Culinary - Learning culinary arts is more than following recipes; it's
mastering new techniques, tasting new ingredients, and perfecting
your skills. At New England Technical Institute's Center for
Culinary Arts in Cromwell and Shelton, students who are passionate
about cooking get comprehensive Culinary training including French
Cuisine, Asian, Mediterranean, Latin and World Cuisines, baking and
pastry and even kitchen and restaurant management.
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Electrician - What gives you a charge? Working in residential, commercial or
industrial? Satisfying all of the classroom hours and part of the
on-the-job-training requirements for your E-2 license? Our
Electrician program has what you need to get started in the trade.
And where can you see yourself after you get your license? Freedom,
independence and maybe even owning your own company.
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Heating, Ventilation, and Air Conditioning (HVAC) - Make a career move that is never out of season. Whether its
residential or commercial, there will always be a need for climate
control professionals. Rather than guessing at the weather, you can
be the one that’s skilled enough to always get it right, using
the available technology at your reach. New England Tech can give
you the skills you need to make the world a more comfortable
place.
As an HVAC Technician, you can learn basic electricity, blueprint
reading, domestic and commercial heating and cooling systems, and
control systems. Whatever the climate, wherever the place, there is
a need for proficient HVAC technicians and service professionals.
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Electrical Technology Program - Baran's Electrical Technology Program gives you the power to
compete in today's fast-paced world. It’s a comprehensive program
that delivers a variety of career options upon completion of the
program and apprenticeship and licensing if applicable in your
state: from self-employment in your own electrical business to a
team player in residential, commercial, and industrial
construction. If a career in electricity sparks your interest,
Baran will give you the energy and skills to succeed.
Scholastic Overview
The Electrical Technology Program is a 78 quarter-credit-hour
program. This is a comprehensive program that prepares a student to
enter the Electrical Field. During each section of instruction, the
students receive the necessary classroom and lab instruction
pertaining to the subject that is being taught. After the students
have obtained necessary math skills and basic theory, they will
design, wire and install various electrical applications in
appropriate settings.
Graduates of this program are qualified as entry-level Electrician
Apprentices who may work in residential, commercial or industrial
settings under the guidance of a licensed electrician. Potential
occupations may include, but are not limited to, residential,
commercial or industrial construction, maintenance and repair.
Graduates should check with their local state licensing bureaus for
apprenticeship licensing requirements.
Maximum shop/lab size: 20
students per instructor
Maximum class size: 40
students per instructor
Program length: 12 months
days/24 months evenings
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Advanced Italian Culinary Arts Program -
The Advanced Culinary Arts Program (AICAP) is a 60.5 credit hour
program designed to provide students with the knowledge and
skills required to begin or advance in their culinary career with
a strong emphasis on Italian cuisine. Completion of the program
takes approximately 60 weeks.
Students enrolled in this program will complete five (12 week)
modules of study. The first three of these modules will take
place exclusively at the Connecticut Culinary Institute. The
fourth module will begin at CCI but will end at the Italian
Culinary Institute for Foreigners (ICIF), headquartered in the
Castle of Costigliole d’Asti, a small town located in the
beautiful hills of Monferrato, Italy.
This portion of Italian study will last for approximately three
weeks (CCI has a consortium /partnership agreement with ICIF).
Students in the AICAP program will experience the prestige and
traditions of the rich cultural heritage Italy enjoys with the
immense diversity of regional cuisine and flavor.
The AICAP Program culminates with a 300 hour externship (fifth
module). Students have the option of completing this externship
in Italy, arranged by ICIF and approved and monitored by CCI.
Alternatively, they may choose to complete their externship in
one of ICIF approved Italian restaurants (all of which are
members of the prestigious Gruppo Ristorante Italiano here in the
United States).
Our educational approach to education is to manage the balance of
lecture, theory, demonstration, and practical application of the
culinary arts. In short, students learn best by listening,
observing and doing.
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- Sanitation and Safety
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- Knife Skills and Equipment Use
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- Nutrition and Wellness
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- Basic Culinary Skills
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- American Regional and Current Trends
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- Introduction to Culinary Career Management
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- Purchasing And Receiving
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- Italian and Mexican Cuisine
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- Asian, African, and Middle Eastern Cuisine
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- European Cuisine
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- Baking and Pastry Arts
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- Fabrication, Yield, and Cost Control
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- Garde Manger
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- Wine and Beverages
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- Café- Back of the House
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- Café- Front of the House
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- Externship and Career Management
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- Italian Language
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- Pasta, Grains, and Pizzas
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- Italian Antipasti
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- Italian Meat and Fish
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- Italian Regional and Classical Cuisine *
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- Italian Externship **
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*This course is taught in Italy at the Italian Culinary
Institute for Foreigners (ICIF)
** The externship can be completed in Italy or in the United
States at an approved site. (See program description for
details.)
Students are prepared for entry into the culinary field as
sauté’ chefs, catering chefs, sauciers, sous-chefs, chef de
garde manger, and other culinary positions in Italian restaurants.
Upon successful completion of the program and all of its
requirements, a student earns the Institute’s diploma of
graduation.
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The Advanced Culinary Arts Program -
The Advanced Culinary Arts Program (ACAP) is a 52 semester credit
hour program designed to provide students with the knowledge and
skills required to begin or advance in their culinary
career.
Our educational approach is to manage the balance of lecture,
theory, demonstration, and practical application of the culinary
arts. In short, students learn best by listening, observing and
DOING!
A Delectable
Education.
You'll learn from top chefs the ingredients of culinary success.
And you'll master the art of worldwide cuisine. Here's a sample
of some of the classes you will take as an Advanced Culinary Arts
student:
- Sanitation and Safety
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- Knife Skills and Equipment Use
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- Nutrition and Wellness
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- Basic Culinary Skills
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- American Regional and Current Trends
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- Introduction to Culinary Career Management
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- Purchasing and Receiving
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- Italian and Mexican Cuisine
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- Asian, African and Middle Eastern Cuisine
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- European Cuisine
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- Baking and Pastry Arts
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- Fabrication, Yield and Cost Control
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- Garde Manger/Charcuterie
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- Wine and Beverages
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- Café – Back of the House
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- Café – Front of the House
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- Externship and Career Management
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- Culinary Externship
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Students are prepared for entry into the culinary field as
sauté chef, pastry chef, catering chef, saucier, chef garde
manger, and other culinary positions. Upon successful
completion of the program and all of its requirements, a
student earns the Institute's diploma of graduation.
Modular
Curriculum.
The day ACAP program is offered in three 12-week modules for
a total of 36 weeks of on-site education and culminating with
a 600-hour paid externship that lasts for 24 weeks.
Completion of the day program takes approximately 60
weeks.
The evening ACAP program is offered in five 12-week modules
for a total of 60 weeks of on-site education and a paid
externship of 600, which is completed in 30 weeks. Completion
of the evening program takes approximately 90 weeks.
Accredited Advanced Culinary Arts Program, American Culinary
Federation Foundation, Inc. Accrediting Commission
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The Professional Pastry and Baking Program -
The Professional Pastry and Baking (Pro P & B) Program is a
36 semester credit hour Diploma program designed to provide
students with the necessary knowledge and skills to become a
competent entry level pastry chef and/or for advancement in the
field of pastry arts. The class sizes allow each student ample
individual instruction from the pastry chef/instructor.
“Hands-on”
Learning.
Our learn-by-doing approach, like our Advanced Culinary Arts
Program, is grounded in CCI's philosophy of skill development:
theory, technique, palate training, speed, and teamwork. This
method assures that students progress quickly yet thoroughly
through the program, while learning the elements that are
essential for a successful career in Pastry and Baking.
Here's a taste of the classes you will take as a CCI pastry &
baking student:
- Baking Formula Technology
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- Introduction to Cakes, Marzipan, and Petit Fours
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- Advanced Cakes and Classical Tortes
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- Chocolate Artistry
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- Introduction to Bread and Rolls
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- Classical European Pastries
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- Classic American Desserts
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- Hot & Cold Dessert Presentation
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Graduate
Opportunities.
Graduates of the program achieve entry-level positions in the
Pastry and Baking Industry. Potential occupations may include
but are not limited to restaurant pastry chef, bakeshop chef,
private pastry chef, artisanal bread baker, cruise ship
pastry chef, and gourmet-store pastry chef.
Modular
Curriculum.
The day Pro P&B program is offered in two 12 week
modules, plus one week of Sanitation and Knife skills giving
a total of 25 weeks of on-site education and culminating with
a 270-hour paid externship that lasts 10 weeks. Completion of
the day program takes approximately 35 weeks.
The evening Pro P&B program is offered in three 12-week
modules, plus one week of Sanitation and Knife skills for a
total of 37 weeks of on-site education, and a 270-hour paid
externship which is completed in ten weeks. Completion of the
evening program takes approximately 47 weeks.
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HVAC Technology Program -
Climate control is a hot field if you've got the training.
Baran's HVAC Technology Program training takes you through
everything from electrical to plumbing to trouble shooting
today's commercial and domestic heating refrigeration/cooling
units. Fire up your future with an education in HVAC.
Scholastic Overview
The HVAC Technology Program is a 105.5 quarter-credit-hour day
program (78.5 quarter-credit evenings). Students receive
instruction in both residential and commercial service, repair,
installation and maintenance. All sections include classroom
theory, hands-on lab instruction, and familiarity with National
Electrical and BOCA codes. In the first two sections of the
course you will receive instruction in the fundamentals of
electricity, types of motors, capacitors, controls, wiring
diagrams, schematics, tubing, soldering, and brazing.
You will also receive instruction in the fundamentals of
refrigeration, domestic operations, window and auto
air-conditioning. During the last two sections of the course
you'll receive instruction in commercial refrigeration and
air-conditioning, heating fundamentals for gas and oil furnaces,
heat pumps, icemakers, and solar heat. Graduates earn 1,520 hours
towards a Connecticut State S2 license, which may be completed by
working as an apprentice for a licensed company in the HVAC
field.
Out-of-state students should check with their local or state
licensing board for hours of credit that may be received towards
appropriate licensing in their state for HVAC technician.
Graduates of the program will have had the opportunity to take
the following certifying tests:
- Gastite Certification
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- Universal EPA Certification
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- IMACA Certification for Refrigerant
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Graduates are qualified as entry-level gas heating
technicians, oil burner technicians, residential
refrigeration and commercial refrigeration technicians who
can work for local companies that install and maintain oil
furnaces, gas furnaces and both residential and commercial
air conditioning systems. Once licensed, you may decide to
open and operate your own business.
Maximum shop/lab
size: 20 students per instructor
Maximum class size:
40 students
Program Length: 12
months days/24 months evenings
Features and
Benefits
- 1520 hours toward a State of Connecticut S-2 License
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- Able to obtain Federal IMACA License while in school
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- Able to obtain Gastite Certificate while in school
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- Able to obtain Low Pressure Certificate while in school
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Welding Technology Program -
Imagine building skyscrapers, buildings, ships, pipelines -- even
satellite launch pads. Baran Institute of Technology's Welding
Technology Program gets you in on one of today's hottest
careers.
Baran students train in all aspects of the Welding Industry from
Arc, Pipe to Tig. This first-hand, hands-on knowledge leads a
Baran Welder into all types of industries -- from sky-scraper to
submarines.
If you want to see your career grow, then it is time to consider
becoming a welder. We can help make it happen.
Scholastic Overview
The Welding Technology Program is a 68 quarter-credit-hour
program. The majority of the course time is spent working with
welding equipment and welding in the vertical, horizontal, and
overhead positions. Practical applications of welding, namely,
oxyacetylene, metallic arc, tungsten inert gas (TIG) and metal
inert gas (MIG) are included in the program. Supporting classroom
theory is given in welding theory, blueprint reading, and basic
shop math, and gas welding.
The Welding Technology Program graduates should be qualified as
entry-level welders and fabricators who work in general
fabrication, shipbuilding, pipeline welding, the aircraft
industry, maintenance, and even welding product
representatives.
Maximum shop/lab size: 20
students per instructor
Maximum class size: 40
students
Program Length: 12 months
days/24 months evenings
Practical Applications you will
learn include:
- Oxyacetylene Welding
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- Metallic Arc Welding
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- Tungsten Inert Gas (TIG) Welding
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- Metal Inert Gas (MIG) Welding
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- Blue Print Reading
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Associate of Science Degree in Culinary Arts Management - The Associate of Science Degree in Culinary Arts Management is a
two-year program that prepares students for careers as chefs,
chef/managers, entrepreneurs, restaurant chef/owners, and other
culinary outcomes. The program features a comprehensive culinary
curriculum as well as modern management techniques, and offers a
solid foundation in liberal studies. The instruction is enhanced by
an 675-hour culinary internship.
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Concentration in Events Management - This unique one-term program is ideal for students who wish to link
hospitality management techniques with entrepreneurial tourism
studies -- such as convention planning, resort and recreation
management, and / or marketing. Students qualify for this program
by successfully completing the Associate of Science degree with a
minimum CGPA of 2.50.
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Associate of Science Degree in Hospitality Management - The Associate of Science Degree in Hospitality Management is an 18
month program that grounds students in hotel, restaurant, and / or
tourism management. The program emphasizes professionalism,
develops students' practical skills and management techniques, and
offers a solid foundation in liberal studies. The program is
enhanced by an 810-hour internship.
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Certificate in Hospitality Management Program - This course is ideal for students contemplating a career change, or
for those hospitality professionals who wish to gain a formal
qualification but can only dedicate limited time to their College
studies.
The Certificate covers a one-year program of studies that provides
graduates with the skills and knowledge to enter the hospitality
industry with confidence. Two terms at the College are followed by
an 810-hour paid U.S. internship.
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- Continuing Education
- Certificate Program
- Associate Degree
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