Florida Culinary Institute

International Students FCI's student body is truly a "melting pot" Florida Culinary Institute's student body is truly a "melting pot". Individuals from all over the world are in attendance; each working towards their goal as Culinarians. Here are some of the most Commonly Asked Questions from International Students. Also see the Important Immigration Information.

How well do I need to speak English? All of your classes will be taught in English. We do not require you to take a TOEFL, or to submit proof of your ability to communicate in English. However, you will need to read, write, speak, and understand the English language at a comfortable level.

What are the minimum requirements for acceptance to the Institute? You must show proof of a high school diploma or equivalent from your country. No previous experience in the field of culinary arts is required.

How do I apply for admission into the Institute? How do I get my student visa? You can apply online here or request an international application packet from your Educational Representative. Complete and sign the application, submit a copy of your high school diploma and pay the application/registration fee of $150 USD. If you are CURRENTLY enrolled in high school, you can still apply. However, acceptance is based on receipt and approval of the high school diploma.

Note: Due to the distance and costs involved, international students are NOT required to attend a personal interview for admission to the school. The International office will issue your I20 when the following has been received and approved: • • • • •

International Application, completed and signed Academic documentation, approved for Acceptance Application/Registration Fee paid Financial Certification form completed and signed Support documents received: o BANK LETTER o LETTER of COMMITMENT

It will be YOUR responsibility to pay the SEVIS fee (according to the instructions sent with the I20) and to take the I-20 and SEVIS fee receipt to the US Embassy/Consulate for your student visa.

How long does it take to get accepted? You are usually notified within a week to ten days after your application packet has been received and reviewed by the Institute.

What kind of housing is available? On behalf of New England Tech and our Florida Culinary Institute division, RnR Real Estate offers a multitude of superior apartment complexes that provide Tech and Culinary students with reasonable and affordable housing options in the beautiful West Palm Beach area. Our full-time, on-site Student Housing Coordinator is available to coordinate and assist with roommate referrals and offer relocation assistance and support. At NET and FCI and R and R Real Estate you'll feel right at home with "the best shared housing program on the planet" For more information contact our Student Housing Coordinator at (561) 688-3001 or email [email protected]

What should I bring with me? Uniforms are required during school hours and can be purchased at

the school book store. Black, leather, non-skid, closed-toe shoes are necessary in your classes. Since shoe sizes and comfort vary, the book store does not stock shoes. You can bring your own shoes or purchase shoes at a store after you arrive. Other suggested items (not mandatory): at least one business outfit, swim and beachwear, alarm clock, calculator, address book, photos of family and friends, dictionary, book bag, camera, video camera, reading and sun glasses, supply of medication(s) needed.

What are the costs for international students? How do I pay for school? Fees are the same for all students regardless of nationality or residence. In some instances, the school may arrange a monthly or quarterly payment schedule for students who may not be able to pay the entire amount at the beginning of their program. Students must have all fees paid in full prior to completion of their program to receive their degree. Payments can be made by cash, check or credit card (Visa,MasterCard, or American Express) in U.S. dollars.

Is financial aid available to international students? International students are not eligible for U.S. Government or Institutional grants and/or loans. However, the school does accept all scholarships awarded to a student. We suggest you explore financial aid options available from the country of your citizenship.

When do classes begin? New classes typically begin the first week in January, April, July and October.

Will I be permitted to work in the U.S. while I attend school with my student visa? Individuals granted entrance into the U.S. on an M-1 visa are not

permitted to work in the country while attending classes. However, M-1 students may obtain permission for practical training to begin only after completion of the full course of study. If practical training is authorized, the student may be granted one period of practical training, fixed at one month for every four months of a full course of study, but not exceeding a total of six months. Individuals granted entrance into the U.S. on an F-1 visa are eligible to apply for a work authorization after completing one full-time academic year. Individuals granted entrance into the U.S. on an M-1 visa are not permitted to work in the country while attending classes. Important Immigration Information

What type of U.S. Student Visa will be issued? An F-1 student visa or an M-1 student visa.

What if I have more questions? Contact one of our Educational Representatives at the address or telephone numbers below. We look forward to meeting you soon! Florida Culinary Institute 2410 Metrocentre Boulevard West Palm Beach, Florida 33407 USA Telephone: 561.688.2001 Toll-free in the U.S.A.: 800.826.9986 Fax 561.688.9882 The Educational Representatives responsible for International Students can be contacted by telephone at (561) 712-5107 (ask for International Admissions), or by email at [email protected].

Accreditation

Florida Culinary Institute's Culinary Arts and International Baking and Pastry programs are accredited by the American Culinary Federation. To achieve this status a culinary school must establish, commit to, and continuously meet the standards of the accrediting body. The A.C.F.'s required knowledge and competencies are the foundation upon which we have built our curriculum. By attending a culinary school that has been accredited by the A.C.F., you may expect that the level of education is of the highest caliber. The Food and Beverage Management program is a "Partner in Education" with the Educational Institute of the National Restaurant Association. Florida Culinary Institute is very proud to provide high quality education unparalleled in the hospitality industry. We have created an educational delivery system called the Cycle of Interactive Learning (COIL). Exclusively designed for use by our students, the COIL system is based on the concept that true learning is cyclical. We have identified that the learning cycle starts with the goal setting that is specific to the skills and knowledge that we want to acquire. The next step requires a carefully planned path to follow that leads to these goals. Along the way we review our progress and evaluate our success. The cycle is elevated to the next level with the setting of new goals. It goes without saying that the number one goal of this system is to thoroughly teach the knowledge and skills necessary for success in this industry. However, just having knowledge and skills does not always ensure success. The COIL system has other objectives as well, including professional development, time management and organizational skills, team building, self-evaluation and goal setting. All of this is done through a large variety of interactive teaching/learning techniques.

Faculty The faculty, administration, and staff of the Florida Culinary Institute are all professionals dedicated to providing their students with the best culinary education. Between them they represent hundreds of years of hands-on experience in food service. Chef Pantone, C.E.C. C.E.P.C., C.C.E., A.A.C. is Dean of Culinary Education for the Florida Culinary Institute's Culinary Arts Program, International Baking and Pastry and Food and Beverage Management Programs. As Dean of the School Chef Pantone is responsible for all curriculum development and lesson planning, staffing, scheduling and faculty training. Chef Pantone has had more than 24 years of culinary experience including twelve years as an executive pastry chef/pastry chef in top-rated hotels and restaurants in New York, Palm Beach, and Miami. His resume is filled with the names of The Waldorf-Astoria, Pavilion Hotel, Mayfair Hotel, Chef Allen's, Lucky's and the Breakers. Chef Pantone holds an A.O.S. in Culinary

Arts from the Culinary Institute of America and a Bachelors Degree in Hospitality Management from Florida International University. Chef Pantone has received many awards and acknowledgments through culinary competitions and community fund raising benefits. " My proudest professional moments have come from watching my students succeed in reaching their professional goals and from watching them win the Florida State Championship in the Hot Food Mystery Basket Competition and the National Knowledge Bowl Competition, 5 TIMES STRAIGHT."

Hands-On Training Florida Culinary Institute provides a training and learning environment that not only exposes the student to the theory, but stresses the "hands-on" so that our graduates have the maximum opportunity for employment upon graduation. Florida Culinary Institute offers curriculum in Culinary Arts, International Baking and Pastry, and Food and Beverage Management extending over an eighteen month period. The program of instruction includes six eleven week quarters. Florida Culinary Institute also offers curriculum in Culinary Arts with Food and Beverage Management and International Baking and Pastry with Food and Beverage Management extending over a twenty-four month period. The program of instruction includes eight eleven week quarters. Instructional time is split between classroom theory presentation and practical applications that begin with basics, such as knife skills and progress to a la carte cooking, garde manger, baking and management. Stressing the "hands-on" approach affords our students the opportunity to gain first-hand experience, instruction, and guidance in meeting production goals in an efficient manner. Drawing from the leaders of the culinary industry, Florida Culinary Institute has compiled an education advisory committee that is instrumental in ensuring our program remains tuned to the most current needs of the food service industry.

Student Focus Florida Culinary Institute's "Students First" philosophy encourages a hands on, one to one learning experience. Through close attention to detail, the Chef Instructors identify the areas that each student needs to develop. An open communication with the student allows the creation of a personal path to success. Teacher and student together, identify the present skill level of the student, the desired and attainable level of achievement, and the path to get there.

A shared respect between students and chefs creates a professional atmosphere that is carried into the students workplace and into the community. We also like to have fun while learning. We promote an interactive teaching environment in the classroom as well as in the lab. The education experience is enriched by the many special events that center on food and the hospitality industry. Students may interact with guest Chefs, participate in charity fund raisers, or join a student activity group.

There's always something cooking at F.C.I.. Come join us.

Why Double Major? A well-rounded learning experience Florida Culinary Institute recognizes the importance of providing a wellrounded learning experience to each of our students. The two degree granting programs contain very focused classes that train the student in the specific areas of their major. All of the programs also share some common classes. This sharing allows a student to earn a double degree in far less time than it would take each separately. The more a Chef de Cuisine knows about Baking or Food and Beverage Management, the more valuable she or he is to their company. The Pastry Chef who can brainstorm with the Executive Chef and match the dessert to the rest of the dinner will not only have a better working relationship with the Chef, but will gain more professional respect from his or her peers and the management. The Chef de Cuisine who can train his or her pastry staff will form a strong bond of professional respect with the staff. Also that Chef will have the ability to create breads and desserts that will complement the rest of the menu. Every professional benefits from proper training in the area of food and beverage management. Whether you are the Chef, Pastry Chef, Dining Room or Kitchen

Manager, your main focus will be that of a supervisor. You will need to practice both people skills that will motivate your staff to produce the expected results, and financial accountability, to insure that their effort is fiscally rewarding to the company. As a Florida Culinary Institute graduate, you may earn a second degree in International Baking and Pastry, or Culinary Arts in nine months. The more you know, the more valuable you are. The custom curriculum developed by and for the Florida Culinary Institute is unlike that of any other school. It takes the student on a structured day by day journey into the world of the Culinary Arts. Each lecture is thoughtfully laid out to promote the successful completion of that days lesson. Florida Culinary Institute is very proud to provide its students with a high quality education unparalleled in the hospitality industry. We have created an educational delivery system called the Cycle of Interactive Learning (COIL). Exclusively designed for use by our students, the COIL system is based on the concept that true learning is cyclical. We have identified that the learning cycle starts with goal setting that is specific to the skills and knowledge that we want to acquire. The next step requires a carefully planned path to follow that leads to these goals. Along the way we review our process and evaluate our success. The cycle is elevated to the next level with the setting on new goals. It goes without saying that the number one goal of this system is to thoroughly teach the knowledge and skills necessary for success in this industry. However, just having knowledge and skills does not always ensure success. The COIL system has other objectives as well, including professional development, time management and organizational skills, team building, self-evaluation and goal setting. All of this is done through a large variety of interactive teaching / learning techniques. The "Learning Check" identifies the objective and goals of the daily lesson so that the student always has a clear vision of where the lesson is leading. The "Structured Note Taking" layout highlights the main topic and guides the student through the lecture while the Chef Instructor expounds on the details and nuances of the subject. The lessons are filled with graphs, charts, and diagrams that help to emphasize the message. Pictures and computer designed graphics provide visual examples of cake assembly, market forms of fish, and proper folding of puff pastry, to name a few.

Full Service Job & Career Placement 95% of FCI grads work in their chosen field South Florida, and Palm Beach County in particular, has a pulse of its own in the hospitality industry. This allows our students their choice of employment while training at the Florida Culinary Institute. The more a Chef de Cuisine knows about Baking or Food and Beverage Management, the more valuable she or he is to their company. The Pastry Chef who can brainstorm with the Executive Chef and match the dessert to the rest of the dinner will not only have a better working relationship with the Chef, but will gain more professional respect from his or her peers and the management. The Chef de Cuisine who can train his or her pastry staff will form a strong bond of professional respect with the staff. Also that Chef will have the ability to create breads and desserts that will complement the rest of the menu. We are surrounded by 5 Star resorts, internationally renowned country clubs, private and corporate yachts, award winning restaurants and chefs, dining facilities in major corporations, health care organizations, and private homes and mansions. The reputation of Florida Culinary Institute's graduates throughout the United States and abroad creates a tremendous pool of career opportunities from which to draw. Through our Professional Development component in our curriculum, which includes resume writing and interviewing skills, the students are taught during each quarter of training, to confidently and competently enter the job market. This, combined with intense technical training and individual career counseling has resulted in over 95% of Florida Culinary Institute students working in their chosen field upon or shortly after graduation.

Admission Guidelines Start chasing your dream of becoming a chef Florida Culinary Institute is a member of the Scholastic Registry, developed in partnership with NASSP the National Association of Secondary School Principals and in consultation with ASCA American School

Counselor Association.

Minimum Requirements Students must have a high school diploma or have a recognized equivalency diploma (GED). In certain exceptional cases, applicants without either a high school diploma or GED may be accepted after achieving a federally mandated passing score on a standardized test approved by the Department of Education for determining a student's ability to benefit from a program. No prior culinary or baking experience is necessary. See our International Student FAQ page.

General Application Information All applicants should schedule an interview at the school. Applicants under the age of 18 should be accompanied by a parent or legal guardian. This interview is part of the informative process which should leave the prospective student with a clear idea of the education experience at Florida Culinary Institute. The admissions representative will seek assurance that the applicant will be a serious, well motivated student who will reflect the quality of the education and training for which the Florida Culinary Institute is known.

Advanced Standing Status Advanced standing may be eared from the following: 1. Credits gained through post-secondary education; 2. Industry certification which represents relevant skills and competencies; 3. Completion of course final exam(s) with a "C" or higher; 4. Articulation agreements; Those wishing to apply for advanced standing must make arrangements through the Admission's Office. Review and assessment of advanced standing should be completed before starting a program. No advanced standing will be granted after 30 days from the the start of a program. A minimum of twenty-five percent of the required credits for a degree must be earned at New England Tech. Once advanced standing is granted, the student will be responsible for the registration

fee and the current tuition rate applicable to the remainder of the program.

Financial Aid FastWEB is the largest and most complete scholarship search on the Internet. It provides access to a searchable database of over 275,000 private sector scholarships, fellowships, grants, and student loans. Used by schools across the United States, FastWEB is now available to you FREE through the World Wide Web, courtesy of Florida Culinary Institute and FastWEB.com, L.L.C. Go to FastWEB and follow the link to Start the FastWEB scholarship search. FastWEB will lead you through a series of questions about yourself, ranging from heritage to career objectives to student activities. You should set aside 10 minutes to go through the entire profile and be sure to answer every question to the best of your ability. When you are finished filling in the requested information, FastWEB will require a few minutes to match your profile against its database. After allowing FastWEB the time it requests, click on the word "mailbox" to see the results of your search. Your FastWEB mailbox will list detailed information on scholarships and awards which apply specifically to you. Also included will be links to suggested form letters you can print out, sign, and mail to receive additional information. FastWEB will keep your information on file for a minimum of one year and will update your FastWEB mailbox daily with any new scholarships that apply to you. Because they receive new awards daily, you should check your mailbox on a regular basis to get a head start in the application process. If you supply an email address in your profile, FastWEB will notify you of new awards for which you may qualify. You may go back to your mailbox at any time by returning to http://www.fastweb.com/ and clicking on Check your FastWEB mailbox.

Financial Assistance Financial assistance at Florida Culinary Institute is available from a

variety of sources: Federal and non-federal grants and scholarships (which do not require repayment); Federal and non-federal student loans (which must be repaid); The Federal work study program; and the school's tuition payment plan. Also now available are the Florida Culinary Institute Scholarships (High School and Access & Pro-Start). Students must be interviewed by a financial aid officer in order to determine for which financial assistance plans the student may be eligible.

School Calendar... ...and FCI Class Scheduling Classes are typically offered morning, afternoon or evening, Monday - Thursday. When more than one holiday, is observed in a quarter, a class may be held on a Friday. The school operates on a quarter system. There are six or eight quarters in each degree program. Each quarter is 11 weeks in length. There is a two-week break between quarters. New classes typically begin the first week in January, April, July and October.

Spring Quarter, 2003 Classes begin

April 7

Memorial Day

May 26

Quarter ends

June 20

Summer Quarter, 2003 Classes begin

July 7

Labor Day

September 1

Quarter ends

September 19

Fall Quarter, 2003 Classes begin

October 6

Columbus Day

October 13

Veteran's Day

November 11

Thanksgiving Holiday

November 27, 28

Quarter ends

December 19

Winter Quarter, 2003 Classes begin

January 6

Martin Luther King Day

January 20

President's Day

February 17

Quarter ends March 21 Additional holidays may be specified by the President when warranted NEW ENGLAND INSTITUTE OF TECHNOLOGY AT PALM BEACH, Inc. and FLORIDA CULINARY INSTITUTE Applications are accepted from high school graduates, juniors and seniors anticipating graduation, GED recipients, TABE/ATB recipients and students transferring from other colleges or universities. Although SAT,ACT or TOEFL scores are not required for admission, all students who have taken these tests are encouraged to submit their scores.

Important: An application for admission is NOT complete until the Institute receives: 1. The completed application form. 2. A copy of your regular high school/secondary school diploma (translated into English if necessary) or GED, or completed transcript release form. You must submit this to the school before you are permitted to attend class. 3. U.S. Citizens residing within the United States must submit an application fee of $25.00 made payable to NET with the completed application. Your fee can be accepted on-line using Visa or MasterCard. A $125.00 registration fee will be due before your classes begin. 4. Non U.S. Citizens and U.S. Citizens residing outside the United States must submit an application fee of $25.00 AND the required registration fee of $125.00, for a total of $150.00 made payable to NET with the completed application. Your $150.00 application and registration fee can be accepted on-line by using Visa or Mastercard. 5. International students who will need an I-20 student visa must also fill-out an I-134 Affidavit of Support or Certificate of Finances form provided by NET.. FINANCIAL ASSISTANCE

Financial assistance is available for those who qualify. Our financial aid officers can assist applicants who have submitted a complete Application for Admission.

Culinary Arts Programs Course Overview The Culinary Arts Programs offer a broad array of culinary theory and practical experiences necessary for success in the food service industry. All courses emphasize laboratory activities, with extensive periods of hands-on practical experience in professionally equipped culinary laboratories.

The American Culinary Federation (ACF) accredits our Culinary Arts Programs. The following is a sampling of the training included the Culinary Arts programs: • • • • • • • • • • • • • • • • • • •

Ice Sculpting Mis en Place Crudités Wine knowledge & tasting International Cuisine Cheese making Sushi making Basic knife skills Mother sauces and small sauces Soups and stocks Meat fabrication (butchering) Nutrition Fruit and vegetable carving Tallow carving Pate Desert menu development Menu design Facility (restaurant) design Basic cooking methods

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History of Culinary Arts