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
housing@newenglandtech.com

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
internationalinfo@floridaculinary.com.

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 well-
rounded 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
November 27,
Thanksgiving Holiday
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

• History of Culinary Arts