College Profile: Culinary Institute Inc

 
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The Culinary Institute Alain & Marie LeNotre aspires to provide beginners, and professionals with the best possible innovative training and continuing education through:
-Intensive hands-on training in French Cuisine and Baking, as well as Italian and regional American Cuisine.
-Low student/teacher ratio
-Educational classes set in a pleasant and friendly atmosphere
-Challenging chef-students to learn a maximum in a minimum amount of time

We work together as a close-knit community. Our philosophy is TRADITION, QUALITY, and RESPECT. Our goal is to help student reach his/her full artistic potential by training them with efficacy for employment in the hospitality industry.

For the last 50 years, the prestigious LeNôtre name has been well-known throughout the world for quality French cuisine and pastry. The Culinary Institute LeNôtre is a higher education institution which provides beginners and professionals with some of the best possible classical and innovative training in the culinary arts and hospitality industries. With our Diploma or Degree you will have an international passport. Welcome to a world renowned family of chefs.

The Culinary Institute LeNôtre has designed a fast track training system – for example the Culinary Arts Diploma lasts 30 weeks (5 days per week). This is amazingly fast; most schools need 1 year for a Culinary Arts Diploma with less recipes. Also, each Associate of Applied Science Degree (Culinary Arts or Baking and Pastry Arts) lasts 60 weeks with the Culinary Institute LeNôtre, instead of 100 weeks in most schools (for the same 108 credi in restaurant or bakery managements).

The Culinary Institute LeNôtre is dedicated to small classes with a low student-teacher ratio of 12 to 1 in kitchen labs. This allows for personalized instruction. By promoting confidence in students they learn more effectively, regardless if they are a career changer, or a career seeker, or just a food enthusiast.

All classes at the Culinary Institute LeNôtre can be taken a la carte, one level at a time (enrollment permitting). They can also be broken down by week to focus on particular recipes and skills. The institute offers 4 Diploma programs and 4 Associate of Applied Science programs, each with specialty options to choose from. The evening program is also offered 3 days a week for those who work during the day.

Culinary Institute LeNôtre is located in Houston, Texas, a city with a relatively inexpensive cost of living which contributes to Culinary Institute LeNôtre’s affordable tuition. Houston is a multi-cultural city, rich in diversity and alive with energy. The people are full of optimism and festive spirit. Houston offers a creative landscape with its outstanding performing and visual arts, theaters, and museums. The countless restaurants, hotels, catering companies, and country clubs offer a multitude of opportunities within the hospitality industry. Houston is home to national sports teams, the NASA Space Center, and is a world-class, international, metropolitan destination. Houston is situated just 50 miles from the beaches of the Gulf of Mexico with a subtropical climate. At Culinary Institute LeNôtre, out-of-state students pay the same tuition as students residing in Texas.
 
7070 Allensby
Houston, TX
77022-4322
713-692-0077 (general)
713-692-0077 (financial aid)
713-692-0077 (admissions)
 
 
 

 
Mission Statement

The Culinary Institute Alain & Marie LeNotre aspires to provide beginners, and professionals with the best possible innovative training and continuing education through: -Intensive hands-on training in French Cuisine and Baking, as well as Italian and regional American Cuisine. -Low student/teacher ratio -Educational classes set in a pleasant and friendly atmosphere -Challenging chef-students to learn a maximum in a minimum amount of time We work together as a close-knit community. Our philosophy is TRADITION, QUALITY, and RESPECT. Our goal is to help student reach his/her full artistic potential by training them with efficacy for employment in the hospitality industry.


General Information
Other Names Culinary Institute LeNotre
Type Private for-profit, 2-year
Control Private for-profit
Size Under 1,000
Campus Setting City: Large
Calendar System Quarter
Title IV Eligibility Participates in Title IV federal financial aid programs
Relgious Affiliation Not applicable

College Student Services Offered
Yes Remedial ServicesYes Academic/career counseling service
Yes Employment services for studentsYes Placement services for completers
No On-campus day care for students' children   

College Special Learning Opportunities
No ROTCNo Distance learning opportunities
No ROTC: ArmyNo Study abroad
No ROTC: NavyYes Weekend/evening college
No ROTC: Air Force   

Sources: National Center for Education Statistics (NCES)
More info

Culinary Institute Inc Website

Admissions Considerations & Recommendations
Open admission policy Yes
Admission test scores Not applicable
TOEFL (Test of English as a Foreign Language Not applicable

Applicants (most recent fall period)
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Admissions (most recent fall period)
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Percentage of Students Submitting Test Scores
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SAT Percentile Scores
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ACT Percentile Scores
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Percentage Receiving Financial Aid
Local|federal|any
 
Average Amount of Financial Aid Received
Local|federal&chds=0,20000&chxr=0,0,20000
 
Average Tuition for Full-Time Undergraduates
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Average Tuition for Full-Time Graduates
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Comprehensive Fee for Full-Time Undergraduates
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Per Credit Hour Charge for Part-Time Undergraduates
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Per Credit Hour Charge for Part-Time Graduates
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Student Body
121 Student Body SizeNo On-Campus Housing
0 Fall Applicants0 Total Dormitory Capacity
0 Fall Admissions

Gender
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Ethnicity
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College Levels Offered
No Less than one year certificateYes One but less than two years certificate
Yes Associate's degreeNo Two but less than 4 years certificate
No Bachelor's degreeNo Postbaccalaureate certificate
No Master's degreeNo Post-master's certificate
No Doctor's degreeNo First-professional degree
No First-professional certificate

Degrees and Certifications
A - Sous Chef de Cuisine (Diploma Program)
This program is designed for beginners with little or no skills. Students will be introduced to classic and innovative cuisine where they will learn techniques of garde/manger, cooking in low and high temperature, smoking and freezing. They will also learn how to accomplish advanced techniques and skills in traditional and innovative ways of cooking like "sous vide". Upon completion of the program, students will be technically prepared for a variety of roles. Many plan to operate their own restaurant or catering business or be employable as the Chef de Partie, or Sous Chef de Cuisine, with the goal of becoming Chef de Cuisine.
Associates Degree in Culinary Arts (Associate Degree)
The Associate Degree in Applied Sciences in Culinary Arts prepares students for entry-level to mid-level food services management positions in the hotel, restaurant, and hospitality industry. Typically, program graduates would take positions as sous chefs, leading to positions as executive sous chefs and chef de cuisine in reputable hotels, restaurants, country clubs, and caterers. Positions in institutional food services in schools, hospitals, and commercial establishments are also available to them.
B - Sous Chef de Ptisserie (Diploma Program)
This program is designed for beginners with little or no skills. Instruction will cover classic and innovative baking, freezing, advance bakeshop and pastry techniques. Students will master proficiency skills in traditional and innovative ways of baking, decor and aerograph, etc. After successful completion of all coursework, students are expected to become employable as Sous Chef de Patisserie, or Bakers, and are prepared technically to operate their own bakery with the goal of becoming Executive/Chef Patissier.
C - Culinary Arts (Diploma Program)
This program is designed for beginners with little or no skills and possessing a high motivation to become a professional chef. The student will be mastering traditional basic techniques, equipment and feats of skill of classic and innovation French Cuisine and Pastry. After completion of all coursework, students are expected to be able to work in fine food service establishments, catering, bakery, cafe, or restaurants and will be technically prepared to open their own food operation. Program C combines all of Program A with the first half of Program B.

All Academic Programs
 
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