Individuals must be at least 17 years old to enroll in Professional Culinary Arts, Professional Pastry Arts, Cake Techniques & Design, and The Art of International Bread Baking. Individuals must be at least 21 to enroll in Intensive Sommelier Training.
Proof of High School Graduation
Individuals enrolling in Professional Culinary Arts, Professional Pastry Arts, Cake Techniques & Design, The Art of International Bread Baking, and Intensive Sommelier Training will be required to submit proof of high school graduation or the equivalent in the form of a high school or postsecondary school diploma, GED, official high school transcript with graduation date, or an official college transcript indicating that a high school diploma is the basis of admission into the program.
Home school diplomas must meet the requirements of the NYSED. Students whose proof of high school or college graduation is from a foreign institution must provide an official transcript or copy of the original diploma and it must be accompanied by an official, certified translation and a credential evaluation.
English Language Proficiency
If English is not your first language, you must demonstrate English language proficiency. English language proficiency can be demonstrated by earning a score of at least 500 (paper version), 173 (computerized version), or 61 (iBT) on the test of English as a foreign language (TOEFL). TOEFL Scores may be submitted directly to the International Culinary Center through the Educational Testing Service (TOEFL code 9059). Applicants who have a bachelor’s degree or higher from a college or university in the United States and who submit an official transcript will be regarded as having demonstrated English proficiency. We can also accept an ITEP score of 3.9, or an IELTS band score of 5.0 on the Academic Exam. Scores are valid for two years from the exam date.
Most international students enrolled in career programs will need a student visa to enter the United States.
International students requiring an M-1 visa should apply for admission to the school a minimum of three months prior to their anticipated program start date. International applicants must secure their visa at least 30 days prior to the start of their program. Failure to do so may result in the cancellation of the enrollment agreement. Students wishing to enroll in a later class start must sign a new enrollment agreement.
For more information on obtaining an M-1 student visa or making a change to current visa status, consult the International Students section of our website.
Individuals enrolling in Professional Culinary Arts, Professional Pastry Arts, Cake Techniques & Design, Intensive Sommelier Training, and Art of International Bread Baking will be required to submit proof of high school graduation or the equivalent in the form of a high school or postsecondary school diploma, GED, official high school transcript with graduation date, or an official college transcript which indicates that a high school diploma is the basis of admission into the program. Students whose proof of high school or college graduation is from a foreign institution must provide an official transcript or copy of the original diploma and it must be accompanied by an official, certified translation and a credential evaluation.
International applicants must also demonstrate the financial resources necessary to cover the cost of attendance: tuition and fees plus living expenses (for exact amounts, refer to the student catalog made available in the enrollment package). Applicants must submit an official bank statement documenting these resources. If funding is to be provided by a sponsor, the bank statement must be accompanied by a letter in which the sponsor pledges financial support. For more information regarding documentation of financial resources, applicants should speak to the International Student Adviser.
A student who has graduated from our Culinary Techniques or Pastry Techniques programs may be granted advanced standing to enroll in the Professional Culinary Arts or Professional Pastry Arts programs. Once eligible for advanced standing, a student will enter a program that is already in session (those bridging into Culinary will start in Level 2 of 6; those bridging into Pastry will start in Unit 3 of 17). Students should be aware that some lessons in the career program will duplicate material covered in the amateur program. Students will still be required to attend these classes.
In order to enter a career program with advanced standing, a student must:
- Complete the Culinary Techniques or Pastry Techniques course with 100% attendance.
- Contact the Student Affairs department to start the process.
- Meet all admission requirements to Professional Culinary Arts or Professional Pastry Arts.
- Pass a comprehensive written and practical examination within 30 days of the projected bridge date.
Failure to meet any of these conditions will prevent the student from entering the career program. Students who feel that they qualify for advanced standing are advised to meet with Student Affairs to discuss eligibility and procedures.
The International Culinary Center does not accept transfer credit from other institutions.
Students with Learning and Other Disabilities
Any student with a learning disability who requires a reasonable accommodation should contact Student Services at 646.254.8527. Students requiring reasonable accommodation for a disability covered under the Americans with Disabilities Act should contact Student Services at 646.254.8527.
- A physical or mental impairment that substantially limits one or more major life activities; or
- A record of such impairment; or
- Being regarded as having such impairment (i.e., as a result of the attitudes of others toward such impairment).
Any information provided about a student’s disability will be used only by the appropriate office and will not prejudice that student’s application. Students are not required to disclose a disability to the Office of Admission.