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
The FCTI School of Culinary Arts
Established
1970
Program Description
18-mo (1,500-hr) certificate & diploma program.
Group Size or S:T Ratio
15-20:1
Program Focus
Baking
Faculty
15 instructors, all ACF-certified or pending; 5 part-time instructors, all state-certified with min 6 yrs experience; 5 support staff.
Costs
$5,000 in-state, $15 registration fee, $415/quinmester fee, $600 for supplies. Off-campus lodging $400/mo
U.S. Locations
St. Augustine, Florida
Months
Year round
Contact
Chef David S. Bearl, CCC, CCE
Program Coordinator/Division Head
The FCTI School of Culinary Arts
2980 Collins Ave.
St. Augustine, FL 32094-9970
United States
Phone: 904-829-1060, 904-829-1061
Fax: 904-824-6750
E-Mail:
Jean Salce, asst. to the director, 904-829-1070.
Program Coordinator/Division Head
The FCTI School of Culinary Arts
2980 Collins Ave.
St. Augustine, FL 32094-9970
United States
Phone: 904-829-1060, 904-829-1061
Fax: 904-824-6750
E-Mail:
Jean Salce, asst. to the director, 904-829-1070.
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