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CCIC / Children's Culinary Institute of Connecticut, INC.
CCIC has been involved in after school initiatives with various organizations and the Hartford Public Schools since 1992. The initiative teaches the child a variety of kitchen and life skills that fall into four components: personal and environmental hygiene; nutrition; kitchen safety and kitchen skills. Each lesson contains elements of the four foundation premises which are then related back to subjects that the child studies in school, such as math, science, language, history and so forth.

The classes are structured around a traditional food service format, not to begin training for life in the industry, but to help bolster the self that is forming in children with a better grasp on life, social and safety skills. "Front of the house & back of the house" are the labels that are placed on the different typed of experiences that are mimicked and offered in each class. As can be seen from these labels, the basic premise of food service is the emulation of the home as the training found for life and all of its' social experiences. It is this factor that we seek to enhance and compliment in each of our classes, that a truly well rounded and confident individual evolves from the family and home.

Program 6 to 12 week cycle of 1.5 hour classes
Each class is built around the full execution, enjoyment and sharing of a product/recipe. Beginning with choosing a job for the day, each child is expected to "take a house station" (these stations range from Executive Chef, to sanitor, to Maitre d' or host). To then cleaning up, & setting the dining room table for the final enjoyment of the product.
Ex: Learning about grains
     Informational aspect: Diverse cultural uses, historic, economic & global impact.
     Hands on: Grinding the grains; making of diverse products; leavened & unleavened bread,
                     bread sticks, pizza

Topics
All classes will include the four basic premises of the institute & possible topics are listed below.

Nutrition: The need for food, a well nourished body can enhance & support the mind
Hygiene: Personal & environmental, self image
Safety: Tool awareness, understanding how to handle hot & cold aspects of kitchen
Skills: Kitchen, Social, Educational connections & enhancement

Work w/ Food Groups: vegetables & fruits; meat, fish & poultry; grains; dairy
Water
Litter/ waste/compost
Making good food choices: apples vs candy bars - informed choices
Economy/ immediate relationship & global; shopping, building menus
Leftovers/ completing the cycle
Eating out/ Social aspects of food/ Breaking Bread
History & Religion & Food