) in Foodservice Management & in Hotel Management
Group Size or S:T Ratio
12:1
Faculty
7 full- & part-time faculty with advanced degrees & industry experience
Costs
$1,155/sem in-state full-time (12 cr or more). $309/3-cr course
U.S. Locations
Waterbury, Connecticut
Months
January, February, March, April, May, September, October, November, December
Contact
Karen Rotella
Program Coordinator
Naugatuck Valley Community-Technical College
750 Chase Pkwy.
Waterbury, CT 06708
United States
Phone: 203 596-8739
E-Mail:
Mitchell Holmes, Bus. Div. Director, #E518. 203-575-8068, mholmes@nvcc.commnet.edu. College: http://www.nvcc.commnet.edu
Program Coordinator
Naugatuck Valley Community-Technical College
750 Chase Pkwy.
Waterbury, CT 06708
United States
Phone: 203 596-8739
E-Mail:
Mitchell Holmes, Bus. Div. Director, #E518. 203-575-8068, mholmes@nvcc.commnet.edu. College: http://www.nvcc.commnet.edu
Related Sponsor Links
Boston University's Culinary Arts Program
Boston University’s Metropolitan College Programs in Food & Wine put you face-to-face with some of the most talented chefs, wine experts, and food industry veterans from Boston and beyond. In addition, you’ll find professional certificate programs offering in-depth, hands-on knowledge to prepare you for the high standards and demands of the food profession.
Boston University’s Metropolitan College Programs in Food & Wine put you face-to-face with some of the most talented chefs, wine experts, and food industry veterans from Boston and beyond. In addition, you’ll find professional certificate programs offering in-depth, hands-on knowledge to prepare you for the high standards and demands of the food profession.
Boston, MA