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Lincoln Culinary Institute

Lincoln Culinary Institute


Campus Programs


The Advanced Culinary Arts Program (ACAP) is a 41.9 credit hour program designed to provide students with the knowledge and skills required to begin or advance in their culinary career.

Our educational approach is to manage the balance of lecture, theory, demonstration, and practical application of the culinary arts. In short, students learn best by listening, observing and DOING!

You'll learn from professional chefs the ingredients of culinary success. And you'll be trained in the art of worldwide cuisine. Here's a sample of some of the classes you will take as an Advanced Culinary Arts student:

  • Basic Culinary Skills –Theory
  • Basic Culinary Skills –Technique
  • Fabrication and Cookery –Meat & Poultry
  • Fabrication and Cookery –Fish and Garde Manger
  • Nutrition and World Cuisines –International
  • Nutrition and World Cuisines –North and South America
  • Advanced Culinary Operations –Advanced Competencies
  • Advanced Culinary Operations –Food Service Operations

The day ACAP program consists of four 15-week semesters. Students attend 40 weeks of on-site education and then take approximately 20 weeks to complete a total of 380 hours of paid externships. Completion of the day program takes approximately 60 weeks.

The evening ACAP program consists of six 15-week semesters. The first four semesters are on-site education, and the last two are used to complete 380 hours of paid externships. Completion of the evening program takes approximately 90 weeks.

Students are prepared for entry into the culinary field as sauté chef, pastry chef, catering chef, saucier, chef garde manger, and other culinary positions. Upon successful completion of the program and all of its requirements, a student earns the Institute's diploma of graduation.

Program offered is a Certificate.

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Campus Offerings:

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.
The American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC) accredits our Culinary Arts and International Baking and Pastry programs.
Lincoln Culinary Institute's CT locations are approved by the Connecticut Commission of Higher Education.

Lincoln Culinary Institute is approved by the Veterans Administration for the training of veterans.

Lincoln Culinary Institute in West Palm Beach, FL and Columbia, MD are divisions of Lincoln College of Technology.