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About the Program:
This extensive 9-month, 900 hour instructional course emphasizes “learning by doing” with special attention given to the practical side of commercial food preparation. Students will become prepared for careers in restaurants, bakeries, food service departments, as well as rapidly expanding fields of catering and ‘food to go’. Graduates of the program are fully prepared to fulfill many food services roles including sous chef, garde manager, baker, pantry person, short order cook and line cook.
Facilities and Equipment:
Our fully equipped kitchens feature professional ranges, oven, refrigerators, freezers and well as commercial equipment including mixers, blenders, fryers, slicers, walk-in refrigerators and convection ovens.
Curriculum
Skills Development (100 hours)
Food Preparation (125 hours)
Catering (125 hours)
Baking and Cake Decorating (125 hours)
Quantity Food Preparation (125 hours)
Externship (300 hours)
Externship
The externship provides “real life” commercial cooking opportunities to the students. Students will be placed in various areas of the food service industry. When placing students in an externship or for employment, we at CTI focus on the students lifelong goals and skills developed during training.
We are currently accepting applications for our January class. Please click here to download an application.
Applications should be mailed to:
St. Mary's School for the Deaf
2253 Main Street
Buffalo, NY 14214
Attn: Charles Thoman, School Counselor
In March, the Culinary Training Institute successfully graduated its second class of students. Almost all of the students were placed in externships and had completed 300-hours of work training. Many hope to continue their present placement at companies like Wegmans, Harry Harbor’s Place, Tony’s Ranch House and many more!
SUCCESS STORY!
Another CTI Success Story: Louis Long
Louis Long is a 1995 graduate of St Mary’s School for the Deaf who also was mainstreamed into the two-year Culinary Arts Program at Emerson Vocational High School.
Following graduation, Louis worked in various restaurants in the Buffalo area but had experienced difficulty in advancing his career; often finding himself stuck in dead-end jobs with no possible chance for advancement. His long-term goal was to become a chef and so he enrolled in the culinary program at Erie Community College. Unfortunately, the program at ECC was unable to meet Louis’ desire for “hands-on” learning.
A friend, Lena Kubiak, a Culinary Training Institute graduate, told Louis of her experiences while a student in the CTI program and encouraged him to consider CTI as an option. Louis applied to the program and now his career has really taken off! While under the expert tutelage of Chef Monte Dolce, Louis developed the skills necessary for advancement in the culinary profession. After completing his 300 hours of job externship at Cecilia’s Restaurant, Louis decided to make a major career move and applied for a position with Delaware North – the food service provider for the Buffalo Bills and the Buffalo Sabres pro sports teams. With a good word from Chef Monte, Louis was hired and now works full time with this prestigious company!
Louis feels that all this was possible because he received close, hands-on training from Chef Monte Dolce of CTI. With two interpreters at his side, Chef Monte does a fantastic job explaining the requirements of what is needed to be a culinary professional. Armed with this knowledge, Louis is now confident that he can succeed as a proud, deaf individual in the hearing world. Louis is now the first deaf member of the American Culinary Federation Buffalo Chapter and he encourages other deaf individuals to “follow in his footsteps” and join the culinary profession.
Check back for more success stories from our CTI program!