Lincoln Culinary Institute

Are you passionate about making culinary arts your career?

Lincoln Culinary Institute is committed to providing each student with one of the most memorable and interesting educational experiences of their lives. We focus on teaching classical cooking techniques and methods with a modern twist. Our instructors teach practical skills in either our brigade-style kitchens, or in our European island-style kitchens.

By fostering a hands-on teaching environment our students learn interactively through discussion, demonstration and direct contact with chef-instructors, administrators, restaurant owners, industry professionals and chefs and are prepared to enter the fast-paced food service industry upon graduation. By engaging students in the learning process, together we can produce results.

If becoming a chef is your dream, Lincoln Culinary Institute will help you make it a reality. With a wide-range of courses and convenient campuses, Lincoln Culinary Institute can help you start your future in the food services industry, now.

Financial Aid
The institution offers aid in creating a financial assistance plan to cover the cost of education, including books and tools, consisting of federal and state grants, loans, bank financing, payment plan, alternative funding, or a combination thereof.

Accreditation
Lincoln Culinary Institute is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC) and the Accrediting Council for Independent Colleges and Schools (ACICS). Accrediting body varies by campus location.

• Connecticut
  Cromwell, CT
  Hartford, CT
  Shelton, CT
  Suffield, CT
  
• Florida
  West Palm Beach, FL

• Baking and Pastry
  This program offers a broad spectrum of baking and pastry theory and practical experiences necessary for success in the food service industry. The training, with extensive hands-on activities in professionally equipped culinary laboratories, features creation techniques for wedding cakes, mousses and creams, candy, Danish pastries, and croissants; development of desert menu; facility design; wine tasting; advanced piping skills; and history of baking.
  
• Culinary
  Guided individually by experienced, seasoned culinary professionals with industry experience, students learned the hands-on skills and secrets used in preparing the world's greatest cuisines, from French and Asian to Mediterranean and Latin American. The theories and practical experience gained within the culinary industry-standard laboratories will help make students' entry into the culinary field a delicious success.
  
• Culinary Management
  This program focuses on the business aspects of the culinary field and emphasizes sales forecasting, menu development, facility design, staff training, product costing and pricing, and accounting for restaurants and bars.