French Culinary Institute | | Address: | | 462 Broadway
New York, New York 10013-2618 | | Phone: | | General information - (212) 219-8890
Financial aid office - (212) 219-8890
Admissions office - (212) 219-8890 | | Website: | | www.frenchculinary.com | | Mission statement: | | www.frenchculinary.com/subpages/aboutfci/welcome.html | | Type: | | < 2-year, Private for-profit | | Religious affiliation: | | Not applicable | | Federal aid: | | Eligible students may receive Pell Grants and other federal aid (e.g. Direct Loans). |
Awards Offered | | Certificates: | | Less than one year certificate | Special learning
opportunities: | |
Weekend/evening college | | Credit accepted: | | Institution does not accept dual, credit for life, or AP credits |
Expenses | Largest Program | Largest Program | Program Length (hrs) |
|---|
| Culinary Arts/Chef Training | 610 |
|---|
| | Detailed Expenses | 2006-2007 | 2005-2006 | 2004-2005 |
|---|
| Tuition and fees | $37,750 | $34,140 | $31,300 |
|---|
| Books and supplies | $750 | $700 | $700 |
|---|
| On Campus | | | |
|---|
| Room and board | $6,000 | $6,000 | $6,000 |
|---|
| Other | $800 | $800 | $800 |
|---|
| Off Campus | | | |
|---|
| Room and board | $4,800 | $4,800 | $4,800 |
|---|
| Other | $3,360 | $3,360 | $3,360 |
|---|
| Off Campus with Family | | | |
|---|
| Other | $2,160 | $2,160 | $2,160 |
|---|
| Total Expenses | 2006-2007 | 2005-2006 | 2004-2005 |
|---|
| On Campus | $45,300 | $41,640 | $38,800 |
|---|
| Off Campus | $46,660 | $43,000 | $40,160 |
|---|
| Off Campus with Family | $40,660 | $37,000 | $34,160 |
|---|
| More Programs | Program | Program Length (hrs) | Tuition and fees | Books and supplies |
|---|
| Baking and Pastry Arts/Baker/Pastry Chef | 600 | $36,000 | $750 |
|---|
| Personal and Culinary Services, Other | 240 | $8,510 | $375 |
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Population | | Total population: | | 561 | | Undergrad population: | | 561 | | Undergrad ages: | | 63% 25 and over, 37% 24 and under | | Campus setting: | | Large City | | Campus housing: | | Yes |
Other colleges in New York . . .
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