Program Description
3-mo certificate program; 6-mo diploma program; 1- or 2 -wk certificate programs in olive oil, wine, pasta, pizza & pastry studies. Articulated programs partnership with the Connecticut Culinary Institute & the Cookstreet School of Fine cooking.
Group Size or S:T Ratio
12:1
Program Focus
Wine, Italian, Baking
Faculty
In-house instructors & visiting professional chefs.
Costs
€4,000/3-mo program, €8,000/6-mo program; both include food & lodging
U.S. Locations
Denver, Colorado
Hartford, Connecticut
Global Locations
Piedmont region, Italy
Months
March, April, May, June, July, October, November
Contact
Enrico Bazzoni
Director of Programs
ICIF-USA
126 Second Place
Brooklyn, NY 11231
United States
Phone: 718-875-0547
Fax: 718-875-5856
E-Mail:
Tina Merullo, Connecticut Culinary Institute, tmerullo@ctculinary.edu. Alan Hill, Cookstreet School of Fine Cooking, ahill@cookstreet.com