Chef Schools in Connecticut

With 3,501,252 residents, Connecticut still has room for more people interested in relocating to the state to pursue higher studies. Chef schools in Connecticut can help students gain the competence and knowledge needed to successfully launch a career as a chef. Students have a choice of 4 chef colleges in Connecticut to attend. 1,654 students were reported to have graduated from chef programs in Connecticut in the 2008-2009 school year.

CitySchoolPrograms Offered
Chef Schools in Cromwell Lincoln Technical Institute
106 Sebethe Dr
Cromwell, CT, 6416
  • Certification in Culinary Arts / Chef Training
Chef Schools in Hartford Lincoln Technical Institute-Hartford-Lincoln Culinary Institute
85 Sigourney Street
Hartford, CT, 6105
  • Certification in Culinary Arts / Chef Training
Chef Schools in Shelton Lincoln Technical Institute
8 Progress Drive
Shelton, CT, 6484
  • Certification in Culinary Arts / Chef Training
St. Bonifacius Lincoln Technical Institute-Suffield-Lincoln Culinary Institute
1760 Mapleton Ave
St. Bonifacius, CT, 6078
  • Certification in Culinary Arts / Chef Training

Chef Salaries in Connecticut

City 10th Percentile 25th Percentile 50th Percentile 75th Percentile 90th Percentile Average
Cromwell $27,385.00 $33,745.00 $42,325.00 $49,960.00 $58,550.00 $42,830.00
Hartford $27,385.00 $33,745.00 $42,325.00 $49,960.00 $58,550.00 $42,830.00
Shelton $24,825.00 $29,995.00 $40,510.00 $56,205.00 $86,770.00 $46,680.00

Chef Jobs in Connecticut

Chef Careers

ProfessionSkills RequiredDuties Performed
  • Equipment Maintenance: Performing routine maintenance on equipment and determining when and what kind of maintenance is needed.
  • Science: Using scientific rules and methods to solve problems.
  • Time Management: Managing one's own time and the time of others.
  • Order or requisition food and other supplies needed to ensure efficient operation.
  • Inspect supplies, equipment, and work areas to ensure conformance to established standards.
  • Determine how food should be presented, and create decorative food displays.
Kitchen Supervisor
  • Time Management: Managing one's own time and the time of others.
  • Reading Comprehension: Understanding written sentences and paragraphs in work related documents.
  • Service Orientation: Actively looking for ways to help people.
  • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
  • Conduct meetings and collaborate with other personnel to plan menus, serving arrangements, and related details.
  • Compile and balance cash receipts at the end of the day or shift.

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